Page:800 proved pecan recipes- their place in the menu (IA 0519PECA).pdf/255



1 G. cooked potatoes 4 onion Casserole of 1 G. cooked spinach or peas 1 T. butter Vegetables 1 €. eooked carrots 1 t. salt i C. bread crumbs 1 €. chopped peeans 1 egg Milk

Combine ingredients, the onion cooked in but- ter, the egg well beaten, and the pecans added last, adding milk to moisten. Bake in buttered baking dish 30 minutes. Mrs. E. E. Pajunen.

1 medium sized cauliflower 1 T. chopped parsley Cauliffower 2 T. butter 1 T. chopped pimento Polonaise 2 T. flour 144 (. grated cheese 1 C. mill 144 ©. grated pecans 1% salt Bread crumbs

Soak cauliflower, head down, in salted water. Tie in cheese cloth and cook in boiling salted water until almost tender. Break into flowerettes, put in buttered casserole, cover with white sauce to which pecans have been added, sprinkle with cheese and bread crumbs. Bake until brown. Cover with chopped parsley and pimento.

4, sliced potatoes 1 t. salt Casserole 2 C. milk 2 T. chopped onion Potatoes 2 T. butter % C. cheese Au Gratin 2 T. flour % GC. grated pecans

Peel and slice potatoes very thin. Make white sauce of butter, flour, salt, and milk. Put layers of potatoes in a buttered casserole, alternating with layers of grated pecans and cheese, sprinkled with chopped onion. Pour white sauce over mix- ture, sprinkle with bread crumbs, and bake. Maude Lundin.