Asian-Spiced Nuts

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            FOOD FUNNY
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Thanks to Ruby Taylor for sharing this with us:

A man took the kids to a local restaurant for a quick breakfast before
shopping. The place was very busy, but the quality of the food and
service were obviously not up to par. When they finally got their
breakfast, his youngest daughter took a look at her father's omelet
and burnt toast and declared very loudly to the waitress, "My Daddy
can't eat that toast - he is black toast intolerant."

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            TODAY'S RECIPE
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These spicy nuts are a great addition to a kid's lunchbox but
grownups enjoy them as well. Make a large batch and keep them
on hand for a healthy snack.

Asian-Spiced Nuts

1 cup (250 ml) roasted unsalted cashews
1 cup (250 ml) roasted unsalted peanuts
1 cup (250 ml) sunflower seeds
1 Tbs (15 ml) dark sesame oil
1 Tbs (15 ml) soy sauce
1 tsp (5 ml) brown sugar
1/2 tsp (2 ml) Chinese five-spice powder

Combine all ingredients in a bowl and toss to thoroughly coat the
nuts. Spread on a baking sheet and roast in a preheated 350F (180C)
oven until lightly toasted, about 15 minutes. Cool and store in an
airtight container or plastic bag. Makes about 3 cups, to serve 8 to 12.
Received on Tue Jul 26 09:51:27 2005