Page:800 proved pecan recipes- their place in the menu (IA 0519PECA).pdf/279



4 large green peppers % C. grated cheese Pecan 1 C. cooked rice % t. salt Pepper % C. grated pecans Case

Cut tops from peppers, remove inside, and allow peppers to stand in boiling water for 5 minutes. Combine other ingredients and refill shells. Dot with butter, and bake in buttered pan, with small amount of water. Serve in toast rings, garnished with parsley and stuffed olives. Ella Mathews.

4 large green peppers % C. celery Steamed i C. bread crumbs % C, grated cheese Peppers 3 hard cooked eggs 1 t. salt 1 C. chopped pecans

Cut tops from peppers, remove seeds and soak peppers in cold water. Combine other ingre- dients. Dry, and stuff shells, and steam 45 min- utes. Serve in toast rings. Alice H. Stewart.

8 C. mashed potatoes % t, salt Stuffed 2 T. milk % +t. onion Potate Loaf iT. butter 1 egg white

Combine ingredients, adding beaten egg white last. Reserve enough potato to cover top. Line buttered pan. Fill with following mixture and cover with potato top:

% C. hot milk 3% C. chopped pecans % C. bread crumbs % t. salt 1 egg yolk % t. paprika

Pour hot milk over crumbs and cook in double boiler until thick. Cool, add beaten egg yolk, pecans, and seasoning. Bake in a hot oven until brown. Mrs. Henry E. Stetson.