Recipe - Peppy Cocktail Nuts

Jim Vorheis
4 tablespoon Butter or margarine
1 tablespoon Worcestershire sauce
2 teaspoon Tabasco sauce
1 tablespoon Salad seasoning
1 teaspoon Salt
One half teaspoon Garlic salt
One fourth teaspoon Pepper
1 pound Walnut or pecan halves

In a large pan melt butter and add remaining ingredients except nuts. Stir
until well blended. Add nuts and toss to coat. Cook covered over low heat
for 20 minutes. Stir occasionally. Drain on brown paper. Store in an
airtight container.

Colorado Cache Cookbook (1978) From the collection of Jim Vorheis

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