Page:800 proved pecan recipes- their place in the menu (IA 0519PECA).pdf/281



1 head cabbage 1+. salt 2 T. butter 8 T. sugar 2 T. lemon juice 1% ©. pecans

Shred cabbage and soak in cold water. Melt butter in a cooking vessel that can be tightly cov- ered. Add drained cabbage, lemon juice, salt, and sugar. Cover tightly and steam 14 hour. Add pecans before serving. Garnish with strips of red and green pepper. Mrs. R. E. Powers.

4 large sweet potatoes 2 eggs 2 T. butter 2 T. sugar | 4% C. milk Rind of 1 lemon % t nutmeg 44 C, grated pecans

Select well shaped potatoes of uniform size. Bake until slightly softened. Cut off tops and serape out inside. Mash and add other ingre- dients. Refill skins and heat. Martha Schroeder.

8 medium sized tomatoes 3 T. butter % CC, cooked peas i +t. salt 1 C. bread erumbs 1% +. paprika, 1 egg 6 T. chopped pecans

Cut slice from stem end of tomatoes and remove pulp. Cook pulp with peas, bread crumbs, egg, butter, and seasoning. Add pecans, and refill shells. Bake 80 minutes in hot oven. Mrs. G. L. Kendrick.

6 sweet potatoes 4 T. cream 2 T. butter 14% C. ground pecans Cracker crumbs

Boil in salted water, peel, mash, and add other ingredients. Shape into small cakes, roll in eracker crumbs, and bake in buttered pan until brown. Frances Galish.