Page:800 proved pecan recipes- their place in the menu (IA 0519PECA).pdf/259



34 C. cooked Cream of 1 % salt Cereal Rolls Wheat % +t. thyme with Banana i C. bread crumbs 1 egg 1 C. chopped pecans Bananas

Combine ingredients, adding well beaten egg last. Shape in finger length rolls. Bake in but- tered pan. Peel bananas, cut in halves lengthwise and crosswise. Roll in flour, sauté in butter, browning both sides. Serve on platter, alternating with rolls. Virginia Branfass.

2 C. cottage cheese 2 T, butter Cottage 3 C. bread erumbs 4% €, chopped pimentos Cheese Loaf 1 ¢t salt eggs 1 CG. chopped pecans

Mix together cheese, bread crambs, salt, and pimento. Add melted butter, well beaten eggs, and pecans. Bake in buttered casserole. Garnish with cut stuffed olives and pecans. Mrs. W. J. Thayer.

6 T. butter 2 T. chopped parsley Croquettes 6 T. flour 2 'T. lemon inice with Tomato 1% salt 1 CG. bread crumbs Sauce 1% C. milk 2 ege yolks

I C. grated pecans Make white sauce of first 4 ingredients. Cool. Add well beaten egg yolks and remaining ingre- dients. Mix thoroughly, shape in croquette molds, dip in egg white, cracker crumbs, and cook in deep fat. Drain on paper.

Temato Sauce

2 'T. butter % t. salt 1 onion % t. mace 2 T. flour 1 G. strained tomato

Melt butter, add onion, brown, and add other ingredients, stirring constantly until thick. Serve on croquettes. Ree Roynane.