Rosemary Walnuts or Pecans

A friend of ours, MaryAnn Hill serves these at her annual New Year's Day Party and they are scooped up fast. They are very tasty and are spicy.


Ingredients

2 1/2 Tablespoons Butter
2 Teaspoons Dried Rosemary crumbled
1 Teaspoon Salt
1/2 Teaspoon Cayenne Pepper
2 Cups Walnut or Pecan Halves

Directions

Melt butter
In a large bowl, mix melted butter with spices.
Toss with Walnuts or Pecans until the nuts are well coated.

Layer evenly on a cookie sheet

Bake for 10 Minutes at 350 degrees.

Can be frozen and reheated.

Slow Cooker Cassoulet

My sister-in-law, Deb Edwards sent me this recipe and said it was great for a cool fall dinner.

Adapted from Mable Hoffman’s Crockery Cookery
A hearty French peasant dish with chicken, sausage and beans.

Serves 5-6

1 2-1/2 to 3-1/2 lb broiler/fryer chicken, cut up.*
1 small leek, thinly sliced
3 cloves garlic, crushed
½ cup chopped fresh Italian flat leaf parsley
1Tsp. salt
½ Tsp. pepper
2 15 oz. cans white kidney beans, drained (Cannellini beans)
1 lb. smoked sausage, cut into ½ inch thick slices
1/2 cup dry white wine

In a slow cooker, combine chicken, leek, garlic, parsley, salt and pepper. Top with beans and sausage. Add wine. Cover and cook on LOW 6 hours or until chicken is tender.

*I think the flavor would be even better with all dark meat.