Page:800 proved pecan recipes- their place in the menu (IA 0519PECA).pdf/283

 8 Spanish onions % C. butter 1 C. bread crumbs 1 T. flour % t. salt 1 T. butter 1 egg 14 t. salt 1 C. chopped pecans 1 C. milk

Peel onions and boil whole in salted water. Cool, remove center from onions, leaving shell. Chop the centers, Combine with bread crumbs, butter and beaten egg. Make white sauce of the last four ingredients and combine with mixture. Add chopped pecans, stuff the onion shells, place in buttered pan, and bake in oven until brown. Dorothy Cooke.

6 sweet potatoes 1t. salt 1 T, sugar % i ercam 1 large apple % C. chopped pecans 4% t mace Marshmallows Whole pecans

Boil potatoes, adding sugar to water. When partly done, peel and slice. In buttered casserole place alternate layers of potatoes and apples, sprinkling with pecans and mace. Add cream, and bake. Remove from oven, cover with marsh- mallows, placing a whole pecan in the center of each. Brown in oven. Sadie D. Prather.

2 C. mashed sweet potatoes 1 C. grated cocoanut 1 egg ty,. raisins % C. milk % OC, chopped pecans % C. melted butter 1 t. cinnamon 6 marshmallows

Combine ingredients, having ege well beaten. Place in buttered baking dish, arrange cut marsh- mallows over top or cover with meringue and bake in a slow oven 25 minutes. Nell Dooley.