This section is from the book "Guide For Nut Cookery", by Almeda Lambert. Also available from Amazon: Guide to nut cookery.
Take 1 can or 2 cups of red kidney bean pulp, 1/2 cup of liquid (milk or water), 1 cup of rolled English walnuts, or 1/4 cup of black walnuts, 1 teaspoonful of sage, 1 of salt. Mix together thoroughly, and bake.
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