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March 30, 2012


Diane P in N. Cali

Oh, wonderful!
Thank you for this post, Patty,
inspiring (as usual!)
I've never been a fan of lamb, and couldn't think of any other way to use mint jelly ~ but NOW I want to make some!
While all your ideas sound delightful, I'm particularly looking forward to trying it with the brie/puff pastry combo AND in my tea!
Thank you!


oooooo! on chicken or pork chops. Now THAT sounds lip-smackin' good!!

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