APPLE MINT JELLY
1 cup fresh mint leaves, packed 1 cup boiling water 6 tart green apples 3 tablespoons fresh lemon juice 3 cups sugar
Pour the boiling water over the crushed mint leaves. Let stand 1 hour.
Assemble the Champion machine for juicing. Cut the apples into wedges
to fit the feeder throat; quickly juice. Add enough water to make 4 cups
of juice. Combine apple juice, lemon juice and sugar in a 4-quart or
larger kettle. Bring to a boil on high heat, cook until candy thermometer
reads 200 degrees F. Add 1/2 cup of the mint juice. Continue to boil
until the thermometer reads 8 degrees over boiling temperature and jelly
sheets from a metal spoon. (For an English mint sauce, mixture can be
left quite thin.) Add 3 to 5 drops green food coloring to obtain color.
Pour immediately into hot jars and seal.
Makes 3 to 4 four-ounce jars.
TOMATO ASPIC OLE
6-7 ripe tomatoes 2 envelopes unflavored gelatin 1 teaspoon sugar 1 jalapeno pepper, seeded 3 stalks celery 1/2 teaspoon salt 1/4 teaspoon each, garlic powder and oregano 1/2 red pepper, diced 1/2 green pepper, diced 1 green onion, thinly sliced 1 stalk celery, diced 1 ripe avocado, peeled and diced 1 tablespoon chopped cilantro (optional) Fresh ground pepper, to taste Sour cream for garnish
Assemble the Champion machine for juicing. Cut the tomatoes in wedges
to fit the feeder throat and quickly juice. Soften the gelatin and sugar
in 1 cup tomato juice, heat to dissolve. Juice the jalapeno pepper and
the 3 stalks of celery. Combine all remaining ingredients except the
sour cream. Pour into a 6-cup glass mold or a 2-quart baking dish; chill
several hours or overnight. Serve garnished with sour cream and a cilantro
leaf. Makes 12 servings. 3 carrots 1/2 small onion 1 slice green pepper 1/2 cup packed spinach 1 slice lemon 1/4 cup parsley (chopped) 2 tomatoes
Juice the ingredients together. Beneficial for those that are unable
to eat salad.