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-The Project Gutenberg eBook of Texas Pecan Recipes (Revised), by

-Anonymous

-

-This eBook is for the use of anyone anywhere in the United States and

-most other parts of the world at no cost and with almost no restrictions

-whatsoever. You may copy it, give it away or re-use it under the terms

-of the Project Gutenberg License included with this eBook or online at

-www.gutenberg.org. If you are not located in the United States, you

-will have to check the laws of the country where you are located before

-using this eBook.

-

-Title: Texas Pecan Recipes (Revised)

-

-Author: Anonymous

-

-Release Date: March 18, 2022 [eBook #67651]

-

-Language: English

-

-Produced by: Stephen Hutcheson and the Online Distributed Proofreading

-             Team at https://www.pgdp.net

-

-*** START OF THE PROJECT GUTENBERG EBOOK TEXAS PECAN RECIPES

-(REVISED) ***

-

-

-

-

-

-  Texas

-  Pecan

-  Recipes

-

-  Revised

-

-

-

-

-There aren’t many Texans who don’t have a special liking for pecans

-grown in the state, usually enjoying them straight from the shell. But

-now, more and more people are incorporating pecans in many different

-types of recipes. In this booklet we have included recipes for salads,

-main dishes, desserts, candies, and cookies.

-

-The Texas pecan industry has grown significantly from the days when

-the nuts were gathered by the family and hauled to town to sell during

-the season. Today, modern storage facilities and packaging make them

-available year-round. And if purchasers store pecans properly, they

-will retain their fresh flavor and quality for very long periods.

-

-We hope that you find new ways to use pecans in cooking and that you

-insist on Texas pecans when you shop.

-

-  Reagan V. Brown

-  Commissioner of Agriculture

-

-

-

-

-Buy Fresh Texas Pecans

-

-

-The pecan is the state tree, and quite properly it is named. It was a

-source of food for the Indians as well as the early colonists who found

-the trees growing on creek and river banks. With new varieties and

-commercial cultivation, the pecan orchards of Texas provide a steady

-supply of pecans during the harvesting season from October through

-December.

-

-During these months, shoppers can find fresh pecans in retail outlets

-and can also purchase from growers themselves in many areas. Pecans

-are native to 152 counties in Texas and are grown commercially in the

-central part of the state, down on the western border, and in the

-Trans-Pecos.

-

-Check with local farm organizations for names of producers of Texas

-pecans in your area.

-

-

-

-

-Storage

-

-=When stored properly, they retain good taste and high quality.=

-

-

-Whether you buy a small cellophane package of shelled pecans or a

-five-pound bag of in-shell pecans, the best place to store them is in

-the freezer. Pecans can spoil quickly under warm temperatures, but will

-keep fresh one year at 32 degrees Fahrenheit.

-

-Pecans do not have to be thawed before being added to a recipe. Even

-if they are not part of a cooked dish, they will thaw adequately

-before serving. Also, portions unused can be returned to the freezer

-without any loss of quality. During the holiday season, keep the pecans

-refrigerated--even in-shell--until they are ready to be served.

-

-

-

-

-Table of Contents

-

-

-  Cheese Log                              1

-

-  Salmon Log                              1

-

-  Pecan Cream Cheese Ball                 1

-

-  Pear Puree Salad                        2

-

-  Blueberry Salad                         2

-

-  Pecan-Cola Salad                        2

-

-  Cranberry Salad Delight                 3

-

-  Frozen Fruit Salad                      3

-

-  Cream Cheese-Fruit Salad                3

-

-  Pink Arctic Freeze                      4

-

-  Texas Beef Nuggets                      4

-

-  Turkey-Nut Sandwich Filling             4

-

-  Nut Pimiento Sandwich Filling           5

-

-  Meat Loaf with Pecan Stuffing           5

-

-  Ham Salad                               6

-

-  Hot Turkey Salad                        7

-

-  Baked Stuffed Pork Chops                7

-

-  Nutty Ham and Cheese Grills             7

-

-  Pecan Ham Roll-Ups                      8

-

-  Brown Rice and Nut Dressing             8

-

-  Nut Stuffing                            8

-

-  Fluffy Pecan Pound Cake                 9

-

-  White Fruit Cake                        9

-

-  Mocha Pecan Cake                        9

-

-  Italian Cream Cake                      9

-

-  Fresh Apple Cake                       10

-

-  Chocolate Chip Cake                    10

-

-  Banana Nut Cake                        10

-

-  Texas Pecan Pie                        11

-

-  Mocha Frosted Drops                    11

-

-  No-Bake Fudge Cookies                  12

-

-  Pecan Sugar Cookies                    12

-

-  Peach Refrigerator Cookies             12

-

-  Pecan Cinnamon Cookies                 13

-

-  Pecan Crunch Bars                      13

-

-  Coffee Crescents                       13

-

-  Santa’s Thumbprint                     14

-

-  Pecan Tassies                          14

-

-  Texas Honey Balls                      14

-

-  Best Ever Pecan Candy                  15

-

-  Pecan Roll                             15

-

-  Martha Washington Candy                15

-

-  Pecan Clusters                         16

-

-  Creamy Pralines                        16

-

-

-Texas Pecans Are Full Of Food Energy

-

-They have protein, carbohydrates, calcium, iron, vitamin A, ascorbic

-acid, and small quantities of thiamine, riboflavin, and niacin. And

-they have polyunsaturated fats.

-

-

-

-

-Appetizers & Salads

-

-

-CHEESE LOG

-

-  1/4 lb. grated pimiento cheese

-  1/4 lb. grated American cheese

-  1 (3 oz.) pkg. cream cheese, softened

-  1/2 tsp. garlic juice

-  3/4 C. chopped Texas pecans

-  1/4 C. paprika

-

-Mix all ingredients except paprika by hand. Shape into log or ball.

-Roll in paprika on waxed paper. Refrigerate for at least 1 hour. Slice

-thin. Serve with crackers.

-

-

-SALMON LOG

-

-  1 (1 lb.) can salmon (2 C.)

-  1 (8 oz.) pkg. cream cheese, softened

-  1 T. lemon juice

-  2 tsp. grated onion

-  1 tsp. prepared horseradish

-  1/4 tsp. salt

-  1/3 tsp. liquid smoke

-  1/2 C. chopped Texas pecans

-  3 T. snipped parsley

-

-Drain and flake salmon, removing bones and skin. Combine salmon, cream

-cheese, lemon juice, onion, horseradish, salt, and liquid smoke. Mix

-thoroughly. Chill several hours or overnight. Combine 1/2 cup chopped

-pecans and parsley. Shape salmon mixture into log; roll in nut mixture.

-Chill well and serve with assorted crackers.

-

-

-PECAN CREAM CHEESE BALL

-

-  2 (8 oz.) pkg. cream cheese

-  1 (8-1/2 oz.) can crushed pineapple, drained

-  1 C. chopped Texas pecans

-  1/4 C. chopped green pepper

-  2 T. chopped onion

-  1 T. seasoned salt

-

-Soften cream cheese. Gradually stir in pineapple, pecans, green pepper,

-onion, and salt. Chill well. Form into a ball and roll in chopped

-pecans. Chill until serving time. Garnish with twist of pineapple

-slices, maraschino cherries, and parsley. Serve with assorted crackers.

-

-

-PEAR PUREE SALAD

-

-  1 (1 lb.) can pears (reserving 1 C. juice)

-  1/2 C. water

-  1 (3 oz.) pkg. lime gelatin

-  1/4 tsp. lemon flavoring

-  2 (3 oz.) pkg. cream cheese, softened

-  1-1/2 C. whipped topping mix

-  1/2 C. drained and chopped maraschino cherries

-  1/3 C. chopped Texas pecans

-

-Drain pears, reserving 1 cup juice. Add water to juice and heat until

-boiling. Dissolve gelatin in liquid. Add lemon flavoring. Beat cream

-cheese into warm mixture. Mash or blend pears and fold into gelatin and

-cheese mixture until syrupy. Fold in whipped topping, cherries, and

-pecans. Pour into 8 inch square pan or a mold. Chill until set.

-

-

-BLUEBERRY SALAD

-

-  1 (8 oz.) can blueberries

-  1 (8 oz.) can crushed pineapple

-  2 (3 oz.) pkg. raspberry-flavored gelatin

-  1 C. miniature marshmallows

-  3/4 C. chopped Texas pecans

-  1/2 pt. whipped cream

-

-Drain and reserve juice from blueberries and pineapple. Add enough

-water to juice to make 4 cups of liquid. Heat 2 cups of this liquid to

-boiling. Dissolve raspberry gelatin in boiling water. Add the remaining

-2 cups liquid. Add fruit, marshmallows, and pecans. Chill until

-slightly congealed, then fold in whipped cream. Chill for 3 or 4 hours

-before serving.

-

-

-PECAN-COLA SALAD

-

-  1 (8 oz.) can crushed pineapple

-  2 (3 oz.) pkg. cherry-flavored gelatin

-  1 (1 lb.) can cherries (2 C.)

-  2 (6 oz.) colas

-  1/2 C. chopped Texas pecans

-

-Drain juice off crushed pineapple and heat. Dissolve gelatin in juice.

-Add remaining ingredients. Chill until set.

-

-

-CRANBERRY SALAD DELIGHT

-

-  1 small pkg. raspberry gelatin

-  3/4 C. boiling water

-  3/4 C. cold water

-  4 C. cranberries

-  2 C. sugar

-  2 orange slices

-

-  Relish mixture:

-  2 C. halved and seeded red grapes

-  1 C. broken Texas pecans

-  1/4 tsp. lemon rind

-

-Mix small package of raspberry gelatin in 3/4 cup boiling water

-until dissolved. Add 3/4 cup cold water. Place in refrigerator until

-slightly thickened. Place cranberries, sugar and orange slices in food

-processor and chop fine. Chill. Fold gelatin into relish mixture. Pour

-into lightly oiled 2-quart mold. Chill until congealed. Yield: 10-12

-servings.

-

-

-FROZEN FRUIT SALAD

-

-  1 (No. 2-1/2) can fruit cocktail

-  2 (3 oz.) pkg. cream cheese

-  1 C. mayonnaise

-  1/2 C. red cherries

-  1 C. whipped cream

-  24 marshmallows

-  1 C. chopped Texas pecans

-

-Mix fruit cocktail, cream cheese, and mayonnaise. Add red cherries,

-whipped cream, marshmallows, and pecans. Freeze in ice compartment.

-

-

-MOLDED CREAM CHEESE--FRUIT SALAD

-

-  1/2 pkg. (1-1/2 oz.) lime-flavored gelatin

-  1 C. boiling water

-  1 C. heavy cream, chilled

-  1 (3 oz.) pkg. cream cheese, softened

-  1 C. chopped Texas pecans

-  1 (1 lb., 4 oz.) can crushed pineapple, drained

-  1 (3 oz.) jar maraschino cherries, cut into eighths

-

-Dissolve gelatin in boiling water. Chill mixture until slightly

-congealed. Whip cream and fold cream into gelatin mixture. Add cream

-cheese. Blend well. Add pineapple, maraschino cherries, and pecans. Mix

-well. Pour mixture into lightly-oiled individual molds and chill until

-set. Unmold. Yield: 8 servings.

-

-

-PINK ARCTIC FREEZE

-

-  2 (3 oz.) pkg. cream cheese

-  2 T. mayonnaise

-  2 T. sugar

-  1 (1 lb.) can whole cranberry sauce (2 C.)

-  1 (8 oz.) can crushed pineapple, drained (1 C.)

-  1/2 C. chopped Texas pecans

-  1 C. whipping cream

-

-Soften cream cheese. Blend in mayonnaise and sugar. Add cranberry

-sauce, pineapple, and pecans. Whip cream and fold into mixture. Pour

-into 8-1/2 x 4 x 2-1/2 inch pan and freeze until firm. Unmold and slice.

-

-

-TEXAS BEEF NUGGETS

-

-  2 lb. Texas beef tenderloin

-  2/3 C. flour

-  Salt and pepper

-  2 C. cornflake crumbs

-  1 C. finely chopped Texas pecans

-  1/2 C. Parmesan cheese

-  1 tsp. paprika

-  1/2 tsp. nutmeg

-  1 stick (1/2 C.) butter

-  1/4 C. flour

-  2 C. milk

-  1 (10 oz.) pkg. grated sharp cheddar cheese

-

-Cut beef into bite-size pieces (about 1-1/4 inch square). Place in

-plastic or paper bag with flour. Shake until coated. Refrigerate while

-continuing preparation. Combine in mixing bowl cornflake crumbs,

-pecans, Parmesan cheese, paprika, and nutmeg. Set aside. In a saucepan

-melt butter. Add flour and stir until dissolved. Add milk and heat

-until mixture bubbles. Stir in cheese until melted. Set oven at 400

-degrees F. Dip each floured beef cube in cheese sauce, allow to drain a

-little, then roll in bowl of dry mixture so all sides are well coated.

-Place on well-buttered cookie sheets, leaving space between each. (At

-this stage, may be placed in refrigerator until needed.) Bake about 15

-minutes until cubes are a deep, golden brown. Serve warm or at room

-temperature.

-

-

-TURKEY-NUT SANDWICH FILLING

-

-  2 C. minced, cooked turkey

-  1/2 C. minced celery

-  1/2 C. finely chopped Texas pecans

-  1/3 C. salad dressing

-  1/2 tsp. seasoned salt

-  1/4 tsp. pepper

-

-Combine all ingredients. Refrigerate. Makes about 3 cups of filling.

-

-

-NUT PIMIENTO SANDWICH FILLING

-

-  4 T. finely chopped pimiento

-  4 T. milk

-  2 C. grated sharp cheddar cheese

-  1 tsp. Worcestershire sauce

-  1/4 C. chopped Texas pecans

-  2 hard-cooked eggs

-  1/2 C. salad dressing

-

-Blend pimiento, milk, cheese, Worcestershire sauce, nuts, and eggs

-until smooth. Add salad dressing and mix well.

-

-

-

-

-Meat Dishes & Stuffing

-

-

-MEAT LOAF WITH PECAN STUFFING

-

-

-MEAT LOAF

-

-  1-1/2 lb. ground beef

-  1/2 C. chopped green pepper

-  1/2 C. chopped onion

-  1 tsp. salt

-  1 T. Worcestershire sauce

-  1 C. white bread crumbs

-  1/2 C. milk

-  1 egg

-

-

-PECAN STUFFING

-

-  1 egg

-  1/4 C. shortening

-  2 C. whole wheat bread crumbs

-  1/2 C. chopped celery

-  1/4 tsp. black pepper

-  3/4 C. meat stock or water

-  1/2 C. chopped Texas pecans

-

-Combine meat loaf ingredients. Mix thoroughly. Place 1/2 of this

-mixture in bottom of greased loaf pan. Combine pecan stuffing mixture.

-Add pecans last. Mix thoroughly. Spread stuffing mixture on top of meat

-mixture. Arrange remaining meat on top of pecan stuffing. Bake at 350

-degrees F. for 1-1/2 hours and cool slightly before removing from pan.

-Yield: 10 servings.

-

-

-HAM SALAD

-

-  2 C. cubed ham

-  2 C. diced celery or apple

-  1/2 C. salad dressing

-  1/4 tsp. salt

-  1/4 C. chopped green pepper

-  1/4 C. ground Texas pecans

-  1/4 C. chopped onion

-

-Combine ham, celery or apple, and salad dressing. Chill thoroughly.

-Just before serving add salt, green pepper, pecans, and onion. Yield:

-6-8 servings.

-

-

-HOT TURKEY SALAD

-

-  1 C. cubed, cooked turkey

-  1 C. chopped celery

-  1 C. chopped Texas pecans

-  1/2 C. mayonnaise

-  1 T. lemon juice

-  1 T. chopped onion

-  1/2 C. grated cheddar cheese

-  Salt and cayenne pepper to taste

-  Crushed potato chips

-

-Mix all ingredients except chips. Place into a baking dish. Cover the

-top with crushed chips. Bake about 20 minutes (or until bubbly around

-the edges) at 350 degrees F.

-

-

-BAKED STUFFED PORK CHOPS

-

-  1/8 C. butter or margarine

-  1/2 T. chopped onion

-  1 T. chopped celery

-  4 (1 in. thick) pork chops with pocket cut

-  1/2 C. chopped Texas pecans

-  1-1/2 C. bread crumbs (soft)

-  1 tsp. chopped parsley

-  1 C. finely diced tart apples

-  1/8 tsp. salt

-

-Saute onions and celery in butter. Combine remaining ingredients for

-stuffing. Season chops with salt and pepper. Pack stuffing in chops on

-both sides. Bake in oven for 45 minutes at 350 degrees F. in a covered

-casserole. Uncover and bake for 15 minutes.

-

-

-NUTTY HAM AND CHEESE GRILLS

-

-Spread butter on one side of 4 pieces of bread. Broil on cookie sheet

-until golden brown on one side. Remove and brush other side with

-mustard or horseradish mustard. Place a slice of ham and slice of

-cheese on each piece of bread. Top with Texas pecans. Press nuts gently

-into cheese. Broil for 2-3 minutes or until cheese is bubbly. Serve

-hot. Yield: 4 servings.

-

-

-PECAN HAM ROLL-UPS

-

-  2 C. cooked mashed sweet potatoes

-  3 T. melted butter

-  1/2 C. crushed pineapple (reserve juice)

-  1/2 C. fine bread crumbs

-  3 T. sugar

-  1/2 C. chopped Texas pecans

-  3 (1/8 in. thick) slices smoked or boiled ham

-

-Combine all ingredients except ham. Mix well. Spread this filling on

-the ham slices. Roll as for jelly roll, fastening with toothpicks.

-Place in baking dish, and cover with reserved pineapple juice. Bake in

-350 degrees F. oven, 1 hour for smoked or 20 minutes for boiled ham,

-basting frequently. Yield: 3 servings.

-

-

-BROWN RICE AND NUT DRESSING

-

-  1 C. uncooked brown rice

-  2-1/2 C. chicken broth (canned)

-  1 tsp. salt

-  1 C. chopped onions

-  1 C. celery

-  1 clove minced garlic

-  1 tsp. salt

-  Dash of pepper

-  1 C. chopped Texas pecans

-

-Combine rice, chicken broth, and salt. Heat to boiling, stirring once.

-Reduce heat and simmer, covered, for 45 minutes. Cook onions, celery,

-and garlic in butter until tender. Stir in cooked rice. Add seasoned

-salt, pepper, and pecans. Serve with baked breast of chicken. Yield: 6

-servings.

-

-

-NUT STUFFING (Moist Type for 10-12 lb. Turkey)

-

-  1/2 C. butter

-  1/2 C. chopped onion

-  1 C. chopped Texas pecans

-  1/4 C. chopped parsley

-  1 C. chopped celery and leaves

-  2 tsp. salt

-  1/2 tsp. pepper

-  1 tsp. poultry seasoning

-  8 C. soft bread crumbs

-  1 C. stock or water

-  2 eggs, beaten

-

-Melt butter in a 9 inch skillet. Add onion, cook until soft. Add

-pecans, parsley, celery and leaves, salt, pepper, and poultry

-seasoning. Mix. Add bread crumbs and mix. Remove from heat. Add stock

-or water and eggs. Toss lightly. Yield: about 8 cups.

-

-

-

-

-Cakes & Pies

-

-

-FLUFFY PECAN POUND CAKE

-

-  2 C. butter

-  2 C. sugar

-  10 egg yolks (at room temp.)

-  1 tsp. vanilla

-  1/2 tsp. salt

-  4-1/2 C. sifted cake flour

-  1/2 tsp. cream of tartar

-  2 C. chopped Texas pecans

-  10 egg whites

-

-

-Glaze

-

-  1/2 C. confectioner’s sugar

-  1/2 C. milk

-

-Cream butter until very light. Add sugar and gradually beat until

-fluffy. Beat in 10 egg yolks, one at a time. Sift flour, salt, and

-cream of tartar. Add to butter mixture slowly, mixing only until well

-blended. Whip egg whites until stiff, but not dry. Fold into batter.

-Fold in 2 cups of chopped Texas pecans. Bake at 325 degrees F. for 1

-hour. Cool for 5 minutes before turning out of pan. Beat glaze mixture

-until well blended. Pour sugar glaze slowly over top of warm cake.

-

-

-WHITE FRUIT CAKE

-

-  3/4 lb. margarine

-  2-1/4 C. sugar

-  6 eggs (one at a time)

-  3-3/4 C. flour

-  1 tsp. baking powder

-  Pinch of salt

-  1-1/2 oz. lemon extract

-  1/2 lb. white raisins

-  1 lb. chopped Texas pecans

-  Jar of mixed candied fruit

-

-Cream together margarine and sugar until smooth. Add 6 eggs, one at a

-time. Then add flour (reserving 3/4 cup) and baking powder. Combine a

-jar of mixed candied fruit with the 3/4 cup flour and add fruit and

-flour to creamed mixture. Add a pinch of salt, lemon extract, white

-raisins, and chopped Texas pecans, and blend well. Prepare 2 4 inch x

-1/2 inch loaf pans by greasing and lining with waxed paper. Bake in a

-350 degrees F. oven for 1 hour or until toothpick inserted near center

-comes out clean.

-

-

-MOCHA PECAN CAKE

-

-  2 C. butter

-  1 C. white sugar

-  1-1/2 C. brown sugar

-  6 eggs (one at a time)

-  4 C. flour

-  3 tsp. rum extract

-  1 tsp. baking powder

-  1/4 tsp. salt

-  1/2 C. milk

-  1 T. instant coffee (dissolved in 3 T. hot water)

-  3 C. chopped Texas pecans

-

-Soften butter, then cream with white sugar and brown sugar. Beat

-in eggs, one at a time. Sift flour, baking powder, and salt. Add

-alternately with milk, instant coffee, and rum extract. Fold in Texas

-pecans. Pour batter into greased tube or bundt pan. Bake at 325 degrees

-F. for 1-1/2 hours.

-

-

-ITALIAN CREAM CAKE

-

-  1/2 C. shortening

-  1 (4 oz.) stick margarine

-  2 C. sugar

-  5 egg yolks

-  2 C. sifted flour

-  1 tsp. soda

-  1 C. buttermilk

-  1 tsp. vanilla

-  1 can flaked coconut

-  1 C. chopped Texas pecans

-  5 egg whites (stiffly beaten)

-

-Cream shortening and margarine; add sugar. Beat until smooth. Add 5 egg

-yolks, one at a time, and beat well. Combine flour and soda. Add to

-creamed mixture alternately with buttermilk. Stir in vanilla, flaked

-coconut, and pecans. Fold in egg whites. Pour batter into three greased

-and floured 8 inch pans. Bake at 350 degrees F. for 20 to 25 minutes

-or until cake tests done. Cool and frost with cream cheese frosting

-(below).

-

-

-Cream Cheese Frosting

-

-  1 (8 oz.) pkg. cream cheese

-  1/2 stick margarine

-  1 tsp. vanilla

-  1 box sifted powdered sugar

-

-Beat cream cheese and margarine together until smooth. Add vanilla and

-powdered sugar. Continue to beat until very smooth and creamy. Spread

-between the layers and around sides and on top of three layers. If

-desired, sprinkle chopped pecans and/or coconut on cake sides and top.

-

-

-FRESH APPLE CAKE

-

-  1 C. salad oil

-  2 C. sugar

-  3 eggs

-  3 C. flour

-  1 tsp. salt

-  1 tsp. vanilla

-  1-1/2 tsp. soda

-  1/2 tsp. nutmeg

-  1 tsp. cinnamon

-  1/2 tsp. cloves

-  3 C. diced peeled apples

-  1 C. chopped Texas pecans

-

-Cream oil, sugar, and eggs. Add flour, salt, vanilla, soda, nutmeg,

-cinnamon, and cloves and beat well. Fold in diced apples and chopped

-pecans. Bake in greased and floured tube pan for approximately 1 hour

-at 350 degrees F. While still in pan, place cake in a brown paper bag

-until cool.

-

-

-CHOCOLATE CHIP CAKE

-

-  1 C. chopped dates

-  1 tsp. soda

-  1 C. water

-  1 C. sugar

-  1/2 C. butter

-  2 eggs

-  1 tsp. vanilla

-  1-3/4 C. flour

-  1 T. cocoa

-  1 small pkg. semi-sweet chocolate chips

-  1/2 C. chopped Texas pecans

-

-Mix dates and soda. Boil water and pour over the dates. Cream sugar and

-butter until fluffy. Add eggs to the sugar and butter, one at a time,

-beating after each addition. Add vanilla. Blend flour and cocoa and add

-to the sugar mixture. Beat well. Fold in dates and semi-sweet chocolate

-chips. Pour into well-greased and floured 9 x 13 x 2 inch baking pan.

-Sprinkle pecans over the top and press into batter. Bake at 350 degrees

-for 30 minutes. Cool pan and cover when cool.

-

-

-BANANA NUT CAKE

-

-  1 C. shortening

-  3 C. sugar

-  4 eggs (one at a time)

-  2 C. mashed bananas

-  4 C. sifted flour

-  2 C. chopped Texas pecans

-  1 tsp. vanilla

-  8 T. sour milk

-  2 tsp. soda

-

-Cream shortening and sugar. Add eggs, one at a time. Add mashed bananas

-and sifted flour. Then add pecans and vanilla. Fold in sour milk and

-soda. Pour into a 10 inch tube pan. Bake for 30 minutes at 375 degrees

-F.

-

-

-TEXAS PECAN PIE

-

-  4 eggs

-  1/2 C. brown sugar

-  3/4 C. light corn syrup

-  1/8 T. salt

-  1 tsp. vanilla

-  1 T. melted butter

-  1 C. Texas pecan halves

-  1 9 in. unbaked pie shell

-

-Beat eggs until frothy. Add brown sugar, corn syrup, salt, vanilla,

-melted butter, and Texas pecan halves. Pour into pie shell. Bake 10

-minutes in 450 degrees F. oven. Reduce to 350 degrees for about half an

-hour or until knife comes out clean.

-

-

-

-

-Cookies

-

-

-MOCHA FROSTED DROPS

-

-  1/2 C. shortening

-  2 (1 oz.) squares unsweetened chocolate

-  1 C. brown sugar

-  1 egg

-  1 tsp. vanilla

-  1/2 C. buttermilk

-  1-1/2 C. sifted all-purpose flour

-  1/2 tsp. soda

-  1/2 tsp. baking powder

-  1/4 tsp. salt

-  1/2 C. chopped Texas pecans

-  1 (6 oz.) pkg. semi-sweet chocolate pieces

-

-Melt shortening and unsweetened chocolate squares in a saucepan.

-Cool 10 minutes. Stir in brown sugar. Beat in egg, vanilla, and

-buttermilk. Sift together flour, soda, baking powder, and salt. Add to

-the chocolate mixture. Stir in Texas pecans and semi-sweet chocolate

-pieces. Drop from teaspoon on greased cookie sheet. Bake at 375 degrees

-F. about 10 minutes. Remove from pan and cool. Frost with mocha

-frosting (below). Yield: about 3-1/2 dozen.

-

-

-Mocha Frosting

-

-  1/2 C. butter

-  2 T. cocoa (regular-type dry)

-  2 tsp. instant coffee powder

-  Dash salt

-  2-1/2 C. sifted confectioner’s sugar

-  1-1/2 tsp. vanilla

-  Enough milk (about 3 T.) for spreading consistency

-

-Cream together butter, cocoa, instant coffee, and salt. Beat in

-confectioner’s sugar, vanilla, and enough milk for spreading

-consistency.

-

-

-NO-BAKE FUDGE COOKIES

-

-  3 C. oatmeal

-  1 tsp. vanilla

-  1 C. chopped Texas pecans

-  2 C. sugar

-  1/2 C. cocoa

-  1/2 C. milk

-  1 (4 oz.) stick margarine

-

-Mix oatmeal, vanilla, and chopped pecans in a large bowl. In a saucepan

-bring to a rolling boil sugar, cocoa, milk, and margarine. Pour second

-mixture over first. Stir thoroughly and drop by teaspoonful on waxed

-paper. Cookies are ready to eat when cool. Yield: about 60 cookies.

