| Party Mix 2
1 pound of Brazil nuts; unskinned
1 pound of almonds; unskinned
1 pound of blanched cashews
1/2 pound of Pine nuts
1/4 pound of Muscat raisins or seedless
1/3 pound of golden raisins
1/3 cup of Marsala or sweet vermouth
1/2 pound of shelled pistachio nuts
1/4 cup of shredded unsweetened coconut
1/4 cup of lightly salted sunflower
1/4 cup of finely minced dried apricots
Salt; to taste
Worcestershire sauce; to season |
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Date: Tue, 2 Apr 1996 09:51:49 -0500 (EST) From: Hazel Slone <hslone@freenet.columbus.oh.us> Recipe By: The California Culinary Academy Preheat oven to 350ºF. Toast Brazil nuts, almonds, cashews, and pine nuts on cookie sheets until lightly browned and fragrant. Set aside to cool. In a medium saucepan, combine dark and golden raisins with Marsala. Bring to a boil, reduce heat, and simmer gently until liquid has evaporated (20 to 30 minutes). Set aside to cool. Combine cooled toasted nuts with raisins, pistachios, coconut, sunflower seeds, and apricots. Season with salt and Worcestershire sauce (if used). Makes about 10 cups. NOTES : This concoction is addictive, whether you call it trail mix, party mix, or bridge mix, and is best when you make your own. This recipe yields a large batch; store any extra in an airtight container. MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER From the MasterCook recipe list. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey. |
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