Page:800 proved pecan recipes- their place in the menu (IA 0519PECA).pdf/287



2 C. tomatoes 1 4 salt Tomato Gum" 2 T. green pepper 1 C. boiling water 4 T. flour % t+ Verex 4 T. water 2 T. chopped anion % C. cheese 144 C. chopped pecans

Toast

Heat tomatoes. Add paste of flour and water, green pepper, salt, and grated cheese. Cook slightly, Add Vegex to boiling water and com- bine with tomato mixture. Simmer. Butter toast and sprinkle with chopped onions and pecans, pour tomato mixture over toast and garnish with olives and parsley. Mrs. Sarah Miller.

4 hard cooked eggs 1 T. chopped pickle Stuffed Eggs % t. chopped onion 1 T, lemon juice 2 T. grated pecans

Remove shell, Cut eggs in halves lengthwise, remove yolks, and mash, Add other ingredients. Refill whites, and put halves together, holding them in place with toothpicks. Mrs. Lucy K. Wilkes.

2 eggs 1 C. milk Creamed 1 T. melted butter % t. salt Eggs on 1 T. flour 6 slices of bread Toast 14% €. chopped pecans

Hard cook eggs. Make a white sauce of the butter, flour, milk, and salt. Toast bread and arrange on a platter. Peel the eggs and slice on the toast. Add pecans to white sauce and pour over eggs and toast. Mrs. A. M. Hill.