Spicy Rosemary Pecans

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            FOOD FUNNY
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Thanks to Rick Burke of McClellan, California for this insight into
poultry production:

A farmer wanting to kill a chicken for dinner has to move faster
than a speeding pullet.

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            TODAY'S RECIPE
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The theme in the current Pen-Pal Forum in the PLUS Edition is
"Salads and Dressings," and the submissions have been of such
high quality lately that I felt challenged to develop a week of quick
and easy recipes of similar caliber. Here's what I came up with:

(Recipes in brackets are in the PLUS Edition only.)

Monday's Starter
Spicy Rosemary Pecans
[Stuffed Dill Pickles]

Tuesday's Soup or Salad
Cauliflower and Coriander Soup
[Cold Shrimp and Buttermilk Soup]

Wednesday's Side Dish
Fettuccine with Creme Fraiche
[Stir-Fried Lettuce with Garlic]

Thursday's Entree
Foil-Baked Fish
[Crispy Chicken Cutlets]

Friday's Dessert
Peanut Pie
[Hot Berries and Cream]

These flavorful treats make excellent party fare and holiday gifts,
but the best part is that they only take a couple of minutes to
prepare.

Spicy Rosemary Pecans

3 Tbs (45 ml) butter
2 tsp (10 ml) finely chopped dried rosemary
1/2 tsp (2 ml) cayenne pepper, or to taste
Salt to taste
2 cups (500 ml) pecan halves

Melt the butter in a small saucepan and stir in the rosemary,
cayenne, and salt. Toss with the pecans in a mixing bowl and
spread on a baking sheet. Bake in a preheated 350F (180C) oven
for 10 minutes. Serve warm or at room temperature. Makes 2
cups (500 ml).
Received on Mon Mar 13 04:36:15 2006