Page:800 proved pecan recipes- their place in the menu (IA 0519PECA).pdf/273



2 CG, cooked red beans i chopped green pepper 2 ©. bread crumbs 2 T. butter 1 ege 1% salt 1 C. chopped peeans Milk

Melt butter, add bread crumbs, and remaining ingredients, adding sufficient milk to moisten. Bake in a pan or casserole, Serve with tomato sauce. Mrs, J. P. Wheat.

1 T. butter 1% salt 1 T. flour 1% C. grated cheese 1 ©. milk 1% C. chopped pecans Cooked rice

Make balis of rice, dip in egr white and bread crumbs. Cook in deep fat. Make sauce of remain- ing ingredients and serve with rice balls. E. Porter.

2 C. cooked rice 1% t. salt 1 C. grated cheese 4 ees 134 C. milk 1g C. chopped pecans

Mix the rice with the cheese and milk. Add salt, well beaten ege yolks, pecans, and stiffly beaten egg whites. Bake in a well buttered bak- ing dish for 25 minutes. Mrs. Wm. H. Martin.

2 €. cooked rice 1 t. salt 3 T. butter % t. sage ¥% C. chopped pecans 1 ege

Bread crumbs

Combine ingredients, having egs well beaten. Use sufficient bread crumbs to form into patties. Bake in quick oven and serve with tomato sauce. Mrs. A. D. Ferguson.