-

-

-PECAN SUGAR COOKIES

-

-  1/2 C. butter

-  1 C. shortening

-  1 C. powdered sugar

-  1 egg

-  2-1/4 C. flour

-  1/2 tsp. soda

-  1/2 tsp. cream of tartar

-  1 T. milk

-  1/4 C. crushed Texas pecans

-  Decorator sugar (enough for tops of cookies)

-

-Mix all ingredients except pecans and decorator sugar. Roll into small

-balls and place on a cookie sheet. Press down with a glass dipped in

-sugar. Sprinkle Texas pecans and decorator sugar on the top. Bake at

-350 degrees F. for 12 minutes.

-

-

-PEACH REFRIGERATOR COOKIES

-

-  3/4 C. butter

-  1-1/2 C. brown sugar

-  1 egg

-  2-1/2 C. flour

-  3 tsp. baking powder

-  1 tsp. salt

-  1/4 C. milk

-  1 C. chopped dried peaches

-  1 C. chopped Texas pecans

-

-Cream butter, brown sugar, and egg. Sift flour, baking powder, and

-salt. Add to the creamed mixture alternately with milk. Add dried

-peaches and pecans. Mix well. Shape into rolls and wrap in waxed paper.

-Place in freezer until ready to bake. Slice thin and bake on cookie

-sheet in 400 degrees F. oven for 12-15 minutes.

-

-

-PECAN CINNAMON COOKIES

-

-  3 egg whites

-  1-1/2 C. sugar

-  3/4 tsp. cinnamon

-  4-1/2 to 5 C. ground Texas pecans (enough so dough will hold shape the

-  size of a walnut)

-

-Beat egg whites and sugar for 15 minutes. Add cinnamon. Mix thoroughly.

-Add Texas pecans. Bake on greased cookie sheet 1/2 inch apart for 40

-minutes at 275 degrees F.

-

-

-PECAN CRUNCH BARS

-

-  1/4 C. shortening

-  1/2 C. brown sugar

-  1 C. sifted flour

-  2 T. flour

-  1/2 tsp. baking powder

-  1/2 tsp. salt

-  2 eggs, beaten

-  1 C. brown sugar

-  2 tsp. vanilla

-  1 C. shredded coconut

-  1 C. chopped Texas pecans

-

-First layer: Cream together shortening and brown sugar until light. Add

-sifted flour. Mix until crumbly. Press mixture evenly in greased pan

-(7 x 11 x 1-1/2 inch). Bake at 350 degrees F. for 15 minutes. Mix flour,

-baking powder, and salt. Mix together eggs, brown sugar, and vanilla.

-Combine with dry ingredients and mix well. Add shredded coconut and

-chopped pecans. Pour the second layer on top of the first as soon as it

-comes from the oven. Bake about 30 minutes longer. Cut into 24 bars.

-

-

-COFFEE CRESCENTS

-

-  1 C. butter, softened

-  1 C. sugar

-  Juice of 1 orange

-  1/2 tsp. orange extract

-  3 C. flour

-  1/2 C. chopped Texas Pecans

-  1/2 tsp. soda

-  1 tsp. baking powder

-  1 C. sugar

-  1/2 C. honey

-  3/4 C. brewed coffee

-

-Cream butter and sugar until light and fluffy. Add juice of orange and

-orange extract. Combine flour, soda, and baking powder. Add gradually

-to the creamed mixture. Chill dough 1 hour. Roll out to 1/4 inch

-thickness on floured board. Cut with crescent-shaped cookie cutter.

-Place on greased cookie sheets. Bake at 350 degrees F. for 8 minutes or

-until delicately browned. Cool. Combine sugar, honey and brewed coffee

-in saucepan. Bring to boil and simmer 5 minutes. Dip the cooled cookies

-in honey mixture and sprinkle with chopped Texas pecans. Place on cake

-racks to drain. Yield: 4 dozen.

-

-

-SANTA’S THUMBPRINT

-

-  1 C. shortening

-  1/2 C. sugar

-  1/2 C. brown sugar, firmly packed

-  1 egg

-  1 tsp. vanilla

-  1/2 tsp. almond extract

-  2 C. flour

-  1/4 tsp. soda

-  1/4 tsp. salt

-  1-1/2 C. oats (quick or old-fashioned, uncooked)

-  1 (6 oz.) pkg. semi-sweet chocolate pieces

-  48 Texas pecan halves

-

-Beat shortening, gradually adding sugar and brown sugar. Beat until

-fluffy. Add egg, vanilla, and almond extract. Sift together flour,

-soda, and salt. Stir into creamed mixture. Blend in oats. Shape dough

-into small balls and place on ungreased cookie sheets. Make a hollow in

-each ball. Bake in a preheated 375 degrees F. oven for 10-12 minutes.

-Melt semi-sweet chocolate pieces in top of double boiler. Spoon melted

-chocolate into center of each cookie. Top with pecan half. Chill until

-chocolate is firm. Yield: 4 dozen.

-

-

-PECAN TASSIES

-

-  1 (3 oz.) pkg. softened cream cheese

-  1/2 C. softened butter

-  1 C. sifted flour

-  1 egg

-  3/4 C. brown sugar

-  1 T. softened butter

-  1 tsp. vanilla

-  1/4 tsp. salt

-  1/2 C. Texas pecans

-

-Blend cream cheese and 1/2 cup butter in mixing bowl. Stir in flour.

-Chill 1 hour. Shape into 24 small balls. Place in ungreased 1-3/4 inch

-muffin pans. Press dough against the bottom and sides of the pan.

-Sprinkle pecans over the dough. Beat together egg, brown sugar, 1

-tablespoon butter, vanilla, and salt until smooth. Spoon egg mixture

-into dough and top with enough Texas pecans to cover top. Bake at 325

-degrees F. until filling is set, about 25 minutes. Cool; remove from

-pans. Yield: 2 dozen.

-

-

-TEXAS HONEY BALLS

-

-  1 C. butter

-  1/2 C. honey

-  2 C. flour

-  1/2 tsp. salt

-  2 tsp. vanilla

-  2 C. chopped Texas pecans

-

-Cream butter. Add honey, flour, salt, and vanilla. Mix well. Add Texas

-pecans. Chill. Roll into small balls and bake on greased cookie sheet

-at 325 degrees F. for 20 minutes. Yield: 4 dozen.

-

-

-

-

-Candies

-

-

-BEST EVER PECAN CANDY

-

-  2 C. sugar

-  1 C. buttermilk

-  1 tsp. soda

-  2 tsp. vanilla

-  1-1/2 C. chopped Texas pecans

-

-Combine sugar, buttermilk, and soda in a large saucepan. Cook over low

-heat to soft ball stage (236 degree F. on candy thermometer). Remove

-from heat and cool for 5 minutes. Add vanilla and Texas pecans. Beat

-until slightly thickened. Drop by teaspoonful onto waxed paper.

-

-

-PECAN ROLL

-

-  2 C. sugar

-  1 C. brown sugar

-  1/8 tsp. salt

-  1 C. light cream

-  1/4 C. corn syrup

-  2 T. butter

-  Powdered sugar (enough to dust pastry board)

-  1/2 C. chopped Texas pecans

-

-Cook sugar, brown sugar, salt, cream, and corn syrup until mixture

-forms a soft ball when dropped in cold water. Remove from fire. Add

-butter. Cool. Beat until creamy, turn out on pastry board dusted with

-powdered sugar. Knead until firm. Shape into roll and roll in Texas

-pecans. Press nuts firmly into candy. Keep in a cool place until firm

-enough to slice.

-

-

-MARTHA WASHINGTON CANDY

-

-  1 stick melted margarine

-  2 C. chopped Texas pecans

-  1 can sweetened condensed milk

-  1 small can coconut

-  1-1/2 box powdered sugar

-  1 large pkg. chocolate chips

-  4 oz. paraffin

-

-Mix margarine, Texas pecans, sweetened condensed milk, coconut, and

-powdered sugar. Drop small pieces on waxed paper. Refrigerate for 4

-hours. Melt in double boiler chocolate chips and paraffin and mix

-together well. Using a toothpick, dip each piece into melted chocolate

-chips and paraffin.

-

-

-PECAN CLUSTERS

-

-  1/4 C. butter or margarine

-  1/2 C. sugar

-  1 egg

-  1-1/2 squares unsweetened chocolate, melted

-  2 tsp. vanilla

-  1/2 C. flour

-  1/4 tsp. baking powder

-  1/2 tsp. salt

-  1-1/2 C. broken Texas pecans

-

-Cream butter and sugar. Add egg, unsweetened chocolate, and vanilla.

-Mix well. Sift flour, baking powder, and salt. Stir into creamed

-mixture. Add Texas pecans. Drop from teaspoon onto greased baking

-sheet. Bake at 350 degrees F. for 10 minutes. Yield: 1-1/2 dozen.

-

-

-CREAMY PRALINES

-

-  2 C. sugar

-  1 C. brown sugar

-  1/2 C. milk

-  1/4 C. butter

-  1/4 tsp. salt

-  3 C. chopped Texas pecans

-

-Combine sugar, brown sugar, milk, butter, and salt in saucepan. Bring

-to a rolling boil. Add Texas pecans. Continue cooking to the soft ball

-stage. Remove from heat. Stir until the candy looks creamy. Spoon out

-onto waxed paper to cool.

-

-

-[Illustration: TEXAS AGRICULTURAL PRODUCTS]

-

-  FOR FREE RECIPES AND INFORMATION

-  ABOUT TEXAS FOOD AND FIBER PRODUCTS WRITE:

-  REAGAN V. BROWN, COMMISSIONER

-  TEXAS DEPARTMENT OF AGRICULTURE

-  P.O. BOX 12847, CAPITOL STATION

-  AUSTIN, TEXAS 78711

-  M-62-510R-5/79 Revised

-

-

-

-

-Transcriber’s Notes

-

-Page 5: In the original recipe for meat loaf, “1/2 C. milk” was

-repeated twice.

-

-A few minor adjustments were made to improve consistency in formatting.

-

-The loaf pan size for White Fruit Cake was 2 4 inch x ½ in the original

-and has been left this way, although we are not aware of any pan of

-that size.

-

-*** END OF THE PROJECT GUTENBERG EBOOK TEXAS PECAN RECIPES

-(REVISED) ***

-

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-be renamed.

