Page:800 proved pecan recipes- their place in the menu (IA 0519PECA).pdf/347



Lettuce Mayonnaise dressing Star Vegetable Asparagus tips Olives Salad Peas Radishes Cubed carrots Pecans Parsley

Place lettuce leaves on round platter, Arrange asparagus tips on lettuce, radiating from the center with tips at the outer edge. Put a mound of peas in the center of platter and arrange carrots around peas in the shape of a star. Outline star with mayonnaise dressing and decorate with olives, radish roses, pecan halves, and parsley,

4 tomatoes 6 chopped ripe olives Staffed 42 GC. chopped celery ¥% C. chopped pecans Tomato Salad 1 chopped onion 1 t. salt 2 T. mayonnaise

Pour boiling water over tomatoes and allow to stand 1 minute, drain, and peel. Hollow out the center and cut the pulp in small pieces. Mix with remaining ingredients and refill tomato shells, putting 1 t. of mayonnaise on top of each. Serve on lettuce leaves. Mrs. H. A. Raybourne.

4 tomatoes 44 ©, chopped pecans Tomatoes 1 eueumber % t. salt Stuffed with 1 celery heart 2 'T. mayonnaise Cueumber

Cut a slice from the stem end of each tomato. Remove the seeds and pulp, sprinkle with salt, invert, and let stand 4% hour. Combine tomato pulp, chopped cucumber, celery, and pecans. Add salt and mayonnaise. Stuff tomato shells with mixture and serve on crisp lettuce leaves. Thelma Crawford.