ALL “New” Recipes

NOTE: The latest recipes I have tried recently are at the top.

For 8 bowls of soup: (this soup is UNLIKE most tortilla soups!)

Make soup base with:
1 c oleo
1/2 c flour plus ½ c masa harina FLOUR* (NOT masa meal!) or use reg. flour
7 c chicken broth – HEATED!
1 c half & half – HEATED!
½ t garlic powder
½ t white pepper
1-3 t pickled Jalapeno juice (to taste)

Melt oleo in pot large enough to hold 8 cups liquid.
Stir in both flours til creamy roux forms.
GRADUALLY stir in HEATED broth, milk, spices, Jalapeno juice.
Gradually makes the roux remain creamy and thickens faster.
Lower temperature. Stir frequently.
Good idea to use a burner separator to prevent scorching!
Cook til medium thick. (Adding cheese below will thicken it more)

For each serving, place in a bowl:
1 tsp chopped pickled Mt. Olive MILD Japalenos–to taste (or 2 slices per bowl)
½ c grated Monterrey Jack Cheese [Farms doesn’t string when melted like some brands]
¼ c diced white chicken meat—rotisserie is best or Swanson/Hormel
3-4 thin sliced grape tomato rounds (or canned petite diced tomatoes)
Pour soup base over ingredients.

Top with: Crunched up tortilla chips or serve with Tostitos round chips
Or make your own tortilla strips—see recipe below.

Refrigerate leftover soup base. When reheating – add water to thin.

* Masa Flour is found in the Latin food section of grocery stores. It’s used with water to make tortillas. Your kitchen will smell pleasantly like tortillas or a Mexican restaurant as you prepare this soup.


12 tortillas or egg roll wrappers
1 t oil
Pinch salt (or chili powder mixed with salt for tortilla strips)

Cut tortillas/wontons in 1/2″ strips.
In bowl, toss strips with oil and salt (& chili powder-opt).
Arrange strips on foil lined baking sheet.
Bake at 375° on middle shelf 3 to 5 min til crisp. Cool.
Serve as garnish on top of appropriate soup or salad.

TACO SEASONING MIX  (Kalyns Kitchen)
Use 2-3 T per 1 pound ground beef (to your taste)
Makes ¾ cup or 16 Tablespoons (8 servings per 1 lb meat)
¼ c Ancho chile powder
2 T chile powder
1 t Chipotle chile powder (optional-adds heat)
3 T ground cumin
1 T dried cilantro or oregano
1 T sweet paprika (not HOT!)
1 T salt
2 t garlic powder
2 t onion powder
1 t fine ground black pepper

Brown meat and drain off grease. Add 2 T taco seasoning for 1 pound of meat, more or less with about 1/2 cup water. Simmer til water is absorbed. For juicier sauce add about 2 tablespoons of flour with meat before adding water. Store Mix in freezer.


4 cups cooked chicken breast in small chunks (rotisserie chicken is best)
1 cup red grapes, halved
1 cup Fuji apple, peeled, diced/chopped
1 cup celery, sliced thin
1/2 cup chopped pecans or roasted slivered almonds
OPTIONAL: salt & pepper to taste
1 cup mayonnaise (or Salad Dressing if you like it sweet)

Place first five ingredients into a large bowl.
Stir in dressing salt and pepper; toss to coat.
Taste. Add more salt and pepper if necessary.
Serve on crackers, a bed of lettuce or bread with lettuce, if desired.

CURRY DIP     (1/20/19)
(Good on roasted chicken or pita chips)

2 teaspoons cumin
1 cup mayonnaise
3 tablespoons finely chopped or blended onions
4 teaspoons fresh lemon juice
4 teaspoons honey

Toast curry powder and cumin by placing in small skillet.
Cook over low heat about 30-45 seconds, shaking constantly til it releases a pleasant odor.

In small bowl, combine mayonnaise, chopped onion and lemon juice.
Mix well and stir in toasted curry powder, cumin and honey ntil well blended.
Cover and refrigerate until serving time.


Sharp or Extra Sharp Cheddar Cheese or Gouda.
Other types cheese can be used, but NOT American or Velveeta!
Soft cheeses like Havarti of Jack may not turn out crispy.
Cut slices 1/8″ thick and about 1″ square
Place 10 slices on microwave plate around outer edge
(NONE in the center!)