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+*** START OF THE PROJECT GUTENBERG EBOOK 67651 ***
+
+  Texas
+  Pecan
+  Recipes
+
+  Revised
+
+
+
+
+There aren’t many Texans who don’t have a special liking for pecans
+grown in the state, usually enjoying them straight from the shell. But
+now, more and more people are incorporating pecans in many different
+types of recipes. In this booklet we have included recipes for salads,
+main dishes, desserts, candies, and cookies.
+
+The Texas pecan industry has grown significantly from the days when
+the nuts were gathered by the family and hauled to town to sell during
+the season. Today, modern storage facilities and packaging make them
+available year-round. And if purchasers store pecans properly, they
+will retain their fresh flavor and quality for very long periods.
+
+We hope that you find new ways to use pecans in cooking and that you
+insist on Texas pecans when you shop.
+
+  Reagan V. Brown
+  Commissioner of Agriculture
+
+
+
+
+Buy Fresh Texas Pecans
+
+
+The pecan is the state tree, and quite properly it is named. It was a
+source of food for the Indians as well as the early colonists who found
+the trees growing on creek and river banks. With new varieties and
+commercial cultivation, the pecan orchards of Texas provide a steady
+supply of pecans during the harvesting season from October through
+December.
+
+During these months, shoppers can find fresh pecans in retail outlets
+and can also purchase from growers themselves in many areas. Pecans
+are native to 152 counties in Texas and are grown commercially in the
+central part of the state, down on the western border, and in the
+Trans-Pecos.
+
+Check with local farm organizations for names of producers of Texas
+pecans in your area.
+
+
+
+
+Storage
+
+=When stored properly, they retain good taste and high quality.=
+
+
+Whether you buy a small cellophane package of shelled pecans or a
+five-pound bag of in-shell pecans, the best place to store them is in
+the freezer. Pecans can spoil quickly under warm temperatures, but will
+keep fresh one year at 32 degrees Fahrenheit.
+
+Pecans do not have to be thawed before being added to a recipe. Even
+if they are not part of a cooked dish, they will thaw adequately
+before serving. Also, portions unused can be returned to the freezer
+without any loss of quality. During the holiday season, keep the pecans
+refrigerated--even in-shell--until they are ready to be served.
+
+
+
+
+Table of Contents
+
+
+  Cheese Log                              1
+
+  Salmon Log                              1
+
+  Pecan Cream Cheese Ball                 1
+
+  Pear Puree Salad                        2
+
+  Blueberry Salad                         2
+
+  Pecan-Cola Salad                        2
+
+  Cranberry Salad Delight                 3
+
+  Frozen Fruit Salad                      3
+
+  Cream Cheese-Fruit Salad                3
+
+  Pink Arctic Freeze                      4
+
+  Texas Beef Nuggets                      4
+
+  Turkey-Nut Sandwich Filling             4
+
+  Nut Pimiento Sandwich Filling           5
+
+  Meat Loaf with Pecan Stuffing           5
+
+  Ham Salad                               6
+
+  Hot Turkey Salad                        7
+
+  Baked Stuffed Pork Chops                7
+
+  Nutty Ham and Cheese Grills             7
+
+  Pecan Ham Roll-Ups                      8
+
+  Brown Rice and Nut Dressing             8
+
+  Nut Stuffing                            8
+
+  Fluffy Pecan Pound Cake                 9
+
+  White Fruit Cake                        9
+
+  Mocha Pecan Cake                        9
+
+  Italian Cream Cake                      9
+
+  Fresh Apple Cake                       10
+
+  Chocolate Chip Cake                    10
+
+  Banana Nut Cake                        10
+
+  Texas Pecan Pie                        11
+
+  Mocha Frosted Drops                    11
+
+  No-Bake Fudge Cookies                  12
+
+  Pecan Sugar Cookies                    12
+
+  Peach Refrigerator Cookies             12
+
+  Pecan Cinnamon Cookies                 13
+
+  Pecan Crunch Bars                      13
+
+  Coffee Crescents                       13
+
+  Santa’s Thumbprint                     14
+
+  Pecan Tassies                          14
+
+  Texas Honey Balls                      14
+
+  Best Ever Pecan Candy                  15
+
+  Pecan Roll                             15
+
+  Martha Washington Candy                15
+
+  Pecan Clusters                         16
+
+  Creamy Pralines                        16
+
+
+Texas Pecans Are Full Of Food Energy
+
+They have protein, carbohydrates, calcium, iron, vitamin A, ascorbic
+acid, and small quantities of thiamine, riboflavin, and niacin. And
+they have polyunsaturated fats.
+
+
+
+
+Appetizers & Salads
+
+
+CHEESE LOG
+
+  1/4 lb. grated pimiento cheese
+  1/4 lb. grated American cheese
+  1 (3 oz.) pkg. cream cheese, softened
+  1/2 tsp. garlic juice
+  3/4 C. chopped Texas pecans
+  1/4 C. paprika
+
+Mix all ingredients except paprika by hand. Shape into log or ball.
+Roll in paprika on waxed paper. Refrigerate for at least 1 hour. Slice
+thin. Serve with crackers.
+
+
+SALMON LOG
+
+  1 (1 lb.) can salmon (2 C.)
+  1 (8 oz.) pkg. cream cheese, softened
+  1 T. lemon juice
+  2 tsp. grated onion
+  1 tsp. prepared horseradish
+  1/4 tsp. salt
+  1/3 tsp. liquid smoke
+  1/2 C. chopped Texas pecans
+  3 T. snipped parsley
+
+Drain and flake salmon, removing bones and skin. Combine salmon, cream
+cheese, lemon juice, onion, horseradish, salt, and liquid smoke. Mix
+thoroughly. Chill several hours or overnight. Combine 1/2 cup chopped
+pecans and parsley. Shape salmon mixture into log; roll in nut mixture.
+Chill well and serve with assorted crackers.
+
+
+PECAN CREAM CHEESE BALL
+
+  2 (8 oz.) pkg. cream cheese
+  1 (8-1/2 oz.) can crushed pineapple, drained
+  1 C. chopped Texas pecans
+  1/4 C. chopped green pepper
+  2 T. chopped onion
+  1 T. seasoned salt
+
+Soften cream cheese. Gradually stir in pineapple, pecans, green pepper,
+onion, and salt. Chill well. Form into a ball and roll in chopped
+pecans. Chill until serving time. Garnish with twist of pineapple
+slices, maraschino cherries, and parsley. Serve with assorted crackers.
+
+
+PEAR PUREE SALAD
+
+  1 (1 lb.) can pears (reserving 1 C. juice)
+  1/2 C. water
+  1 (3 oz.) pkg. lime gelatin
+  1/4 tsp. lemon flavoring
+  2 (3 oz.) pkg. cream cheese, softened
+  1-1/2 C. whipped topping mix
+  1/2 C. drained and chopped maraschino cherries
+  1/3 C. chopped Texas pecans
+
+Drain pears, reserving 1 cup juice. Add water to juice and heat until
+boiling. Dissolve gelatin in liquid. Add lemon flavoring. Beat cream
+cheese into warm mixture. Mash or blend pears and fold into gelatin and
+cheese mixture until syrupy. Fold in whipped topping, cherries, and
+pecans. Pour into 8 inch square pan or a mold. Chill until set.
+
+
+BLUEBERRY SALAD
+
+  1 (8 oz.) can blueberries
+  1 (8 oz.) can crushed pineapple
+  2 (3 oz.) pkg. raspberry-flavored gelatin
+  1 C. miniature marshmallows
+  3/4 C. chopped Texas pecans
+  1/2 pt. whipped cream
+
+Drain and reserve juice from blueberries and pineapple. Add enough
+water to juice to make 4 cups of liquid. Heat 2 cups of this liquid to
+boiling. Dissolve raspberry gelatin in boiling water. Add the remaining
+2 cups liquid. Add fruit, marshmallows, and pecans. Chill until
+slightly congealed, then fold in whipped cream. Chill for 3 or 4 hours
+before serving.
+
+
+PECAN-COLA SALAD
+
+  1 (8 oz.) can crushed pineapple
+  2 (3 oz.) pkg. cherry-flavored gelatin
+  1 (1 lb.) can cherries (2 C.)
+  2 (6 oz.) colas
+  1/2 C. chopped Texas pecans
+
+Drain juice off crushed pineapple and heat. Dissolve gelatin in juice.
+Add remaining ingredients. Chill until set.
+
+
+CRANBERRY SALAD DELIGHT
+
+  1 small pkg. raspberry gelatin
+  3/4 C. boiling water
+  3/4 C. cold water
+  4 C. cranberries
+  2 C. sugar
+  2 orange slices
+
+  Relish mixture:
+  2 C. halved and seeded red grapes
+  1 C. broken Texas pecans
+  1/4 tsp. lemon rind
+
+Mix small package of raspberry gelatin in 3/4 cup boiling water
+until dissolved. Add 3/4 cup cold water. Place in refrigerator until
+slightly thickened. Place cranberries, sugar and orange slices in food
+processor and chop fine. Chill. Fold gelatin into relish mixture. Pour
+into lightly oiled 2-quart mold. Chill until congealed. Yield: 10-12
+servings.
+
+
+FROZEN FRUIT SALAD
+
+  1 (No. 2-1/2) can fruit cocktail
+  2 (3 oz.) pkg. cream cheese
+  1 C. mayonnaise
+  1/2 C. red cherries
+  1 C. whipped cream
+  24 marshmallows
+  1 C. chopped Texas pecans
+
+Mix fruit cocktail, cream cheese, and mayonnaise. Add red cherries,
+whipped cream, marshmallows, and pecans. Freeze in ice compartment.
+
+
+MOLDED CREAM CHEESE--FRUIT SALAD
+
+  1/2 pkg. (1-1/2 oz.) lime-flavored gelatin
+  1 C. boiling water
+  1 C. heavy cream, chilled
+  1 (3 oz.) pkg. cream cheese, softened
+  1 C. chopped Texas pecans
+  1 (1 lb., 4 oz.) can crushed pineapple, drained
+  1 (3 oz.) jar maraschino cherries, cut into eighths
+
+Dissolve gelatin in boiling water. Chill mixture until slightly
+congealed. Whip cream and fold cream into gelatin mixture. Add cream
+cheese. Blend well. Add pineapple, maraschino cherries, and pecans. Mix
+well. Pour mixture into lightly-oiled individual molds and chill until
+set. Unmold. Yield: 8 servings.
+
+
+PINK ARCTIC FREEZE
+
+  2 (3 oz.) pkg. cream cheese
+  2 T. mayonnaise
+  2 T. sugar
+  1 (1 lb.) can whole cranberry sauce (2 C.)
+  1 (8 oz.) can crushed pineapple, drained (1 C.)
+  1/2 C. chopped Texas pecans
+  1 C. whipping cream
+
+Soften cream cheese. Blend in mayonnaise and sugar. Add cranberry
+sauce, pineapple, and pecans. Whip cream and fold into mixture. Pour
+into 8-1/2 x 4 x 2-1/2 inch pan and freeze until firm. Unmold and slice.
+
+
+TEXAS BEEF NUGGETS
+
+  2 lb. Texas beef tenderloin
+  2/3 C. flour
+  Salt and pepper
+  2 C. cornflake crumbs
+  1 C. finely chopped Texas pecans
+  1/2 C. Parmesan cheese
+  1 tsp. paprika
+  1/2 tsp. nutmeg
+  1 stick (1/2 C.) butter
+  1/4 C. flour
+  2 C. milk
+  1 (10 oz.) pkg. grated sharp cheddar cheese
+
+Cut beef into bite-size pieces (about 1-1/4 inch square). Place in
+plastic or paper bag with flour. Shake until coated. Refrigerate while
+continuing preparation. Combine in mixing bowl cornflake crumbs,
+pecans, Parmesan cheese, paprika, and nutmeg. Set aside. In a saucepan
+melt butter. Add flour and stir until dissolved. Add milk and heat
+until mixture bubbles. Stir in cheese until melted. Set oven at 400
+degrees F. Dip each floured beef cube in cheese sauce, allow to drain a
+little, then roll in bowl of dry mixture so all sides are well coated.
+Place on well-buttered cookie sheets, leaving space between each. (At
+this stage, may be placed in refrigerator until needed.) Bake about 15
+minutes until cubes are a deep, golden brown. Serve warm or at room
+temperature.
+
+
+TURKEY-NUT SANDWICH FILLING
+
+  2 C. minced, cooked turkey
+  1/2 C. minced celery
+  1/2 C. finely chopped Texas pecans
+  1/3 C. salad dressing
+  1/2 tsp. seasoned salt
+  1/4 tsp. pepper
+
+Combine all ingredients. Refrigerate. Makes about 3 cups of filling.
+
+
+NUT PIMIENTO SANDWICH FILLING
+
+  4 T. finely chopped pimiento
+  4 T. milk
+  2 C. grated sharp cheddar cheese
+  1 tsp. Worcestershire sauce
+  1/4 C. chopped Texas pecans
+  2 hard-cooked eggs
+  1/2 C. salad dressing
+
+Blend pimiento, milk, cheese, Worcestershire sauce, nuts, and eggs
+until smooth. Add salad dressing and mix well.
+
+
+
+
+Meat Dishes & Stuffing
+
+
+MEAT LOAF WITH PECAN STUFFING
+
+
+MEAT LOAF
+
+  1-1/2 lb. ground beef
+  1/2 C. chopped green pepper
+  1/2 C. chopped onion
+  1 tsp. salt
+  1 T. Worcestershire sauce
+  1 C. white bread crumbs
+  1/2 C. milk
+  1 egg
+
+
+PECAN STUFFING
+
+  1 egg
+  1/4 C. shortening
+  2 C. whole wheat bread crumbs
+  1/2 C. chopped celery
+  1/4 tsp. black pepper
+  3/4 C. meat stock or water
+  1/2 C. chopped Texas pecans
+
+Combine meat loaf ingredients. Mix thoroughly. Place 1/2 of this
+mixture in bottom of greased loaf pan. Combine pecan stuffing mixture.
+Add pecans last. Mix thoroughly. Spread stuffing mixture on top of meat
+mixture. Arrange remaining meat on top of pecan stuffing. Bake at 350
+degrees F. for 1-1/2 hours and cool slightly before removing from pan.
+Yield: 10 servings.
+
+
+HAM SALAD
+
+  2 C. cubed ham
+  2 C. diced celery or apple
+  1/2 C. salad dressing
+  1/4 tsp. salt
+  1/4 C. chopped green pepper
+  1/4 C. ground Texas pecans
+  1/4 C. chopped onion
+
+Combine ham, celery or apple, and salad dressing. Chill thoroughly.
+Just before serving add salt, green pepper, pecans, and onion. Yield:
+6-8 servings.
+
+
+HOT TURKEY SALAD
+
+  1 C. cubed, cooked turkey
+  1 C. chopped celery
+  1 C. chopped Texas pecans
+  1/2 C. mayonnaise
+  1 T. lemon juice
+  1 T. chopped onion
+  1/2 C. grated cheddar cheese
+  Salt and cayenne pepper to taste
+  Crushed potato chips
+
+Mix all ingredients except chips. Place into a baking dish. Cover the
+top with crushed chips. Bake about 20 minutes (or until bubbly around
+the edges) at 350 degrees F.
+
+
+BAKED STUFFED PORK CHOPS
+
+  1/8 C. butter or margarine
+  1/2 T. chopped onion
+  1 T. chopped celery
+  4 (1 in. thick) pork chops with pocket cut
+  1/2 C. chopped Texas pecans
+  1-1/2 C. bread crumbs (soft)
+  1 tsp. chopped parsley
+  1 C. finely diced tart apples
+  1/8 tsp. salt
+
+Saute onions and celery in butter. Combine remaining ingredients for
+stuffing. Season chops with salt and pepper. Pack stuffing in chops on
+both sides. Bake in oven for 45 minutes at 350 degrees F. in a covered
+casserole. Uncover and bake for 15 minutes.
+
+
+NUTTY HAM AND CHEESE GRILLS
+
+Spread butter on one side of 4 pieces of bread. Broil on cookie sheet
+until golden brown on one side. Remove and brush other side with
+mustard or horseradish mustard. Place a slice of ham and slice of
+cheese on each piece of bread. Top with Texas pecans. Press nuts gently
+into cheese. Broil for 2-3 minutes or until cheese is bubbly. Serve
+hot. Yield: 4 servings.
+
+
+PECAN HAM ROLL-UPS
+
+  2 C. cooked mashed sweet potatoes
+  3 T. melted butter
+  1/2 C. crushed pineapple (reserve juice)
+  1/2 C. fine bread crumbs
+  3 T. sugar
+  1/2 C. chopped Texas pecans
+  3 (1/8 in. thick) slices smoked or boiled ham
+
+Combine all ingredients except ham. Mix well. Spread this filling on
+the ham slices. Roll as for jelly roll, fastening with toothpicks.
+Place in baking dish, and cover with reserved pineapple juice. Bake in
+350 degrees F. oven, 1 hour for smoked or 20 minutes for boiled ham,
+basting frequently. Yield: 3 servings.
+
+
+BROWN RICE AND NUT DRESSING
+
+  1 C. uncooked brown rice
+  2-1/2 C. chicken broth (canned)
+  1 tsp. salt
+  1 C. chopped onions
+  1 C. celery
+  1 clove minced garlic
+  1 tsp. salt
+  Dash of pepper
+  1 C. chopped Texas pecans
+
+Combine rice, chicken broth, and salt. Heat to boiling, stirring once.
+Reduce heat and simmer, covered, for 45 minutes. Cook onions, celery,
+and garlic in butter until tender. Stir in cooked rice. Add seasoned
+salt, pepper, and pecans. Serve with baked breast of chicken. Yield: 6
+servings.
+
+
+NUT STUFFING (Moist Type for 10-12 lb. Turkey)
+
+  1/2 C. butter
+  1/2 C. chopped onion
+  1 C. chopped Texas pecans
+  1/4 C. chopped parsley
+  1 C. chopped celery and leaves
+  2 tsp. salt
+  1/2 tsp. pepper
+  1 tsp. poultry seasoning
+  8 C. soft bread crumbs
+  1 C. stock or water
+  2 eggs, beaten
+
+Melt butter in a 9 inch skillet. Add onion, cook until soft. Add
+pecans, parsley, celery and leaves, salt, pepper, and poultry
+seasoning. Mix. Add bread crumbs and mix. Remove from heat. Add stock
+or water and eggs. Toss lightly. Yield: about 8 cups.
+
+
+
+
+Cakes & Pies
+
+
+FLUFFY PECAN POUND CAKE
+
+  2 C. butter
+  2 C. sugar
+  10 egg yolks (at room temp.)
+  1 tsp. vanilla
+  1/2 tsp. salt
+  4-1/2 C. sifted cake flour
+  1/2 tsp. cream of tartar
+  2 C. chopped Texas pecans
+  10 egg whites
+
+
+Glaze
+
+  1/2 C. confectioner’s sugar
+  1/2 C. milk
+
+Cream butter until very light. Add sugar and gradually beat until
+fluffy. Beat in 10 egg yolks, one at a time. Sift flour, salt, and
+cream of tartar. Add to butter mixture slowly, mixing only until well
+blended. Whip egg whites until stiff, but not dry. Fold into batter.
+Fold in 2 cups of chopped Texas pecans. Bake at 325 degrees F. for 1
+hour. Cool for 5 minutes before turning out of pan. Beat glaze mixture
+until well blended. Pour sugar glaze slowly over top of warm cake.
+
+
+WHITE FRUIT CAKE
+
+  3/4 lb. margarine
+  2-1/4 C. sugar
+  6 eggs (one at a time)
+  3-3/4 C. flour
+  1 tsp. baking powder
+  Pinch of salt
+  1-1/2 oz. lemon extract
+  1/2 lb. white raisins
+  1 lb. chopped Texas pecans
+  Jar of mixed candied fruit
+
+Cream together margarine and sugar until smooth. Add 6 eggs, one at a
+time. Then add flour (reserving 3/4 cup) and baking powder. Combine a
+jar of mixed candied fruit with the 3/4 cup flour and add fruit and
+flour to creamed mixture. Add a pinch of salt, lemon extract, white
+raisins, and chopped Texas pecans, and blend well. Prepare 2 4 inch x
+1/2 inch loaf pans by greasing and lining with waxed paper. Bake in a
+350 degrees F. oven for 1 hour or until toothpick inserted near center
+comes out clean.
+
+
+MOCHA PECAN CAKE
+
+  2 C. butter
+  1 C. white sugar
+  1-1/2 C. brown sugar
+  6 eggs (one at a time)
+  4 C. flour
+  3 tsp. rum extract
+  1 tsp. baking powder
+  1/4 tsp. salt
+  1/2 C. milk
+  1 T. instant coffee (dissolved in 3 T. hot water)
+  3 C. chopped Texas pecans
+
+Soften butter, then cream with white sugar and brown sugar. Beat
+in eggs, one at a time. Sift flour, baking powder, and salt. Add
+alternately with milk, instant coffee, and rum extract. Fold in Texas
+pecans. Pour batter into greased tube or bundt pan. Bake at 325 degrees
+F. for 1-1/2 hours.
+
+
+ITALIAN CREAM CAKE
+
+  1/2 C. shortening
+  1 (4 oz.) stick margarine
+  2 C. sugar
+  5 egg yolks
+  2 C. sifted flour
+  1 tsp. soda
+  1 C. buttermilk
+  1 tsp. vanilla
+  1 can flaked coconut
+  1 C. chopped Texas pecans
+  5 egg whites (stiffly beaten)
+
+Cream shortening and margarine; add sugar. Beat until smooth. Add 5 egg
+yolks, one at a time, and beat well. Combine flour and soda. Add to
+creamed mixture alternately with buttermilk. Stir in vanilla, flaked
+coconut, and pecans. Fold in egg whites. Pour batter into three greased
+and floured 8 inch pans. Bake at 350 degrees F. for 20 to 25 minutes
+or until cake tests done. Cool and frost with cream cheese frosting
+(below).
+
+
+Cream Cheese Frosting
+
+  1 (8 oz.) pkg. cream cheese
+  1/2 stick margarine
+  1 tsp. vanilla
+  1 box sifted powdered sugar
+
+Beat cream cheese and margarine together until smooth. Add vanilla and
+powdered sugar. Continue to beat until very smooth and creamy. Spread
+between the layers and around sides and on top of three layers. If
+desired, sprinkle chopped pecans and/or coconut on cake sides and top.
+
+
+FRESH APPLE CAKE
+
+  1 C. salad oil
+  2 C. sugar
+  3 eggs
+  3 C. flour
+  1 tsp. salt
+  1 tsp. vanilla
+  1-1/2 tsp. soda
+  1/2 tsp. nutmeg
+  1 tsp. cinnamon
+  1/2 tsp. cloves
+  3 C. diced peeled apples
+  1 C. chopped Texas pecans
+
+Cream oil, sugar, and eggs. Add flour, salt, vanilla, soda, nutmeg,
+cinnamon, and cloves and beat well. Fold in diced apples and chopped
+pecans. Bake in greased and floured tube pan for approximately 1 hour
+at 350 degrees F. While still in pan, place cake in a brown paper bag
+until cool.
+
+
+CHOCOLATE CHIP CAKE
+
+  1 C. chopped dates
+  1 tsp. soda
+  1 C. water
+  1 C. sugar
+  1/2 C. butter
+  2 eggs
+  1 tsp. vanilla
+  1-3/4 C. flour
+  1 T. cocoa
+  1 small pkg. semi-sweet chocolate chips
+  1/2 C. chopped Texas pecans
+
+Mix dates and soda. Boil water and pour over the dates. Cream sugar and
+butter until fluffy. Add eggs to the sugar and butter, one at a time,
+beating after each addition. Add vanilla. Blend flour and cocoa and add
+to the sugar mixture. Beat well. Fold in dates and semi-sweet chocolate
+chips. Pour into well-greased and floured 9 x 13 x 2 inch baking pan.
+Sprinkle pecans over the top and press into batter. Bake at 350 degrees
+for 30 minutes. Cool pan and cover when cool.
+
+
+BANANA NUT CAKE
+
+  1 C. shortening
+  3 C. sugar
+  4 eggs (one at a time)
+  2 C. mashed bananas
+  4 C. sifted flour
+  2 C. chopped Texas pecans
+  1 tsp. vanilla
+  8 T. sour milk
+  2 tsp. soda
+
+Cream shortening and sugar. Add eggs, one at a time. Add mashed bananas
+and sifted flour. Then add pecans and vanilla. Fold in sour milk and
+soda. Pour into a 10 inch tube pan. Bake for 30 minutes at 375 degrees
+F.
+
+
+TEXAS PECAN PIE
+
+  4 eggs
+  1/2 C. brown sugar
+  3/4 C. light corn syrup
+  1/8 T. salt
+  1 tsp. vanilla
+  1 T. melted butter
+  1 C. Texas pecan halves
+  1 9 in. unbaked pie shell
+
+Beat eggs until frothy. Add brown sugar, corn syrup, salt, vanilla,
+melted butter, and Texas pecan halves. Pour into pie shell. Bake 10
+minutes in 450 degrees F. oven. Reduce to 350 degrees for about half an
+hour or until knife comes out clean.
+
+
+
+
+Cookies
+
+
+MOCHA FROSTED DROPS
+
+  1/2 C. shortening
+  2 (1 oz.) squares unsweetened chocolate
+  1 C. brown sugar
+  1 egg
+  1 tsp. vanilla
+  1/2 C. buttermilk
+  1-1/2 C. sifted all-purpose flour
+  1/2 tsp. soda
+  1/2 tsp. baking powder
+  1/4 tsp. salt
+  1/2 C. chopped Texas pecans
+  1 (6 oz.) pkg. semi-sweet chocolate pieces
+
+Melt shortening and unsweetened chocolate squares in a saucepan.
+Cool 10 minutes. Stir in brown sugar. Beat in egg, vanilla, and
+buttermilk. Sift together flour, soda, baking powder, and salt. Add to
+the chocolate mixture. Stir in Texas pecans and semi-sweet chocolate
+pieces. Drop from teaspoon on greased cookie sheet. Bake at 375 degrees
+F. about 10 minutes. Remove from pan and cool. Frost with mocha
+frosting (below). Yield: about 3-1/2 dozen.
+
+
+Mocha Frosting
+
+  1/2 C. butter
+  2 T. cocoa (regular-type dry)
+  2 tsp. instant coffee powder
+  Dash salt
+  2-1/2 C. sifted confectioner’s sugar
+  1-1/2 tsp. vanilla
+  Enough milk (about 3 T.) for spreading consistency
+
+Cream together butter, cocoa, instant coffee, and salt. Beat in
+confectioner’s sugar, vanilla, and enough milk for spreading
+consistency.
+
+
+NO-BAKE FUDGE COOKIES
+
+  3 C. oatmeal
+  1 tsp. vanilla
+  1 C. chopped Texas pecans
+  2 C. sugar
+  1/2 C. cocoa
+  1/2 C. milk
+  1 (4 oz.) stick margarine
+
+Mix oatmeal, vanilla, and chopped pecans in a large bowl. In a saucepan
+bring to a rolling boil sugar, cocoa, milk, and margarine. Pour second
+mixture over first. Stir thoroughly and drop by teaspoonful on waxed
+paper. Cookies are ready to eat when cool. Yield: about 60 cookies.
+
+
+PECAN SUGAR COOKIES
+
+  1/2 C. butter
+  1 C. shortening
+  1 C. powdered sugar
+  1 egg
+  2-1/4 C. flour
+  1/2 tsp. soda
+  1/2 tsp. cream of tartar
+  1 T. milk
+  1/4 C. crushed Texas pecans
+  Decorator sugar (enough for tops of cookies)
+
+Mix all ingredients except pecans and decorator sugar. Roll into small
+balls and place on a cookie sheet. Press down with a glass dipped in
+sugar. Sprinkle Texas pecans and decorator sugar on the top. Bake at
+350 degrees F. for 12 minutes.
+
+
+PEACH REFRIGERATOR COOKIES
+
+  3/4 C. butter
+  1-1/2 C. brown sugar
+  1 egg
+  2-1/2 C. flour
+  3 tsp. baking powder
+  1 tsp. salt
+  1/4 C. milk
+  1 C. chopped dried peaches
+  1 C. chopped Texas pecans
+
+Cream butter, brown sugar, and egg. Sift flour, baking powder, and
+salt. Add to the creamed mixture alternately with milk. Add dried
+peaches and pecans. Mix well. Shape into rolls and wrap in waxed paper.
+Place in freezer until ready to bake. Slice thin and bake on cookie
+sheet in 400 degrees F. oven for 12-15 minutes.
+
+
+PECAN CINNAMON COOKIES
+
+  3 egg whites
+  1-1/2 C. sugar
+  3/4 tsp. cinnamon
+  4-1/2 to 5 C. ground Texas pecans (enough so dough will hold shape the
+  size of a walnut)
+
+Beat egg whites and sugar for 15 minutes. Add cinnamon. Mix thoroughly.
+Add Texas pecans. Bake on greased cookie sheet 1/2 inch apart for 40
+minutes at 275 degrees F.
+
+
+PECAN CRUNCH BARS
+
+  1/4 C. shortening
+  1/2 C. brown sugar
+  1 C. sifted flour
+  2 T. flour
+  1/2 tsp. baking powder
+  1/2 tsp. salt
+  2 eggs, beaten
+  1 C. brown sugar
+  2 tsp. vanilla
+  1 C. shredded coconut
+  1 C. chopped Texas pecans
+
+First layer: Cream together shortening and brown sugar until light. Add
+sifted flour. Mix until crumbly. Press mixture evenly in greased pan
+(7 x 11 x 1-1/2 inch). Bake at 350 degrees F. for 15 minutes. Mix flour,
+baking powder, and salt. Mix together eggs, brown sugar, and vanilla.
+Combine with dry ingredients and mix well. Add shredded coconut and
+chopped pecans. Pour the second layer on top of the first as soon as it
+comes from the oven. Bake about 30 minutes longer. Cut into 24 bars.
+
+
+COFFEE CRESCENTS
+
+  1 C. butter, softened
+  1 C. sugar
+  Juice of 1 orange
+  1/2 tsp. orange extract
+  3 C. flour
+  1/2 C. chopped Texas Pecans
+  1/2 tsp. soda
+  1 tsp. baking powder
+  1 C. sugar
+  1/2 C. honey
+  3/4 C. brewed coffee
+
+Cream butter and sugar until light and fluffy. Add juice of orange and
+orange extract. Combine flour, soda, and baking powder. Add gradually
+to the creamed mixture. Chill dough 1 hour. Roll out to 1/4 inch
+thickness on floured board. Cut with crescent-shaped cookie cutter.
+Place on greased cookie sheets. Bake at 350 degrees F. for 8 minutes or
+until delicately browned. Cool. Combine sugar, honey and brewed coffee
+in saucepan. Bring to boil and simmer 5 minutes. Dip the cooled cookies
+in honey mixture and sprinkle with chopped Texas pecans. Place on cake
+racks to drain. Yield: 4 dozen.
+
+
+SANTA’S THUMBPRINT
+
+  1 C. shortening
+  1/2 C. sugar
+  1/2 C. brown sugar, firmly packed
+  1 egg
+  1 tsp. vanilla
+  1/2 tsp. almond extract
+  2 C. flour
+  1/4 tsp. soda
+  1/4 tsp. salt
+  1-1/2 C. oats (quick or old-fashioned, uncooked)
+  1 (6 oz.) pkg. semi-sweet chocolate pieces
+  48 Texas pecan halves
+
+Beat shortening, gradually adding sugar and brown sugar. Beat until
+fluffy. Add egg, vanilla, and almond extract. Sift together flour,
+soda, and salt. Stir into creamed mixture. Blend in oats. Shape dough
+into small balls and place on ungreased cookie sheets. Make a hollow in
+each ball. Bake in a preheated 375 degrees F. oven for 10-12 minutes.
+Melt semi-sweet chocolate pieces in top of double boiler. Spoon melted
+chocolate into center of each cookie. Top with pecan half. Chill until
+chocolate is firm. Yield: 4 dozen.
+
+
+PECAN TASSIES
+
+  1 (3 oz.) pkg. softened cream cheese
+  1/2 C. softened butter
+  1 C. sifted flour
+  1 egg
+  3/4 C. brown sugar
+  1 T. softened butter
+  1 tsp. vanilla
+  1/4 tsp. salt
+  1/2 C. Texas pecans
+
+Blend cream cheese and 1/2 cup butter in mixing bowl. Stir in flour.
+Chill 1 hour. Shape into 24 small balls. Place in ungreased 1-3/4 inch
+muffin pans. Press dough against the bottom and sides of the pan.
+Sprinkle pecans over the dough. Beat together egg, brown sugar, 1
+tablespoon butter, vanilla, and salt until smooth. Spoon egg mixture
+into dough and top with enough Texas pecans to cover top. Bake at 325
+degrees F. until filling is set, about 25 minutes. Cool; remove from
+pans. Yield: 2 dozen.
+
+
+TEXAS HONEY BALLS
+
+  1 C. butter
+  1/2 C. honey
+  2 C. flour
+  1/2 tsp. salt
+  2 tsp. vanilla
+  2 C. chopped Texas pecans
+
+Cream butter. Add honey, flour, salt, and vanilla. Mix well. Add Texas
+pecans. Chill. Roll into small balls and bake on greased cookie sheet
+at 325 degrees F. for 20 minutes. Yield: 4 dozen.
+
+
+
+
+Candies
+
+
+BEST EVER PECAN CANDY
+
+  2 C. sugar
+  1 C. buttermilk
+  1 tsp. soda
+  2 tsp. vanilla
+  1-1/2 C. chopped Texas pecans
+
+Combine sugar, buttermilk, and soda in a large saucepan. Cook over low
+heat to soft ball stage (236 degree F. on candy thermometer). Remove
+from heat and cool for 5 minutes. Add vanilla and Texas pecans. Beat
+until slightly thickened. Drop by teaspoonful onto waxed paper.
+
+
+PECAN ROLL
+
+  2 C. sugar
+  1 C. brown sugar
+  1/8 tsp. salt
+  1 C. light cream
+  1/4 C. corn syrup
+  2 T. butter
+  Powdered sugar (enough to dust pastry board)
+  1/2 C. chopped Texas pecans
+
+Cook sugar, brown sugar, salt, cream, and corn syrup until mixture
+forms a soft ball when dropped in cold water. Remove from fire. Add
+butter. Cool. Beat until creamy, turn out on pastry board dusted with
+powdered sugar. Knead until firm. Shape into roll and roll in Texas
+pecans. Press nuts firmly into candy. Keep in a cool place until firm
+enough to slice.
+
+
+MARTHA WASHINGTON CANDY
+
+  1 stick melted margarine
+  2 C. chopped Texas pecans
+  1 can sweetened condensed milk
+  1 small can coconut
+  1-1/2 box powdered sugar
+  1 large pkg. chocolate chips
+  4 oz. paraffin
+
+Mix margarine, Texas pecans, sweetened condensed milk, coconut, and
+powdered sugar. Drop small pieces on waxed paper. Refrigerate for 4
+hours. Melt in double boiler chocolate chips and paraffin and mix
+together well. Using a toothpick, dip each piece into melted chocolate
+chips and paraffin.
+
+
+PECAN CLUSTERS
+
+  1/4 C. butter or margarine
+  1/2 C. sugar
+  1 egg
+  1-1/2 squares unsweetened chocolate, melted
+  2 tsp. vanilla
+  1/2 C. flour
+  1/4 tsp. baking powder
+  1/2 tsp. salt
+  1-1/2 C. broken Texas pecans
+
+Cream butter and sugar. Add egg, unsweetened chocolate, and vanilla.
+Mix well. Sift flour, baking powder, and salt. Stir into creamed
+mixture. Add Texas pecans. Drop from teaspoon onto greased baking
+sheet. Bake at 350 degrees F. for 10 minutes. Yield: 1-1/2 dozen.
+
+
+CREAMY PRALINES
+
+  2 C. sugar
+  1 C. brown sugar
+  1/2 C. milk
+  1/4 C. butter
+  1/4 tsp. salt
+  3 C. chopped Texas pecans
+
+Combine sugar, brown sugar, milk, butter, and salt in saucepan. Bring
+to a rolling boil. Add Texas pecans. Continue cooking to the soft ball
+stage. Remove from heat. Stir until the candy looks creamy. Spoon out
+onto waxed paper to cool.
+
+
+[Illustration: TEXAS AGRICULTURAL PRODUCTS]
+
+  FOR FREE RECIPES AND INFORMATION
+  ABOUT TEXAS FOOD AND FIBER PRODUCTS WRITE:
+  REAGAN V. BROWN, COMMISSIONER
+  TEXAS DEPARTMENT OF AGRICULTURE
+  P.O. BOX 12847, CAPITOL STATION
+  AUSTIN, TEXAS 78711
+  M-62-510R-5/79 Revised
+
+
+
+
+Transcriber’s Notes
+
+Page 5: In the original recipe for meat loaf, “1/2 C. milk” was
+repeated twice.
+
+A few minor adjustments were made to improve consistency in formatting.
+
+The loaf pan size for White Fruit Cake was 2 4 inch x ½ in the original
+and has been left this way, although we are not aware of any pan of
+that size.
+
+*** END OF THE PROJECT GUTENBERG EBOOK 67651 ***
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-<p style='text-align:center; font-size:1.2em; font-weight:bold'>The Project Gutenberg eBook of Texas Pecan Recipes (Revised), by Anonymous</p>

-<div style='display:block; margin:1em 0'>

-This eBook is for the use of anyone anywhere in the United States and

-most other parts of the world at no cost and with almost no restrictions

-whatsoever. You may copy it, give it away or re-use it under the terms

-of the Project Gutenberg License included with this eBook or online

-at <a href="https://www.gutenberg.org">www.gutenberg.org</a>. If you

-are not located in the United States, you will have to check the laws of the

-country where you are located before using this eBook.

-</div>

-

-<p style='display:block; margin-top:1em; margin-bottom:1em; margin-left:2em; text-indent:-2em'>Title: Texas Pecan Recipes (Revised)</p>

-<p style='display:block; margin-top:1em; margin-bottom:0; margin-left:2em; text-indent:-2em'>Author: Anonymous</p>

-<p style='display:block; text-indent:0; margin:1em 0'>Release Date: March 18, 2022 [eBook #67651]</p>

-<p style='display:block; text-indent:0; margin:1em 0'>Language: English</p>

-  <p style='display:block; margin-top:1em; margin-bottom:0; margin-left:2em; text-indent:-2em; text-align:left'>Produced by: Stephen Hutcheson and the Online Distributed Proofreading Team at https://www.pgdp.net</p>

-<div style='margin-top:2em; margin-bottom:4em'>*** START OF THE PROJECT GUTENBERG EBOOK TEXAS PECAN RECIPES (REVISED) ***</div>

-

-

-<hr class="chap x-ebookmaker-drop" />

-

-<div class="chapter">

-</div>

-

-<h1>

-Texas

-Pecan

-Recipes<br /><br />

-<span class="small">Revised</span>

-</h1>

-

-

-

-<hr class="chap x-ebookmaker-drop" />

-

-<div class="chapter">

-<p>There aren’t many Texans who don’t have a special liking

-for pecans grown in the state, usually enjoying them straight

-from the shell. But now, more and more people are

-incorporating pecans in many different types of recipes. In this

-booklet we have included recipes for salads, main dishes,

-desserts, candies, and cookies.</p>

-

-

-<p>The Texas pecan industry has grown significantly from

-the days when the nuts were gathered by the family and hauled

-to town to sell during the season. Today, modern storage

-facilities and packaging make them available year-round. And

-if purchasers store pecans properly, they will retain their fresh

-flavor and quality for very long periods.</p>

-

-<p>We hope that you find new ways to use pecans in cooking

-and that you insist on Texas pecans when you shop.</p>

-

-<p class="rightindent p0">

-Reagan V. Brown<br />

-Commissioner of Agriculture

-</p>

-</div>

-

-<hr class="chap x-ebookmaker-drop" />

-

-<div class="chapter">

-<h2 class="nobreak" id="Buy_Fresh">Buy Fresh

-Texas Pecans</h2>

-</div>

-

-

-<p>The pecan is the state tree, and quite properly it is named.

-It was a source of food for the Indians as well as the early

-colonists who found the trees growing on creek and river

-banks. With new varieties and commercial cultivation, the

-pecan orchards of Texas provide a steady supply of pecans

-during the harvesting season from October through

-December.</p>

-

-<p>During these months, shoppers can find fresh pecans in

-retail outlets and can also purchase from growers themselves

-in many areas. Pecans are native to 152 counties in Texas and

-are grown commercially in the central part of the state, down

-on the western border, and in the Trans-Pecos.</p>

-

-<p>Check with local farm organizations for names of

-producers of Texas pecans in your area.</p>

-

-

-<hr class="chap x-ebookmaker-drop" />

-

-<div class="chapter">

-<h2 class="nobreak" id="Storage">Storage</h2>

-</div>

-

-<p class="p0"><b>When stored properly, they retain good taste and high quality.</b></p>

