| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Fresh mint leaves |
| 1/2 |
c |
Fresh celery leaves, yellow |
|
|
leaves |
| 3 |
c |
Champagne vinegar or mild |
|
|
white vinegar |
INSTRUCTIONS
In a heavy bottomed glass jar, crush the mint and celery leaves with a
wood spoon. Store for 1 month in a cool, dark place. Strain through
cheesecloth. Bottle the vinegar with sprigs of fresh mint and celery.
Yield: 3 cups Copyright, 1996, TV FOOD NETWORK, G.P., All Rights
Reserved 10/14/96 show Recipe By : TOO HOT TAMALES PANTRY STAPLES
Posted to MC-Recipe Digest V1 #271 Date: Thu, 31 Oct 1996 16:34:08
-0600 (CST) From: Pat Asher <asher@mcs.com>
A Message from our Provider:
“Instead of complaining that God had hidden himself, you will give Him thanks for having revealed so much of Himself. #Blaise Pascal”