Recipe - Korean Sesame Salt

One half cup White sesame seed
One fourth teaspoon Salt, optional

Salt substitute to sprinkle on vegetables, stews.

In a heavy skillet or wok, grandually heat the sesame seed over low heat
until golden and puffy. Shake the pan frequently to toast evenly. Remove
from heat then the sesame begins to turn light brown and you can smell it.
Stir in the salt, if using. Cool mixture.

Grind in a blender or mortar. Store in tightly covered jar.

1 tsp, 17 calories, One half fat exchange carbohydrate & protein & fiber
negligible, fat 1.5 grams 14 mg potassium, 18 mg sodium, 0 cholesterol

Source: Diabetic Cooking from Around the World by Vilma L. Chantiles 1989
ISBN 0060160578 Shared but not tested by Elizabeth Rodier Nov 93

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini