Nuts
« Previous EntriesToasted 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, 2008Ingredients
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 [...]