Page:800 proved pecan recipes- their place in the menu (IA 0519PECA).pdf/271



4 large peppers 1 GC, tomato juice Peppers 2 T. melted butter 1 t. salt Stuffed with 2 C. cooked rice 144 G. chopped pecans Rice

Remove top and seeds from peppers and cook 12 minutes in salted water. Combine other ingre- dients, and refill shells. Dot with butter, bake in buttered baking dish for 80 minutes in moderate oven. Garnish with pimento strips and serve in foast rings. Mrs. Mina Lowman.

6 potatoes - % CG. grated cheese Potate 2 T. butter 14 salt Balls ¥ C milk % ©. grated pecans

Boil potatoes, mash, add butter, hot milk, grated cheese, salt, and pecans. Beat until very light, shape into balls, dip in egg white and cracker crumbs. Place on buttered pan and brown in hot oven. Serve with sauce. Mrs. S. B. Connell.

2 T. butter 1 CG. green peas Platter of 1 T. flour 1 C. grated pecans Vegetables 1 CG. milk 1 egg : % C. chopped celery 1 T. onion juice 2 C. whole wheat bread % t. sage erumbs 1 t. salt

Make white sauce of first 3 ingredients and add chopped celery. Add other ingredients. Bake in an oval baking dish. Remove, and serve on platter surrounded with border of duchessé pota- toes, stuffed tomatoes, peppers, julienne carrots, peas and parsley. Mrs. E. H. Landry.