The Abqaiq Cookbook - 1973

½ cup butter
1/3 cup roasted or unroasted, blanched slivered almonds
½ tsp. salt
2 tbsps. Lemon juice

Melt butter over low heat. Add almonds and brown lightly. Remove from heat; add salt and lemon juice. Serve over hot vegetables; also delicious on fish and steak.

Yield: 6 Servings

Ruth Watson