Page:800 proved pecan recipes- their place in the menu (IA 0519PECA).pdf/249



Line casserole or baking dish with three-fourths of the mixture. Make stuffing—~-soak bread crumbs in cold water and drain. Cut onion, sauté in butter, add sage and salt. Add bread crumbs, egg, and pecans, and brown well, Fill form with mixture and cover with remainder of bean mix- ture. Bake until brown.

Sauee—Melt butter, add flour, salt, dissolved Vegex and bean water. Mrs. Hanna Breckenridge.

1 small onion 1 ©. grated pecans 1 sweet pepper 1 C. tomatces 1 T. butter 1 egg 344 ©. cooked rice 1 t. parsley ¥% GC. bread crumbs 4 t. salt 2 C. mashed potatoes

Sauté the onion and pepper in butter. Combine the remaining ingredients, reserving the potatoes. Add to first mixture, shape into loaf and bake in a covered, buttered baking dish 20 minutes. Cover with potatoes, dot with butter, and bake 20 min- utes longer. Serve with tomato sauce. Mrs. J. S. Brown.

2 C. lentil pulp 1 C. bread erumbs 1 C. strained tomato 1 ©. chopped pecans ~ 2 eges % €. chapped. celery 1 t. salt 1 t. onion juice

Combine puréed lentils with tomato. Add beaten eggs, salt, bread crumbs, pecans, celery, and onion juice. Bake in moderate oven. May be served hot or cold, in slices. Mrs. L. F. Fitzell.