Micro on high 2 ½ min. (actual timing depends on your micro power)
Cool for 1 min. Will harden in 2 min and be ready to eat.
Should be very crunchy—not chewy.
Remove from plate with spatula.

If cheese breaks into several pieces–it was cooked too long
If it bunches up and is gooey–it wasn’t cooked long enough.
Return to micro and cook longer in 30 second increments.

PHO SOUP (chicken or beef) 4-6 servings  (1/7/19)
Traditionally, the beef is cut so thin that it cooks in the bowl when hot broth is added.

12 c water
4T (¼ c) Better Than Bullion  (chicken or beef flavor)
2 med. carrots, sliced into rounds
½ med. onion, sliced into rings or strips (rest used in ingredients below)
2″ knob of ginger, peeled, sliced in thin rounds. (or 1t ginger powder)
6 anise stars
3″ stick cinnamon
6 whole cloves
2T fish sauce
salt to taste
½ t peppercorns
2T sugar–to taste.
Using 6 qt or larger pot, combine above and bring to boil.
Reduce heat and simmer on med-low, partially covered for 45-60 min.
Strain through colander. Keep broth—discard solids. Add water to make 11 cups.
Taste and if desired, add more sugar, salt and fish sauce. Broth should taste over-seasoned!
Keep hot.

14-16 oz. (1/8″ wide) RICE noodles, often labeled “small” (NOT Thai Kitchen Stir-Fry Noodles, which are too thick and don’t soak up broth). Follow directions for cooking noodles—if none:
Place noodles in pot, cover with hot tap water. Soak til noodles are pliable abt 10-15 min.  Drain.
Bring 4 qts. water to boil in pot, add drained noodles and cook til tender, 30-60 sec. Drain ASAP

For chicken:
1 roasted chicken, meat removed and chopped
For beef:  1 lb UNCOOKED boneless flank steak, london broil, sirloin, eye of round or tri-tip, sliced VERY thin (easiest way: slice frozen meat against grain in 1/8″ slices)

SERVE: Place noodles individual soup bowls. Add meat, green onion and cilantro.
Pour over very hot Pho broth and serve with:
Fresh basil, fresh cilantro, bean sprouts, remaining ½ onion, sliced very thin, hoisin sauce, Sriracha hot sauce, lime slices

(Adapted from Kalyns Kitchen 9/2018)

2 T olive oil, divided
5 links (abt 5″ long) Italian chicken, turkey or pork COOKED sausage
6 oz black olives, drained, cut in half
11 oz jar roasted red peppers, drained, cut into small pieces (My Fave brand:  Cento)
3 small zucchini (about 8″ long) cut in rounds then slice in half again
Can add artichoke hearts
1/2 cup vinaigrette or Italian dressing (My Fave: Newmans Own Classic Olive Oil/Vinegar!)
salt and fresh ground black pepper, to taste
1 cup coarsely-grated or freshly-grated Parmesan cheese, to taste

Cut sausage into rounds about 3/4 thick, then cut in half again.
Fry over in 1T olive oil on med-hi heat til browned. Remove from pan.
Heat 1T olive oil to med-hi. Add zucchini. Cook just til barely starts to soften, about 4-5 min. Turn off heat and let zucchini cool in the pan for 2-3 minutes. Then add the salad dressing and stir to coat all the zucchini. Let stand 5 min.
In salad bowl, combine sausage, olives, red pepper strips. Add zucchini with dressing. Season w/salt & pepper. Add grated Parmesan and gently combine.


Sausage (about 1 patty’s worth)
Purple onion
Roasted Japaleno pepper, chopped (fresh or canned)
1 Egg
Fresh ground black pepper
Sharp cheddar cheese, grated
Salsa Verde (Trader Joe’s excellent)

In a 1 egg nonstick pan…(5.5″-6.5″ diameter)
Cook sausage, crumbled. Remove from pan
In sausage grease, sauté onion til nearly crispy.
Before onion is done, add roasted pepper.
Break egg over onion-pepper mixture.
Sprinkle with pepper, salt.
Cook egg to desired doneness.
Slide mixture on plate or bowl
Top with sausage, cheese and Salsa verde.

I was so surprised when I tried this recipe.  I didn’t even miss the lasagna noodles! Was good leftover too.


