Page:800 proved pecan recipes- their place in the menu (IA 0519PECA).pdf/253



% C. rice 4% t. salt % ©. chopped pecans 4 cooked beets Cream sauce

Wash and steam rice. Add pecans and salt. Scoop the centers from beets, All with the rice mixture. Stand in a baking pan and bake in a moderate oven for 20 minutes. Chop the beet taken from the center very fine, add to a cream Sauce and pour around the beets just before serv- ing. Garnish with preen peas. Mrs. John Dixon.

1 C. milk 1 FT. butter 2 C. bread crumbs 1 t. salt 1 onion egs

1 ©. chopped pecans Moisten bread crumbs with milk. Add finely chopped onion, melted butter, pecans, salt, and well beaten egg. Mix thoroughly, shape in ero- quette molds. Cook in deep fat. Serve with Creole Sauce. Mrs. S. H. Street.

2 C. dry bread crumbs 1 T. butter 1 C. celery 1 t. salt 1 C. strained tomatoes 1 egg 1 T. chopped onion 1 C. chopped pecans

Combine bread crumbs, celery, tomatoes, onion sautéd in butter, salt, well beaten egg, and pecans. Bake in buttered baking dish until brown. Mrs. W. J. Thayer.

1 C. grated cheese 2 t. chopped onion 1 C. bread erumbs 3 TE. lemon juice 1 t salt 34 C. chopped pecans Combine ingredients, adding milk if mixture is not of proper consistency to make into flat cakes. Pan broil and serve with tomato sauce. Mrs. M. L. Lott.