Herself’s Recipes

Nutloaf

I originally found this recipe out of one of the local newspapers but I can not recall which one now. I tried to find it online, couldn’t and was in a panic. Fortunately I had a copy in my recipe box. I’m putting it online so I don’t lose it.

1 cup unsalted peanuts
1 cup unsalted sunflower seeds
1/2 cup almonds
1/2 cup cashews

Place all the nuts in a roasting pan, toss in a bit of oil ~1 Tablespoon. Shake the pan around to coat the nuts and put them in a 350′ for about 10 minutes to roast.

Grate:
1 carrot, 1 onion, 1 apple (peeled )

In a mixing bowl put:
1 can ( 6oz ) tomato paste
3 Tablespoons of peanut butter
1 Tablespoon soy sauce
1 Tablespoon A1 or Worcestershire sauce
1 Tablespoon balsamic vinegar

Grind the nuts medium fine in a food processor
Add the nuts and grated vegetables to the mixing bowl and mix well.
In a 9×5 oiled loaf pan place mixture.
Bake at 350′ ~20 minutes until warmed through.

This may be made a day early and refrigerated.

Carrots are orginally from Afghanistan and came in red, black, yellow, white and purple. The popular orange carrots of today were developed by the Dutch.