2 large zucchini, cut in round slices about 3/8″ thick (enough to make two layers—don’t too thin)
1-2T olive oil
32 oz (4 cups) Marinara Sauce
2 t Italian seasoning
2 T fresh chopped basil optional
1-1/2 c cottage cheese
3 eggs
1-1/2 c grated Mozzarella cheese
½ c cup grated Romano or Parmesan cheese
½ Hillshire Farms Polish Sausage, cut in rounds, then halves OR cooked Meatballs cut in 6 pieces each. Need something chunky – not ground beef!

Simmer Marinara & Italian seasonings+basil til reduced to paste, about 20 min
Preheat oven to 400°F.
Spray 8″ x 8″ casserole dish with non-stick spray or olive oil.

Stir zucchini in microwaveable bowl with olive oil and Italian Herbs.
Micro zucchini slices til soft, but not fully cooked.
Remove and press lightly between two paper towels to remove moisture.
Beat eggs in bowl, then stir in cottage cheese and Romano or Parmesan cheese.

Layer HALF the zucchini slices in bottom
then spread HALF the cottage cheese-egg mixture on top
then spread with HALF the Marinara sauce
then spread the meat around evenly
then top with HALF the Mozarella cheese

Make a second layer of zucchini, cottage cheese mixture, ending with marinara on top. Reserve remaining Mozarella cheese.

Bake uncovered 25-30 min. til mixture is slightly bubbles on sides.
Sprinkle remaining Mozarella cheese on top and return to oven just til melted.
Let sit 10 min. before cutting.
Keeps very well in the fridge for several. Freezing not recommended.


Chill following:
1 Avacado, diced into small pieces
1 large Tomato, diced into small pieces
2 Green Onion, sliced very thin
2 T fresh Lime juice
1 T Cilantro, fresh, chopped (or to taste)
Salt & pepper to taste

Mix and serve.


4 oz. Mozzarella balls
Cherry or grape tomatoes (1/2 tomato for each moz. Ball)
Fresh chopped basil
Salt/pepper to taste
Dressing: 2T Olive oil & 1T Balsamic vinegar
OR 3T Newman’s Own olive oil/vinegar salad dressing.

Cut tomatoes in half and put on plate cut side up.
Sprinkle with salt. Let sit 5 min or so.
Mix all ingredients, adding dressing little at a time, so won’t get too much.

My husband raved over this one! Said it’s a KEEPER!

2 med. size Cucumbers, peeled if desired, seeded
10-12 large red Radishes
½ c + ¼ c crumbled Feta cheese
OPT:  2 tbsp minced red onion.
2 T red wine vinegar
2 T olive oil
2 T milk, whipping cream or buttermilk
½ t dried thyme (of fresh=much better=1-1/2 t chopped)*

Cut Cucumber in half lengthwise. Cut into half-moon slices ¼” thick.
Trim Radish ends. Cut in half lengthwise then cut in 1/8″ half-moon slices.
Mix together well: ½ c Feta, thyme, red wine vinegar, olive oil and milk.
Stir dressing into salad. Season to taste with salt and pepper.
Serve with extra ¼ c Feta sprinkled over salad.
Keeps in fridge for 1-2 days, but is best made fresh.
*for thyme, can substitute ¼ c fresh Mint leaves, thinly sliced.

FISH TACOS  (for Two)  7/25/18

1 lime
2 c shredded cabbage or slaw mix
¼ c sour cream
2 T olive oil
½ lb fish filets
4 corn tortillas
½ c salsa
OPT:  sliced onion, jalapeno, fresh cilantro to taste

Brine fish in salt water for couple hours. Drain & dry.
Grate 1 t lime peel and juice lime. Combine cabbage and lime.
Stir lime peel into sour cream.
On med. heat, sauté onion and jalapeno in olive oil.  Remove when done.
Sprinkle fish with garlic salt and pepper. Fry fish in oil.
Heat tortillas. Place fish in each.
Top with cabbage, sour cream, salsa and cilantro.

MANICOTTI (serves 4 w/2 manicotti each) (5/27/18)
I have an electric crepe maker.  It is WONDERFUL! With it, crepes are so easy to make!

