| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Appetizer |
4 |
Servings |
INGREDIENTS
| 1 |
|
-(up to) |
| 2 |
ts |
Good cooking oil or clarified butter |
| 4 |
oz |
Cashew nuts or peanuts (up to) |
| 2 |
|
Cloves garlic; crushed |
| 1 |
ts |
Salt (up to) |
| 2 |
ts |
Chile powder |
INSTRUCTIONS
Heat the oil or butter in a big frying pan. Stir in the nuts, keep stirring
to prevent burning until the nuts are golden. Take from the pan and drain
on some kitchen towel, while still warm put into a screw top jar and put in
the other ingredients and shake until the nuts are fully covered with the
mixture. The above recipe is a good basis and other stuff can be added to
taste. Best eaten the next day. Peter Giblin <peter@paddy.demon.co.uk>
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
A Message from our Provider:
“A thankful heart is one of the primary identifying characteristics of a believer. It stands in stark contrast to pride, selfishness, and worry. And it helps fortify the believer’s trust in the Lord and reliance of His provision, even in the toughest times. No matter how choppy the seas become, a believer’s heart is buoyed by constant praise and gratefulness to the Lord. #John MacArthur”