-

-

-<p>Whether you buy a small cellophane package of shelled

-pecans or a five-pound bag of in-shell pecans, the best place to

-store them is in the freezer. Pecans can spoil quickly under

-warm temperatures, but will keep fresh one year at 32 degrees

-Fahrenheit.</p>

-

-<p>Pecans do not have to be thawed before being added to a

-recipe. Even if they are not part of a cooked dish, they will thaw

-adequately before serving. Also, portions unused can be

-returned to the freezer without any loss of quality. During the

-holiday season, keep the pecans refrigerated&mdash;even in-shell&mdash;until

-they are ready to be served.</p>

-

-

-<hr class="chap x-ebookmaker-drop" />

-

-<div class="chapter">

-<h2 class="nobreak" id="Table_of">Table of

-Contents</h2>

-</div>

-

-

-<table class="autotable">

-<tr>

-<td>

-<a href="#h3_1">Cheese Log</a>

-</td>

-<td class="tdr">

-<a href="#Page_1">1</a>

-</td>

-</tr>

-<tr>

-<td>

-<a href="#h3_2">Salmon Log</a>

-</td>

-<td class="tdr">

-<a href="#Page_1">1</a>

-</td>

-</tr>

-<tr>

-<td>

-<a href="#h3_3">Pecan Cream Cheese Ball</a>

-</td>

-<td class="tdr">

-<a href="#Page_1">1</a>

-</td>

-</tr>

-<tr>

-<td>

-<a href="#h3_4">Pear Puree Salad</a>

-</td>

-<td class="tdr">

-<a href="#Page_2">2</a>

-</td>

-</tr>

-<tr>

-<td>

-<a href="#h3_5">Blueberry Salad</a>

-</td>

-<td class="tdr">

-<a href="#Page_2">2</a>

-</td>

-</tr>

-<tr>

-<td>

-<a href="#h3_6">Pecan-Cola Salad</a>

-</td>

-<td class="tdr">

-<a href="#Page_2">2</a>

-</td>

-</tr>

-<tr>

-<td>

-<a href="#h3_7">Cranberry Salad Delight</a>

-</td>

-<td class="tdr">

-<a href="#Page_3">3</a>

-</td>

-</tr>

-<tr>

-<td>

-<a href="#h3_8">Frozen Fruit Salad</a>

-</td>

-<td class="tdr">

-<a href="#Page_3">3</a>

-</td>

-</tr>

-<tr>

-<td>

-<a href="#h3_9">Cream Cheese-Fruit Salad</a>

-</td>

-<td class="tdr">

-<a href="#Page_3">3</a>

-</td>

-</tr>

-<tr>

-<td>

-<a href="#h3_10">Pink Arctic Freeze</a>

-</td>

-<td class="tdr">

-<a href="#Page_4">4</a>

-</td>

-</tr>

-<tr>

-<td>

-<a href="#h3_11">Texas Beef Nuggets</a>

-</td>

-<td class="tdr">

-<a href="#Page_4">4</a>

-</td>

-</tr>

-<tr>

-<td>

-<a href="#h3_12">Turkey-Nut Sandwich Filling</a>

-</td>

-<td class="tdr">

-<a href="#Page_4">4</a>

-</td>

-</tr>

-<tr>

-<td>

-<a href="#h3_13">Nut Pimiento Sandwich Filling</a>

-</td>

-<td class="tdr">

-<a href="#Page_5">5</a>

-</td>

-</tr>

-<tr>

-<td>

-<a href="#h3_14">Meat Loaf with Pecan Stuffing</a>

-</td>

-<td class="tdr">

-<a href="#Page_5">5</a>

-</td>

-</tr>

-<tr>

-<td>

-<a href="#h3_15">Ham Salad</a>

-</td>

-<td class="tdr">

-<a href="#Page_6">6</a>

-</td>

-</tr>

-<tr>

-<td>

-<a href="#h3_16">Hot Turkey Salad</a>

-</td>

-<td class="tdr">

-<a href="#Page_7">7</a>

-</td>

-</tr>

-<tr>

-<td>

-<a href="#h3_17">Baked Stuffed Pork Chops</a>

-</td>

-<td class="tdr">

-<a href="#Page_7">7</a>

-</td>

-</tr>

-<tr>

-<td>

-<a href="#h3_18">Nutty Ham and Cheese Grills</a>

-</td>

-<td class="tdr">

-<a href="#Page_7">7</a>

-</td>

-</tr>

-<tr>

-<td>

-<a href="#h3_19">Pecan Ham Roll-Ups</a>

-</td>

-<td class="tdr">

-<a href="#Page_8">8</a>

-</td>

-</tr>

-<tr>

-<td>

-<a href="#h3_20">Brown Rice and Nut Dressing</a>

-</td>

-<td class="tdr">

-<a href="#Page_8">8</a>

-</td>

-</tr>

-<tr>

-<td>

-<a href="#h3_21">Nut Stuffing</a>

-</td>

-<td class="tdr">

-<a href="#Page_8">8</a>

-</td>

-</tr>

-<tr>

-<td>

-<a href="#h3_22">Fluffy Pecan Pound Cake</a>

-</td>

-<td class="tdr">

-<a href="#Page_9">9</a>

-</td>

-</tr>

-<tr>

-<td>

-<a href="#h3_23">White Fruit Cake</a>

-</td>

-<td class="tdr">

-<a href="#Page_9">9</a>

-</td>

-</tr>

-<tr>

-<td>

-<a href="#h3_24">Mocha Pecan Cake</a>

-</td>

-<td class="tdr">

-<a href="#Page_9">9</a>

-</td>

-</tr>

-<tr>

-<td>

-<a href="#h3_25">Italian Cream Cake</a>

-</td>

-<td class="tdr">

-<a href="#Page_9">9</a>

-</td>

-</tr>

-<tr>

-<td>

-<a href="#h3_26">Fresh Apple Cake</a>

-</td>

-<td class="tdr">

-<a href="#Page_10">10</a>

-</td>

-</tr>

-<tr>

-<td>

-<a href="#h3_27">Chocolate Chip Cake</a>

-</td>

-<td class="tdr">

-<a href="#Page_10">10</a>

-</td>

-</tr>

-<tr>

-<td>

-<a href="#h3_28">Banana Nut Cake</a>

-</td>

-<td class="tdr">

-<a href="#Page_10">10</a>

-</td>

-</tr>

-<tr>

-<td>

-<a href="#h3_29">Texas Pecan Pie</a>

-</td>

-<td class="tdr">

-<a href="#Page_11">11</a>

-</td>

-</tr>

-<tr>

-<td>

-<a href="#h3_30">Mocha Frosted Drops</a>

-</td>

-<td class="tdr">

-<a href="#Page_11">11</a>

-</td>

-</tr>

-<tr>

-<td>

-<a href="#h3_31">No-Bake Fudge Cookies</a>

-</td>

-<td class="tdr">

-<a href="#Page_12">12</a>

-</td>

-</tr>

-<tr>

-<td>

-<a href="#h3_32">Pecan Sugar Cookies</a>

-</td>

-<td class="tdr">

-<a href="#Page_12">12</a>

-</td>

-</tr>

-<tr>

-<td>

-<a href="#h3_33">Peach Refrigerator Cookies</a>

-</td>

-<td class="tdr">

-<a href="#Page_12">12</a>

-</td>

-</tr>

-<tr>

-<td>

-<a href="#h3_34">Pecan Cinnamon Cookies</a>

-</td>

-<td class="tdr">

-<a href="#Page_13">13</a>

-</td>

-</tr>

-<tr>

-<td>

-<a href="#h3_35">Pecan Crunch Bars</a>

-</td>

-<td class="tdr">

-<a href="#Page_13">13</a>

-</td>

-</tr>

-<tr>

-<td>

-<a href="#h3_36">Coffee Crescents</a>

-</td>

-<td class="tdr">

-<a href="#Page_13">13</a>

-</td>

-</tr>

-<tr>

-<td>

-<a href="#h3_37">Santa’s Thumbprint</a>

-</td>

-<td class="tdr">

-<a href="#Page_14">14</a>

-</td>

-</tr>

-<tr>

-<td>

-<a href="#h3_38">Pecan Tassies</a>

-</td>

-<td class="tdr">

-<a href="#Page_14">14</a>

-</td>

-</tr>

-<tr>

-<td>

-<a href="#h3_39">Texas Honey Balls</a>

-</td>

-<td class="tdr">

-<a href="#Page_14">14</a>

-</td>

-</tr>

-<tr>

-<td>

-<a href="#h3_40">Best Ever Pecan Candy</a>

-</td>

-<td class="tdr">

-<a href="#Page_15">15</a>

-</td>

-</tr>

-<tr>

-<td>

-<a href="#h3_41">Pecan Roll</a>

-</td>

-<td class="tdr">

-<a href="#Page_15">15</a>

-</td>

-</tr>

-<tr>

-<td>

-<a href="#h3_42">Martha Washington Candy</a>

-</td>

-<td class="tdr">

-<a href="#Page_15">15</a>

-</td>

-</tr>

-<tr>

-<td>

-<a href="#h3_43">Pecan Clusters</a>

-</td>

-<td class="tdr">

-<a href="#Page_16">16</a>

-</td>

-</tr>

-<tr>

-<td>

-<a href="#h3_44">Creamy Pralines</a>

-</td>

-<td class="tdr">

-<a href="#Page_16">16</a>

-</td>

-</tr>

-</table>

-

-

-<h2>Texas Pecans

-Are Full Of

-Food Energy</h2>

-

-<p>They have protein, carbohydrates, calcium, iron, vitamin

-A, ascorbic acid, and small quantities of thiamine, riboflavin,

-and niacin. And they have polyunsaturated fats.</p>

-<hr class="chap x-ebookmaker-drop" />

-

-<div class="chapter">

-<p><span class="pagenum" id="Page_1">[Pg 1]</span></p>

-

-<h2 class="nobreak" id="Appetizers_Salads">Appetizers &amp; Salads</h2>

-</div>

-

-<div class="bbox">

-<h3 id="h3_1">CHEESE LOG</h3>

-

-<ul class="index">

-<li class="isuba">&frac14; <abbr title="pound">lb.</abbr> grated pimiento cheese</li><li class="isuba">

-&frac14; <abbr title="pound">lb.</abbr> grated American cheese</li><li class="isuba">

-1 (3 <abbr title="ounce">oz.</abbr>) <abbr title="package">pkg.</abbr> cream cheese, softened</li><li class="isuba">

-&frac12; <abbr title="teaspoon">tsp.</abbr> garlic juice</li><li class="isuba">

-&frac34; <abbr title="cup">C.</abbr> chopped Texas pecans</li><li class="isuba">

-&frac14; <abbr title="cup">C.</abbr> paprika</li>

-</ul>

-

-<p>Mix all ingredients except paprika by hand. Shape into log or

-ball. Roll in paprika on waxed paper. Refrigerate for at least 1

-hour. Slice thin. Serve with crackers.</p>

-

-</div>

-<div class="bbox p2">

-<h3 id="h3_2">SALMON LOG</h3>

-

-<ul class="index">

-<li class="isuba">1 (1 <abbr title="pound">lb.</abbr>) can salmon (2 <abbr title="cup">C.</abbr>)</li><li class="isuba">

-1 (8 <abbr title="ounce">oz.</abbr>) <abbr title="package">pkg.</abbr> cream cheese, softened</li><li class="isuba">

-1 <abbr title="tablespoon">T.</abbr> lemon juice</li><li class="isuba">

-2 <abbr title="teaspoon">tsp.</abbr> grated onion</li><li class="isuba">

-1 <abbr title="teaspoon">tsp.</abbr> prepared horseradish</li><li class="isuba">

-&frac14; <abbr title="teaspoon">tsp.</abbr> salt</li><li class="isuba">

-⅓ <abbr title="teaspoon">tsp.</abbr> liquid smoke</li><li class="isuba">

-&frac12; <abbr title="cup">C.</abbr> chopped Texas pecans</li><li class="isuba">

-3 <abbr title="tablespoon">T.</abbr> snipped parsley</li>

-</ul>

-

-<p>Drain and flake salmon, removing bones and skin. Combine

-salmon, cream cheese, lemon juice, onion, horseradish, salt,

-and liquid smoke. Mix thoroughly. Chill several hours or

-overnight. Combine &frac12; cup chopped pecans and parsley.

-Shape salmon mixture into log; roll in nut mixture. Chill well

-and serve with assorted crackers.</p>

-

-</div>

-<div class="bbox p2">

-<h3 id="h3_3">PECAN CREAM CHEESE BALL</h3>

-

-<ul class="index">

-<li class="isuba">2 (8 <abbr title="ounce">oz.</abbr>) <abbr title="package">pkg.</abbr> cream cheese</li><li class="isuba">

-1 (8&frac12; <abbr title="ounce">oz.</abbr>) can crushed pineapple, drained</li><li class="isuba">

-1 <abbr title="cup">C.</abbr> chopped Texas pecans</li><li class="isuba">

-&frac14; <abbr title="cup">C.</abbr> chopped green pepper</li><li class="isuba">

-2 <abbr title="tablespoon">T.</abbr> chopped onion</li><li class="isuba">

-1 <abbr title="tablespoon">T.</abbr> seasoned salt</li>

-</ul>

-

-<p>Soften cream cheese. Gradually stir in pineapple, pecans,

-green pepper, onion, and salt. Chill well. Form into a ball and

-roll in chopped pecans. Chill until serving time. Garnish with

-twist of pineapple slices, maraschino cherries, and parsley.

-Serve with assorted crackers.</p>

-

-<p><span class="pagenum" id="Page_2">[Pg 2]</span></p>

-</div>

-<div class="bbox p2">

-

-<h3 id="h3_4">PEAR PUREE SALAD</h3>

-

-<ul class="index">

-<li class="isuba">1 (1 <abbr title="pound">lb.</abbr>) can pears (reserving 1 <abbr title="cup">C.</abbr> juice)</li><li class="isuba">

-&frac12; <abbr title="cup">C.</abbr> water</li><li class="isuba">

-1 (3 <abbr title="ounce">oz.</abbr>) <abbr title="package">pkg.</abbr> lime gelatin</li><li class="isuba">

-&frac14; <abbr title="teaspoon">tsp.</abbr> lemon flavoring</li><li class="isuba">

-2 (3 <abbr title="ounce">oz.</abbr>) <abbr title="package">pkg.</abbr> cream cheese, softened</li><li class="isuba">

-1&frac12; <abbr title="cup">C.</abbr> whipped topping mix</li><li class="isuba">

-&frac12; <abbr title="cup">C.</abbr> drained and chopped maraschino cherries</li><li class="isuba">

-⅓ <abbr title="cup">C.</abbr> chopped Texas pecans</li>

-</ul>

-

-<p>Drain pears, reserving 1 cup juice. Add water to juice and heat

-until boiling. Dissolve gelatin in liquid. Add lemon flavoring.

-Beat cream cheese into warm mixture. Mash or blend pears

-and fold into gelatin and cheese mixture until syrupy. Fold in

-whipped topping, cherries, and pecans. Pour into 8 inch

-square pan or a mold. Chill until set.</p>

-

-</div>

-<div class="bbox p2">

-<h3 id="h3_5">BLUEBERRY SALAD</h3>

-

-<ul class="index">

-<li class="isuba">1 (8 <abbr title="ounce">oz.</abbr>) can blueberries</li><li class="isuba">

-1 (8 <abbr title="ounce">oz.</abbr>) can crushed pineapple</li><li class="isuba">

-2 (3 <abbr title="ounce">oz.</abbr>) <abbr title="package">pkg.</abbr> raspberry-flavored gelatin</li><li class="isuba">

-1 <abbr title="cup">C.</abbr> miniature marshmallows</li><li class="isuba">

-&frac34; <abbr title="cup">C.</abbr> chopped Texas pecans</li><li class="isuba">

-&frac12; pt. whipped cream</li>

-</ul>

-

-<p>Drain and reserve juice from blueberries and pineapple. Add

-enough water to juice to make 4 cups of liquid. Heat 2 cups of

-this liquid to boiling. Dissolve raspberry gelatin in boiling

-water. Add the remaining 2 cups liquid. Add fruit,

-marshmallows, and pecans. Chill until slightly congealed, then

-fold in whipped cream. Chill for 3 or 4 hours before serving.</p>

-</div>

-<div class="bbox p2">

-

-<h3 id="h3_6">PECAN-COLA SALAD</h3>

-

-<ul class="index">

-<li class="isuba">1 (8 <abbr title="ounce">oz.</abbr>) can crushed pineapple</li><li class="isuba">

-2 (3 <abbr title="ounce">oz.</abbr>) <abbr title="package">pkg.</abbr> cherry-flavored gelatin</li><li class="isuba">

-1 (1 <abbr title="pound">lb.</abbr>) can cherries (2 <abbr title="cup">C.</abbr>)</li><li class="isuba">

-2 (6 <abbr title="ounce">oz.</abbr>) colas</li><li class="isuba">

-&frac12; <abbr title="cup">C.</abbr> chopped Texas pecans</li>

-</ul>

-

-<p>Drain juice off crushed pineapple and heat. Dissolve gelatin in

-juice. Add remaining ingredients. Chill until set.</p>

-

-<p><span class="pagenum" id="Page_3">[Pg 3]</span></p>

-

-</div>

-<div class="bbox p2">

-<h3 id="h3_7">CRANBERRY SALAD DELIGHT</h3>

-

-<ul class="index">

-<li class="isuba">1 small <abbr title="package">pkg.</abbr> raspberry gelatin</li><li class="isuba">

-&frac34; <abbr title="cup">C.</abbr> boiling water</li><li class="isuba">

-&frac34; <abbr title="cup">C.</abbr> cold water</li><li class="isuba">

-4 <abbr title="cup">C.</abbr> cranberries</li><li class="isuba">

-2 <abbr title="cup">C.</abbr> sugar</li><li class="isuba">

-2 orange slices</li>

-</ul>

-<ul class="index">

-<li class="isuba">

-Relish mixture:</li><li class="isuba">

-2 <abbr title="cup">C.</abbr> halved and seeded red grapes</li><li class="isuba">

-1 <abbr title="cup">C.</abbr> broken Texas pecans<br />

-&frac14; <abbr title="teaspoon">tsp.</abbr> lemon rind</li>

-</ul>

-

-<p>Mix small package of raspberry gelatin in &frac34; cup boiling water

-until dissolved. Add &frac34; cup cold water. Place in refrigerator

-until slightly thickened. Place cranberries, sugar and orange

-slices in food processor and chop fine. Chill. Fold gelatin into

-relish mixture. Pour into lightly oiled 2-quart mold. Chill until

-congealed. Yield: 10-12 servings.</p>

-

-</div>

-<div class="bbox p2">

-<h3 id="h3_8">FROZEN FRUIT SALAD</h3>

-

-<ul class="index">

-<li class="isuba">1 (No. 2&frac12;) can fruit cocktail</li><li class="isuba">

-2 (3 <abbr title="ounce">oz.</abbr>) <abbr title="package">pkg.</abbr> cream cheese</li><li class="isuba">

-1 <abbr title="cup">C.</abbr> mayonnaise</li><li class="isuba">

-&frac12; <abbr title="cup">C.</abbr> red cherries</li><li class="isuba">

-1 <abbr title="cup">C.</abbr> whipped cream</li><li class="isuba">

-24 marshmallows</li><li class="isuba">

-1 <abbr title="cup">C.</abbr> chopped Texas pecans</li>

-</ul>

-

-<p>Mix fruit cocktail, cream cheese, and mayonnaise. Add red

-cherries, whipped cream, marshmallows, and pecans. Freeze

-in ice compartment.</p>

-</div>

-<div class="bbox p2">

-

-<h3 id="h3_9">MOLDED CREAM CHEESE&mdash;FRUIT SALAD</h3>

-

-<ul class="index">

-<li class="isuba">&frac12; <abbr title="package">pkg.</abbr> (1&frac12; <abbr title="ounce">oz.</abbr>) lime-flavored gelatin</li><li class="isuba">

-1 <abbr title="cup">C.</abbr> boiling water</li><li class="isuba">

-1 <abbr title="cup">C.</abbr> heavy cream, chilled</li><li class="isuba">

-1 (3 <abbr title="ounce">oz.</abbr>) <abbr title="package">pkg.</abbr> cream cheese, softened</li><li class="isuba">

-1 <abbr title="cup">C.</abbr> chopped Texas pecans</li><li class="isuba">

-1 (1 <abbr title="pound">lb.</abbr>, 4 <abbr title="ounce">oz.</abbr>) can crushed pineapple, drained</li><li class="isuba">

-1 (3 <abbr title="ounce">oz.</abbr>) jar maraschino cherries, cut into eighths</li>

-</ul>

-

-<p>Dissolve gelatin in boiling water. Chill mixture until slightly

-congealed. Whip cream and fold cream into gelatin mixture.

-Add cream cheese. Blend well. Add pineapple, maraschino

-cherries, and pecans. Mix well. Pour mixture into lightly-oiled

-individual molds and chill until set. Unmold. Yield: 8 servings.</p>

-

-<p><span class="pagenum" id="Page_4">[Pg 4]</span></p>

-</div>

-<div class="bbox p2">

-

-<h3 id="h3_10">PINK ARCTIC FREEZE</h3>

-

-<ul class="index">

-<li class="isuba">2 (3 <abbr title="ounce">oz.</abbr>) <abbr title="package">pkg.</abbr> cream cheese</li><li class="isuba">

-2 <abbr title="tablespoon">T.</abbr> mayonnaise</li><li class="isuba">

-2 <abbr title="tablespoon">T.</abbr> sugar</li><li class="isuba">

-1 (1 <abbr title="pound">lb.</abbr>) can whole cranberry sauce (2 <abbr title="cup">C.</abbr>)</li><li class="isuba">

-1 (8 <abbr title="ounce">oz.</abbr>) can crushed pineapple, drained (1 <abbr title="cup">C.</abbr>)</li><li class="isuba">

-&frac12; <abbr title="cup">C.</abbr> chopped Texas pecans</li><li class="isuba">

-1 <abbr title="cup">C.</abbr> whipping cream</li>

-</ul>

-

-<p>Soften cream cheese. Blend in mayonnaise and sugar. Add

-cranberry sauce, pineapple, and pecans. Whip cream and fold

-into mixture. Pour into 8&frac12; x 4 x 2&frac12; inch pan and freeze until

-firm. Unmold and slice.</p>

-

-</div>

-<div class="bbox p2">

-<h3 id="h3_11">TEXAS BEEF NUGGETS</h3>

-

-<ul class="index">

-<li class="isuba">2 <abbr title="pound">lb.</abbr> Texas beef tenderloin</li><li class="isuba">

-⅔ <abbr title="cup">C.</abbr> flour</li><li class="isuba">

-Salt and pepper</li><li class="isuba">

-2 <abbr title="cup">C.</abbr> cornflake crumbs</li><li class="isuba">

-1 <abbr title="cup">C.</abbr> finely chopped Texas pecans</li><li class="isuba">

-&frac12; <abbr title="cup">C.</abbr> Parmesan cheese</li><li class="isuba">

-1 <abbr title="teaspoon">tsp.</abbr> paprika</li><li class="isuba">

-&frac12; <abbr title="teaspoon">tsp.</abbr> nutmeg</li><li class="isuba">

-1 stick (&frac12; <abbr title="cup">C.</abbr>) butter</li><li class="isuba">

-&frac14; <abbr title="cup">C.</abbr> flour</li><li class="isuba">

-2 <abbr title="cup">C.</abbr> milk</li><li class="isuba">

-1 (10 <abbr title="ounce">oz.</abbr>) <abbr title="package">pkg.</abbr> grated sharp cheddar cheese</li>

-</ul>

-

-<p>Cut beef into bite-size pieces (about 1&frac14; inch square). Place in

-plastic or paper bag with flour. Shake until coated. Refrigerate

-while continuing preparation. Combine in mixing bowl cornflake

-crumbs, pecans, Parmesan cheese, paprika, and nutmeg.

-Set aside. In a saucepan melt butter. Add flour and stir until

-dissolved. Add milk and heat until mixture bubbles. Stir in

-cheese until melted. Set oven at 400 degrees <abbr title="Fahrenheit">F.</abbr> Dip each floured

-beef cube in cheese sauce, allow to drain a little, then roll in

-bowl of dry mixture so all sides are well coated. Place on well-buttered

-cookie sheets, leaving space between each. (At this

-stage, may be placed in refrigerator until needed.) Bake about 15

-minutes until cubes are a deep, golden brown. Serve warm or at

-room temperature.</p>

-</div>

-<div class="bbox p2">

-

-<h3 id="h3_12">TURKEY-NUT SANDWICH FILLING</h3>

-

-<ul class="index">

-<li class="isuba">2 <abbr title="cup">C.</abbr> minced, cooked turkey</li><li class="isuba">

-&frac12; <abbr title="cup">C.</abbr> minced celery</li><li class="isuba">

-&frac12; <abbr title="cup">C.</abbr> finely chopped Texas pecans</li><li class="isuba">

-1/3 <abbr title="cup">C.</abbr> salad dressing</li><li class="isuba">

-&frac12; <abbr title="teaspoon">tsp.</abbr> seasoned salt</li><li class="isuba">

-&frac14; <abbr title="teaspoon">tsp.</abbr> pepper</li>

-</ul>

-

-<p>Combine all ingredients. Refrigerate. Makes about 3 cups of

-filling.</p>

-

-<p><span class="pagenum" id="Page_5">[Pg 5]</span></p>

-

-</div>

-<div class="bbox p2">

-<h3 id="h3_13">NUT PIMIENTO SANDWICH FILLING</h3>

-

-<ul class="index">

-<li class="isuba">4 <abbr title="tablespoon">T.</abbr> finely chopped pimiento</li><li class="isuba">

-4 <abbr title="tablespoon">T.</abbr> milk</li><li class="isuba">

-2 <abbr title="cup">C.</abbr> grated sharp cheddar cheese</li><li class="isuba">

-1 <abbr title="teaspoon">tsp.</abbr> Worcestershire sauce</li><li class="isuba">

-&frac14; <abbr title="cup">C.</abbr> chopped Texas pecans</li><li class="isuba">

-2 hard-cooked eggs</li><li class="isuba">

-&frac12; <abbr title="cup">C.</abbr> salad dressing</li>

-</ul>

-

-<p>Blend pimiento, milk, cheese, Worcestershire sauce, nuts, and

-eggs until smooth. Add salad dressing and mix well.</p>

-</div>

-

-<hr class="chap x-ebookmaker-drop" />

-

-<div class="chapter">

-<h2 class="nobreak" id="Meat_Dishes">Meat Dishes &amp;

-Stuffing</h2>

-</div>

-

-

-<div class="bbox p2">

-<h3 id="h3_14">MEAT LOAF WITH PECAN STUFFING</h3>

-

-

-<h4>MEAT LOAF</h4>

-

-<ul class="index">

-<li class="isuba">1&frac12; <abbr title="pound">lb.</abbr> ground beef</li><li class="isuba">

-&frac12; <abbr title="cup">C.</abbr> chopped green pepper</li><li class="isuba">

-&frac12; <abbr title="cup">C.</abbr> chopped onion</li><li class="isuba">

-1 <abbr title="teaspoon">tsp.</abbr> salt</li><li class="isuba">

-1 <abbr title="tablespoon">T.</abbr> Worcestershire sauce</li><li class="isuba">

-1 <abbr title="cup">C.</abbr> white bread crumbs</li><li class="isuba">

-&frac12; <abbr title="cup">C.</abbr> milk</li><li class="isuba">

-1 egg</li>

-</ul>

-

-

-<h4>PECAN STUFFING</h4>

-

-<ul class="index">

-<li class="isuba">1 egg</li><li class="isuba">

-&frac14; <abbr title="cup">C.</abbr> shortening</li><li class="isuba">

-2 <abbr title="cup">C.</abbr> whole wheat bread crumbs</li><li class="isuba">

-&frac12; <abbr title="cup">C.</abbr> chopped celery</li><li class="isuba">

-&frac14; <abbr title="teaspoon">tsp.</abbr> black pepper</li><li class="isuba">

-&frac34; <abbr title="cup">C.</abbr> meat stock or water</li><li class="isuba">

-&frac12; <abbr title="cup">C.</abbr> chopped Texas pecans</li>

-</ul>

-

-<p>Combine meat loaf ingredients. Mix thoroughly. Place &frac12; of

-this mixture in bottom of greased loaf pan. Combine pecan

-stuffing mixture. Add pecans last. Mix thoroughly. Spread

-stuffing mixture on top of meat mixture. Arrange remaining

-meat on top of pecan stuffing. Bake at 350 degrees <abbr title="Fahrenheit">F.</abbr> for 1&frac12;

-hours and cool slightly before removing from pan. Yield: 10

-servings.</p>

-

-<p><span class="pagenum" id="Page_6">[Pg 6]</span></p>

-</div>

-

-

-<div class="bbox p2">

-

-<h3 id="h3_15">HAM SALAD</h3>

-

-<ul class="index">

-<li class="isuba">2 <abbr title="cup">C.</abbr> cubed ham</li><li class="isuba">

-2 <abbr title="cup">C.</abbr> diced celery or apple</li><li class="isuba">

-&frac12; <abbr title="cup">C.</abbr> salad dressing</li><li class="isuba">

-&frac14; <abbr title="teaspoon">tsp.</abbr> salt</li><li class="isuba">

-&frac14; <abbr title="cup">C.</abbr> chopped green pepper</li><li class="isuba">

-&frac14; <abbr title="cup">C.</abbr> ground Texas pecans</li><li class="isuba">

-&frac14; <abbr title="cup">C.</abbr> chopped onion</li>

-</ul>

-

-<p>Combine ham, celery or apple, and salad dressing. Chill

-thoroughly. Just before serving add salt, green pepper,

-pecans, and onion. Yield: 6-8 servings.</p>

-</div>

-

-

-<div class="bbox p2">

-

-<h3 id="h3_16">HOT TURKEY SALAD</h3>

-

-<ul class="index">

-<li class="isuba">1 <abbr title="cup">C.</abbr> cubed, cooked turkey</li><li class="isuba">

-1 <abbr title="cup">C.</abbr> chopped celery</li><li class="isuba">

-1 <abbr title="cup">C.</abbr> chopped Texas pecans</li><li class="isuba">

-&frac12; <abbr title="cup">C.</abbr> mayonnaise</li><li class="isuba">

-1 <abbr title="tablespoon">T.</abbr> lemon juice</li><li class="isuba">

-1 <abbr title="tablespoon">T.</abbr> chopped onion</li><li class="isuba">

-&frac12; <abbr title="cup">C.</abbr> grated cheddar cheese</li><li class="isuba">

-Salt and cayenne pepper to taste</li><li class="isuba">

-Crushed potato chips</li>

-</ul>

-

-<p>Mix all ingredients except chips. Place into a baking dish.

-Cover the top with crushed chips. Bake about 20 minutes (or

-until bubbly around the edges) at 350 degrees <abbr title="Fahrenheit">F.</abbr></p>

-

-</div>

-

-

-<div class="bbox p2">

-<h3 id="h3_17">BAKED STUFFED PORK CHOPS</h3>

-

-<ul class="index">

-<li class="isuba">⅛ <abbr title="cup">C.</abbr> butter or margarine</li><li class="isuba">

-&frac12; <abbr title="tablespoon">T.</abbr> chopped onion</li><li class="isuba">

-1 <abbr title="tablespoon">T.</abbr> chopped celery</li><li class="isuba">

-4 (1 in. thick) pork chops with pocket cut</li><li class="isuba">

-&frac12; <abbr title="cup">C.</abbr> chopped Texas pecans</li><li class="isuba">

-1&frac12; <abbr title="cup">C.</abbr> bread crumbs (soft)</li><li class="isuba">

-1 <abbr title="teaspoon">tsp.</abbr> chopped parsley</li><li class="isuba">

-1 <abbr title="cup">C.</abbr> finely diced tart apples</li><li class="isuba">

-⅛ <abbr title="teaspoon">tsp.</abbr> salt</li>

-</ul>

-

-<p>Saute onions and celery in butter. Combine remaining

-ingredients for stuffing. Season chops with salt and pepper.

-Pack stuffing in chops on both sides. Bake in oven for 45

-minutes at 350 degrees <abbr title="Fahrenheit">F.</abbr> in a covered casserole. Uncover and

-bake for 15 minutes.</p>

-

-</div>

-

-

-<div class="bbox p2">

-<h3 id="h3_18">NUTTY HAM AND CHEESE GRILLS</h3>

-

-<p>Spread butter on one side of 4 pieces of bread. Broil on cookie

-sheet until golden brown on one side. Remove and brush other

-side with mustard or horseradish mustard. Place a slice of ham

-and slice of cheese on each piece of bread. Top with Texas

-pecans. Press nuts gently into cheese. Broil for 2-3 minutes or

-until cheese is bubbly. Serve hot. Yield: 4 servings.</p>

-

-<p><span class="pagenum" id="Page_7">[Pg 7]</span></p>

-

-</div>

-

-

-<div class="bbox p2">

-<h3 id="h3_19">PECAN HAM ROLL-UPS</h3>

-

-<ul class="index">

-<li class="isuba">2 <abbr title="cup">C.</abbr> cooked mashed sweet potatoes</li><li class="isuba">

-3 <abbr title="tablespoon">T.</abbr> melted butter</li><li class="isuba">

-&frac12; <abbr title="cup">C.</abbr> crushed pineapple (reserve juice)</li><li class="isuba">

-&frac12; <abbr title="cup">C.</abbr> fine bread crumbs</li><li class="isuba">

-3 <abbr title="tablespoon">T.</abbr> sugar</li><li class="isuba">

-&frac12; <abbr title="cup">C.</abbr> chopped Texas pecans</li><li class="isuba">

-3 (⅛ in. thick) slices smoked or boiled ham</li>

-</ul>

-

-<p>Combine all ingredients except ham. Mix well. Spread this

-filling on the ham slices. Roll as for jelly roll, fastening with

-toothpicks. Place in baking dish, and cover with reserved

-pineapple juice. Bake in 350 degrees <abbr title="Fahrenheit">F.</abbr> oven, 1 hour for

-smoked or 20 minutes for boiled ham, basting frequently.

