Archive for October 3rd, 2007

Almond Granola

Wednesday, October 3rd, 2007


1 1/2 cups slivered Almonds

4 cups long – cooked Oats

1/2 cup shredded Coconut

1 cup toasted Wheat Germ

1 /2 cup Vegetable Oil

1/2 cup California Honey

Mix almonds, oats , coconut and wheat germ. Combine oil and honey and work liquid into oat mixture (using fingers to remove lumps). Turn into large shallow pan.

Bake 30 minutes at 350 degrees F, stirring every 10 minutes before browning. Cool stirring occasionally , to break up any lumps in the granola mixture. Store in airtight containers.

Makes approx 2 pounds of California style Almond Granola.

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Almond Sauced Omelet

Wednesday, October 3rd, 2007


1/4 cup Parsley sprigs

1 canned seeded Green Chili

1 Green Onion ( chopped)

1/4 teaspoon Salt

1/3 cup Sour Cream

1/3 cup roasted Almonds

in blender , puree parsley sprigs ( packed ) with green chili. chopped onion , salt and sour cream . Turn into saucepan. Stir in almonds . Heat thoroughly ( bit do not boil).

next:

2 Eggs

2 tablespoons Water

1/3 teaspoon Thyme

3 oz. Cream Cheese

2 tablespoons Butter

Beat eggs with water and thyme. Cube cream cheese and stir into egg mixture. Heat butter in skillet til bubbly: pour in mixture. Lift omelet pan so that uncooked portion flows through bottom of frypan and cooks. Slide omelet onot heated platter and fold. Pour almond sauce over omelet.

http://www.kingcolecatering.net/

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Bean Sprout Almond Salad

Wednesday, October 3rd, 2007


ingredients:

1/3 cup toasted Almonds

2 cups fresh Bean Sprouts ( or drained canned)

1/2 cups sliced celery

2 tablespoons chopped Green Pepper

1/4 cup Mayonnaise

1 tablespoon Lemon Ginger

1/8 teaspoon ground Ginger

1/4 teaspoon Paprika

1 teaspoon sugar

Toss almonds with bean sprouts, celery , green peppers. Blend remaining ingredients and combine with almond mixture. Spoon over platter of torn salad greens.

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