| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Snacks, Tabasco |
1 |
Servings |
INGREDIENTS
| 3 |
tb |
Butter |
| 2 |
|
Garlic Cloves, Minced |
| 3 |
tb |
Worcestershire Sauce |
| 1/2 |
ts |
Cinnamon |
| 1/4 |
ts |
Cayenne Pepper |
|
|
Tabasco Sauce, A Few Drops |
| 4 |
c |
Nuts, Pecans, Almonds, |
|
|
Cashews Or A Mixture |
INSTRUCTIONS
Preheat oven to 300°F. In a heavy skillet combine all the ingredients
except nuts and simmer a few minutes, then add the nuts, tossing to coat.
Add a little more cayenne or Tabasco sauce if you'd like a nippier nut.
Spreadnuts on a cookie sheet and bake for 10 minutes. Stir and cook 5 to 10
minutes longer. Cool and store in airtight containers or freeze. Calgary
Sun, Monday, November 5, 1990 - Cinda Chavich, Food Editor From "Fresh Chef
on the Run" by Olympic athlete Diane Clement. Fresh Chef on the Run is
published by Raincoast Books.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kids.zip
A Message from our Provider:
“When you get to your wit’s end, you’ll find God lives there.”