-Yield: 3 servings.</p>

-</div>

-

-

-<div class="bbox p2">

-

-<h3 id="h3_20">BROWN RICE AND NUT DRESSING</h3>

-

-<ul class="index">

-<li class="isuba">1 <abbr title="cup">C.</abbr> uncooked brown rice</li><li class="isuba">

-2&frac12; <abbr title="cup">C.</abbr> chicken broth (canned)</li><li class="isuba">

-1 <abbr title="teaspoon">tsp.</abbr> salt</li><li class="isuba">

-1 <abbr title="cup">C.</abbr> chopped onions</li><li class="isuba">

-1 <abbr title="cup">C.</abbr> celery</li><li class="isuba">

-1 clove minced garlic</li><li class="isuba">

-1 <abbr title="teaspoon">tsp.</abbr> salt</li><li class="isuba">

-Dash of pepper</li><li class="isuba">

-1 <abbr title="cup">C.</abbr> chopped Texas pecans</li>

-</ul>

-

-<p>Combine rice, chicken broth, and salt. Heat to boiling, stirring

-once. Reduce heat and simmer, covered, for 45 minutes. Cook

-onions, celery, and garlic in butter until tender. Stir in cooked

-rice. Add seasoned salt, pepper, and pecans. Serve with baked

-breast of chicken. Yield: 6 servings.</p>

-

-</div>

-

-

-<div class="bbox p2">

-<h3 id="h3_21">NUT STUFFING<br />

-(Moist Type for 10-12 <abbr title="pound">lb.</abbr> Turkey)</h3>

-

-<ul class="index">

-<li class="isuba">&frac12; <abbr title="cup">C.</abbr> butter</li><li class="isuba">

-&frac12; <abbr title="cup">C.</abbr> chopped onion</li><li class="isuba">

-1 <abbr title="cup">C.</abbr> chopped Texas pecans</li><li class="isuba">

-&frac14; <abbr title="cup">C.</abbr> chopped parsley</li><li class="isuba">

-1 <abbr title="cup">C.</abbr> chopped celery and leaves</li><li class="isuba">

-2 <abbr title="teaspoon">tsp.</abbr> salt</li><li class="isuba">

-&frac12; <abbr title="teaspoon">tsp.</abbr> pepper</li><li class="isuba">

-1 <abbr title="teaspoon">tsp.</abbr> poultry seasoning</li><li class="isuba">

-8 <abbr title="cup">C.</abbr> soft bread crumbs</li><li class="isuba">

-1 <abbr title="cup">C.</abbr> stock or water</li><li class="isuba">

-2 eggs, beaten</li>

-</ul>

-<p>Melt butter in a 9 inch skillet. Add onion, cook until soft. Add

-pecans, parsley, celery and leaves, salt, pepper, and poultry

-seasoning. Mix. Add bread crumbs and mix. Remove from

-heat. Add stock or water and eggs. Toss lightly. Yield: about 8

-cups.</p>

-</div>

-<hr class="chap x-ebookmaker-drop" />

-

-<div class="chapter">

-<p><span class="pagenum" id="Page_8">[Pg 8]</span></p>

-

-<h2 class="nobreak" id="Cakes_Pies">Cakes &amp; Pies</h2>

-</div>

-

-<div class="bbox p2">

-<h3 id="h3_22">FLUFFY PECAN POUND CAKE</h3>

-

-<ul class="index">

-<li class="isuba">2 <abbr title="cup">C.</abbr> butter</li><li class="isuba">

-2 <abbr title="cup">C.</abbr> sugar</li><li class="isuba">

-10 egg yolks (at room <abbr title="temperature">temp.</abbr>)</li><li class="isuba">

-1 <abbr title="teaspoon">tsp.</abbr> vanilla</li><li class="isuba">

-&frac12; <abbr title="teaspoon">tsp.</abbr> salt</li><li class="isuba">

-4&frac12; <abbr title="cup">C.</abbr> sifted cake flour</li><li class="isuba">

-&frac12; <abbr title="teaspoon">tsp.</abbr> cream of tartar</li><li class="isuba">

-2 <abbr title="cup">C.</abbr> chopped Texas pecans</li><li class="isuba">

-10 egg whites</li>

-</ul>

-

-

-<h4>Glaze</h4>

-

-<ul class="index">

-<li class="isuba">&frac12; <abbr title="cup">C.</abbr> confectioner’s sugar</li><li class="isuba">

-&frac12; <abbr title="cup">C.</abbr> milk</li>

-</ul>

-

-<p>Cream butter until very light. Add sugar and gradually beat

-until fluffy. Beat in 10 egg yolks, one at a time. Sift flour, salt,

-and cream of tartar. Add to butter mixture slowly, mixing only

-until well blended. Whip egg whites until stiff, but not dry. Fold

-into batter. Fold in 2 cups of chopped Texas pecans. Bake at

-325 degrees <abbr title="Fahrenheit">F.</abbr> for 1 hour. Cool for 5 minutes before turning out

-of pan. Beat glaze mixture until well blended. Pour sugar glaze

-slowly over top of warm cake.</p>

-</div>

-

-<div class="bbox p2">

-

-<h3 id="h3_23">WHITE FRUIT CAKE</h3>

-

-<ul class="index">

-<li class="isuba">&frac34; <abbr title="pound">lb.</abbr> margarine</li><li class="isuba">

-2&frac14; <abbr title="cup">C.</abbr> sugar</li><li class="isuba">

-6 eggs (one at a time)</li><li class="isuba">

-3&frac34; <abbr title="cup">C.</abbr> flour</li><li class="isuba">

-1 <abbr title="teaspoon">tsp.</abbr> baking powder</li><li class="isuba">

-Pinch of salt</li><li class="isuba">

-1&frac12; <abbr title="ounce">oz.</abbr> lemon extract</li><li class="isuba">

-&frac12; <abbr title="pound">lb.</abbr> white raisins</li><li class="isuba">

-1 <abbr title="pound">lb.</abbr> chopped Texas pecans</li><li class="isuba">

-Jar of mixed candied fruit</li>

-</ul>

-

-<p>Cream together margarine and sugar until smooth. Add 6

-eggs, one at a time. Then add flour (reserving &frac34; cup) and

-baking powder. Combine a jar of mixed candied fruit with the

-&frac34; cup flour and add fruit and flour to creamed mixture. Add a

-pinch of salt, lemon extract, white raisins, and chopped Texas

-pecans, and blend well. Prepare 2 4 inch x &frac12; inch loaf pans by

-greasing and lining with waxed paper. Bake in a 350 degrees <abbr title="Fahrenheit">F.</abbr>

-oven for 1 hour or until toothpick inserted near center comes

-out clean.</p>

-

-<p><span class="pagenum" id="Page_9">[Pg 9]</span></p>

-</div>

-

-<div class="bbox p2">

-

-<h3 id="h3_24">MOCHA PECAN CAKE</h3>

-

-<ul class="index">

-<li class="isuba">2 <abbr title="cup">C.</abbr> butter</li><li class="isuba">

-1 <abbr title="cup">C.</abbr> white sugar</li><li class="isuba">

-1&frac12; <abbr title="cup">C.</abbr> brown sugar</li><li class="isuba">

-6 eggs (one at a time)</li><li class="isuba">

-4 <abbr title="cup">C.</abbr> flour</li><li class="isuba">

-3 <abbr title="teaspoon">tsp.</abbr> rum extract</li><li class="isuba">

-1 <abbr title="teaspoon">tsp.</abbr> baking powder</li><li class="isuba">

-&frac14; <abbr title="teaspoon">tsp.</abbr> salt</li><li class="isuba">

-&frac12; <abbr title="cup">C.</abbr> milk</li><li class="isuba">

-1 <abbr title="tablespoon">T.</abbr> instant coffee (dissolved in 3 <abbr title="tablespoon">T.</abbr> hot water)</li><li class="isuba">

-3 <abbr title="cup">C.</abbr> chopped Texas pecans</li>

-</ul>

-

-<p>Soften butter, then cream with white sugar and brown sugar.

-Beat in eggs, one at a time. Sift flour, baking powder, and salt.

-Add alternately with milk, instant coffee, and rum extract. Fold

-in Texas pecans. Pour batter into greased tube or bundt pan.

-Bake at 325 degrees <abbr title="Fahrenheit">F.</abbr> for 1&frac12; hours.</p>

-</div>

-

-<div class="bbox p2">

-

-<h3 id="h3_25">ITALIAN CREAM CAKE</h3>

-

-<ul class="index">

-<li class="isuba">&frac12; <abbr title="cup">C.</abbr> shortening</li><li class="isuba">

-1 (4 <abbr title="ounce">oz.</abbr>) stick margarine</li><li class="isuba">

-2 <abbr title="cup">C.</abbr> sugar</li><li class="isuba">

-5 egg yolks</li><li class="isuba">

-2 <abbr title="cup">C.</abbr> sifted flour</li><li class="isuba">

-1 <abbr title="teaspoon">tsp.</abbr> soda</li><li class="isuba">

-1 <abbr title="cup">C.</abbr> buttermilk</li><li class="isuba">

-1 <abbr title="teaspoon">tsp.</abbr> vanilla</li><li class="isuba">

-1 can flaked coconut</li><li class="isuba">

-1 <abbr title="cup">C.</abbr> chopped Texas pecans</li><li class="isuba">

-5 egg whites (stiffly beaten)</li>

-</ul>

-

-<p>Cream shortening and margarine; add sugar. Beat until

-smooth. Add 5 egg yolks, one at a time, and beat well. Combine

-flour and soda. Add to creamed mixture alternately with

-buttermilk. Stir in vanilla, flaked coconut, and pecans. Fold in

-egg whites. Pour batter into three greased and floured 8 inch

-pans. Bake at 350 degrees <abbr title="Fahrenheit">F.</abbr> for 20 to 25 minutes or until cake

-tests done. Cool and frost with cream cheese frosting (below).</p>

-

-

-<h4>Cream Cheese Frosting</h4>

-

-<ul class="index">

-<li class="isuba">1 (8 <abbr title="ounce">oz.</abbr>) <abbr title="package">pkg.</abbr> cream cheese</li><li class="isuba">

-&frac12; stick margarine</li><li class="isuba">

-1 <abbr title="teaspoon">tsp.</abbr> vanilla</li><li class="isuba">

-1 box sifted powdered sugar</li>

-</ul>

-

-<p>Beat cream cheese and margarine together until smooth. Add

-vanilla and powdered sugar. Continue to beat until very

-smooth and creamy. Spread between the layers and around

-sides and on top of three layers. If desired, sprinkle chopped

-pecans and/or coconut on cake sides and top.</p>

-

-<p><span class="pagenum" id="Page_10">[Pg 10]</span></p>

-</div>

-

-<div class="bbox p2">

-

-<h3 id="h3_26">FRESH APPLE CAKE</h3>

-

-<ul class="index">

-<li class="isuba">1 <abbr title="cup">C.</abbr> salad oil</li><li class="isuba">

-2 <abbr title="cup">C.</abbr> sugar</li><li class="isuba">

-3 eggs</li><li class="isuba">

-3 <abbr title="cup">C.</abbr> flour</li><li class="isuba">

-1 <abbr title="teaspoon">tsp.</abbr> salt</li><li class="isuba">

-1 <abbr title="teaspoon">tsp.</abbr> vanilla</li><li class="isuba">

-1&frac12; <abbr title="teaspoon">tsp.</abbr> soda</li><li class="isuba">

-&frac12; <abbr title="teaspoon">tsp.</abbr> nutmeg</li><li class="isuba">

-1 <abbr title="teaspoon">tsp.</abbr> cinnamon</li><li class="isuba">

-&frac12; <abbr title="teaspoon">tsp.</abbr> cloves</li><li class="isuba">

-3 <abbr title="cup">C.</abbr> diced peeled apples</li><li class="isuba">

-1 <abbr title="cup">C.</abbr> chopped Texas pecans</li>

-</ul>

-

-<p>Cream oil, sugar, and eggs. Add flour, salt, vanilla, soda,

-nutmeg, cinnamon, and cloves and beat well. Fold in diced

-apples and chopped pecans. Bake in greased and floured tube

-pan for approximately 1 hour at 350 degrees <abbr title="Fahrenheit">F.</abbr> While still in

-pan, place cake in a brown paper bag until cool.</p>

-</div>

-

-<div class="bbox p2">

-

-<h3 id="h3_27">CHOCOLATE CHIP CAKE</h3>

-

-<ul class="index">

-<li class="isuba">1 <abbr title="cup">C.</abbr> chopped dates</li><li class="isuba">

-1 <abbr title="teaspoon">tsp.</abbr> soda</li><li class="isuba">

-1 <abbr title="cup">C.</abbr> water</li><li class="isuba">

-1 <abbr title="cup">C.</abbr> sugar</li><li class="isuba">

-&frac12; <abbr title="cup">C.</abbr> butter</li><li class="isuba">

-2 eggs</li><li class="isuba">

-1 <abbr title="teaspoon">tsp.</abbr> vanilla</li><li class="isuba">

-1&frac34; <abbr title="cup">C.</abbr> flour</li><li class="isuba">

-1 <abbr title="tablespoon">T.</abbr> cocoa</li><li class="isuba">

-1 small <abbr title="package">pkg.</abbr> semi-sweet chocolate chips</li><li class="isuba">

-&frac12; <abbr title="cup">C.</abbr> chopped Texas pecans</li>

-</ul>

-

-<p>Mix dates and soda. Boil water and pour over the dates. Cream

-sugar and butter until fluffy. Add eggs to the sugar and butter,

-one at a time, beating after each addition. Add vanilla. Blend

-flour and cocoa and add to the sugar mixture. Beat well. Fold in

-dates and semi-sweet chocolate chips. Pour into well-greased

-and floured 9 x 13 x 2 inch baking pan. Sprinkle pecans over the

-top and press into batter. Bake at 350 degrees for 30 minutes.

-Cool pan and cover when cool.</p>

-

-</div>

-

-<div class="bbox p2">

-<h3 id="h3_28">BANANA NUT CAKE</h3>

-

-<ul class="index">

-<li class="isuba">1 <abbr title="cup">C.</abbr> shortening</li><li class="isuba">

-3 <abbr title="cup">C.</abbr> sugar</li><li class="isuba">

-4 eggs (one at a time)</li><li class="isuba">

-2 <abbr title="cup">C.</abbr> mashed bananas</li><li class="isuba">

-4 <abbr title="cup">C.</abbr> sifted flour</li><li class="isuba">

-2 <abbr title="cup">C.</abbr> chopped Texas pecans</li><li class="isuba">

-1 <abbr title="teaspoon">tsp.</abbr> vanilla</li><li class="isuba">

-8 <abbr title="tablespoon">T.</abbr> sour milk</li><li class="isuba">

-2 <abbr title="teaspoon">tsp.</abbr> soda</li>

-</ul>

-

-<p>Cream shortening and sugar. Add eggs, one at a time. Add

-mashed bananas and sifted flour. Then add pecans and vanilla.

-Fold in sour milk and soda. Pour into a 10 inch tube pan. Bake

-for 30 minutes at 375 degrees <abbr title="Fahrenheit">F.</abbr></p>

-

-<p><span class="pagenum" id="Page_11">[Pg 11]</span></p>

-

-</div>

-

-<div class="bbox p2">

-<h3 id="h3_29">TEXAS PECAN PIE</h3>

-

-<ul class="index">

-<li class="isuba">4 eggs</li><li class="isuba">

-&frac12; <abbr title="cup">C.</abbr> brown sugar</li><li class="isuba">

-&frac34; <abbr title="cup">C.</abbr> light corn syrup</li><li class="isuba">

-⅛ <abbr title="tablespoon">T.</abbr> salt</li><li class="isuba">

-1 <abbr title="teaspoon">tsp.</abbr> vanilla</li><li class="isuba">

-1 <abbr title="tablespoon">T.</abbr> melted butter</li><li class="isuba">

-1 <abbr title="cup">C.</abbr> Texas pecan halves</li><li class="isuba">

-1 9 in. unbaked pie shell</li>

-</ul>

-

-<p>Beat eggs until frothy. Add brown sugar, corn syrup, salt,

-vanilla, melted butter, and Texas pecan halves. Pour into pie

-shell. Bake 10 minutes in 450 degrees <abbr title="Fahrenheit">F.</abbr> oven. Reduce to 350

-degrees for about half an hour or until knife comes out clean.</p>

-

-</div>

-<hr class="chap x-ebookmaker-drop" />

-

-<div class="chapter">

-<h2 class="nobreak" id="Cookies">Cookies</h2>

-</div>

-

-<div class="bbox p2">

-

-

-<h3 id="h3_30">MOCHA FROSTED DROPS</h3>

-

-<ul class="index">

-<li class="isuba">&frac12; <abbr title="cup">C.</abbr> shortening</li><li class="isuba">

-2 (1 <abbr title="ounce">oz.</abbr>) squares unsweetened chocolate</li><li class="isuba">

-1 <abbr title="cup">C.</abbr> brown sugar</li><li class="isuba">

-1 egg</li><li class="isuba">

-1 <abbr title="teaspoon">tsp.</abbr> vanilla</li><li class="isuba">

-&frac12; <abbr title="cup">C.</abbr> buttermilk</li><li class="isuba">

-1&frac12; <abbr title="cup">C.</abbr> sifted all-purpose flour</li><li class="isuba">

-&frac12; <abbr title="teaspoon">tsp.</abbr> soda</li><li class="isuba">

-&frac12; <abbr title="teaspoon">tsp.</abbr> baking powder</li><li class="isuba">

-&frac14; <abbr title="teaspoon">tsp.</abbr> salt</li><li class="isuba">

-&frac12; <abbr title="cup">C.</abbr> chopped Texas pecans</li><li class="isuba">

-1 (6 <abbr title="ounce">oz.</abbr>) <abbr title="package">pkg.</abbr> semi-sweet chocolate pieces</li>

-</ul>

-

-<p>Melt shortening and unsweetened chocolate squares in a

-saucepan. Cool 10 minutes. Stir in brown sugar. Beat in egg,

-vanilla, and buttermilk. Sift together flour, soda, baking

-powder, and salt. Add to the chocolate mixture. Stir in Texas

-pecans and semi-sweet chocolate pieces. Drop from teaspoon

-on greased cookie sheet. Bake at 375 degrees <abbr title="Fahrenheit">F.</abbr> about 10

-minutes. Remove from pan and cool. Frost with mocha frosting

-(below). Yield: about 3&frac12; dozen.</p>

-

-

-<h4>Mocha Frosting</h4>

-

-<ul class="index">

-<li class="isuba">&frac12; <abbr title="cup">C.</abbr> butter</li><li class="isuba">

-2 <abbr title="tablespoon">T.</abbr> cocoa (regular-type dry)</li><li class="isuba">

-2 <abbr title="teaspoon">tsp.</abbr> instant coffee powder</li><li class="isuba">

-Dash salt</li><li class="isuba">

-2&frac12; <abbr title="cup">C.</abbr> sifted confectioner’s sugar</li><li class="isuba">

-1&frac12; <abbr title="teaspoon">tsp.</abbr> vanilla</li><li class="isuba">

-Enough milk (about 3 <abbr title="tablespoon">T.</abbr>) for spreading consistency</li>

-</ul>

-

-<p>Cream together butter, cocoa, instant coffee, and salt. Beat in

-confectioner’s sugar, vanilla, and enough milk for spreading

-consistency.</p>

-

-<p><span class="pagenum" id="Page_12">[Pg 12]</span></p>

-</div>

-

-<div class="bbox p2">

-

-<h3 id="h3_31">NO-BAKE FUDGE COOKIES</h3>

-

-<ul class="index">

-<li class="isuba">3 <abbr title="cup">C.</abbr> oatmeal</li><li class="isuba">

-1 <abbr title="teaspoon">tsp.</abbr> vanilla</li><li class="isuba">

-1 <abbr title="cup">C.</abbr> chopped Texas pecans</li><li class="isuba">

-2 <abbr title="cup">C.</abbr> sugar</li><li class="isuba">

-&frac12; <abbr title="cup">C.</abbr> cocoa</li><li class="isuba">

-&frac12; <abbr title="cup">C.</abbr> milk</li><li class="isuba">

-1 (4 <abbr title="ounce">oz.</abbr>) stick margarine</li>

-</ul>

-

-<p>Mix oatmeal, vanilla, and chopped pecans in a large bowl. In a

-saucepan bring to a rolling boil sugar, cocoa, milk, and

-margarine. Pour second mixture over first. Stir thoroughly and

-drop by teaspoonful on waxed paper. Cookies are ready to eat

-when cool. Yield: about 60 cookies.</p>

-

-</div>

-

-<div class="bbox p2">

-<h3 id="h3_32">PECAN SUGAR COOKIES</h3>

-

-<ul class="index">

-<li class="isuba">&frac12; <abbr title="cup">C.</abbr> butter</li><li class="isuba">

-1 <abbr title="cup">C.</abbr> shortening</li><li class="isuba">

-1 <abbr title="cup">C.</abbr> powdered sugar</li><li class="isuba">

-1 egg</li><li class="isuba">

-2&frac14; <abbr title="cup">C.</abbr> flour</li><li class="isuba">

-&frac12; <abbr title="teaspoon">tsp.</abbr> soda</li><li class="isuba">

-&frac12; <abbr title="teaspoon">tsp.</abbr> cream of tartar</li><li class="isuba">

-1 <abbr title="tablespoon">T.</abbr> milk</li><li class="isuba">

-&frac14; <abbr title="cup">C.</abbr> crushed Texas pecans</li><li class="isuba">

-Decorator sugar (enough for tops of cookies)</li>

-</ul>

-

-<p>Mix all ingredients except pecans and decorator sugar. Roll

-into small balls and place on a cookie sheet. Press down with a

-glass dipped in sugar. Sprinkle Texas pecans and decorator

-sugar on the top. Bake at 350 degrees <abbr title="Fahrenheit">F.</abbr> for 12 minutes.</p>

-</div>

-

-<div class="bbox p2">

-

-<h3 id="h3_33">PEACH REFRIGERATOR COOKIES</h3>

-

-<ul class="index">

-<li class="isuba">&frac34; <abbr title="cup">C.</abbr> butter</li><li class="isuba">

-1&frac12; <abbr title="cup">C.</abbr> brown sugar</li><li class="isuba">

-1 egg</li><li class="isuba">

-2&frac12; <abbr title="cup">C.</abbr> flour</li><li class="isuba">

-3 <abbr title="teaspoon">tsp.</abbr> baking powder</li><li class="isuba">

-1 <abbr title="teaspoon">tsp.</abbr> salt</li><li class="isuba">

-&frac14; <abbr title="cup">C.</abbr> milk</li><li class="isuba">

-1 <abbr title="cup">C.</abbr> chopped dried peaches</li><li class="isuba">

-1 <abbr title="cup">C.</abbr> chopped Texas pecans</li>

-</ul>

-

-<p>Cream butter, brown sugar, and egg. Sift flour, baking powder,

-and salt. Add to the creamed mixture alternately with milk. Add

-dried peaches and pecans. Mix well. Shape into rolls and wrap

-in waxed paper. Place in freezer until ready to bake. Slice thin

-and bake on cookie sheet in 400 degrees <abbr title="Fahrenheit">F.</abbr> oven for 12-15

-minutes.</p>

-

-<p><span class="pagenum" id="Page_13">[Pg 13]</span></p>

-

-</div>

-

-<div class="bbox p2">

-<h3 id="h3_34">PECAN CINNAMON COOKIES</h3>

-

-<ul class="index">

-<li class="isuba">3 egg whites</li><li class="isuba">

-1&frac12; <abbr title="cup">C.</abbr> sugar</li><li class="isuba">

-&frac34; <abbr title="teaspoon">tsp.</abbr> cinnamon</li><li class="isuba">

-4&frac12; to 5 <abbr title="cup">C.</abbr> ground Texas pecans (enough so dough will hold shape the size of a walnut)</li>

-</ul>

-

-<p>Beat egg whites and sugar for 15 minutes. Add cinnamon. Mix

-thoroughly. Add Texas pecans. Bake on greased cookie sheet

-&frac12; inch apart for 40 minutes at 275 degrees <abbr title="Fahrenheit">F.</abbr></p>

-</div>

-

-<div class="bbox p2">

-

-<h3 id="h3_35">PECAN CRUNCH BARS</h3>

-

-<ul class="index">

-<li class="isuba">&frac14; <abbr title="cup">C.</abbr> shortening</li><li class="isuba">

-&frac12; <abbr title="cup">C.</abbr> brown sugar</li><li class="isuba">

-1 <abbr title="cup">C.</abbr> sifted flour</li><li class="isuba">

-2 <abbr title="tablespoon">T.</abbr> flour</li><li class="isuba">

-&frac12; <abbr title="teaspoon">tsp.</abbr> baking powder</li><li class="isuba">

-&frac12; <abbr title="teaspoon">tsp.</abbr> salt</li><li class="isuba">

-2 eggs, beaten</li><li class="isuba">

-1 <abbr title="cup">C.</abbr> brown sugar</li><li class="isuba">

-2 <abbr title="teaspoon">tsp.</abbr> vanilla</li><li class="isuba">

-1 <abbr title="cup">C.</abbr> shredded coconut</li><li class="isuba">

-1 <abbr title="cup">C.</abbr> chopped Texas pecans</li>

-</ul>

-

-<p>First layer: Cream together shortening and brown sugar until

-light. Add sifted flour. Mix until crumbly. Press mixture evenly

-in greased pan (7 x 11 x 1&frac12; inch). Bake at 350 degrees <abbr title="Fahrenheit">F.</abbr> for 15

-minutes. Mix flour, baking powder, and salt. Mix together eggs,

-brown sugar, and vanilla. Combine with dry ingredients and

-mix well. Add shredded coconut and chopped pecans. Pour

-the second layer on top of the first as soon as it comes from the

-oven. Bake about 30 minutes longer. Cut into 24 bars.</p>

-

-</div>

-

-<div class="bbox p2">

-<h3 id="h3_36">COFFEE CRESCENTS</h3>

-

-<ul class="index">

-<li class="isuba">1 <abbr title="cup">C.</abbr> butter, softened</li><li class="isuba">

-1 <abbr title="cup">C.</abbr> sugar</li><li class="isuba">

-Juice of 1 orange</li><li class="isuba">

-&frac12; <abbr title="teaspoon">tsp.</abbr> orange extract</li><li class="isuba">

-3 <abbr title="cup">C.</abbr> flour</li><li class="isuba">

-&frac12; <abbr title="cup">C.</abbr> chopped Texas Pecans</li><li class="isuba">

-&frac12; <abbr title="teaspoon">tsp.</abbr> soda</li><li class="isuba">

-1 <abbr title="teaspoon">tsp.</abbr> baking powder</li><li class="isuba">

-1 <abbr title="cup">C.</abbr> sugar</li><li class="isuba">

-&frac12; <abbr title="cup">C.</abbr> honey</li><li class="isuba">

-&frac34; <abbr title="cup">C.</abbr> brewed coffee</li>

-</ul>

-

-<p>Cream butter and sugar until light and fluffy. Add juice of

-orange and orange extract. Combine flour, soda, and baking

-powder. Add gradually to the creamed mixture. Chill dough 1

-hour. Roll out to &frac14; inch thickness on floured board. Cut with

-crescent-shaped cookie cutter. Place on greased cookie

-sheets. Bake at 350 degrees <abbr title="Fahrenheit">F.</abbr> for 8 minutes or until delicately

-browned. Cool. Combine sugar, honey and brewed coffee in

-saucepan. Bring to boil and simmer 5 minutes. Dip the cooled

-cookies in honey mixture and sprinkle with chopped Texas

-pecans. Place on cake racks to drain. Yield: 4 dozen.</p>

-

-<p><span class="pagenum" id="Page_14">[Pg 14]</span></p>

-</div>

-

-<div class="bbox p2">

-

-<h3 id="h3_37">SANTA’S THUMBPRINT</h3>

-

-<ul class="index">

-<li class="isuba">1 <abbr title="cup">C.</abbr> shortening</li><li class="isuba">

-&frac12; <abbr title="cup">C.</abbr> sugar</li><li class="isuba">

-&frac12; <abbr title="cup">C.</abbr> brown sugar, firmly packed</li><li class="isuba">

-1 egg</li><li class="isuba">

-1 <abbr title="teaspoon">tsp.</abbr> vanilla</li><li class="isuba">

-&frac12; <abbr title="teaspoon">tsp.</abbr> almond extract</li><li class="isuba">

-2 <abbr title="cup">C.</abbr> flour</li><li class="isuba">

-&frac14; <abbr title="teaspoon">tsp.</abbr> soda</li><li class="isuba">

-&frac14; <abbr title="teaspoon">tsp.</abbr> salt</li><li class="isuba">

-1&frac12; <abbr title="cup">C.</abbr> oats (quick or old-fashioned, uncooked)</li><li class="isuba">

-1 (6 <abbr title="ounce">oz.</abbr>) <abbr title="package">pkg.</abbr> semi-sweet chocolate pieces</li><li class="isuba">

-48 Texas pecan halves</li>

-</ul>

-

-<p>Beat shortening, gradually adding sugar and brown sugar.