4-6 c Marinara Sauce (we like Prego Spicy)
CREPES: makes 10
2 large eggs
1 c cold water
1 T oil
Pinch salt
1 cup flour.
Whisk all ingredients to a smooth batter, consistency of a creamy soup.
Use electric crepe maker OR heat 8″ nonstick skillet on med/hi. Pour ¼ cup batter and tilt skillet to spread batter evenly all over skillet. Cook til crepe sides start pulling away from skillet, about 1 min. Flip crepe and cook other side, abt 20 sec. Remove & stack with paper towel between each one. Repeat.
15-16 oz) ricotta cheese (abt 1 lb)
12 oz mozzarella cheese (reserve 4 oz for topping)
¼ c Romano cheese or powdered Parmesan cheese
Mix well. Drop 1/4c filling in center of each crepe. Shape filling into shape of wiener—not too close to edge. Fold sides of crepe over filling, overlapping slightly. Place seam side down in greased baking dish, side by side.
Top with light covering of spaghetti sauce, reserving rest of sauce to be applied after baking.
Bake at 400° for 20 min. Top with reserved mozzarella cheese and bake just til cheese melts.
Serve on plates and cover with remaining marinara sauce.

Thai Hot & Sour Soup  (1/28/18)
Your choice of meat: shrimp, cooked chicken or beef pieces.
4 cups chicken broth
1 T Thai Tom Yum (Instant Hot & Sour Paste). Add more to taste. Be careful! VERY hot/spicy/tasty.
8 oz fresh mushrooms—any kind.
8 oz firm water-packed tofu, drained–see instructions below
1/2 to 1 cup canned bamboo shoots, drained, cut into julienne strips
3 T cornstarch
Garnish with sliced green onions or cilantro leaves.
Add steamed white rice, if desired

Place tofu on several layers of paper towels. Cover with more layers of paper towels; top with cast-iron skillet/heavy pan. Let stand abt 1 hr. Discard paper towels. Cut tofu into small cubes. In large pot, bring broth and Tom Yum paste to a boil. Stir in mushrooms. Cook 2-3 min.
In small bowl, stir cornstarch into 2-3 T water til smooth.
Add cornstarch mixture, tofu, and bamboo shoots into broth mixture;
Cook 1 minute, stirring occasionally; remove from heat.
Serve in bowls and sprinkle with green onions or cilantro and wonton strips.


1 lb unsalted butter
3 c white sugar
6 whole eggs
1 T baking powder
1 t salt
1 c milk
2 tsp lemon extract
2 c fresh raspberries*
1c powdered sugar

*Crush strawberries and strain out seeds.
Cream butter and sugar. Add eggs.
Sift flour, salt, baking powder.
Add flour mixture alternately with milk and extract.
Do not over mix. Fold in raspberries.
Pour into greased, floured tube or bundt pan.
Bake at 350° for 1-1/2 hours.
Cool. Leave out uncovered for 3-4 hours so edges get crusty.

Glaze for topping: 1 c powdered sugar mixed with juice of lemon.

Serves 2

8 ounces shredded cheese blend* (I like Wal-mart’s Great Value Fiesta Blend*)
4 ounces beer, any kind
1/3 c salsa
2 T cornstarch
Optional: 1 t pickled jalapeno or fresh, finely chopped–to taste
Eat with: bite-size pieces of French bread; Tostito scoops, apples, etc.
Open pkg. of cheese, add cornstarch & shake til mixed in. Add all ingredients to a 2-cup glass measuring cup. Microwave at 50% power for 1-2 min. or til cheese is melted to dip consistency.
Optional: add few chopped Jalapenos to your taste.

*Fiesta Blend contains Monterery Jack, Cheddar, Queso Quesadilla & Asadero Cheeses. Do NOT use a cheese blend with mozzarella which strings badly!


4T butter                Serve with TAJIN!!
4T flour
2 c half & half (2% milk will work too)
½ t garlic salt, pepper & oregano (to taste)
3+T lemon juice (to taste)
1-2 T olive oil
2t garlic, minced
8 oz fresh sliced mushrooms
1 can marinated artichoke hearts, drained
2 Roma or plum tomatoes, chopped
Frozen cooked shrimp, thawed, deveined, detailed
8+ oz Angel hair pasta – book as directed.

In saucepan, melt butter over med. Heat.
Add flour and whisk for 1 min.
Add half & half, and increase heat til sauce is boiling. Reduce to a simmer and whisk to remove all lumps.
Add salt, pepper, oregano and lemon juice.
Adjust seasonings to taste.
In large skillet, sauté garlic and mushrooms til tender. Add artichoke hearts, tomatoes, shrimp and sauce.  Cook til heated through.
Serve over pasta with TAJIN!! (a lemon-lime seasoning).

