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Chocolate Dipped Mint Leaves
•
Collect large, well veined and defined mint leaves from the garden.
1.
Place 2 -4 oz. dark chocolate into the melting pot. When melting
chocolate for dipping, melt the chocolate twice. Allow chocolate
to cool for at least 4 hours.
2. Then melt again. The second melting will create a looser and
nicer dip.
IMPORTANT: Be careful not get any water into the melted
chocolate.
3. Using small tongs, dip dry mint leaf into the melted chocolate.
4. Coat well, allow excess chocolate to drip off and place dipped leaf
onto a waxed paper lined plate. Repeat with all the mint leaves.
5. Put the plate in the freezer to set, about 30 minutes. Use or
serve frozen!
Creamy Horseradish Shrimp Dip
Makes about 1-1/2 cups dip or 4 to 5 servings.
•
1/2 package (4 oz.) cream
cheese, cut into 1/2 inch cubes
•
1/4 cup cocktail sauce
•
2 tablespoons prepared
white horseradish
1.
Place thawed shrimp in a colander.
2. Combine cream cheese, cocktail sauce, horseradish, mayonnaise
and green onions in the cooking pot, mixing well.
3. Cover and cook for 1 hour or until hot, stirring after 40 minutes
of cooking.
4. Run hot water over shrimp. Add to cooking pot 20 minutes
before serving.
5. Stir dip and serve with crackers or grilled crostini.
•
1/8 cup light or regular
mayonnaise
•
2 thinly sliced green onions
•
4 oz. frozen cooked small
salad shrimp
•
thawed crackers or crostini
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