ZinesPG delivery
Pittsburgh Post-Gazette Home Page
PG News: Nation and World, Region and State, Neighborhoods, Business, Sports, Health and Science, Magazine, Forum
Sports: Headlines, Steelers, Pirates, Penguins, Collegiate, Scholastic
Lifestyle: Columnists, Food, Homes, Restaurants, Gardening, Travel, SEEN, Consumer, Pets
Arts and Entertainment: Movies, TV, Music, Books, Crossword, Lottery
Photo Journal: Post-Gazette photos
AP Wire: News and sports from the Associated Press
Business: Business: Business and Technology News, Personal Business, Consumer, Interact, Stock Quotes, PG Benchmarks, PG on Wheels
Classifieds: Jobs, Real Estate, Automotive, Celebrations and other Post-Gazette Classifieds
Web Extras: Marketplace, Bridal, Headlines by Email, Postcards
Weather: AccuWeather Forecast, Conditions, National Weather, Almanac
Health & Science: Health, Science and Environment
Search: Search post-gazette.com by keyword or date
PG Store: Pittsburgh Post-Gazette merchandise
PG Delivery: Home Delivery, Back Copies, Mail Subscriptions
Food Bytes PG Cookbook The Food Chain
Kitchen Mailbox Countdown to Dinner Dining
Mrs. Zubritzky's Swedish Nuts

A food writer tries many recipes, most of them just once. Even if it is good, there are so many other recipes that must be tried. This one is an exception. Many years ago when I worked for the McKeesport Daily News, Martha Zubritzky of Elizabeth shared this recipe with me. My family liked it so much we keep on making it, year after year.

1/2 pound (1 1/2 cups) blanched almonds
1/2 pound (1 1/2 cups) filberts or hazelnuts
2 egg whites
1 cup sugar
Dash of salt
1/2 cup butter, melted

Toast nuts in 325-degree oven until light brown.

Beat egg whites until stiff peaks form; fold in sugar and salt. Fold in nuts. Pour melted butter over bottom of 15-by-10-inch jelly roll pan. Spread nut mixture over the butter.

Bake at 325 degrees until nuts are coated with a brown covering and no butter remains in the pan. Cool. Makes about 4 cups.

The Secret: Dr. Desiderius and Martha Zubritzky traditionally have these nuts at Christmas. But we found they're great after a big Thanksgiving dinner, too.

Woodene Merriman

Thursday, November 18, 1999

bottom navigation bar Terms of Use  Privacy Policy