Text 7991, 90 rader
Skriven 2013-12-18 20:28:02 av Dave Drum (1:18/200.0)
   Kommentar till text 7985 av Stephen Haffly (1:396/45.27)
Ärende: Gifting
===============
Stephen Haffly Said to Dave Drum about Gifting

SH>  DD> Probably - these are what I am making for my Chilli Lunch this
SH>  DD> Thursday and another batch for the Interfaith-Breakfast on 25
SH>  DD> December at Temple B'Rith Sholom (with appropriate warning
SH>  DD> posted on that batch).

SH>  DD>       Title: Holiday Pecan Sandies
SH>  DD>  Categories: Cookies, Nuts, Chilies

SH> I hope you make a big enough warning sign. Those look like they
SH> would light up any unsuspecting people who don't look at the signs
SH> before grabbing a handful.

I have a warning sign for the Interfaith breakfast. My friend Les is 
getting one done up in Hebrew characters to go alongside.  Bv)= He is 
also making green chile for certain select people (those who know to 
ask) to put on their scrambled eggs.

SH> Perhaps some of these to go along with the cookies?

SH> MMMMM----- Recipe via Meal-Master (tm) v8.04

SH>       Title: Peppy Almonds
SH>  Categories: Appetizers, Nuts
SH>       Yield: 1 batch

SH>       2 tb Margarine, melted
SH>       1 ts Salt
SH>       1 ts Celery salt
SH>       1 ts Chili powder
SH>     1/8 ts Cayenne
SH>   1 1/2 c  Shelled almonds

SH>   In baking pan, combine margarine, salt, celery salt, chili powder
SH>   and cayenne.  Stir in almonds.  Bake in 375 degree oven for 15
SH>   minutes, stirring occasionally.  Cool

SH>   Southwest == Courtesy of Dale & Gail Shipp, Columbia Md. ==

SH> MMMMM

If I used Mexene or Gebhardt's chilli spice mix I'd leave the cayenne 
for the first batch where it is. For other (milder) chilli mixes I might 
want to kick it up a notch (or two). And definitely butter in place of 
the margarine. It occurs to me that might also go well on walnuts, 
cashews and/or pecans.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Trappey's Hot Nuts
 Categories: Five, Snacks, Chilies
      Yield: 4 cups

    1/4 c  Unsalted butter
      4 cl Garlic; minced
           +=OR=+
      1 ts (level) garlic granules
  2 1/2 ts Trappey's Red Devil pepper
           - sauce
    1/2 ts Salt
      4 c  Assorted unsalted nuts *

  * such as pecans, walnuts, hazelnuts, whole unblanched
  almonds, Brazil nuts.

  Heat the oven to 250oF/120oC with the rack in the center
  position. Melt the butter and garlic together in a small
  skillet over medium heat. Add the hot sauce and salt to
  the butter and cook for 1 minute, stirring gently. Spread
  the nuts over the bottom of a roasting pan and pour the
  butter mixture over them. Stir well to coat the nuts, then
  re-spread them in a single layer.

  Bake for 1 hour, stirring every 15 minutes. Cool to room
  temperature.

  To freeze: Place cooled nuts in a heavy-duty plastic
  freezer bag. Freeze up to 2 months. Defrost, covered, and
  refresh on a baking sheet in a 250oF/120oC oven for 10
  minutes.

  Makes 4 cups. Doubles easily

  Uncle Dirty Dave's Kitchen

MMMMM

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