BEEF & BARLEY SOUP – serves 4

10-12 oz sirloin strip, fat trimmed, diced in small bite-sized pieces
Salt & pepper
2 T oil
¾ c quick cooking barley
6-8 oz fresh mushrooms, sliced
15 oz can diced new potatoes, drained
1 cup frozen peas & carrots
1/2 c pearl onions (or more) frozen or fresh
1 T chopped garlic
½ t dried thyme
2 t chopped parsley
2T soy sauce
5-1/2 c beef broth
½ c Marsala wine – optional
3 T cornstarch

Pat steak dry with paper towel.
Put 1 T oil in soup pot and heat til barely smoking.
Add meat, salt pepper and stir til browned.
Remove from pot.
In same pot, heat 1 T oil til shimmering.
Add garlic, thyme and mushrooms & stir til juice evaporates.
Add steak, barley & broth and simmer for 10 minutes.
Add veggies & parsley. Simmer 10 more min.
In small bowl, stir cornstarch into Marsala for thickening. Stir into stew.
Taste and add more salt/pepper if desired.  Serve.

(Southern Living)

½ c margarine, softened
½ c shortening
¾ c white sugar
½ c brown sugar
1 egg
1-3/4 c all purpose flour
1 t baking soda
½ t salt
2 t vanilla
10 oz white chocolate chips
½ c coarsely chopped macadamia nuts, lightly toasted

Cream butter & shortening.
Gradually add sugar and egg.  Mix well.
In separate bowl, combine flour, soda, salt.  Add to creamed mixture.
Stir in vanilla, chocolate and nuts.
Cover and chill dough for 1 hour.
Drop by 2 Tablespoons, on lightly greased cookie sheets, 3” apart.
Bake at 350° for 12-14 minutes.
Cool slightly and remove from pan.

LEMON CAPELLINI   (1/2 recipe)

8 ounces angel hair pasta – or small spaghetti
1 cup ripe tomatoes, peeled, diced (2 small or 1 large) Remove juice & seeds
2 T capers (no juice)
Juice of 1/2 lemon
1 t lemon zest
2 cloves garlic, minced
2 large basil leaves, chopped
1/8 cup extra virgin olive oil (or more)
Pinch of Himalayan or Sea Salt (to taste)
1/4 cup Parmesan cheese, freshly grated
Red peppers flakes, (optional) to taste
Diced cooked chicken-optional

Boil water for pasta (follow pkg. instructions). Place diced tomatoes on paper towels to absorb extra juice. Place tomatoes and basil a large bowl, set aside. Whisk olive oil, minced garlic, lemon zest and lemon juice, capers and a pinch of sea salt. Add to tomatoes. Add pasta to boiling water. When pasta is done, drain and pour over tomato mixture. Toss til combined. If desired, sprinkle with more Parmesan (optional), sea salt and red pepper flakes.

Great accompaniment with meat dish.  Cooks up into a scrumptious flavorful butter sauce.

Serves 3-4

2 T butter (1T and 1T)
¼ onion, chopped fine
¾ t salt
1 med clove garlic, minced
1 cup Arborio rice – don’t wash!  (may not work with other kinds of rice)
1/2 c dry white wine – optional (if not using increase chicken broth by 1/2 cup)
2-1/2 cup low sodium chicken broth
1 t lemon juice
1 T chopped fresh parsley
½ cup (1 oz) grated Parmesan cheese

In rice cooker bowl, (1) place 1T butter. Turn rice cooker on. Leave cover open if can. Add chopped onion, salt and garlic, cooking til soft, 4-7 min., stirring occasionally til liquid has evaporated. Stir in rice and cook about 3 min., stirring occasionally. Add wine if using, stirring constantly til fully absorbed and alcohol is burned off, 2-3 min.

Stir in chicken broth and any other ingred. Close cover, turn on regular cycle. Stir twice while cooking to prevent sticking. If risotto is too thick, add ¼ cup more broth. If too soupy, cook longer, checking every 5 min. Turn cooker off or unplug or turn to warm.

Stir in remaining 1 T butter and cheese, lemon juice, parsley, chives. Can add ¼ c more broth to loosen texture. Season with salt/pepper to taste. Serve immediately with Parmesan cheese to sprinkle over it. Keep on warm cycle in rice cooker.

