Deviled Almonds
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| 1-1/2 cup | blanched whole almonds |
| 1/4 cup | butter or margarine |
| 1/4 cup | salad oil |
| 1 Tbsp | celery salt |
| 1/2 tsp | salt |
| 1/2 tsp | chili powder |
| 1/8 tsp | cayenne |
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| In heavy skillet combine almonds, butter, and salad oil. Cook and stir over |
| medium heat till almonds are golden brown. Remove almonds and drain on paper |
| towels. |
| Combine celery salt, salt, chili powder and cayenne. Sprinkle over hot almonds. |
| Stir to coat completely. |
| Makes 1 1/2 cups. |
| Source: "Bell's Best" Cookbook |
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| (ID: 80560) Mirror: rec.food.recipes: Sat, Aug 31, 2002 |