Page:800 proved pecan recipes- their place in the menu (IA 0519PECA).pdf/247



1% C. cracker crumbs 2 T. butter Asparagus 1 C. asparagus tips 2 C. milk Entree % C. grated pecans 1 t. salt 4 7, flour 1 €. grated cheese

Cut asparagus tips in two and combine with cracker crumbs and pecans. Make white sauce, melt butter and add flour and salt, add heated milk and liquid from asparagus and stir until smooth. Add grated cheese and remove from heat as soon as cheese is well blended with sauce. Pour sauce over dry ingredients. Bake in buttered casserole or ramekins, in slow oven until browned. Columbus Whatley.

1 egg plant 2 T, butter Baked 34 C, bread crumbs 1 t. salt Egg Plisnt 2 eggs 4% ©. chopped pecans

Pare and dice egg plant, soak in cold water and cook until tender. Drain and mash. Add remain- Ger of ingredients. Bake in a buttered baking dish until brown. Mrs. K. Archer.

% C. milk 4 t salt Asparagus % C. flour 4% CG, grated pecans Tips in 1 t. melted Crisco 1 bunch asparagus Timbale Cases 1 egg - 2 eges Parsley

Combine first 6 ingredients and beat smooth with egg beater. Heat timbale iron in deep Crisco, dip in batter, return to hot Crisco, cook until brown, remove, and drain. Fill with creamed asparagus tips, put spoonful scrambled eggs on top, and sprinkle with chopped parsley.