Page:800 proved pecan recipes- their place in the menu (IA 0519PECA).pdf/349



4 tomatoes 1 ¢, grated pecans Tomatoes % C, bread crumbs % t salt Stuffed ¥, C. grated cheese 4% t. paprika with Cheese

Cut a slice from the stem end of tomatoes and carefully remove pulp from center. Mix bread crumbs, cheese, tomato pulp, pecans, salt, and paprika. Add mayonnaise and refill tomatoes with the mixture. Serve on individual plates in lettuce cups. Garnish with mayonnaise and pecan halves. Mrs. Chloe C. Grafton.

4 tomatoes 1 T. mineed green pepper Temato

Skin and chill tomatoes. Cut in small pieces, cockial add 1 T, minced green pepper, drain, and serve with cocktail sauce,

Cocktail Sauce

44 CG. chopped pecans 1 T. Worcestershire sauce 4% C. tomato catsup 4% t, salt 1% ©. salad dressing

Chill and serve 2 T, over the tomato pepper in cocktail glasses. Mrs. Wm. H. Martin.

4 tomatoes 4% C, chopped pecans Fomatoes 1%4 CG. cocked lima beans 2 T. minced celery Stuffed with 1 small grated onion 1 t. salt Lima Beans 1 T. parsley French dressing

Cut a slice from the tep of each tomato and remove the pulp. Combine beans, onion, parsley, pecans, celery, and seasoning. Mix with French dressing and refill tomatoes with the mixture. Theresa Lessmeister.