Preheat oven to 225°F. Line a large shallow baking pan
with foil.
In a bowl, combine egg white and water; beat until foamy.
Add walnuts and toss to coat. Pour the mixture into a
strainer and let drain for 2 to 3 minutes.
Combine sugar, cinnamon and allspice in a plastic or paper
bag; shake to mix. Add the walnuts; hold the bag shut and
shake vigorously to coat the nuts. Spread the nuts in one
layer in the baking pan.
Bake for 1 hour, stirring every 15 minutes.
Remove from the oven and let cool completely, stirring
occasionally and breaking the nuts apart if they are stuck
together. Don’t worry if they stick to the foil—it’s easy to
peel them off. Store in a tightly capped jar. Makes 2 cups.
16 ounces Raskas* cream
cheese, softened
1 10-ounce package sharp
Cheddar cheese, shredded
1 tablespoon chopped red
bell pepper or pimiento
1 tablespoon finely
chopped onion
2 teaspoons Worcestershire
sauce
4 teaspoons lemon juice
Dash of ground red pepper
Dash of salt
Chopped pecans, for garnish
Chopped fresh parsley,
for garnish
Party Cheese Log
In a large mixing bowl, beat
cream cheese and Cheddar
cheese with an electric mixer
at medium speed until well
blended. Add bell pepper,
onion, Worcestershire sauce,
lemon juice, red pepper and
salt; mix well. Chill for several
hours or overnight.
Shape the cream cheese mix-
ture into a log. Garnish with
pecans and parsley.
Serve with crackers. Makes
6 servings.
Tip: To soften cream cheese,
microwave in a bowl on
medium ( 50 percent) for
2 minutes.
*Brands may vary by region;
substitute a similar product.
