| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
California |
Appetizer |
40 |
Servings |
INGREDIENTS
| 1 |
lb |
Brazil nuts; unskinned |
| 1 |
lb |
Almonds; unskinned |
| 1 |
lb |
Blanched cashews |
| 1/2 |
lb |
Pine nuts |
| 1/4 |
lb |
Muscat raisins or seedless dark raisins |
| 1/3 |
lb |
Golden raisins |
| 1/3 |
c |
Marsala or sweet vermouth |
| 1/2 |
lb |
Shelled pistachio nuts |
| 1/4 |
c |
Shredded unsweetened coconut |
| 1/4 |
c |
Lightly salted sunflower seeds |
| 1/4 |
c |
Finely minced dried apricots |
|
|
Salt; to taste |
|
|
Worcestershire sauce; to taste (optional) |
INSTRUCTIONS
Date: Tue, 2 Apr 1996 09:51:49 -0500 (EST)
From: Hazel Slone <hslone@freenet.columbus.oh.us>
Recipe By: The California Culinary Academy
1. Preheat oven to 350 degrees F. Toast Brazil nuts, almonds, cashews, and
pine nuts on cookie sheets until lightly browned and fragrant. Set aside to
cool.
2. In a medium saucepan, combine dark and golden raisins with Marsala.
Bring to a boil, reduce heat, and simmer gently until liquid has evaporated
(20 to
30 minutes). Set aside to cool.
3. Combine cooled toasted nuts with raisins, pistachios, coconut, sunflower
seeds, and apricots. Season with salt and Worcestershire sauce (if used).
Makes about 10 cups. NOTES
: This concoction is addictive, whether you call it trail mix, party mix,
or bridge mix, and is best when you make your own. This recipe yields a
large batch; store any extra in an airtight container.
MC-RECIPE@MASTERCOOK.COM
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