Page:800 proved pecan recipes- their place in the menu (IA 0519PECA).pdf/267



1 onion 1 C. bread crumbs Mushroom 2 T. butter % t. salt Entree 1 can mushrooms 1 C. chopped pecans % GC. strained tomatoes Cream :

Cook onion in butter, add finely chopped mush- rooms, tomatoes, bread crumbs, nuts, and salt. Mix thoroughly, using cream or liquid from mush- rooms, as necessary. Bake in buttered casserole ½ hour. Mrs. D. S. Person.

2 C, oatmeai % t. elnnamon Oatmeal Mush 1 CG. raisins 1 t. salt 1 C. chopped pecans

Steam oatmeal 4 hours. Add salt, raisins, and cinnamon. Steam 10 minutes, add pecans, tum into buttered pan and let stand 24 hours. Slice, and brown in buttered pan on top ef stove or in oven. Serve with maple or corm syrup. Mrs. J. E. Hartman.

8 onions % i. salt Onions _ 1 &. boiled rice 1 C. chopped pecans Stuffed with 1 egg 1 ©, tartar sauce Rice

Boil whole onions in salted water. Remove outer skins and center. Save centers for sauce. Combine boiled rice, well beaten egg, nuts, and seasoning. Refill shells. Place in buttered baking dish, and bake 30 minutes. Serve with tartar sauce.

Tertar Sauce

1 7F. lemon juice 1 T. Worcestershire Sauce 4 t. salt _ % C. butter Onion pulp

Heat lemon juice, salt, and Worcestershire Sauce over hot water. Melt butter and add with onion pulp to first mixture. Mrs. J. R. Towns.