Appetizer of Pine Nuts, Pecans and Pumpkin Seeds Recipe

From Dorothy McNett's Recipe Book.

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Appetizer of Pine Nuts, Pecans and Pumpkin Seeds

From Dorothy McNett's recipes at Pine nuts (pinons), pecans and pumpkin seeds are indigenous to New Mexico and can be used so many ways for salads, fillings, garnishes, etc.

1 teaspoon unsalted butter
1 cup each of pine nuts, pecan halves, pumpkin seeds
1/4 teaspoon cayenne (or more if desired)
1/4 - 1/2 teaspoon cumin
8 oz. cream cheese
blue corn tortilla chips

In a large frying pan or saute pan heat the butter and then stir in the nuts and seeds and stir and cook just until the mixture is starting to brown and then stir in the cayenne and cumin. Put the cream cheese on a large serving platter and dump the warm nut mixture over it. Serve with tortilla chips, or even softened warmed flour tortillas for spreading and rolling.

Recipe created 2015-09-08.

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