Page:800 proved pecan recipes- their place in the menu (IA 0519PECA).pdf/343



2 green peppers % C. chopped pecans Cheese-stuffed % €. cream cheese Crisp lettuce leaves Pepper Salad

Stuff peppers with a mixture of cheese and pecans. Chill, slice crosswise, and serve on lettuce. Mary G. Gloster.

1 ©. cooked peas 1 tomato Mixed ¥% C carrots 4% C. chopped pecans Vegetable Ye O, beets 4% T. grated cheese Saiad

Mayonnaise

Cube the carrots, beets, and tomato. Combine all the ingredients with mayonnaise and place about 2 T, on a crisp lettuce leaf on individual salad plates. Sprinkle with celery seeds and chopped parsley. Mrs. James H. Davis.

4 cooked beets % C. chopped pecans Stuffed Bects 1 €. chopped cabbage Dressing Remove centers from beets and arrange shells in lettuce leaves. Combine cabbage and pecans with mayonnaise and refill the beet cups. Sprinkle with finely cut beet pulp. Mrs. Mabel E. Miller.

4 cucumber % GC, chopped pecans Stuffed: 1 & salt Mayonnaise Pepper Salad 4% t. onion juice 4 pepper shells 1% ©. chopped celery Lettuce —

Chop cucumber, add sait, and drain. When dry, add onion juice, celery, pecans, and mayonnaise. Fill pepper shells and chill. Serve on shredded lettuce. Ida Holecamp.