Meal in a Muffin Tin
|Ground lamb||1⁄2 Pound|
|Dry bread crumbs||2 Tablespoon|
|Chopped fresh mint/1/2 teaspoon dried mint||1 Teaspoon|
|Crumbled rosemary||1 Pinch|
|Canned fruit cocktail/2 canned peach halves / 4 canned apricot halves||4 Tablespoon|
|Brown sugar||2 Teaspoon|
|Lemon juice||2 Teaspoon|
|Biscuit mix||1⁄3 Cup (5.33 tbs)|
|Soft butter/Margarine||1 Teaspoon|
|Vanilla extract/Almond extract||1 Dash|
|Frozen peas||1 Cup (16 tbs)|
* Minted Lamb Cups: Combine lamb with first 5 ingredients, and spoon into 2 oiled muffin cups.
* Baked Potato: Prick potato halves, and place, cut side down, in 2 oiled cups.
* Fruited Upside-down Cake: Place spoonful of fruit cocktail, peach half or 2 apricot halves in 2 oiled muffin cups.
Sprinkle brown sugar and lemon juice over.
Spoon biscuit mix into a 1-cup measuring cup, and add sugar, 1 teaspoon butter, 3 tablespoons milk and vanilla.
Stir quickly until quite smooth, and spoon over fruit.
Bake all together at 350Ã‚Â°F. 35 minutes.
* Buttered Peas: Cup 2 squares of foil, and sprinkle 1/2 cup peas in each.
Add butter, water and salt.
Wrap like a grab bag by twisting tops, and place in unoiled cups for last 20 minutes of baking time.