Page:800 proved pecan recipes- their place in the menu (IA 0519PECA).pdf/265



1 C, lima beans \% t. poultry seasoning Lima Bean % C, eracker crumbs 1. T. Lo Juice Cakes 6 T. milk 2 eg: 1 t. salt 1 C. chopped pecans

Soak beans overnight. Cook in salted water until soft; drain, and mash. Add cracker crumbs, milk, seasonings, lemon. juice, beaten eggs, and pecans. Shape into cakes and pan brown in but- ter. Serve with sautéd apple rings. Mrs. R. D. Carse.

2 C. cooked lima beans 1 C. chopped pecans Lima Bean 1 C. bread crumbs. 1 t. salt. Patties 2 eggs % t, poultry seasoning 6 T. milk

Purée beans, add bread crumbs, beaten eggs, and remainder of ingredients. Shape into patties and sauté in butter. May be served with or with- out a sauce. Dr. L. B. Miller.

6 parsnips 1 CG. eracker crumbs Parsnip i egg t% t. salt Patties. 1g C, grated pecans

Boil or steam parsnips. Press through colander or sieve. Add other ingredients, form into patties, and sauté in butter. Serve with parsley sauce. Beulah Chamberlain.

2 eggs 1 ©. chepped celery Graham 142 C. milk 1 T. grated onion Cracker and 1% Cc. graham cracker 2 T. butter Celery crumbs % C, chopped pecans Entree 1 t. salt

Beat the eggs, add milk, cracker crumbs, eelery, onion, melted butter, pecans, and salt. Bake in a buttered pan until well browned. Turn out on platter and surround with cream parsley sauce. Edith V. Schliemann.