| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
California |
Almonds, Lowfat, Meatless |
8 |
Servings |
INGREDIENTS
| 1/2 |
c |
Almond or vegetable oil |
| 1/4 |
ts |
Grated lemon peel |
| 3 |
tb |
Lemon juice |
| 2 |
tb |
Ground toasted almonds * |
| 2 |
tb |
Seedless raspberry jam |
| 1 |
ts |
Dijon-style mustard |
| 1/8 |
ts |
Thyme |
|
|
Salt and pepper; to taste |
INSTRUCTIONS
Combine all ingredients in a small bowl. Whisk until thoroughly mixed.
Servings: 8
* To toast almonds, spread in an ungreased baking pan. Place in 350 degree
oven and bake 5 to 10 minutes or until almonds are light brown; stir once
or twice to assure even browning. Note that almonds will continiue to brown
slightly after removing from oven.
See http://www.almondsarein.com/ >Hanneman/Buster/MasterCook 1998/Ap
Recipe by: Almond Board of California
Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Apr 08,
1998
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