SHRIMP & GRITS  (Judy Bates 11/2014)
1/2 lb. bacon, cooked & crumbled
2 c. heavy whipping cream
2 Tbsp. butter
2 Tbsp. Frank’s hot sauce
1 Tbsp. minced garlic
1 lb. cooked, peeled shrimp (plus or minus)
1 c. cubed cheddar or pepper jack cheese
1/4 c. green onions, chopped (3-4)
3 c. water
1 tsp. salt
1 c. quick grits

Cook bacon in a large non-stick skillet. Set it aside.
Using same skillet, bring butter, cream and hot sauce to a boil (stirring constantly).
Reduce heat to medium, add garlic, stir constantly until thickened.
Stir in cooked shrimp. Cook 1-2 minutes til shrimp is warm.
Meanwhile, in separate pot, bring water and salt to a boil.
Reduce heat to medium and whisk in grits.
Cook, stirring occasionally, 7-8 minutes or until smooth.
Stir in cheese til melted.
In serving bowl, place one serving grits. Top with cream sauce. Garnish with bacon & green onions.

LEMON COOKIES  (Judy Temple) 11/2014
Makes 30 approx.

1 lemon cake mix
¼ c melted butter
1 egg
8 oz cream cheese, softened
Powdered sugar

Mix all ingredients except powdered sugar.
Roll into balls and roll in powder sugar
Bake at 350° 11-13 min
Cookies will be soft

Serve with Marsala Sauce——–EXCELLENT!

(2) 6 to 8 oz. precut Filet Mignon
1 to 2 T Olive oil
Salt & Pepper
OPTIONAL:  your favorite steak seasoning

Preheat oven to 425° with rack in center of oven.
Salt & Pepper one side of each filet. Add your favorite seasoning.
Heat ovenproof sauté pan over med-high til very hot—about 5 min.
(small iron skillet works well) Turn on exhaust fan!
Add filets and sear in oil on one side only for 4-5 min.
TURN OVER. Salt and pepper and sprinkle your favorite steak seasoning.
Place pan in oven and roast to desired doneness.
Rare-5 min; Med Rare-6-7 min; Med-9 min.
Cover with foil and let filets rest for 5 min.
This technique keeps all the natural flavor and moisture in the filets while they finish cooking.

MARSALA SAUCE  (chicken or beef base)
Scrumptious served on sliced filet mignon (beef tenderloin)!

3 tablespoons olive oil
1 t onion powder (can use ¼ c onion, chopped)
1 t garlic powder (can use 1T chopped garlic)
3/4 pound mushrooms, sliced (can mix w/portabellas & shitakes)
1/3 c cornstarch (5Tbs)
1/2 cup Marsala wine
2 cups beef or chicken broth/consumme-the stronger the better)
Salt and pepper, to taste

New FALL Recipes:

Cream of Tortilla Soup – recipe created by Cherie.  Your kitchen will smell delicious while you make this incredibly smooth soup–like a tortilla factory or Mexican restaurant !

Fresh pears are in season, so I tried this recipe and my husband thought it was excellent. (I don’t eat salads)

CHESS LOVES!  (10/2014)  Serves 4
NOTE:  Peak season for pears in USA in the South is late August thru September; and September & October in the North.
Pears DO ripen after picking.

6 oz pkg Spring Mix salad greens – or your favorite greens
1 large granny Smith apple or pear, thinly sliced
¼ c dried cranberries (Craisins are good)
½ c crumbled blue cheese
½ c carmelized pecans pr walnuts (directions on back)
OR use Diamond’s Nut Toppings – Glazed Pecans
OPTIONAL:  navel orange pieces
OPT:  1 T diced onion

Place salad greens in large mixing bowl.
Add fruit, cheese & nuts. Pour Dressing (see back of card) over salad and toss gently.

Dressing:  Raspberry Vinaigrette

OR make this Dressing:
Whisk in small bowl:

2 T olive oil
2 T seasoned rice vinegar
1 t sugar
½ t  dry mustard
¼ t celery seed
¼ t garlic salt

To caramelize pecans:
1 T butter or margarine
½ c pecan or walnut halves
1 T brown sugar
Melt butter in small skillet over low heat.  Add pecans and brown sugar.  Cook, stirring constantly 2-3 minutes or til caramelized.  Cool.