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It’s about almonds today. Mentioned in the Old Testament 73 times, the almond, resembling the peach in the way it grows and with the same type of blossoms, has been valued for its flavor and versatility. In the days of Jacob it was an important product of commerce and was carried from Syria to Egypt and westward. Although it was first grown in countries surrounding the Mediterranean, no one knows whether it ever grew wild there. In Israel the almond tree blossoms as early as the month of January and was called “awakening.”

It made its way to California and in February and March the blossoms come out, bringing their soft light perfume to the air. Every device is used to guard the trees from frost damage while bees do their wok of pollinating. The trees are carefully tended to until August, when the thin, leathery non-edible hulls split open, uncovering the nut, which does not drop to the ground like most other ripe fruits. The nuts are hulled and dried mechanically, shelled, cleaned, graded, sorted, inspected and put in storage. They are finally prepared for market by blanching, roasting, shredding, chopping and slivering.

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And, now, let’s use almonds in these recipes.

This almond dish was served at the Hotel Nicollet in Minneapolis some 45 years ago and it’s as good now as it was then.

CHICKEN ALMOND

2 c. cooked, diced chicken

2 c. celery, sliced 1/4-inch thick

1 4 oz. can sliced mushrooms, drained

1/2 c. bamboo shoots

1/2 c. sliced water chestnuts

1/2 c. Chinese pea pods (if available)

1 t. salt

2 T. cornstarch

2 T. soy sauce

2 c. chicken broth

whole toasted almonds

4-5 c. cooked rice (1-1/2 c. uncooked)

Saute chicken and celery in a small amount of oil (2-3 T.) in a large skillet over medium high heat for 5 minutes until lightly browned. Stir in next ingredients; saute 5 minutes.

Mix cornstarch and soy sauce in a saucepan. Over medium-high heat, stir in chicken broth gradually, stirring constantly until it thickens and boils. Boil one minute. Add to other ingredients; stir. Cover and simmer five minutes, stirring occasionally.

Turn into serving bowl and sprinkle with toasted almonds. (Toast almonds in 350 degree oven 8-10 minutes, in ungreased pan, stirring once or twice until golden brown.) Makes 6 servings.

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And, a colorful fruit and lettuce salad with sugar-coated crunchy almonds.

MANDARIN ALMOND SALAD

4 T. sugar, divided

1/2 c. slivered almonds

1/4 c. canola or olive oil

2 T. vinegar

1 T. minced fresh parsley (optional)

1/2 t. salt

1/8 t. pepper

1/8 t. hot pepper sauce (Tabasco sauce)

1/2 small bunch of Romaine and red leaf lettuce, torn

1-11 oz. can mandarin oranges, drained

1 small onion, sliced 1/4-inch thick, rings separated (use only the outer 3 or 4 rings)

In a skillet, melt 3 T. sugar over low heat; stirring so it all dissolves. Add almonds and stir until coated with dissolved sugar, until golden brown. Cool; separate slivers, set aside.

In a jar with a tight-fitting lid, combine next six ingredients and rest of sugar; shake well. Just before serving, combine lettuce, oranges, onions and almonds in a large salad bowl. Shake dressing; pour over salad and toss lightly.

NOTE: Lettuce and dressing may be prepared ahead of time and refrigerated. Serves 4-6.

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This is a delicious side-dish to serve with chicken or pork.

BROCCOLI WITH ALMOND SAUCE

4 T. butter or margarine

2-1/2 T. flour

1-1/4 T. milk

1/4 t. salt

dash cayenne pepper (red pepper)

2 egg yolks

2 T. lemon juice

1-1/2 lbs. cooked broccoli florets (trimming to use just florets)

1/3 c. toasted almonds

Melt 2 T. butter in saucepan; blend in flour. Slowly add milk, cooking and stirring until mixture is thickened and comes to a foil. Stir in salt and pepper. Beat eggs lightly in small bowl. Stir in a little of sauce mixture into yolks; combine with rest of sauce. Cook and stir over low heat 2-3 minutes, but do not boil. Stir in rest of butter. Slowly stir in lemon juice. Put hot broccoli in serving bowl and pour sauce over. Sprinkle with almonds. Serves 5-6.

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How about a yummy dessert. All you need is one bowl to make this cake.

BROWNED BUTTER ALMOND CAKE

1 c. toasted, slivered almonds, divided

1 c. butter, no substitutions

2-1/4 c. flour

1 c. light brown sugar, firmly packed

1/4 c. sugar

1 T. baking powder

1 t. salt

1-1/4 c. milk, divided

2 eggs, slightly beaten

2 t. vanilla

1/2 t. almond extract

3 c. powdered sugar

In a small saucepan, brown butter over medium-high heat until foamy and golden, stirring occasionally, being sure to watch closely as it can burn quickly. Remove from heat; set aside.

In large mixing bowl, combine dry ingredients. Stir in one cup of the milk, eggs, 1/2 cup of the browned butter (stir first before adding), 1 t. vanilla and 1/4 t. almond extract. Beat 2 minutes at medium speed. Stir in 2/3 c. almonds.

Pour into greased and floured 9x13 inch baking pan. Bake at 350 degrees 25-30 minutes or till toothpick inserted in center comes out clean. Cool on rack.

FROSTING

Combine remaining 1/2 c. browned butter, 1/4 c. milk, 1 t. vanilla and 1/4 t. almond in large bowl. Add powdered sugar, a cup at a time, beating till smooth. Spread on cooled cake. Sprinkle with rest of almonds. Serves 12-15.

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Thought for the day: Swallowing angry words is much easier than having to eat them.

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