Page:800 proved pecan recipes- their place in the menu (IA 0519PECA).pdf/263



234 C, peas 1 T. parsley Green Pea 1% G. bread crumbs 14% t. paprika Entree. 1 T. chopped onion 4% t nutmeg 2 T. butter 1 t. salt 1 ege 1 CO. grated pecans

Purée peas and combine with other ingredients, adding sufficient milk to moisten. Bake in but- tered pan until brown. Serve with tomato sauce. Elizabeth C. Williams.

1 medium sized cauliflower 1 CG. milk Escalloped 1 T. butter % ©. bread crumbs Cauliflower 1 ©. eream 4% ©. chopped pecans 1 t. salt

Soak cauliflower, head down, in salted water. Tie in cheesecloth. Cook in boiling salted water to which milk has been added. Break into flower- ettes. Heat butter and cream, adding seasonings and pecans. Butter a baking dish and fill with jayers of cauliflower, bread crumbs, and cream. Bake in hot oven, Theresa Lessmeister.

1 C. lentils 1 t. salt Lentil 1 C. cracker crumbs _ 1 t. poultry seasoning Patties 1 T. butter 2 eges 2 onions ae chopped pecans

Soak lentils overnight. Boii slowly until soft; mash, and cool. Add cracker crumbs, and onion sautéd in butter, salt, seasoning, well beaten eggs, pecans, and milk to make mixture of consistency to form into patties. Sauté in pan on top of stove or in oven. Serve with a piquant sauce. Edith V. Schliemann.