Page:800 proved pecan recipes- their place in the menu (IA 0519PECA).pdf/269



6 tomatoes 2 T. butter 2 t% salt 1 ©. sour cream 4% C, flour % C. grated pecans

Cut tomatoes in half through stem, salt, and roll in flour. Melt butter in skillet, add tomatoes cut side down, and cook very slowly about 15 minutes. Add cream and nuts just before removing from heat. Mrs. Belle Lods Williams.

2 C. mashed potato i t. onion juice i ees 1 t. salt 2 FE. parsley % t& nutmeg

1 C. chopped peeans

Combine ingredients, shape into croquettes, dip in flour, egg white, and cracker crumbs. Cook in deep fat. Eula Phillips.

4 parsnips 4 'F. flour 2 eggs 1 t. salt 1 C. cooked rice 1 C. grated pecans

Boil or steam parsnips and put through a coarse sieve. Add beaten eggs and remainder of ingre- dients. Form into small cakes, thinning with milk if necessary. Bake in buttered pan until brown. Serve with tomato or celery sauce. Flo Onida Williamson.

1% C. peas 2 T. milk 1 C. bread crumbs 1 T. butter 1 chopped onion 1 t. salt 1 egg % C. grated pecans

Combine ingredients. Form into cakes, brown in buttered pan on top of stove or in oven. Serve with tomato sauce. Mrs. Della Morris.