-Beat until fluffy. Add egg, vanilla, and almond extract. Sift

-together flour, soda, and salt. Stir into creamed mixture. Blend

-in oats. Shape dough into small balls and place on ungreased

-cookie sheets. Make a hollow in each ball. Bake in a preheated

-375 degrees <abbr title="Fahrenheit">F.</abbr> oven for 10-12 minutes. Melt semi-sweet

-chocolate pieces in top of double boiler. Spoon melted

-chocolate into center of each cookie. Top with pecan half.

-Chill until chocolate is firm. Yield: 4 dozen.</p>

-</div>

-

-<div class="bbox p2">

-

-<h3 id="h3_38">PECAN TASSIES</h3>

-

-<ul class="index">

-<li class="isuba">1 (3 <abbr title="ounce">oz.</abbr>) <abbr title="package">pkg.</abbr> softened cream cheese</li><li class="isuba">

-&frac12; <abbr title="cup">C.</abbr> softened butter</li><li class="isuba">

-1 <abbr title="cup">C.</abbr> sifted flour</li><li class="isuba">

-1 egg</li><li class="isuba">

-&frac34; <abbr title="cup">C.</abbr> brown sugar</li><li class="isuba">

-1 <abbr title="tablespoon">T.</abbr> softened butter</li><li class="isuba">

-1 <abbr title="teaspoon">tsp.</abbr> vanilla</li><li class="isuba">

-&frac14; <abbr title="teaspoon">tsp.</abbr> salt</li><li class="isuba">

-&frac12; <abbr title="cup">C.</abbr> Texas pecans</li>

-</ul>

-

-<p>Blend cream cheese and &frac12; cup butter in mixing bowl. Stir in

-flour. Chill 1 hour. Shape into 24 small balls. Place in

-ungreased 1&frac34; inch muffin pans. Press dough against the

-bottom and sides of the pan. Sprinkle pecans over the dough.

-Beat together egg, brown sugar, 1 tablespoon butter, vanilla,

-and salt until smooth. Spoon egg mixture into dough and top

-with enough Texas pecans to cover top. Bake at 325 degrees <abbr title="Fahrenheit">F.</abbr>

-until filling is set, about 25 minutes. Cool; remove from pans.

-Yield: 2 dozen.</p>

-

-</div>

-

-<div class="bbox p2">

-<h3 id="h3_39">TEXAS HONEY BALLS</h3>

-

-<ul class="index">

-<li class="isuba">1 <abbr title="cup">C.</abbr> butter</li><li class="isuba">

-&frac12; <abbr title="cup">C.</abbr> honey</li><li class="isuba">

-2 <abbr title="cup">C.</abbr> flour</li><li class="isuba">

-&frac12; <abbr title="teaspoon">tsp.</abbr> salt</li><li class="isuba">

-2 <abbr title="teaspoon">tsp.</abbr> vanilla</li><li class="isuba">

-2 <abbr title="cup">C.</abbr> chopped Texas pecans</li>

-</ul>

-

-<p>Cream butter. Add honey, flour, salt, and vanilla. Mix well. Add

-Texas pecans. Chill. Roll into small balls and bake on greased

-cookie sheet at 325 degrees <abbr title="Fahrenheit">F.</abbr> for 20 minutes. Yield: 4 dozen.</p>

-</div>

-<hr class="chap x-ebookmaker-drop" />

-

-<div class="chapter">

-<p><span class="pagenum" id="Page_15">[Pg 15]</span></p>

-

-<h2 class="nobreak" id="Candies">Candies</h2>

-</div>

-

-<div class="bbox p2">

-

-<h3 id="h3_40">BEST EVER PECAN CANDY</h3>

-

-<ul class="index">

-<li class="isuba">2 <abbr title="cup">C.</abbr> sugar</li><li class="isuba">

-1 <abbr title="cup">C.</abbr> buttermilk</li><li class="isuba">

-1 <abbr title="teaspoon">tsp.</abbr> soda</li><li class="isuba">

-2 <abbr title="teaspoon">tsp.</abbr> vanilla</li><li class="isuba">

-1&frac12; <abbr title="cup">C.</abbr> chopped Texas pecans</li>

-</ul>

-

-<p>Combine sugar, buttermilk, and soda in a large saucepan.

-Cook over low heat to soft ball stage (236 degree <abbr title="Fahrenheit">F.</abbr> on candy

-thermometer). Remove from heat and cool for 5 minutes. Add

-vanilla and Texas pecans. Beat until slightly thickened. Drop

-by teaspoonful onto waxed paper.</p>

-

-</div>

-

-<div class="bbox p2">

-<h3 id="h3_41">PECAN ROLL</h3>

-

-<ul class="index">

-<li class="isuba">2 <abbr title="cup">C.</abbr> sugar</li><li class="isuba">

-1 <abbr title="cup">C.</abbr> brown sugar</li><li class="isuba">

-⅛ <abbr title="teaspoon">tsp.</abbr> salt</li><li class="isuba">

-1 <abbr title="cup">C.</abbr> light cream</li><li class="isuba">

-&frac14; <abbr title="cup">C.</abbr> corn syrup</li><li class="isuba">

-2 <abbr title="tablespoon">T.</abbr> butter</li><li class="isuba">

-Powdered sugar (enough to dust pastry board)</li><li class="isuba">

-&frac12; <abbr title="cup">C.</abbr> chopped Texas pecans</li>

-</ul>

-

-<p>Cook sugar, brown sugar, salt, cream, and corn syrup until

-mixture forms a soft ball when dropped in cold water. Remove

-from fire. Add butter. Cool. Beat until creamy, turn out on

-pastry board dusted with powdered sugar. Knead until firm.

-Shape into roll and roll in Texas pecans. Press nuts firmly into

-candy. Keep in a cool place until firm enough to slice.</p>

-

-</div>

-

-<div class="bbox p2">

-<h3 id="h3_42">MARTHA WASHINGTON CANDY</h3>

-

-<ul class="index">

-<li class="isuba">1 stick melted margarine</li><li class="isuba">

-2 <abbr title="cup">C.</abbr> chopped Texas pecans</li><li class="isuba">

-1 can sweetened condensed milk</li><li class="isuba">

-1 small can coconut</li><li class="isuba">

-1&frac12; box powdered sugar</li><li class="isuba">

-1 large <abbr title="package">pkg.</abbr> chocolate chips</li><li class="isuba">

-4 <abbr title="ounce">oz.</abbr> paraffin</li>

-</ul>

-

-<p>Mix margarine, Texas pecans, sweetened condensed milk,

-coconut, and powdered sugar. Drop small pieces on waxed

-paper. Refrigerate for 4 hours. Melt in double boiler chocolate

-chips and paraffin and mix together well. Using a toothpick,

-dip each piece into melted chocolate chips and paraffin.</p>

-

-<p><span class="pagenum" id="Page_16">[Pg 16]</span></p>

-

-</div>

-

-<div class="bbox p2">

-<h3 id="h3_43">PECAN CLUSTERS</h3>

-

-<ul class="index">

-<li class="isuba">&frac14; <abbr title="cup">C.</abbr> butter or margarine</li><li class="isuba">

-&frac12; <abbr title="cup">C.</abbr> sugar</li><li class="isuba">

-1 egg</li><li class="isuba">

-1&frac12; squares unsweetened chocolate, melted</li><li class="isuba">

-2 <abbr title="teaspoon">tsp.</abbr> vanilla</li><li class="isuba">

-&frac12; <abbr title="cup">C.</abbr> flour</li><li class="isuba">

-&frac14; <abbr title="teaspoon">tsp.</abbr> baking powder</li><li class="isuba">

-&frac12; <abbr title="teaspoon">tsp.</abbr> salt</li><li class="isuba">

-1&frac12; <abbr title="cup">C.</abbr> broken Texas pecans</li>

-</ul>

-

-<p>Cream butter and sugar. Add egg, unsweetened chocolate,

-and vanilla. Mix well. Sift flour, baking powder, and salt. Stir

-into creamed mixture. Add Texas pecans. Drop from teaspoon

-onto greased baking sheet. Bake at 350 degrees <abbr title="Fahrenheit">F.</abbr> for 10

-minutes. Yield: 1&frac12; dozen.</p>

-</div>

-

-<div class="bbox p2">

-

-<h3 id="h3_44">CREAMY PRALINES</h3>

-

-<ul class="index">

-<li class="isuba">2 <abbr title="cup">C.</abbr> sugar</li><li class="isuba">

-1 <abbr title="cup">C.</abbr> brown sugar</li><li class="isuba">

-&frac12; <abbr title="cup">C.</abbr> milk</li><li class="isuba">

-&frac14; <abbr title="cup">C.</abbr> butter</li><li class="isuba">

-&frac14; <abbr title="teaspoon">tsp.</abbr> salt</li><li class="isuba">

-3 <abbr title="cup">C.</abbr> chopped Texas pecans</li>

-</ul>

-

-<p>Combine sugar, brown sugar, milk, butter, and salt in

-saucepan. Bring to a rolling boil. Add Texas pecans. Continue

-cooking to the soft ball stage. Remove from heat. Stir until the

-candy looks creamy. Spoon out onto waxed paper to cool.</p>

-</div>

-

-<p class="center p0 p4"><span class="figcenter"  id="img001">

-  <img src="images/001.jpg" class="w10"  alt="TEXAS AGRICULTURAL PRODUCTS" />

-</span></p>

-

-<p class="center p0 p2">

-FOR FREE RECIPES AND INFORMATION<br />

-ABOUT TEXAS FOOD AND FIBER PRODUCTS WRITE:<br />

-REAGAN V. BROWN, COMMISSIONER<br />

-TEXAS DEPARTMENT OF AGRICULTURE<br />

-P.O. BOX 12847, CAPITOL STATION<br />

-AUSTIN, TEXAS 78711<br />

-M-62-510R-5/79 Revised

-</p>

-

-

-<hr class="chap x-ebookmaker-drop" />

-

-<div class="chapter transnote">

-<h2 class="nobreak" id="Transcribers_Notes">Transcriber’s Notes</h2>

-

-

-<p><a href="#Page_5">Page 5</a>: In the original recipe for meat loaf, “&frac12; C. milk” was repeated twice.</p>

-

-<p>A few minor adjustments were made to improve consistency in formatting.</p>

-

-<p>The loaf pan size for <a href="#h3_23">White Fruit Cake</a> was 2 4 inch x &frac12; in the original and has been left this way, although we are not aware of any pan of that size.</p>

-</div>

-<div style='display:block; margin-top:4em'>*** END OF THE PROJECT GUTENBERG EBOOK TEXAS PECAN RECIPES (REVISED) ***</div>

