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• Recipe of the Month
CINNAMON APPLE ALMOND SALAD
1 cup whole natural almonds
2 tart green apples
2 red-skinned apples
2 cups sliced celery
1/2 cup mayonnaise
1/2 cup sour cream or yogurt
1/4 tsp. mace
1/2 tsp. grated orange peel
1/4 tsp. cinnamon
1 head Iceburg lettuce
Spread almonds in shallow pan or on a cookie sheet. Toast at 350 degrees,
15 minutes, stirring once or twice until lightly browned; cool. Core
and chop apples. Combine almonds, apples and celery. Blend mayonnaise
with sour cream or yogurt, mace, orange peel and cinnamon. Fold mayonnaise
mixture into apple mixture. Spoon into Iceburg lettuce cups to serve.
Serves 5
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• Roast & Toast
To Roast Almonds: Spread almonds in a single layer in a shallow pan coated
lightly with butter, margarine, or oil. Roast in moderate oven, stirring
occasionally until almonds color slightly. They will darken once they're
away from the heat. Shelf life increases with refrigeration.
To Toast Almonds: Use a dry pan and proceed as above.
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