Contributed by: Anne Watson
2 Tbsp. butter
2 C. cashews
1-2 Tbsp. curry powder
1-2 tsp. sugar
Salt
Melt butter in a large skillet. Add cashews. Sprinkle with curry, sugar, and a little salt. Start with 1 Tbsp. curry powder and 1 tsp. sugar and increase to your taste. Stir over low heat until nuts brown a little. Drain on paper towels to cool.
Tortillas
¼ C. sugar
2 Tbsp. light brown sugar
1 tsp. ground cinnamon
¼ C. butter or margarine
1/8 tsp. vanilla extract
8 8-inch flour tortillas
Combine sugars and cinnamon. Melt butter in a saucepan over medium heat; stir in vanilla. Brush 2 tortillas with butter mixture and sprinkle with about 1 ½ Tbsp. sugar mixture. Cut into triangles, and place on a baking sheet. Bake at 450 for 5 minutes or until golden brown. Repeat with remaining tortillas. Serve with fruit salsa.
(For savory triangles to serve with tomato sauce, omit sugars, cinnamon, and vanilla. Brush tortillas with ¼ C. melted butter; sprinkle with ½ C. shredded parmesan cheese, ¼ C. sesame seeds, and 1 Tbsp. pepper. Proceed as directed)
Fruit Salsa
1 C. chopped fresh pineapple
½ C. chopped fresh mango
1 C. chopped fresh strawberries
1 Tbsp. chopped fresh mint
1 Tbsp. fresh lime juice
Toss together all ingredients. Cover with plastic wrap, chill at least 1 hour.
40 unpeeled, large, fresh shrimp
20 bacon slices
Adobo seasoning
2 C. Barbeque sauce
¼ C. honey
1 Tbsp. garlic powder
Peel and de-vein shrimp. Cut bacon slices in half cross-wise. Wrap bacon pieces around shrimp and secure with wooden picks (colored ones will stain the shrimp, use plain wooden ones.) Place on a lightly greased broiler pan rack. Broil 6 inches from heat (with electric oven door partially open) for 5 minutes on each side or until bacon is crisp. Sprinkle lightly with Adobo seasoning. Heat barbeque sauce over medium-low heat and stir in honey and garlic powder. Serve with shrimp.