-<div style='text-align:left'>

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+    "http://www.w3.org/TR/xhtml1/DTD/xhtml1-strict.dtd">
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+  <head>
+    <meta http-equiv="Content-Type" content="text/html;charset=UTF-8" />
+    <meta http-equiv="Content-Style-Type" content="text/css" />
+    <title>
+      Texas Pecan Recipes, by Texas Department of Agriculture&mdash;A Project Gutenberg eBook
+    </title>
+    <link rel="coverpage" href="images/cover.jpg" />
+    <style type="text/css">
+
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+    padding-left: 2em;
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+
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+    margin-right: auto;
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+table.autotable    { border-collapse: collapse; width: 60%; font-size: 1.1em;}
+table.autotable td,
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+.x-ebookmaker table {width: 90%;}
+.tdr      {text-align: right;}
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+    max-width: 100%;
+}
+
+.small {font-size: 0.8em;}
+
+/* Transcriber's notes */
+.transnote {background-color: #E6E6FA;
+    color: black;
+     font-size:smaller;
+     padding:0.5em;
+     margin-bottom:5em;
+     font-family:sans-serif, serif; }
+
+    </style>
+  </head>
+<body>
+<div>*** START OF THE PROJECT GUTENBERG EBOOK 67651 ***</div>
+
+
+<hr class="chap x-ebookmaker-drop" />
+
+<div class="chapter">
+</div>
+
+<h1>
+Texas
+Pecan
+Recipes<br /><br />
+<span class="small">Revised</span>
+</h1>
+
+
+
+<hr class="chap x-ebookmaker-drop" />
+
+<div class="chapter">
+<p>There aren’t many Texans who don’t have a special liking
+for pecans grown in the state, usually enjoying them straight
+from the shell. But now, more and more people are
+incorporating pecans in many different types of recipes. In this
+booklet we have included recipes for salads, main dishes,
+desserts, candies, and cookies.</p>
+
+
+<p>The Texas pecan industry has grown significantly from
+the days when the nuts were gathered by the family and hauled
+to town to sell during the season. Today, modern storage
+facilities and packaging make them available year-round. And
+if purchasers store pecans properly, they will retain their fresh
+flavor and quality for very long periods.</p>
+
+<p>We hope that you find new ways to use pecans in cooking
+and that you insist on Texas pecans when you shop.</p>
+
+<p class="rightindent p0">
+Reagan V. Brown<br />
+Commissioner of Agriculture
+</p>
+</div>
+
+<hr class="chap x-ebookmaker-drop" />
+
+<div class="chapter">
+<h2 class="nobreak" id="Buy_Fresh">Buy Fresh
+Texas Pecans</h2>
+</div>
+
+
+<p>The pecan is the state tree, and quite properly it is named.
+It was a source of food for the Indians as well as the early
+colonists who found the trees growing on creek and river
+banks. With new varieties and commercial cultivation, the
+pecan orchards of Texas provide a steady supply of pecans
+during the harvesting season from October through
+December.</p>
+
+<p>During these months, shoppers can find fresh pecans in
+retail outlets and can also purchase from growers themselves
+in many areas. Pecans are native to 152 counties in Texas and
+are grown commercially in the central part of the state, down
+on the western border, and in the Trans-Pecos.</p>
+
+<p>Check with local farm organizations for names of
+producers of Texas pecans in your area.</p>
+
+
+<hr class="chap x-ebookmaker-drop" />
+
+<div class="chapter">
+<h2 class="nobreak" id="Storage">Storage</h2>
+</div>
+
+<p class="p0"><b>When stored properly, they retain good taste and high quality.</b></p>
+
+
+<p>Whether you buy a small cellophane package of shelled
+pecans or a five-pound bag of in-shell pecans, the best place to
+store them is in the freezer. Pecans can spoil quickly under
+warm temperatures, but will keep fresh one year at 32 degrees
+Fahrenheit.</p>
+
+<p>Pecans do not have to be thawed before being added to a
+recipe. Even if they are not part of a cooked dish, they will thaw
+adequately before serving. Also, portions unused can be
+returned to the freezer without any loss of quality. During the
+holiday season, keep the pecans refrigerated&mdash;even in-shell&mdash;until
+they are ready to be served.</p>
+
+
+<hr class="chap x-ebookmaker-drop" />
+
+<div class="chapter">
+<h2 class="nobreak" id="Table_of">Table of
+Contents</h2>
+</div>
+
+
+<table class="autotable">
+<tr>
+<td>
+<a href="#h3_1">Cheese Log</a>
+</td>
+<td class="tdr">
+<a href="#Page_1">1</a>
+</td>
+</tr>
+<tr>
+<td>
+<a href="#h3_2">Salmon Log</a>
+</td>
+<td class="tdr">
+<a href="#Page_1">1</a>
+</td>
+</tr>
+<tr>
+<td>
+<a href="#h3_3">Pecan Cream Cheese Ball</a>
+</td>
+<td class="tdr">
+<a href="#Page_1">1</a>
+</td>
+</tr>
+<tr>
+<td>
+<a href="#h3_4">Pear Puree Salad</a>
+</td>
+<td class="tdr">
+<a href="#Page_2">2</a>
+</td>
+</tr>
+<tr>
+<td>
+<a href="#h3_5">Blueberry Salad</a>
+</td>
+<td class="tdr">
+<a href="#Page_2">2</a>
+</td>
+</tr>
+<tr>
+<td>
+<a href="#h3_6">Pecan-Cola Salad</a>
+</td>
+<td class="tdr">
+<a href="#Page_2">2</a>
+</td>
+</tr>
+<tr>
+<td>
+<a href="#h3_7">Cranberry Salad Delight</a>
+</td>
+<td class="tdr">
+<a href="#Page_3">3</a>
+</td>
+</tr>
+<tr>
+<td>
+<a href="#h3_8">Frozen Fruit Salad</a>
+</td>
+<td class="tdr">
+<a href="#Page_3">3</a>
+</td>
+</tr>
+<tr>
+<td>
+<a href="#h3_9">Cream Cheese-Fruit Salad</a>
+</td>
+<td class="tdr">
+<a href="#Page_3">3</a>
+</td>
+</tr>
+<tr>
+<td>
+<a href="#h3_10">Pink Arctic Freeze</a>
+</td>
+<td class="tdr">
+<a href="#Page_4">4</a>
+</td>
+</tr>
+<tr>
+<td>
+<a href="#h3_11">Texas Beef Nuggets</a>
+</td>
+<td class="tdr">
+<a href="#Page_4">4</a>
+</td>
+</tr>
+<tr>
+<td>
+<a href="#h3_12">Turkey-Nut Sandwich Filling</a>
+</td>
+<td class="tdr">
+<a href="#Page_4">4</a>
+</td>
+</tr>
+<tr>
+<td>
+<a href="#h3_13">Nut Pimiento Sandwich Filling</a>
+</td>
+<td class="tdr">
+<a href="#Page_5">5</a>
+</td>
+</tr>
+<tr>
+<td>
+<a href="#h3_14">Meat Loaf with Pecan Stuffing</a>
+</td>
+<td class="tdr">
+<a href="#Page_5">5</a>
+</td>
+</tr>
+<tr>
+<td>
+<a href="#h3_15">Ham Salad</a>
+</td>
+<td class="tdr">
+<a href="#Page_6">6</a>
+</td>
+</tr>
+<tr>
+<td>
+<a href="#h3_16">Hot Turkey Salad</a>
+</td>
+<td class="tdr">
+<a href="#Page_7">7</a>
+</td>
+</tr>
+<tr>
+<td>
+<a href="#h3_17">Baked Stuffed Pork Chops</a>
+</td>
+<td class="tdr">
+<a href="#Page_7">7</a>
+</td>
+</tr>
+<tr>
+<td>
+<a href="#h3_18">Nutty Ham and Cheese Grills</a>
+</td>
+<td class="tdr">
+<a href="#Page_7">7</a>
+</td>
+</tr>
+<tr>
+<td>
+<a href="#h3_19">Pecan Ham Roll-Ups</a>
+</td>
+<td class="tdr">
+<a href="#Page_8">8</a>
+</td>
+</tr>
+<tr>
+<td>
+<a href="#h3_20">Brown Rice and Nut Dressing</a>
+</td>
+<td class="tdr">
+<a href="#Page_8">8</a>
+</td>
+</tr>
+<tr>
+<td>
+<a href="#h3_21">Nut Stuffing</a>
+</td>
+<td class="tdr">
+<a href="#Page_8">8</a>
+</td>
+</tr>
+<tr>
+<td>
+<a href="#h3_22">Fluffy Pecan Pound Cake</a>
+</td>
+<td class="tdr">
+<a href="#Page_9">9</a>
+</td>
+</tr>
+<tr>
+<td>
+<a href="#h3_23">White Fruit Cake</a>
+</td>
+<td class="tdr">
+<a href="#Page_9">9</a>
+</td>
+</tr>
+<tr>
+<td>
+<a href="#h3_24">Mocha Pecan Cake</a>
+</td>
+<td class="tdr">
+<a href="#Page_9">9</a>
+</td>
+</tr>
+<tr>
+<td>
+<a href="#h3_25">Italian Cream Cake</a>
+</td>
+<td class="tdr">
+<a href="#Page_9">9</a>
+</td>
+</tr>
+<tr>
+<td>
+<a href="#h3_26">Fresh Apple Cake</a>
+</td>
+<td class="tdr">
+<a href="#Page_10">10</a>
+</td>
+</tr>
+<tr>
+<td>
+<a href="#h3_27">Chocolate Chip Cake</a>
+</td>
+<td class="tdr">
+<a href="#Page_10">10</a>
+</td>
+</tr>
+<tr>
+<td>
+<a href="#h3_28">Banana Nut Cake</a>
+</td>
+<td class="tdr">
+<a href="#Page_10">10</a>
+</td>
+</tr>
+<tr>
+<td>
+<a href="#h3_29">Texas Pecan Pie</a>
+</td>
+<td class="tdr">
+<a href="#Page_11">11</a>
+</td>
+</tr>
+<tr>
+<td>
+<a href="#h3_30">Mocha Frosted Drops</a>
+</td>
+<td class="tdr">
+<a href="#Page_11">11</a>
+</td>
+</tr>
+<tr>
+<td>
+<a href="#h3_31">No-Bake Fudge Cookies</a>
+</td>
+<td class="tdr">
+<a href="#Page_12">12</a>
+</td>
+</tr>
+<tr>
+<td>
+<a href="#h3_32">Pecan Sugar Cookies</a>
+</td>
+<td class="tdr">
+<a href="#Page_12">12</a>
+</td>
+</tr>
+<tr>
+<td>
+<a href="#h3_33">Peach Refrigerator Cookies</a>
+</td>
+<td class="tdr">
+<a href="#Page_12">12</a>
+</td>
+</tr>
+<tr>
+<td>
+<a href="#h3_34">Pecan Cinnamon Cookies</a>
+</td>
+<td class="tdr">
+<a href="#Page_13">13</a>
+</td>
+</tr>
+<tr>
+<td>
+<a href="#h3_35">Pecan Crunch Bars</a>
+</td>
+<td class="tdr">
+<a href="#Page_13">13</a>
+</td>
+</tr>
+<tr>
+<td>
+<a href="#h3_36">Coffee Crescents</a>
+</td>
+<td class="tdr">
+<a href="#Page_13">13</a>
+</td>
+</tr>
+<tr>
+<td>
+<a href="#h3_37">Santa’s Thumbprint</a>
+</td>
+<td class="tdr">
+<a href="#Page_14">14</a>
+</td>
+</tr>
+<tr>
+<td>
+<a href="#h3_38">Pecan Tassies</a>
+</td>
+<td class="tdr">
+<a href="#Page_14">14</a>
+</td>
+</tr>
+<tr>
+<td>
+<a href="#h3_39">Texas Honey Balls</a>
+</td>
+<td class="tdr">
+<a href="#Page_14">14</a>
+</td>
+</tr>
+<tr>
+<td>
+<a href="#h3_40">Best Ever Pecan Candy</a>
+</td>
+<td class="tdr">
+<a href="#Page_15">15</a>
+</td>
+</tr>
+<tr>
+<td>
+<a href="#h3_41">Pecan Roll</a>
+</td>
+<td class="tdr">
+<a href="#Page_15">15</a>
+</td>
+</tr>
+<tr>
+<td>
+<a href="#h3_42">Martha Washington Candy</a>
+</td>
+<td class="tdr">
+<a href="#Page_15">15</a>
+</td>
+</tr>
+<tr>
+<td>
+<a href="#h3_43">Pecan Clusters</a>
+</td>
+<td class="tdr">
+<a href="#Page_16">16</a>
+</td>
+</tr>
+<tr>
+<td>
+<a href="#h3_44">Creamy Pralines</a>
+</td>
+<td class="tdr">
+<a href="#Page_16">16</a>
+</td>
+</tr>
+</table>
+
+
+<h2>Texas Pecans
+Are Full Of
+Food Energy</h2>
+
+<p>They have protein, carbohydrates, calcium, iron, vitamin
+A, ascorbic acid, and small quantities of thiamine, riboflavin,
+and niacin. And they have polyunsaturated fats.</p>
+<hr class="chap x-ebookmaker-drop" />
+
+<div class="chapter">
+<p><span class="pagenum" id="Page_1">[Pg 1]</span></p>
+
+<h2 class="nobreak" id="Appetizers_Salads">Appetizers &amp; Salads</h2>
+</div>
+
+<div class="bbox">
+<h3 id="h3_1">CHEESE LOG</h3>
+
+<ul class="index">
+<li class="isuba">&frac14; <abbr title="pound">lb.</abbr> grated pimiento cheese</li><li class="isuba">
+&frac14; <abbr title="pound">lb.</abbr> grated American cheese</li><li class="isuba">
+1 (3 <abbr title="ounce">oz.</abbr>) <abbr title="package">pkg.</abbr> cream cheese, softened</li><li class="isuba">
+&frac12; <abbr title="teaspoon">tsp.</abbr> garlic juice</li><li class="isuba">
+&frac34; <abbr title="cup">C.</abbr> chopped Texas pecans</li><li class="isuba">
+&frac14; <abbr title="cup">C.</abbr> paprika</li>
+</ul>
+
+<p>Mix all ingredients except paprika by hand. Shape into log or
+ball. Roll in paprika on waxed paper. Refrigerate for at least 1
+hour. Slice thin. Serve with crackers.</p>
+
+</div>
+<div class="bbox p2">
+<h3 id="h3_2">SALMON LOG</h3>
+
+<ul class="index">
+<li class="isuba">1 (1 <abbr title="pound">lb.</abbr>) can salmon (2 <abbr title="cup">C.</abbr>)</li><li class="isuba">
+1 (8 <abbr title="ounce">oz.</abbr>) <abbr title="package">pkg.</abbr> cream cheese, softened</li><li class="isuba">
+1 <abbr title="tablespoon">T.</abbr> lemon juice</li><li class="isuba">
+2 <abbr title="teaspoon">tsp.</abbr> grated onion</li><li class="isuba">
+1 <abbr title="teaspoon">tsp.</abbr> prepared horseradish</li><li class="isuba">
+&frac14; <abbr title="teaspoon">tsp.</abbr> salt</li><li class="isuba">
+⅓ <abbr title="teaspoon">tsp.</abbr> liquid smoke</li><li class="isuba">
+&frac12; <abbr title="cup">C.</abbr> chopped Texas pecans</li><li class="isuba">
+3 <abbr title="tablespoon">T.</abbr> snipped parsley</li>
+</ul>
+
+<p>Drain and flake salmon, removing bones and skin. Combine
+salmon, cream cheese, lemon juice, onion, horseradish, salt,
+and liquid smoke. Mix thoroughly. Chill several hours or
+overnight. Combine &frac12; cup chopped pecans and parsley.
+Shape salmon mixture into log; roll in nut mixture. Chill well
+and serve with assorted crackers.</p>
+
+</div>
+<div class="bbox p2">
+<h3 id="h3_3">PECAN CREAM CHEESE BALL</h3>
+
+<ul class="index">
+<li class="isuba">2 (8 <abbr title="ounce">oz.</abbr>) <abbr title="package">pkg.</abbr> cream cheese</li><li class="isuba">
+1 (8&frac12; <abbr title="ounce">oz.</abbr>) can crushed pineapple, drained</li><li class="isuba">
+1 <abbr title="cup">C.</abbr> chopped Texas pecans</li><li class="isuba">
+&frac14; <abbr title="cup">C.</abbr> chopped green pepper</li><li class="isuba">
+2 <abbr title="tablespoon">T.</abbr> chopped onion</li><li class="isuba">
+1 <abbr title="tablespoon">T.</abbr> seasoned salt</li>
+</ul>
+
+<p>Soften cream cheese. Gradually stir in pineapple, pecans,
+green pepper, onion, and salt. Chill well. Form into a ball and
+roll in chopped pecans. Chill until serving time. Garnish with
+twist of pineapple slices, maraschino cherries, and parsley.
+Serve with assorted crackers.</p>
+
+<p><span class="pagenum" id="Page_2">[Pg 2]</span></p>
+</div>
+<div class="bbox p2">
+
+<h3 id="h3_4">PEAR PUREE SALAD</h3>
+
+<ul class="index">
+<li class="isuba">1 (1 <abbr title="pound">lb.</abbr>) can pears (reserving 1 <abbr title="cup">C.</abbr> juice)</li><li class="isuba">
+&frac12; <abbr title="cup">C.</abbr> water</li><li class="isuba">
+1 (3 <abbr title="ounce">oz.</abbr>) <abbr title="package">pkg.</abbr> lime gelatin</li><li class="isuba">
+&frac14; <abbr title="teaspoon">tsp.</abbr> lemon flavoring</li><li class="isuba">
+2 (3 <abbr title="ounce">oz.</abbr>) <abbr title="package">pkg.</abbr> cream cheese, softened</li><li class="isuba">
+1&frac12; <abbr title="cup">C.</abbr> whipped topping mix</li><li class="isuba">
+&frac12; <abbr title="cup">C.</abbr> drained and chopped maraschino cherries</li><li class="isuba">
+⅓ <abbr title="cup">C.</abbr> chopped Texas pecans</li>
+</ul>
+
+<p>Drain pears, reserving 1 cup juice. Add water to juice and heat
+until boiling. Dissolve gelatin in liquid. Add lemon flavoring.
+Beat cream cheese into warm mixture. Mash or blend pears
+and fold into gelatin and cheese mixture until syrupy. Fold in
+whipped topping, cherries, and pecans. Pour into 8 inch
+square pan or a mold. Chill until set.</p>
+
+</div>
+<div class="bbox p2">
+<h3 id="h3_5">BLUEBERRY SALAD</h3>
+
+<ul class="index">
+<li class="isuba">1 (8 <abbr title="ounce">oz.</abbr>) can blueberries</li><li class="isuba">
+1 (8 <abbr title="ounce">oz.</abbr>) can crushed pineapple</li><li class="isuba">
+2 (3 <abbr title="ounce">oz.</abbr>) <abbr title="package">pkg.</abbr> raspberry-flavored gelatin</li><li class="isuba">
+1 <abbr title="cup">C.</abbr> miniature marshmallows</li><li class="isuba">
+&frac34; <abbr title="cup">C.</abbr> chopped Texas pecans</li><li class="isuba">
+&frac12; pt. whipped cream</li>
+</ul>
+
+<p>Drain and reserve juice from blueberries and pineapple. Add
+enough water to juice to make 4 cups of liquid. Heat 2 cups of
+this liquid to boiling. Dissolve raspberry gelatin in boiling
+water. Add the remaining 2 cups liquid. Add fruit,
+marshmallows, and pecans. Chill until slightly congealed, then
+fold in whipped cream. Chill for 3 or 4 hours before serving.</p>
+</div>
+<div class="bbox p2">
+
+<h3 id="h3_6">PECAN-COLA SALAD</h3>
+
+<ul class="index">
+<li class="isuba">1 (8 <abbr title="ounce">oz.</abbr>) can crushed pineapple</li><li class="isuba">
+2 (3 <abbr title="ounce">oz.</abbr>) <abbr title="package">pkg.</abbr> cherry-flavored gelatin</li><li class="isuba">
+1 (1 <abbr title="pound">lb.</abbr>) can cherries (2 <abbr title="cup">C.</abbr>)</li><li class="isuba">
+2 (6 <abbr title="ounce">oz.</abbr>) colas</li><li class="isuba">
+&frac12; <abbr title="cup">C.</abbr> chopped Texas pecans</li>
+</ul>
+
+<p>Drain juice off crushed pineapple and heat. Dissolve gelatin in
+juice. Add remaining ingredients. Chill until set.</p>
+
+<p><span class="pagenum" id="Page_3">[Pg 3]</span></p>
+
+</div>
+<div class="bbox p2">
+<h3 id="h3_7">CRANBERRY SALAD DELIGHT</h3>
+
+<ul class="index">
+<li class="isuba">1 small <abbr title="package">pkg.</abbr> raspberry gelatin</li><li class="isuba">
+&frac34; <abbr title="cup">C.</abbr> boiling water</li><li class="isuba">
+&frac34; <abbr title="cup">C.</abbr> cold water</li><li class="isuba">
+4 <abbr title="cup">C.</abbr> cranberries</li><li class="isuba">
+2 <abbr title="cup">C.</abbr> sugar</li><li class="isuba">
+2 orange slices</li>
+</ul>
+<ul class="index">
+<li class="isuba">
+Relish mixture:</li><li class="isuba">
+2 <abbr title="cup">C.</abbr> halved and seeded red grapes</li><li class="isuba">
+1 <abbr title="cup">C.</abbr> broken Texas pecans<br />
+&frac14; <abbr title="teaspoon">tsp.</abbr> lemon rind</li>
+</ul>
+
+<p>Mix small package of raspberry gelatin in &frac34; cup boiling water
+until dissolved. Add &frac34; cup cold water. Place in refrigerator
+until slightly thickened. Place cranberries, sugar and orange
+slices in food processor and chop fine. Chill. Fold gelatin into
+relish mixture. Pour into lightly oiled 2-quart mold. Chill until
+congealed. Yield: 10-12 servings.</p>
+
+</div>
+<div class="bbox p2">
+<h3 id="h3_8">FROZEN FRUIT SALAD</h3>
+
+<ul class="index">
+<li class="isuba">1 (No. 2&frac12;) can fruit cocktail</li><li class="isuba">
+2 (3 <abbr title="ounce">oz.</abbr>) <abbr title="package">pkg.</abbr> cream cheese</li><li class="isuba">
+1 <abbr title="cup">C.</abbr> mayonnaise</li><li class="isuba">
+&frac12; <abbr title="cup">C.</abbr> red cherries</li><li class="isuba">
+1 <abbr title="cup">C.</abbr> whipped cream</li><li class="isuba">
+24 marshmallows</li><li class="isuba">
+1 <abbr title="cup">C.</abbr> chopped Texas pecans</li>
+</ul>
+
+<p>Mix fruit cocktail, cream cheese, and mayonnaise. Add red
+cherries, whipped cream, marshmallows, and pecans. Freeze
+in ice compartment.</p>
+</div>
+<div class="bbox p2">
+
+<h3 id="h3_9">MOLDED CREAM CHEESE&mdash;FRUIT SALAD</h3>
+
+<ul class="index">
+<li class="isuba">&frac12; <abbr title="package">pkg.</abbr> (1&frac12; <abbr title="ounce">oz.</abbr>) lime-flavored gelatin</li><li class="isuba">
+1 <abbr title="cup">C.</abbr> boiling water</li><li class="isuba">
+1 <abbr title="cup">C.</abbr> heavy cream, chilled</li><li class="isuba">
+1 (3 <abbr title="ounce">oz.</abbr>) <abbr title="package">pkg.</abbr> cream cheese, softened</li><li class="isuba">
+1 <abbr title="cup">C.</abbr> chopped Texas pecans</li><li class="isuba">
+1 (1 <abbr title="pound">lb.</abbr>, 4 <abbr title="ounce">oz.</abbr>) can crushed pineapple, drained</li><li class="isuba">
+1 (3 <abbr title="ounce">oz.</abbr>) jar maraschino cherries, cut into eighths</li>
+</ul>
+
+<p>Dissolve gelatin in boiling water. Chill mixture until slightly
+congealed. Whip cream and fold cream into gelatin mixture.
+Add cream cheese. Blend well. Add pineapple, maraschino
+cherries, and pecans. Mix well. Pour mixture into lightly-oiled
+individual molds and chill until set. Unmold. Yield: 8 servings.</p>
+
+<p><span class="pagenum" id="Page_4">[Pg 4]</span></p>
+</div>
+<div class="bbox p2">
+
+<h3 id="h3_10">PINK ARCTIC FREEZE</h3>
+
+<ul class="index">
+<li class="isuba">2 (3 <abbr title="ounce">oz.</abbr>) <abbr title="package">pkg.</abbr> cream cheese</li><li class="isuba">
+2 <abbr title="tablespoon">T.</abbr> mayonnaise</li><li class="isuba">
+2 <abbr title="tablespoon">T.</abbr> sugar</li><li class="isuba">
+1 (1 <abbr title="pound">lb.</abbr>) can whole cranberry sauce (2 <abbr title="cup">C.</abbr>)</li><li class="isuba">
+1 (8 <abbr title="ounce">oz.</abbr>) can crushed pineapple, drained (1 <abbr title="cup">C.</abbr>)</li><li class="isuba">
+&frac12; <abbr title="cup">C.</abbr> chopped Texas pecans</li><li class="isuba">
+1 <abbr title="cup">C.</abbr> whipping cream</li>
+</ul>
+
+<p>Soften cream cheese. Blend in mayonnaise and sugar. Add
+cranberry sauce, pineapple, and pecans. Whip cream and fold
+into mixture. Pour into 8&frac12; x 4 x 2&frac12; inch pan and freeze until
+firm. Unmold and slice.</p>
+
+</div>
+<div class="bbox p2">
+<h3 id="h3_11">TEXAS BEEF NUGGETS</h3>
+
+<ul class="index">
+<li class="isuba">2 <abbr title="pound">lb.</abbr> Texas beef tenderloin</li><li class="isuba">
+⅔ <abbr title="cup">C.</abbr> flour</li><li class="isuba">
+Salt and pepper</li><li class="isuba">
+2 <abbr title="cup">C.</abbr> cornflake crumbs</li><li class="isuba">
+1 <abbr title="cup">C.</abbr> finely chopped Texas pecans</li><li class="isuba">
+&frac12; <abbr title="cup">C.</abbr> Parmesan cheese</li><li class="isuba">
+1 <abbr title="teaspoon">tsp.</abbr> paprika</li><li class="isuba">
+&frac12; <abbr title="teaspoon">tsp.</abbr> nutmeg</li><li class="isuba">
+1 stick (&frac12; <abbr title="cup">C.</abbr>) butter</li><li class="isuba">
+&frac14; <abbr title="cup">C.</abbr> flour</li><li class="isuba">
+2 <abbr title="cup">C.</abbr> milk</li><li class="isuba">
+1 (10 <abbr title="ounce">oz.</abbr>) <abbr title="package">pkg.</abbr> grated sharp cheddar cheese</li>
+</ul>
+
+<p>Cut beef into bite-size pieces (about 1&frac14; inch square). Place in
+plastic or paper bag with flour. Shake until coated. Refrigerate
+while continuing preparation. Combine in mixing bowl cornflake
+crumbs, pecans, Parmesan cheese, paprika, and nutmeg.
+Set aside. In a saucepan melt butter. Add flour and stir until
+dissolved. Add milk and heat until mixture bubbles. Stir in
+cheese until melted. Set oven at 400 degrees <abbr title="Fahrenheit">F.</abbr> Dip each floured
+beef cube in cheese sauce, allow to drain a little, then roll in
+bowl of dry mixture so all sides are well coated. Place on well-buttered
+cookie sheets, leaving space between each. (At this
+stage, may be placed in refrigerator until needed.) Bake about 15
+minutes until cubes are a deep, golden brown. Serve warm or at
+room temperature.</p>
+</div>
+<div class="bbox p2">
+
+<h3 id="h3_12">TURKEY-NUT SANDWICH FILLING</h3>
+
+<ul class="index">
+<li class="isuba">2 <abbr title="cup">C.</abbr> minced, cooked turkey</li><li class="isuba">
+&frac12; <abbr title="cup">C.</abbr> minced celery</li><li class="isuba">
+&frac12; <abbr title="cup">C.</abbr> finely chopped Texas pecans</li><li class="isuba">
+1/3 <abbr title="cup">C.</abbr> salad dressing</li><li class="isuba">
+&frac12; <abbr title="teaspoon">tsp.</abbr> seasoned salt</li><li class="isuba">
+&frac14; <abbr title="teaspoon">tsp.</abbr> pepper</li>
+</ul>
+
+<p>Combine all ingredients. Refrigerate. Makes about 3 cups of
+filling.</p>
+
+<p><span class="pagenum" id="Page_5">[Pg 5]</span></p>
+
+</div>
+<div class="bbox p2">
+<h3 id="h3_13">NUT PIMIENTO SANDWICH FILLING</h3>
+
+<ul class="index">
+<li class="isuba">4 <abbr title="tablespoon">T.</abbr> finely chopped pimiento</li><li class="isuba">
+4 <abbr title="tablespoon">T.</abbr> milk</li><li class="isuba">
+2 <abbr title="cup">C.</abbr> grated sharp cheddar cheese</li><li class="isuba">
+1 <abbr title="teaspoon">tsp.</abbr> Worcestershire sauce</li><li class="isuba">
+&frac14; <abbr title="cup">C.</abbr> chopped Texas pecans</li><li class="isuba">
+2 hard-cooked eggs</li><li class="isuba">
+&frac12; <abbr title="cup">C.</abbr> salad dressing</li>
+</ul>
+
+<p>Blend pimiento, milk, cheese, Worcestershire sauce, nuts, and
+eggs until smooth. Add salad dressing and mix well.</p>
+</div>
+
+<hr class="chap x-ebookmaker-drop" />
+
+<div class="chapter">
+<h2 class="nobreak" id="Meat_Dishes">Meat Dishes &amp;
+Stuffing</h2>
+</div>
+
+
+<div class="bbox p2">
+<h3 id="h3_14">MEAT LOAF WITH PECAN STUFFING</h3>
+
+
+<h4>MEAT LOAF</h4>
+
+<ul class="index">
+<li class="isuba">1&frac12; <abbr title="pound">lb.</abbr> ground beef</li><li class="isuba">
+&frac12; <abbr title="cup">C.</abbr> chopped green pepper</li><li class="isuba">
+&frac12; <abbr title="cup">C.</abbr> chopped onion</li><li class="isuba">
+1 <abbr title="teaspoon">tsp.</abbr> salt</li><li class="isuba">
+1 <abbr title="tablespoon">T.</abbr> Worcestershire sauce</li><li class="isuba">
+1 <abbr title="cup">C.</abbr> white bread crumbs</li><li class="isuba">
+&frac12; <abbr title="cup">C.</abbr> milk</li><li class="isuba">
+1 egg</li>
+</ul>
+
+
+<h4>PECAN STUFFING</h4>
+
+<ul class="index">
+<li class="isuba">1 egg</li><li class="isuba">
+&frac14; <abbr title="cup">C.</abbr> shortening</li><li class="isuba">
+2 <abbr title="cup">C.</abbr> whole wheat bread crumbs</li><li class="isuba">
+&frac12; <abbr title="cup">C.</abbr> chopped celery</li><li class="isuba">
+&frac14; <abbr title="teaspoon">tsp.</abbr> black pepper</li><li class="isuba">
+&frac34; <abbr title="cup">C.</abbr> meat stock or water</li><li class="isuba">
+&frac12; <abbr title="cup">C.</abbr> chopped Texas pecans</li>
+</ul>
+
+<p>Combine meat loaf ingredients. Mix thoroughly. Place &frac12; of
+this mixture in bottom of greased loaf pan. Combine pecan
+stuffing mixture. Add pecans last. Mix thoroughly. Spread
+stuffing mixture on top of meat mixture. Arrange remaining
+meat on top of pecan stuffing. Bake at 350 degrees <abbr title="Fahrenheit">F.</abbr> for 1&frac12;
+hours and cool slightly before removing from pan. Yield: 10
+servings.</p>
+
+<p><span class="pagenum" id="Page_6">[Pg 6]</span></p>
+</div>
+
+
+<div class="bbox p2">
+
+<h3 id="h3_15">HAM SALAD</h3>
+
+<ul class="index">
+<li class="isuba">2 <abbr title="cup">C.</abbr> cubed ham</li><li class="isuba">
+2 <abbr title="cup">C.</abbr> diced celery or apple</li><li class="isuba">
+&frac12; <abbr title="cup">C.</abbr> salad dressing</li><li class="isuba">
+&frac14; <abbr title="teaspoon">tsp.</abbr> salt</li><li class="isuba">
+&frac14; <abbr title="cup">C.</abbr> chopped green pepper</li><li class="isuba">
+&frac14; <abbr title="cup">C.</abbr> ground Texas pecans</li><li class="isuba">
+&frac14; <abbr title="cup">C.</abbr> chopped onion</li>
+</ul>
+
+<p>Combine ham, celery or apple, and salad dressing. Chill
+thoroughly. Just before serving add salt, green pepper,
+pecans, and onion. Yield: 6-8 servings.</p>
+</div>
+
+
+<div class="bbox p2">
+
+<h3 id="h3_16">HOT TURKEY SALAD</h3>
+
+<ul class="index">
+<li class="isuba">1 <abbr title="cup">C.</abbr> cubed, cooked turkey</li><li class="isuba">
+1 <abbr title="cup">C.</abbr> chopped celery</li><li class="isuba">
+1 <abbr title="cup">C.</abbr> chopped Texas pecans</li><li class="isuba">
+&frac12; <abbr title="cup">C.</abbr> mayonnaise</li><li class="isuba">
+1 <abbr title="tablespoon">T.</abbr> lemon juice</li><li class="isuba">
+1 <abbr title="tablespoon">T.</abbr> chopped onion</li><li class="isuba">
+&frac12; <abbr title="cup">C.</abbr> grated cheddar cheese</li><li class="isuba">
+Salt and cayenne pepper to taste</li><li class="isuba">
+Crushed potato chips</li>
+</ul>
+
+<p>Mix all ingredients except chips. Place into a baking dish.
+Cover the top with crushed chips. Bake about 20 minutes (or
+until bubbly around the edges) at 350 degrees <abbr title="Fahrenheit">F.</abbr></p>
+
+</div>
+
+
+<div class="bbox p2">
+<h3 id="h3_17">BAKED STUFFED PORK CHOPS</h3>
+
+<ul class="index">
+<li class="isuba">⅛ <abbr title="cup">C.</abbr> butter or margarine</li><li class="isuba">
+&frac12; <abbr title="tablespoon">T.</abbr> chopped onion</li><li class="isuba">
+1 <abbr title="tablespoon">T.</abbr> chopped celery</li><li class="isuba">
+4 (1 in. thick) pork chops with pocket cut</li><li class="isuba">
+&frac12; <abbr title="cup">C.</abbr> chopped Texas pecans</li><li class="isuba">
+1&frac12; <abbr title="cup">C.</abbr> bread crumbs (soft)</li><li class="isuba">
+1 <abbr title="teaspoon">tsp.</abbr> chopped parsley</li><li class="isuba">
+1 <abbr title="cup">C.</abbr> finely diced tart apples</li><li class="isuba">
+⅛ <abbr title="teaspoon">tsp.</abbr> salt</li>
+</ul>
+
+<p>Saute onions and celery in butter. Combine remaining
+ingredients for stuffing. Season chops with salt and pepper.
+Pack stuffing in chops on both sides. Bake in oven for 45
+minutes at 350 degrees <abbr title="Fahrenheit">F.</abbr> in a covered casserole. Uncover and
+bake for 15 minutes.</p>
+
+</div>
+
+
+<div class="bbox p2">
+<h3 id="h3_18">NUTTY HAM AND CHEESE GRILLS</h3>
+
+<p>Spread butter on one side of 4 pieces of bread. Broil on cookie
+sheet until golden brown on one side. Remove and brush other
+side with mustard or horseradish mustard. Place a slice of ham
+and slice of cheese on each piece of bread. Top with Texas
+pecans. Press nuts gently into cheese. Broil for 2-3 minutes or
+until cheese is bubbly. Serve hot. Yield: 4 servings.</p>
+
+<p><span class="pagenum" id="Page_7">[Pg 7]</span></p>
+
+</div>
+
+
+<div class="bbox p2">
+<h3 id="h3_19">PECAN HAM ROLL-UPS</h3>
+
+<ul class="index">
+<li class="isuba">2 <abbr title="cup">C.</abbr> cooked mashed sweet potatoes</li><li class="isuba">
+3 <abbr title="tablespoon">T.</abbr> melted butter</li><li class="isuba">
+&frac12; <abbr title="cup">C.</abbr> crushed pineapple (reserve juice)</li><li class="isuba">
