Other Nut Favorites
Reading edition
Nippy cheese-nut dip
About 1 cup
Cream cheese, softened 2 packages, 3 ounces each
Mayonnaise ¼ cup
Onion salt ¼ teaspoon
Hickory salt ¼ teaspoon
Garlic salt Few grains
Nuts (pecans, toasted almonds, cashews, or roasted peanuts), finely chopped ½ cup
Blend cream cheese with mayonnaise and seasonings. Stir in nuts.
Note: Serve with chips or crackers.
Calories per tablespoon: About 90 with pecans or cashews; 95 with almonds or peanuts.
Sugar-and-spice nuts
About 4 cups
Butter or margarine, melted 1 tablespoon
Egg white, slightly beaten 1
Unroasted almonds, English walnuts, and/or pecans 2 cups
Sugar 1 cup
Salt ½ teaspoon
Cinnamon 1½ teaspoons
Nutmeg ¾ teaspoon
Allspice ¾ teaspoon
Preheat oven to 300° F. (slow).
Slowly stir melted fat into beaten egg white. Stir in nuts.
Mix sugar and spices.
Spread about one fourth of the sugar mixture in a 10- by 15-inch shallow baking pan.
Coat a few nuts at a time in remaining sugar mixture, and arrange in the pan.
Sprinkle rest of sugar mixture over nuts.
Bake 15 to 20 minutes, or until nuts are lightly browned.
Remove nuts from oven; stir gently to separate nuts.
Cool. Store in tightly closed container.
Calories per tablespoon: About 35.
Cocktail nuts
About 3½ cups
Butter or margarine 2 tablespoons
Salted mixed nuts with peanuts 1 pound
Onion or hickory salt 1 teaspoon
Paprika ½ teaspoon
Preheat oven to 300° F. (slow).
Melt fat in a shallow baking pan in the oven.
Remove pan from oven and stir nuts into fat. Sprinkle with seasonings.
Bake 15 to 20 minutes or until nuts are heated through, stirring occasionally.
Cool. Store in tightly closed container.
Calories per tablespoon: About 55.
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For Extra Flavor, Add Nuts
It takes only a little imagination to make “company fare” of plain food. Special recipes are not always needed. Many of your favorite foods are more delicious when you add nuts. Start with these suggestions:
• Serve sour cream with nuts on meat or baked potatoes.
• For waffles, biscuits, or muffins, stir nuts into blended dry ingredients before adding liquid.
• Mix honey or crisp bits of bacon with peanut butter for a sandwich filling; or use peanut butter and cheese slices for a grilled sandwich filling.
• Add nuts to meat, poultry, or seafood salads.
• Try slivered or sliced nuts in tossed vegetable salads.
• Mix coconut with food coloring for garnish.
• Roll ice cream balls in tinted or toasted coconut or chopped nuts. Freeze balls separately until set.
• Use toasted coconut or toasted, chopped nuts as a quick topping for cream pie or ice cream pie.
• Sprinkle cupcakes with nuts before baking and skip the frosting.
• For a spread on crackers or celery, add finely chopped roasted peanuts to cream cheese that has been blended with a little milk.
• Perk up your next vegetable souffle. Add finely chopped nuts along with the vegetable.