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Toasted Sunflower Seeds

Wednesday, August 13th, 2008

1 c Sunflower seeds
1 ts Oil, if desired
1/4 ts Salt, if desired
Preheat oven to 325 F (slow). Mix sunflower seeds with oil only if salt is used. Spread plain or oiled seeds on baking sheet. Bake about 8 minutes or until lightly browned. (Watch carefully, these seeds brown quickly.) Sprinkle oiled seeds with salt while [...]

Breakfast Pudding

Thursday, July 24th, 2008

Ingredients

1/3
cup
oatmeal

1
cup
milk, low-fat

1
each
egg

1
each
banana, mashed

1
teaspoon
vanilla

Directions:

Mix together and set aside in a small oven-proof bowl. Set mixture aside to stand for 10 minutes to allow oatmeal to soak up flavor. Stir again and place in a small dish. Prehat oven 325 degrees. Sprinkle with cinnamon. Place dish in another oven-proof dish containing 1 inch [...]

Fruit-Nut Snack

Monday, July 14th, 2008

6 1/2 oz Spanish peanuts, salted
1 c Raisins
4 oz Dates, chopped
Mix ingredients. Serve in small bowls. Calories per 1 tablespoon serving: About 35 Source: FOOD — by U.S. Department of Agriculture Typed for you by Karen Mintzias

Cream Of Almond Soup

Saturday, July 12th, 2008

1 Celery stalk; minced
1 Garlic clove
- peeled and crushed 2 tb Butter
3 c Chicken stock
2/3 c Ground almonds
1/8 ts Mace
1 c Heavy cream
Salt and pepper 2 tb Toasted slivered almonds
IN A SAUCEPAN, SAUTE THE CELERY and garlic in the butter until softened. Add the chicken stock, almonds and mace. Cover and simmer 30-to-40 minutes, stirring [...]

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