MELBA SWAP SHOP
WE’RE NUTS ABOUT NUTS
DEAR READERS: This is a recipe from the past shared by Norm Crawford. It sounds too good not to print it again with an invitation for you to share your father’s (or husband’s) recipes for Father’s Day, which will be June 15.
Some men cook because they have to if they want to eat. Others just enjoy cooking. Let’s share their favorite recipes.
1/4 cup cooking oil
4 cups (about 11/4 pounds) whole blanched almonds
1 tablespoon ground cumin
1 tablespoon sugar
11/2 teaspoons dried red pepper
•In a heavy skillet, heat the oil over medium-high heat. Stir in the almonds and cook about 8 minutes, until golden brown.
•In small bowl, mix cumin, sugar and pepper flakes and sprinkle over the nuts. Toss to be sure they’re well coated with the spicy oil. These will keep at least a week in a covered container.
DEAR MELBA: This is a fun recipe for parties. The amount of each ingredient is up to you. In large mixing bowl, combine mixed nuts, cashews, raisins and chopped dried apricots. Stir, and they’re ready.
— Dave Farrington, Midwest City
DEAR MELBA: This might be the recipe Beth Harvey requested.
BISHOP’S BROWN DERBY STEAK
1 pound ground beef
1/2 cup chicken broth
1/4 teaspoon prepared mustard
1/2 teaspoon salt, approximately
1/4 teaspoon ground black pepper, approximately
1 tablespoon Worcestershire sauce
1 tablespoon butter
1/2 tablespoon Worcestershire sauce
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