1 pound pecan halves (or other nuts)
2 Tablespoons butter
Salt to taste
Additional seasonings if desired
Spread the pecans and butter into a single layer on a baking pan. Place into a 300 degree oven, stirring frequently roast until pecans are lightly toasted, approximately 20-30 minutes.
Remove from oven and season to taste.
You can use hot pepper sauce, cayenne pepper, etc. if desired. I prefer plain salt. If using hot pepper sauce, add it with the butter before toasting.
This Iced Spinach Soup is a good way to add more vegetables to your families diet on a hot day. Cool, refreshing and nutritious. What more could you want?
1 ½ pounds fresh spinach or 1 package frozen spinach
1 cup milk
1 cup chicken stock
1 cup cream
salt and cayenne pepper to taste
Cook fresh or frozen spinach as usual. When cool, process in food processor a few pulses until finely chopped.
Add milk, cream, and stock.
Season with salt and cayenne pepper to taste.
Chill thoroughly before serving. Serves 6.
Another summer soup served cold. This is a quick and easy version using canned tomato juice. It definitely delivers on flavor.
2 cucumbers, sliced
5 green peppers, diced
½ loaf of hard bread or equal amount of hard rolls, broken into chunks
5 ripe tomatoes, cut up
3 cloves crushed garlic
¾ cup olive oil
¾ cup wine vinegar
3 cups tomato juice or v-8 juice
cayenne pepper and salt to taste
Place cucumbers, green peppers, bread, tomatoes, garlic and onion in large bowl. Add oil, vinegar, water and seasonings.
Refrigerate together at least 24 hours.
Mix in blender and pour into bowl.
Refrigerate a few more hours and serve in chilled bowls.
Top with croutons or fresh chopped vegetable garnish. Serves 8 to 10.