Toasted Pecans Recipe

Toasted Pecans Recipe

Yield: 4 Servings
Recipe by luhu.jp

Ingredients:
2 ounce: MARGARINE,
8 ounce: PECAN HALVES,
1/2 tsp: SALT,
Preheat oven 350 F. Melt margarine in saucepan. Stir pecans in,
melted margarien until they are thoroughly coated. Spread pecans,
on a cookie sheet.,
Bake 15 to 20 minutes in 350 F oven until lightly toasted,
stirring once. Remove from oven. Sprinkle lightly with salt. Let,
cool and serve. Store in airtight container. Yields 1/2 lb.,
pecans.,

Recipe via Meal-Master (tm) v8.05

Directions:

Title: TOASTED PITA CHIPS
Categories: Appetizers, Low-cal, Vegetarian
Yield: 6 Servings

6 Pita Bread Pockets
1 ts Garlic Powder (optional)

These are great with dips, soups and in lunches. For more fiber, use
whole wheat pita bread.

Preheat oven to 325 F.

Split each pita pocket in half.

Cut each half into 6 triangles with a sharp knife.

Arrange in single layers on cookie sheets. Sprinkle lightly with
garlic powder, if desired.

Bake for 8 minutes or until chips are lightly browned and very crisp.
Store in an airtight container until ready to serve.

Yield: 8 cups or 64 chips

One Serving = 1 cup or 8 chips Calories: 96 Protein: 3 g Fat: < 1 g
Carbohydrate: 19 g Fiber: 0.5 g Cholesterol: 0 mg Sodium: 161 mg
Potassium: 34 mg

Exchange:

Source: "The U.C.S.D. Healthy Diet for Diabetes, a Comprehensive
Nutritional Guide and Cookbook," by Susan Algert, M.S., R.D.; Barbara
Grasse, R.D., C.D.E.; and Annie Durning, M.S., R.D.

Shared by: Norman R. Brown


Source from luhu.jp