Chili Nuts Santa Fe
Shown on
pages 118
and
right.
The egg white helps the spice mixture
cling to the nuts so the zesty flavor is
evenly distributed.
1
egg white
1
tablespoon frozen orange juice
concentrate, thawed
V4
cup sugar
1
tablespoon chili powder
1
teaspoon garlic powder
j/2
teaspoon ground cumin
V4
teaspoon ground black
pepper
V4
to V2 teaspoon cayenne
pepper
V4
teaspoon celery salt
V4
teaspoon ground cinnamon
3
cups peanuts or mixed nuts
Nonstick cooking spray
Preheat oven to 325°F. In a large bowl,
combine egg white, juice concentrate,
sugar, chili pow der, garlic pow der,
cumin, black pepper, cayenne pepper,
celery salt, and cinnamon. Stir in nuts;
toss to coat.
Line a 15x10x1-inch pan with foil;
spray w ith nonstick cooking spray.
Spread nuts on foil.
Bake in the
preheated oven for
20
minutes, stirring
twice. Cool; break apart large clusters.
Store in an airtight container at room
temperature for up to 1 week. Makes
3 cups.
Ho-Ho-Ho B a g
Bow pattern
Shown on
pages 118-119
and
above.
MATERIALS
V3 yard of red velveteen
1x9V2-inch strip of white fake fur
Sewing thread: white and red
% yard of wired cream chenille ribbon
V2 yard of 3
/8-inch-wide green
velvet ribbon
Two silver bells
1
sheet of green-and-white polka-dot
paper
Glue
Card stock: 1
sheet each of white
and green
Fine-tip black marking pen
INSTRUCTIONS
Cut a 91/2-inch square for the bag and
a
3 1
/
2
-inch square for the bag pocket
from red velveteen.
Fold
the
top
edge
of
the
bag
under
1/2
inch; then fold under again
1V2 inches to form the cuff.
Use a
Ti-inch seam allowance to sew the cuff
in place.
Topstitch the white fake fur strip to
the top edge of the cuff using white
sewing thread.
Fold three edges of the 3
1
/2-inch red
velveteen square under Ti inch; press.
Fold the top edge under
1/2
inch; press
and topstitch Vs inch inside the folded
edge with red thread. Cut a 3
1
/2-inch
length from the wired cream chenille
ribbon; topstitch it
1/2
inch below the
top pocket edge.
Cut lettering pieces from the wired
cream chenille ribbon as follows: two
11/4-inch pieces and one Ti-inch piece
for the letter “H,” and one
4
T/
4
-inch
piece for the letter “O.” Topstitch the
pieces to the front center of the pocket.
Fold
the
9 1
/
2
-inch
red
velveteen
square in half. Position the pocket on
one-half of the bag; unfold the bag and
topstitch the pocket along the side and
bottom edges.
Cut an s-inch and a 10-inch length
from green velvet ribbon.
Fold the
bag in half with right sides facing,
sandwiching the ribbon lengths along
the
cuff between
the
fabric
layers
and aligning the ribbon ends with the
fabric raw edges; sew the sides and
bottom of the bag. Turn the bag right
side out.
Thread
a
silver
bell
onto
each
ribbon length; knot the ribbon ends.
To make the card, cut a 3
1
/2-inch
square from green-and-white polka-dot
paper and fold it in half. Cut a bow
(pattern at
left)
and a
1
/
4
X
3 1
/
2
-inch strip
from white card stock. Glue the strip
vertically to the front center of the card.
Glue the bow to the top of the strip.
128
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