Page:800 proved pecan recipes- their place in the menu (IA 0519PECA).pdf/325



4% C. cottage cheese % t. paprika 1 t. salt 4 T. minced water cress 2 T. chopped pecans

Combine cheese, salt, paprika and watercress, mix thoroughly, and make into smail balls. Roll in chopped pecans and serve on lettuce. Florence Tignor Fraim.

1 pkg. pimento cheese 144 C. chopped pecans 3 oz. stuffed olives % C. whipped cream 4 slices of pineapple Combine mashed cheese, chopped olives, pecans, and whipped cream. Place in a mold and freeze. When frozen, unmold, slice, and place on a round of pineapple. Garnish with whipped cream and pecans. Mrs. A. J. Dennig.

1 T. gelatine 1 GC. gingerale % C. éold water % O. pecans Y% C. hot water % ©. chopped apples 4 C. sugar % ©. chopped celery % CG. crystallized ginger

Dissolve gelatine in cold water. Add hot water and sugar and allow to cool, When partially con- gealed, add the ginger ale, nuts, apples, celery and ginger. Serve on lettuce leaves with mayonnaise. Mrs. L. M. Rankin.

3 cucumbers ~ 1 ©. chopped green olives & hard cooked eggs 4% C. chopped peeans Dice cucumbers and hard cooked eggs. Add olives and nuts. Serve in hearts of lettuce leaves and garnish with mayonnaise dressing. Mrs. D. B. Barnes.