Cashew Butter

1 Cup Roasted Unsalted Cashew Pieces
1 Tablespoon peanut or vegetable oil, may need more
1/4 teaspoon salt (optional)

Place nuts and oil in food processor or blender.  Pulse a few times; use spatula to scrape nuts from sides of container.  Blend for about 30 seconds.  Scrape any nuts from sides of container.  Add salt if desired.  Blend mixture for 30 to 60 seconds, until nut mixture is smooth and creamy.  Store in plastic container with tight-fitting lid and refrigerate.

Chocolate Cashew Butter Fudge

(No Cooking Required)

1/2 cup cashew butter
1 cup sweetened condensed milk
1 3/4 cup confectioner's sugar
1/4 cup chopped roasted unsalted cashews
2 squares baking chocolate, melted (2 oz) *

Mix cashew butter, condensed milk, and melted chocolate.  Add sugar and nuts.  Mix until all ingredients are moistened.  Knead with hands and shape into a roll 1 inch in diameter (do 1/3 at a time).  Wrap in wax paper and store in refrigerator 4 to 5 days.  Slice in rings and serve. 

* To melt chocolate; microwave on high for approximately 2 minutes, stirring occasionally, or melt over a double boiler. 

Sugar Toasted Peanuts

1 cup sugar
1/2 cup water
2 cups raw red skin peanuts

Stir together in a pan.  Let come to boil on low heat.  Stir every 5 minutes. Be sure  no liquid is left in bottom of pan.  Spread on cookie sheet and bake 30 minutes at 300°.

Peanut Crunch Slaw

2 Cups shredded cabbage
1/2 cup finely cut celery
1/4 cup sour cream
1/4 cup mayonnaise
1/2 teaspoon salt
2 Tablespoons chopped green onion
2 Tablespoons chopped green pepper
1/4 cup chopped cucumber
1/4 cup salted Blisters, coarsely chopped

Toss cabbage and celery together.  Chill.  For dressing, mix vegetables, sour cream, mayo, salt.  Chill.  Just before serving, mix dressing with cabbage & celery.  Sprinkle chopped peanuts on top. 

Glazed Nuts

1 lb. raw pecans, cashews, or walnuts
1 egg white
1/2 cup sugar
1/2 teaspoon salt
1/4 teaspoon each:  cinnamon, nutmeg, cloves

Combine nuts and egg white- mix well.  Add sugar, salt, and spices - mix well.  Spread on greased cookie sheet.  Bake on hour at 250 degrees.  Cool and store in airtight container. 

Raspberry Pecan Waldorf Salad

Approximately 1 cup lettuce, torn in bite sized pieces
2 or 3 TBSP Ken's Steak Hose Fat Free Raspberry Pecan salad dressing*
1 medium apple (with skin), diced
1/3 Cup diced celery
1/2 Cup pecans, coarsely chopped
1/4 Cup Mayonnaise (we use low fat version)

Line salad bowls with torn lettuce pieces.  Combine apple, celery, pecans, and mayonnaise.  Mound apple mixture on lettuce, and drizzle with the raspberry pecan salad dressing. 

Serves 2 to 3

* Available at Weis grocery stores.