Recipes

Indian Nuts & Chews

1/2 cup raisins

1/2 cup salted toasted coconut chips

1/2 cup salted roasted peanuts

1/2 cup cashews

1 tsp curry powder

Dash of cayenne

Mix all ingredients together in a frying pan.  Cook over low heat, stirring frequently for 8-10 minutes or until the coconut is yellow and hot.

Mexican Nuts & Seeds

1/2 cup salted roasted sunflower seeds

1/2 cup Spanish peanuts

1/2 cup toasted corn nuts

1 tsp chile powder

1/4 tsp ground cumin

1/8 tsp garlic powder

1/8 tsp cayenne

Mix all ingredients together in a frying pan.  Cook over low heat, stirring frequently for 5-6 minutes or until hot.

Freezer Cheese Balls

8-oz sharp cheddar cheese

250g pkg cream cheese (8-oz bulk cream cheese)

4-oz blue cheese

1/4 cup butter or margarine

1 garlic clove, crushed

Dash Tabasco sauce

2/3 cup chopped walnuts or pecans

Allow cheeses and butter to soften at room temperature.  Shred or cut cheddar into small pieces and put into the large bowl of an electric mixer.  Add cream cheese, blue cheese and butter.  Beat until blended.  Beat in garlic and Tabasco until creamy.  (A food processor will do all of the above quickly.)  Cover and chill cheese mixture for about three hours or until firm enough to shape into balls.  Divide in half and shape each into a smooth ball.  Wrap in clear plastic film, then over wrap in a plastic freezer bag.  Refrigerate or freeze until needed.  All frozen balls to stand at room temperature three to four hours before serving.  Sprinkle nuts on a piece of wax paper and roll each ball in about 1/3 cup of the nuts, pressing in lightly.  Serve with crackers or wafers.  Makes two balls.