Unicorn (Unicorn@Indenial.com)
Mon, 14 Dec 1998 18:10:33 -0500
Here's the last one I have from Sherry Z. If she sends me some more
I'll appoint her the Minister of Mirth in my soon-to-be-formed
Epicurean Empire's World Food Court.
A hungry lion was roaming through the jungle looking for something to
eat. He came across two men. One was sitting under a tree and
reading a book; the other was typing away on his typewriter. The lion
quickly pounced on the man reading the book and devoured him. Even
the king of the jungle knows that readers digest and writers cramp.
This week's menu is quick and easy, low-fat, and vegetarian. I think
it's a good idea to eat sensibly for a week before gorging for two, and
that's exactly what I plan to do for the final two weeks of the year. So
here is the lineup for what I'm calling a "Pre-Holiday Diet Menu".
OK, you caught me. This recipe isn't exactly low-fat, due to the
basic nature of nuts in general, but you can't deny a fellow a little
pleasure as the holidays near. Make a big batch of these and keep
them on hand throughout the holidays.
Spiced Mixed Nuts
3 cups (750 ml) whole almonds, raw cashews,
pecans, and/or raw peanuts
2 Tbs (30 ml) vegetable oil
2 Tbs (30 ml) chili powder or curry powder
1/4 tsp (1 ml) cayenne, or to taste
2 Tbs (30 ml) sugar
Salt to taste
Place the nuts in a mixing bowl. Heat the vegetable oil in a small
skillet and add the chili powder or curry powder and cayenne and stir
for about 15 seconds, until aromatic. Pour this over the nuts, add
the sugar and salt, and stir to combine thoroughly. Transfer to a
baking sheet and bake in a preheated 300F (150C) oven for 20 to 30
minutes, stirring occasionally, until the nuts are toasted. Serve
warm or at room temperature. Makes 3 cups (750 ml).
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