Page:800 proved pecan recipes- their place in the menu (IA 0519PECA).pdf/289



4 eges 4% ©. grated cheese Golden Rod 1 C. milk % C. grated pecans Omelet % t. salt 2 T. butter

Sauce

2 C. cooked tomatoes 2 T. chopped parsley 2 T. chopped onion 2 T. chopped green pepper

Separate eggs, beat whites until stiff. Add yolks, beat slightly and add milk and salt. ‘Turn into buttered omelet pan, cook over slow heat until set, place in hot oven until firm. Turn out on hot platter, with grated cheese and pecans in between. Serve with sauce. Cook onion, parsley and pepper in butter, add tomatoes, and pour over omelet. Garnish with parsley. Maude Lundin.

1 G, vermicelli 1 C. bread crumbs Vermicetli 3 -T. butter 1 T. chopped parsley Loaf 3 smal? onions 44 t. poultry seasoning 1 egg 1% salt 4% ©, grated pecans

Cook vermicelli in boiling water until tender and rinse in cold water. Sauté onions in butter and add to vermicelli. Add well beaten egg, bread crumbs, parsley, seasoning, and pecans. Bake in buttered pan in moderate oven 1 hour. Serve with brown sauce,

Brown Sauce

2 T. butter % t. salt 1 t. chopped onion 1 C. water flour 1 t. Vegex

Cook onion in butter, add fiour and salt. Add water in which Vegex has been dissolved. Cook thoroughly and strain. Bertha G. MacFadden.