| 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>
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