Name: Mustard Deviled Pecans
Ingredients: 1/3 c Dijon mustard; 3 tb Honey; 1/4 c Butter; melted; 1 lb Pecan halves; 1/2 ts Hot pepper sauce; 1/4 ts Freshly ground black pepper

It is not merely the pleadings of patriarchs and prophets, apostles and martyrs, men strong in faith giving glory to God. Neither is it the prayers enshrined and intoned in imposing ritual, rising from the great congregation amid ornate temples, and borne on the wings of enchanting music – but the groan, the glance, the tear, the tremulous aspiration of smitten penitents, the veriest lisping of infant tongues; the unlettered petitions morning and evening of the cottage home, where the earthen floor is knelt upon, where the only altar is the altar of the lowly heart, and the sacrifice that of a broken and contrite spirit.

John MacDuff

CATEGORY	CUISINE	TAG	YIELD
		Miamiherald, Appetizers	4	Cups

INGREDIENTS

1/3	c	Dijon mustard
3	tb	Honey
1/4	c	Butter; melted
1	lb	Pecan halves
1/2	ts	Hot pepper sauce
1/4	ts	Freshly ground black pepper

INSTRUCTIONS

Heat oven to 275 degrees F.  Line large baking sheet
ot 2 medium baking sheets with aluminum foil.
Combine honey, butter, hot sauce, and pepper in a
shallow bowl and blend well.  Add pecans and toss them
to coat completely.  Spread pecans in a single even
layer on baking sheets,  Bake 10 minutes.  Stir to
turn and bake 10 minutes longer, watching to make sure
they don't burn.  Remove pans to wire rack and cool
completely.  Transfer nuts to a tightly covered
containers and store in a cool dry place.  Nuts will
keep about 1 week.
Nutritional info per 1/4c: 233 cal; 3g pro, 9g carb,
22g fat (83%), 1.9g fiber, 8mg chol, 149g sod
Source: Enchanted Evenings by John Hadamuscin (Harmony)
Miami Herald, 9/21/95
format: 8/11/96, Lisa Crawford
Posted to MM-Recipes Digest V3 #217
Date: 12 Aug 96 00:04:58 EDT
From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>

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