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Saturday, July 19, 2008

Recipe: Mint Stuffing

Dry, crisp, with lots of fresh mint flavor; a natural kin to lamb.

Makes 3-½ cups

6 T butter
2 T minced onion
3 T finely chopped celery
½ C finely cut fresh mint leaves
3 C fine dry bread crumbs
Salt to taste

Melt 3 T of the butter in a skillet. Add the onion and celery and cook for 3 minutes. Add the mint leaves and cook until most of the liquid has evaporated. Remove from heat and toss with the remaining 3 T of butter, the crumbs, and salt

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