+&frac12; <abbr title="cup">C.</abbr> fine bread crumbs</li><li class="isuba">
+3 <abbr title="tablespoon">T.</abbr> sugar</li><li class="isuba">
+&frac12; <abbr title="cup">C.</abbr> chopped Texas pecans</li><li class="isuba">
+3 (⅛ in. thick) slices smoked or boiled ham</li>
+</ul>
+
+<p>Combine all ingredients except ham. Mix well. Spread this
+filling on the ham slices. Roll as for jelly roll, fastening with
+toothpicks. Place in baking dish, and cover with reserved
+pineapple juice. Bake in 350 degrees <abbr title="Fahrenheit">F.</abbr> oven, 1 hour for
+smoked or 20 minutes for boiled ham, basting frequently.
+Yield: 3 servings.</p>
+</div>
+
+
+<div class="bbox p2">
+
+<h3 id="h3_20">BROWN RICE AND NUT DRESSING</h3>
+
+<ul class="index">
+<li class="isuba">1 <abbr title="cup">C.</abbr> uncooked brown rice</li><li class="isuba">
+2&frac12; <abbr title="cup">C.</abbr> chicken broth (canned)</li><li class="isuba">
+1 <abbr title="teaspoon">tsp.</abbr> salt</li><li class="isuba">
+1 <abbr title="cup">C.</abbr> chopped onions</li><li class="isuba">
+1 <abbr title="cup">C.</abbr> celery</li><li class="isuba">
+1 clove minced garlic</li><li class="isuba">
+1 <abbr title="teaspoon">tsp.</abbr> salt</li><li class="isuba">
+Dash of pepper</li><li class="isuba">
+1 <abbr title="cup">C.</abbr> chopped Texas pecans</li>
+</ul>
+
+<p>Combine rice, chicken broth, and salt. Heat to boiling, stirring
+once. Reduce heat and simmer, covered, for 45 minutes. Cook
+onions, celery, and garlic in butter until tender. Stir in cooked
+rice. Add seasoned salt, pepper, and pecans. Serve with baked
+breast of chicken. Yield: 6 servings.</p>
+
+</div>
+
+
+<div class="bbox p2">
+<h3 id="h3_21">NUT STUFFING<br />
+(Moist Type for 10-12 <abbr title="pound">lb.</abbr> Turkey)</h3>
+
+<ul class="index">
+<li class="isuba">&frac12; <abbr title="cup">C.</abbr> butter</li><li class="isuba">
+&frac12; <abbr title="cup">C.</abbr> chopped onion</li><li class="isuba">
+1 <abbr title="cup">C.</abbr> chopped Texas pecans</li><li class="isuba">
+&frac14; <abbr title="cup">C.</abbr> chopped parsley</li><li class="isuba">
+1 <abbr title="cup">C.</abbr> chopped celery and leaves</li><li class="isuba">
+2 <abbr title="teaspoon">tsp.</abbr> salt</li><li class="isuba">
+&frac12; <abbr title="teaspoon">tsp.</abbr> pepper</li><li class="isuba">
+1 <abbr title="teaspoon">tsp.</abbr> poultry seasoning</li><li class="isuba">
+8 <abbr title="cup">C.</abbr> soft bread crumbs</li><li class="isuba">
+1 <abbr title="cup">C.</abbr> stock or water</li><li class="isuba">
+2 eggs, beaten</li>
+</ul>
+<p>Melt butter in a 9 inch skillet. Add onion, cook until soft. Add
+pecans, parsley, celery and leaves, salt, pepper, and poultry
+seasoning. Mix. Add bread crumbs and mix. Remove from
+heat. Add stock or water and eggs. Toss lightly. Yield: about 8
+cups.</p>
+</div>
+<hr class="chap x-ebookmaker-drop" />
+
+<div class="chapter">
+<p><span class="pagenum" id="Page_8">[Pg 8]</span></p>
+
+<h2 class="nobreak" id="Cakes_Pies">Cakes &amp; Pies</h2>
+</div>
+
+<div class="bbox p2">
+<h3 id="h3_22">FLUFFY PECAN POUND CAKE</h3>
+
+<ul class="index">
+<li class="isuba">2 <abbr title="cup">C.</abbr> butter</li><li class="isuba">
+2 <abbr title="cup">C.</abbr> sugar</li><li class="isuba">
+10 egg yolks (at room <abbr title="temperature">temp.</abbr>)</li><li class="isuba">
+1 <abbr title="teaspoon">tsp.</abbr> vanilla</li><li class="isuba">
+&frac12; <abbr title="teaspoon">tsp.</abbr> salt</li><li class="isuba">
+4&frac12; <abbr title="cup">C.</abbr> sifted cake flour</li><li class="isuba">
+&frac12; <abbr title="teaspoon">tsp.</abbr> cream of tartar</li><li class="isuba">
+2 <abbr title="cup">C.</abbr> chopped Texas pecans</li><li class="isuba">
+10 egg whites</li>
+</ul>
+
+
+<h4>Glaze</h4>
+
+<ul class="index">
+<li class="isuba">&frac12; <abbr title="cup">C.</abbr> confectioner’s sugar</li><li class="isuba">
+&frac12; <abbr title="cup">C.</abbr> milk</li>
+</ul>
+
+<p>Cream butter until very light. Add sugar and gradually beat
+until fluffy. Beat in 10 egg yolks, one at a time. Sift flour, salt,
+and cream of tartar. Add to butter mixture slowly, mixing only
+until well blended. Whip egg whites until stiff, but not dry. Fold
+into batter. Fold in 2 cups of chopped Texas pecans. Bake at
+325 degrees <abbr title="Fahrenheit">F.</abbr> for 1 hour. Cool for 5 minutes before turning out
+of pan. Beat glaze mixture until well blended. Pour sugar glaze
+slowly over top of warm cake.</p>
+</div>
+
+<div class="bbox p2">
+
+<h3 id="h3_23">WHITE FRUIT CAKE</h3>
+
+<ul class="index">
+<li class="isuba">&frac34; <abbr title="pound">lb.</abbr> margarine</li><li class="isuba">
+2&frac14; <abbr title="cup">C.</abbr> sugar</li><li class="isuba">
+6 eggs (one at a time)</li><li class="isuba">
+3&frac34; <abbr title="cup">C.</abbr> flour</li><li class="isuba">
+1 <abbr title="teaspoon">tsp.</abbr> baking powder</li><li class="isuba">
+Pinch of salt</li><li class="isuba">
+1&frac12; <abbr title="ounce">oz.</abbr> lemon extract</li><li class="isuba">
+&frac12; <abbr title="pound">lb.</abbr> white raisins</li><li class="isuba">
+1 <abbr title="pound">lb.</abbr> chopped Texas pecans</li><li class="isuba">
+Jar of mixed candied fruit</li>
+</ul>
+
+<p>Cream together margarine and sugar until smooth. Add 6
+eggs, one at a time. Then add flour (reserving &frac34; cup) and
+baking powder. Combine a jar of mixed candied fruit with the
+&frac34; cup flour and add fruit and flour to creamed mixture. Add a
+pinch of salt, lemon extract, white raisins, and chopped Texas
+pecans, and blend well. Prepare 2 4 inch x &frac12; inch loaf pans by
+greasing and lining with waxed paper. Bake in a 350 degrees <abbr title="Fahrenheit">F.</abbr>
+oven for 1 hour or until toothpick inserted near center comes
+out clean.</p>
+
+<p><span class="pagenum" id="Page_9">[Pg 9]</span></p>
+</div>
+
+<div class="bbox p2">
+
+<h3 id="h3_24">MOCHA PECAN CAKE</h3>
+
+<ul class="index">
+<li class="isuba">2 <abbr title="cup">C.</abbr> butter</li><li class="isuba">
+1 <abbr title="cup">C.</abbr> white sugar</li><li class="isuba">
+1&frac12; <abbr title="cup">C.</abbr> brown sugar</li><li class="isuba">
+6 eggs (one at a time)</li><li class="isuba">
+4 <abbr title="cup">C.</abbr> flour</li><li class="isuba">
+3 <abbr title="teaspoon">tsp.</abbr> rum extract</li><li class="isuba">
+1 <abbr title="teaspoon">tsp.</abbr> baking powder</li><li class="isuba">
+&frac14; <abbr title="teaspoon">tsp.</abbr> salt</li><li class="isuba">
+&frac12; <abbr title="cup">C.</abbr> milk</li><li class="isuba">
+1 <abbr title="tablespoon">T.</abbr> instant coffee (dissolved in 3 <abbr title="tablespoon">T.</abbr> hot water)</li><li class="isuba">
+3 <abbr title="cup">C.</abbr> chopped Texas pecans</li>
+</ul>
+
+<p>Soften butter, then cream with white sugar and brown sugar.
+Beat in eggs, one at a time. Sift flour, baking powder, and salt.
+Add alternately with milk, instant coffee, and rum extract. Fold
+in Texas pecans. Pour batter into greased tube or bundt pan.
+Bake at 325 degrees <abbr title="Fahrenheit">F.</abbr> for 1&frac12; hours.</p>
+</div>
+
+<div class="bbox p2">
+
+<h3 id="h3_25">ITALIAN CREAM CAKE</h3>
+
+<ul class="index">
+<li class="isuba">&frac12; <abbr title="cup">C.</abbr> shortening</li><li class="isuba">
+1 (4 <abbr title="ounce">oz.</abbr>) stick margarine</li><li class="isuba">
+2 <abbr title="cup">C.</abbr> sugar</li><li class="isuba">
+5 egg yolks</li><li class="isuba">
+2 <abbr title="cup">C.</abbr> sifted flour</li><li class="isuba">
+1 <abbr title="teaspoon">tsp.</abbr> soda</li><li class="isuba">
+1 <abbr title="cup">C.</abbr> buttermilk</li><li class="isuba">
+1 <abbr title="teaspoon">tsp.</abbr> vanilla</li><li class="isuba">
+1 can flaked coconut</li><li class="isuba">
+1 <abbr title="cup">C.</abbr> chopped Texas pecans</li><li class="isuba">
+5 egg whites (stiffly beaten)</li>
+</ul>
+
+<p>Cream shortening and margarine; add sugar. Beat until
+smooth. Add 5 egg yolks, one at a time, and beat well. Combine
+flour and soda. Add to creamed mixture alternately with
+buttermilk. Stir in vanilla, flaked coconut, and pecans. Fold in
+egg whites. Pour batter into three greased and floured 8 inch
+pans. Bake at 350 degrees <abbr title="Fahrenheit">F.</abbr> for 20 to 25 minutes or until cake
+tests done. Cool and frost with cream cheese frosting (below).</p>
+
+
+<h4>Cream Cheese Frosting</h4>
+
+<ul class="index">
+<li class="isuba">1 (8 <abbr title="ounce">oz.</abbr>) <abbr title="package">pkg.</abbr> cream cheese</li><li class="isuba">
+&frac12; stick margarine</li><li class="isuba">
+1 <abbr title="teaspoon">tsp.</abbr> vanilla</li><li class="isuba">
+1 box sifted powdered sugar</li>
+</ul>
+
+<p>Beat cream cheese and margarine together until smooth. Add
+vanilla and powdered sugar. Continue to beat until very
+smooth and creamy. Spread between the layers and around
+sides and on top of three layers. If desired, sprinkle chopped
+pecans and/or coconut on cake sides and top.</p>
+
+<p><span class="pagenum" id="Page_10">[Pg 10]</span></p>
+</div>
+
+<div class="bbox p2">
+
+<h3 id="h3_26">FRESH APPLE CAKE</h3>
+
+<ul class="index">
+<li class="isuba">1 <abbr title="cup">C.</abbr> salad oil</li><li class="isuba">
+2 <abbr title="cup">C.</abbr> sugar</li><li class="isuba">
+3 eggs</li><li class="isuba">
+3 <abbr title="cup">C.</abbr> flour</li><li class="isuba">
+1 <abbr title="teaspoon">tsp.</abbr> salt</li><li class="isuba">
+1 <abbr title="teaspoon">tsp.</abbr> vanilla</li><li class="isuba">
+1&frac12; <abbr title="teaspoon">tsp.</abbr> soda</li><li class="isuba">
+&frac12; <abbr title="teaspoon">tsp.</abbr> nutmeg</li><li class="isuba">
+1 <abbr title="teaspoon">tsp.</abbr> cinnamon</li><li class="isuba">
+&frac12; <abbr title="teaspoon">tsp.</abbr> cloves</li><li class="isuba">
+3 <abbr title="cup">C.</abbr> diced peeled apples</li><li class="isuba">
+1 <abbr title="cup">C.</abbr> chopped Texas pecans</li>
+</ul>
+
+<p>Cream oil, sugar, and eggs. Add flour, salt, vanilla, soda,
+nutmeg, cinnamon, and cloves and beat well. Fold in diced
+apples and chopped pecans. Bake in greased and floured tube
+pan for approximately 1 hour at 350 degrees <abbr title="Fahrenheit">F.</abbr> While still in
+pan, place cake in a brown paper bag until cool.</p>
+</div>
+
+<div class="bbox p2">
+
+<h3 id="h3_27">CHOCOLATE CHIP CAKE</h3>
+
+<ul class="index">
+<li class="isuba">1 <abbr title="cup">C.</abbr> chopped dates</li><li class="isuba">
+1 <abbr title="teaspoon">tsp.</abbr> soda</li><li class="isuba">
+1 <abbr title="cup">C.</abbr> water</li><li class="isuba">
+1 <abbr title="cup">C.</abbr> sugar</li><li class="isuba">
+&frac12; <abbr title="cup">C.</abbr> butter</li><li class="isuba">
+2 eggs</li><li class="isuba">
+1 <abbr title="teaspoon">tsp.</abbr> vanilla</li><li class="isuba">
+1&frac34; <abbr title="cup">C.</abbr> flour</li><li class="isuba">
+1 <abbr title="tablespoon">T.</abbr> cocoa</li><li class="isuba">
+1 small <abbr title="package">pkg.</abbr> semi-sweet chocolate chips</li><li class="isuba">
+&frac12; <abbr title="cup">C.</abbr> chopped Texas pecans</li>
+</ul>
+
+<p>Mix dates and soda. Boil water and pour over the dates. Cream
+sugar and butter until fluffy. Add eggs to the sugar and butter,
+one at a time, beating after each addition. Add vanilla. Blend
+flour and cocoa and add to the sugar mixture. Beat well. Fold in
+dates and semi-sweet chocolate chips. Pour into well-greased
+and floured 9 x 13 x 2 inch baking pan. Sprinkle pecans over the
+top and press into batter. Bake at 350 degrees for 30 minutes.
+Cool pan and cover when cool.</p>
+
+</div>
+
+<div class="bbox p2">
+<h3 id="h3_28">BANANA NUT CAKE</h3>
+
+<ul class="index">
+<li class="isuba">1 <abbr title="cup">C.</abbr> shortening</li><li class="isuba">
+3 <abbr title="cup">C.</abbr> sugar</li><li class="isuba">
+4 eggs (one at a time)</li><li class="isuba">
+2 <abbr title="cup">C.</abbr> mashed bananas</li><li class="isuba">
+4 <abbr title="cup">C.</abbr> sifted flour</li><li class="isuba">
+2 <abbr title="cup">C.</abbr> chopped Texas pecans</li><li class="isuba">
+1 <abbr title="teaspoon">tsp.</abbr> vanilla</li><li class="isuba">
+8 <abbr title="tablespoon">T.</abbr> sour milk</li><li class="isuba">
+2 <abbr title="teaspoon">tsp.</abbr> soda</li>
+</ul>
+
+<p>Cream shortening and sugar. Add eggs, one at a time. Add
+mashed bananas and sifted flour. Then add pecans and vanilla.
+Fold in sour milk and soda. Pour into a 10 inch tube pan. Bake
+for 30 minutes at 375 degrees <abbr title="Fahrenheit">F.</abbr></p>
+
+<p><span class="pagenum" id="Page_11">[Pg 11]</span></p>
+
+</div>
+
+<div class="bbox p2">
+<h3 id="h3_29">TEXAS PECAN PIE</h3>
+
+<ul class="index">
+<li class="isuba">4 eggs</li><li class="isuba">
+&frac12; <abbr title="cup">C.</abbr> brown sugar</li><li class="isuba">
+&frac34; <abbr title="cup">C.</abbr> light corn syrup</li><li class="isuba">
+⅛ <abbr title="tablespoon">T.</abbr> salt</li><li class="isuba">
+1 <abbr title="teaspoon">tsp.</abbr> vanilla</li><li class="isuba">
+1 <abbr title="tablespoon">T.</abbr> melted butter</li><li class="isuba">
+1 <abbr title="cup">C.</abbr> Texas pecan halves</li><li class="isuba">
+1 9 in. unbaked pie shell</li>
+</ul>
+
+<p>Beat eggs until frothy. Add brown sugar, corn syrup, salt,
+vanilla, melted butter, and Texas pecan halves. Pour into pie
+shell. Bake 10 minutes in 450 degrees <abbr title="Fahrenheit">F.</abbr> oven. Reduce to 350
+degrees for about half an hour or until knife comes out clean.</p>
+
+</div>
+<hr class="chap x-ebookmaker-drop" />
+
+<div class="chapter">
+<h2 class="nobreak" id="Cookies">Cookies</h2>
+</div>
+
+<div class="bbox p2">
+
+
+<h3 id="h3_30">MOCHA FROSTED DROPS</h3>
+
+<ul class="index">
+<li class="isuba">&frac12; <abbr title="cup">C.</abbr> shortening</li><li class="isuba">
+2 (1 <abbr title="ounce">oz.</abbr>) squares unsweetened chocolate</li><li class="isuba">
+1 <abbr title="cup">C.</abbr> brown sugar</li><li class="isuba">
+1 egg</li><li class="isuba">
+1 <abbr title="teaspoon">tsp.</abbr> vanilla</li><li class="isuba">
+&frac12; <abbr title="cup">C.</abbr> buttermilk</li><li class="isuba">
+1&frac12; <abbr title="cup">C.</abbr> sifted all-purpose flour</li><li class="isuba">
+&frac12; <abbr title="teaspoon">tsp.</abbr> soda</li><li class="isuba">
+&frac12; <abbr title="teaspoon">tsp.</abbr> baking powder</li><li class="isuba">
+&frac14; <abbr title="teaspoon">tsp.</abbr> salt</li><li class="isuba">
+&frac12; <abbr title="cup">C.</abbr> chopped Texas pecans</li><li class="isuba">
+1 (6 <abbr title="ounce">oz.</abbr>) <abbr title="package">pkg.</abbr> semi-sweet chocolate pieces</li>
+</ul>
+
+<p>Melt shortening and unsweetened chocolate squares in a
+saucepan. Cool 10 minutes. Stir in brown sugar. Beat in egg,
+vanilla, and buttermilk. Sift together flour, soda, baking
+powder, and salt. Add to the chocolate mixture. Stir in Texas
+pecans and semi-sweet chocolate pieces. Drop from teaspoon
+on greased cookie sheet. Bake at 375 degrees <abbr title="Fahrenheit">F.</abbr> about 10
+minutes. Remove from pan and cool. Frost with mocha frosting
+(below). Yield: about 3&frac12; dozen.</p>
+
+
+<h4>Mocha Frosting</h4>
+
+<ul class="index">
+<li class="isuba">&frac12; <abbr title="cup">C.</abbr> butter</li><li class="isuba">
+2 <abbr title="tablespoon">T.</abbr> cocoa (regular-type dry)</li><li class="isuba">
+2 <abbr title="teaspoon">tsp.</abbr> instant coffee powder</li><li class="isuba">
+Dash salt</li><li class="isuba">
+2&frac12; <abbr title="cup">C.</abbr> sifted confectioner’s sugar</li><li class="isuba">
+1&frac12; <abbr title="teaspoon">tsp.</abbr> vanilla</li><li class="isuba">
+Enough milk (about 3 <abbr title="tablespoon">T.</abbr>) for spreading consistency</li>
+</ul>
+
+<p>Cream together butter, cocoa, instant coffee, and salt. Beat in
+confectioner’s sugar, vanilla, and enough milk for spreading
+consistency.</p>
+
+<p><span class="pagenum" id="Page_12">[Pg 12]</span></p>
+</div>
+
+<div class="bbox p2">
+
+<h3 id="h3_31">NO-BAKE FUDGE COOKIES</h3>
+
+<ul class="index">
+<li class="isuba">3 <abbr title="cup">C.</abbr> oatmeal</li><li class="isuba">
+1 <abbr title="teaspoon">tsp.</abbr> vanilla</li><li class="isuba">
+1 <abbr title="cup">C.</abbr> chopped Texas pecans</li><li class="isuba">
+2 <abbr title="cup">C.</abbr> sugar</li><li class="isuba">
+&frac12; <abbr title="cup">C.</abbr> cocoa</li><li class="isuba">
+&frac12; <abbr title="cup">C.</abbr> milk</li><li class="isuba">
+1 (4 <abbr title="ounce">oz.</abbr>) stick margarine</li>
+</ul>
+
+<p>Mix oatmeal, vanilla, and chopped pecans in a large bowl. In a
+saucepan bring to a rolling boil sugar, cocoa, milk, and
+margarine. Pour second mixture over first. Stir thoroughly and
+drop by teaspoonful on waxed paper. Cookies are ready to eat
+when cool. Yield: about 60 cookies.</p>
+
+</div>
+
+<div class="bbox p2">
+<h3 id="h3_32">PECAN SUGAR COOKIES</h3>
+
+<ul class="index">
+<li class="isuba">&frac12; <abbr title="cup">C.</abbr> butter</li><li class="isuba">
+1 <abbr title="cup">C.</abbr> shortening</li><li class="isuba">
+1 <abbr title="cup">C.</abbr> powdered sugar</li><li class="isuba">
+1 egg</li><li class="isuba">
+2&frac14; <abbr title="cup">C.</abbr> flour</li><li class="isuba">
+&frac12; <abbr title="teaspoon">tsp.</abbr> soda</li><li class="isuba">
+&frac12; <abbr title="teaspoon">tsp.</abbr> cream of tartar</li><li class="isuba">
+1 <abbr title="tablespoon">T.</abbr> milk</li><li class="isuba">
+&frac14; <abbr title="cup">C.</abbr> crushed Texas pecans</li><li class="isuba">
+Decorator sugar (enough for tops of cookies)</li>
+</ul>
+
+<p>Mix all ingredients except pecans and decorator sugar. Roll
+into small balls and place on a cookie sheet. Press down with a
+glass dipped in sugar. Sprinkle Texas pecans and decorator
+sugar on the top. Bake at 350 degrees <abbr title="Fahrenheit">F.</abbr> for 12 minutes.</p>
+</div>
+
+<div class="bbox p2">
+
+<h3 id="h3_33">PEACH REFRIGERATOR COOKIES</h3>
+
+<ul class="index">
+<li class="isuba">&frac34; <abbr title="cup">C.</abbr> butter</li><li class="isuba">
+1&frac12; <abbr title="cup">C.</abbr> brown sugar</li><li class="isuba">
+1 egg</li><li class="isuba">
+2&frac12; <abbr title="cup">C.</abbr> flour</li><li class="isuba">
+3 <abbr title="teaspoon">tsp.</abbr> baking powder</li><li class="isuba">
+1 <abbr title="teaspoon">tsp.</abbr> salt</li><li class="isuba">
+&frac14; <abbr title="cup">C.</abbr> milk</li><li class="isuba">
+1 <abbr title="cup">C.</abbr> chopped dried peaches</li><li class="isuba">
+1 <abbr title="cup">C.</abbr> chopped Texas pecans</li>
+</ul>
+
+<p>Cream butter, brown sugar, and egg. Sift flour, baking powder,
+and salt. Add to the creamed mixture alternately with milk. Add
+dried peaches and pecans. Mix well. Shape into rolls and wrap
+in waxed paper. Place in freezer until ready to bake. Slice thin
+and bake on cookie sheet in 400 degrees <abbr title="Fahrenheit">F.</abbr> oven for 12-15
+minutes.</p>
+
+<p><span class="pagenum" id="Page_13">[Pg 13]</span></p>
+
+</div>
+
+<div class="bbox p2">
+<h3 id="h3_34">PECAN CINNAMON COOKIES</h3>
+
+<ul class="index">
+<li class="isuba">3 egg whites</li><li class="isuba">
+1&frac12; <abbr title="cup">C.</abbr> sugar</li><li class="isuba">
+&frac34; <abbr title="teaspoon">tsp.</abbr> cinnamon</li><li class="isuba">
+4&frac12; to 5 <abbr title="cup">C.</abbr> ground Texas pecans (enough so dough will hold shape the size of a walnut)</li>
+</ul>
+
+<p>Beat egg whites and sugar for 15 minutes. Add cinnamon. Mix
+thoroughly. Add Texas pecans. Bake on greased cookie sheet
+&frac12; inch apart for 40 minutes at 275 degrees <abbr title="Fahrenheit">F.</abbr></p>
+</div>
+
+<div class="bbox p2">
+
+<h3 id="h3_35">PECAN CRUNCH BARS</h3>
+
+<ul class="index">
+<li class="isuba">&frac14; <abbr title="cup">C.</abbr> shortening</li><li class="isuba">
+&frac12; <abbr title="cup">C.</abbr> brown sugar</li><li class="isuba">
+1 <abbr title="cup">C.</abbr> sifted flour</li><li class="isuba">
+2 <abbr title="tablespoon">T.</abbr> flour</li><li class="isuba">
+&frac12; <abbr title="teaspoon">tsp.</abbr> baking powder</li><li class="isuba">
+&frac12; <abbr title="teaspoon">tsp.</abbr> salt</li><li class="isuba">
+2 eggs, beaten</li><li class="isuba">
+1 <abbr title="cup">C.</abbr> brown sugar</li><li class="isuba">
+2 <abbr title="teaspoon">tsp.</abbr> vanilla</li><li class="isuba">
+1 <abbr title="cup">C.</abbr> shredded coconut</li><li class="isuba">
+1 <abbr title="cup">C.</abbr> chopped Texas pecans</li>
+</ul>
+
+<p>First layer: Cream together shortening and brown sugar until
+light. Add sifted flour. Mix until crumbly. Press mixture evenly
+in greased pan (7 x 11 x 1&frac12; inch). Bake at 350 degrees <abbr title="Fahrenheit">F.</abbr> for 15
+minutes. Mix flour, baking powder, and salt. Mix together eggs,
+brown sugar, and vanilla. Combine with dry ingredients and
+mix well. Add shredded coconut and chopped pecans. Pour
+the second layer on top of the first as soon as it comes from the
+oven. Bake about 30 minutes longer. Cut into 24 bars.</p>
+
+</div>
+
+<div class="bbox p2">
+<h3 id="h3_36">COFFEE CRESCENTS</h3>
+
+<ul class="index">
+<li class="isuba">1 <abbr title="cup">C.</abbr> butter, softened</li><li class="isuba">
+1 <abbr title="cup">C.</abbr> sugar</li><li class="isuba">
+Juice of 1 orange</li><li class="isuba">
+&frac12; <abbr title="teaspoon">tsp.</abbr> orange extract</li><li class="isuba">
+3 <abbr title="cup">C.</abbr> flour</li><li class="isuba">
+&frac12; <abbr title="cup">C.</abbr> chopped Texas Pecans</li><li class="isuba">
+&frac12; <abbr title="teaspoon">tsp.</abbr> soda</li><li class="isuba">
+1 <abbr title="teaspoon">tsp.</abbr> baking powder</li><li class="isuba">
+1 <abbr title="cup">C.</abbr> sugar</li><li class="isuba">
+&frac12; <abbr title="cup">C.</abbr> honey</li><li class="isuba">
+&frac34; <abbr title="cup">C.</abbr> brewed coffee</li>
+</ul>
+
+<p>Cream butter and sugar until light and fluffy. Add juice of
+orange and orange extract. Combine flour, soda, and baking
+powder. Add gradually to the creamed mixture. Chill dough 1
+hour. Roll out to &frac14; inch thickness on floured board. Cut with
+crescent-shaped cookie cutter. Place on greased cookie
+sheets. Bake at 350 degrees <abbr title="Fahrenheit">F.</abbr> for 8 minutes or until delicately
+browned. Cool. Combine sugar, honey and brewed coffee in
+saucepan. Bring to boil and simmer 5 minutes. Dip the cooled
+cookies in honey mixture and sprinkle with chopped Texas
+pecans. Place on cake racks to drain. Yield: 4 dozen.</p>
+
+<p><span class="pagenum" id="Page_14">[Pg 14]</span></p>
+</div>
+
+<div class="bbox p2">
+
+<h3 id="h3_37">SANTA’S THUMBPRINT</h3>
+
+<ul class="index">
+<li class="isuba">1 <abbr title="cup">C.</abbr> shortening</li><li class="isuba">
+&frac12; <abbr title="cup">C.</abbr> sugar</li><li class="isuba">
+&frac12; <abbr title="cup">C.</abbr> brown sugar, firmly packed</li><li class="isuba">
+1 egg</li><li class="isuba">
+1 <abbr title="teaspoon">tsp.</abbr> vanilla</li><li class="isuba">
+&frac12; <abbr title="teaspoon">tsp.</abbr> almond extract</li><li class="isuba">
+2 <abbr title="cup">C.</abbr> flour</li><li class="isuba">
+&frac14; <abbr title="teaspoon">tsp.</abbr> soda</li><li class="isuba">
+&frac14; <abbr title="teaspoon">tsp.</abbr> salt</li><li class="isuba">
+1&frac12; <abbr title="cup">C.</abbr> oats (quick or old-fashioned, uncooked)</li><li class="isuba">
+1 (6 <abbr title="ounce">oz.</abbr>) <abbr title="package">pkg.</abbr> semi-sweet chocolate pieces</li><li class="isuba">
+48 Texas pecan halves</li>
+</ul>
+
+<p>Beat shortening, gradually adding sugar and brown sugar.
+Beat until fluffy. Add egg, vanilla, and almond extract. Sift
+together flour, soda, and salt. Stir into creamed mixture. Blend
+in oats. Shape dough into small balls and place on ungreased
+cookie sheets. Make a hollow in each ball. Bake in a preheated
+375 degrees <abbr title="Fahrenheit">F.</abbr> oven for 10-12 minutes. Melt semi-sweet
+chocolate pieces in top of double boiler. Spoon melted
+chocolate into center of each cookie. Top with pecan half.
+Chill until chocolate is firm. Yield: 4 dozen.</p>
+</div>
+
+<div class="bbox p2">
+
+<h3 id="h3_38">PECAN TASSIES</h3>
+
+<ul class="index">
+<li class="isuba">1 (3 <abbr title="ounce">oz.</abbr>) <abbr title="package">pkg.</abbr> softened cream cheese</li><li class="isuba">
+&frac12; <abbr title="cup">C.</abbr> softened butter</li><li class="isuba">
+1 <abbr title="cup">C.</abbr> sifted flour</li><li class="isuba">
+1 egg</li><li class="isuba">
+&frac34; <abbr title="cup">C.</abbr> brown sugar</li><li class="isuba">
+1 <abbr title="tablespoon">T.</abbr> softened butter</li><li class="isuba">
+1 <abbr title="teaspoon">tsp.</abbr> vanilla</li><li class="isuba">
+&frac14; <abbr title="teaspoon">tsp.</abbr> salt</li><li class="isuba">
+&frac12; <abbr title="cup">C.</abbr> Texas pecans</li>
+</ul>
+
+<p>Blend cream cheese and &frac12; cup butter in mixing bowl. Stir in
+flour. Chill 1 hour. Shape into 24 small balls. Place in
+ungreased 1&frac34; inch muffin pans. Press dough against the
+bottom and sides of the pan. Sprinkle pecans over the dough.
+Beat together egg, brown sugar, 1 tablespoon butter, vanilla,
+and salt until smooth. Spoon egg mixture into dough and top
+with enough Texas pecans to cover top. Bake at 325 degrees <abbr title="Fahrenheit">F.</abbr>
+until filling is set, about 25 minutes. Cool; remove from pans.
+Yield: 2 dozen.</p>
+
+</div>
+
+<div class="bbox p2">
+<h3 id="h3_39">TEXAS HONEY BALLS</h3>
+
+<ul class="index">
+<li class="isuba">1 <abbr title="cup">C.</abbr> butter</li><li class="isuba">
+&frac12; <abbr title="cup">C.</abbr> honey</li><li class="isuba">
+2 <abbr title="cup">C.</abbr> flour</li><li class="isuba">
+&frac12; <abbr title="teaspoon">tsp.</abbr> salt</li><li class="isuba">
+2 <abbr title="teaspoon">tsp.</abbr> vanilla</li><li class="isuba">
+2 <abbr title="cup">C.</abbr> chopped Texas pecans</li>
+</ul>
+
+<p>Cream butter. Add honey, flour, salt, and vanilla. Mix well. Add
+Texas pecans. Chill. Roll into small balls and bake on greased
+cookie sheet at 325 degrees <abbr title="Fahrenheit">F.</abbr> for 20 minutes. Yield: 4 dozen.</p>
+</div>
+<hr class="chap x-ebookmaker-drop" />
+
+<div class="chapter">
+<p><span class="pagenum" id="Page_15">[Pg 15]</span></p>
+
+<h2 class="nobreak" id="Candies">Candies</h2>
+</div>
+
+<div class="bbox p2">
+
+<h3 id="h3_40">BEST EVER PECAN CANDY</h3>
+
+<ul class="index">
+<li class="isuba">2 <abbr title="cup">C.</abbr> sugar</li><li class="isuba">
+1 <abbr title="cup">C.</abbr> buttermilk</li><li class="isuba">
+1 <abbr title="teaspoon">tsp.</abbr> soda</li><li class="isuba">
+2 <abbr title="teaspoon">tsp.</abbr> vanilla</li><li class="isuba">
+1&frac12; <abbr title="cup">C.</abbr> chopped Texas pecans</li>
+</ul>
+
+<p>Combine sugar, buttermilk, and soda in a large saucepan.
+Cook over low heat to soft ball stage (236 degree <abbr title="Fahrenheit">F.</abbr> on candy
+thermometer). Remove from heat and cool for 5 minutes. Add
+vanilla and Texas pecans. Beat until slightly thickened. Drop
+by teaspoonful onto waxed paper.</p>
+
+</div>
+
+<div class="bbox p2">
+<h3 id="h3_41">PECAN ROLL</h3>
+
+<ul class="index">
+<li class="isuba">2 <abbr title="cup">C.</abbr> sugar</li><li class="isuba">
+1 <abbr title="cup">C.</abbr> brown sugar</li><li class="isuba">
+⅛ <abbr title="teaspoon">tsp.</abbr> salt</li><li class="isuba">
+1 <abbr title="cup">C.</abbr> light cream</li><li class="isuba">
+&frac14; <abbr title="cup">C.</abbr> corn syrup</li><li class="isuba">
+2 <abbr title="tablespoon">T.</abbr> butter</li><li class="isuba">
+Powdered sugar (enough to dust pastry board)</li><li class="isuba">
+&frac12; <abbr title="cup">C.</abbr> chopped Texas pecans</li>
+</ul>
+
+<p>Cook sugar, brown sugar, salt, cream, and corn syrup until
+mixture forms a soft ball when dropped in cold water. Remove
+from fire. Add butter. Cool. Beat until creamy, turn out on
+pastry board dusted with powdered sugar. Knead until firm.
+Shape into roll and roll in Texas pecans. Press nuts firmly into
+candy. Keep in a cool place until firm enough to slice.</p>
+
+</div>
+
+<div class="bbox p2">
+<h3 id="h3_42">MARTHA WASHINGTON CANDY</h3>
+
+<ul class="index">
+<li class="isuba">1 stick melted margarine</li><li class="isuba">
+2 <abbr title="cup">C.</abbr> chopped Texas pecans</li><li class="isuba">
+1 can sweetened condensed milk</li><li class="isuba">
+1 small can coconut</li><li class="isuba">
+1&frac12; box powdered sugar</li><li class="isuba">
+1 large <abbr title="package">pkg.</abbr> chocolate chips</li><li class="isuba">
+4 <abbr title="ounce">oz.</abbr> paraffin</li>
+</ul>
+
+<p>Mix margarine, Texas pecans, sweetened condensed milk,
+coconut, and powdered sugar. Drop small pieces on waxed
+paper. Refrigerate for 4 hours. Melt in double boiler chocolate
+chips and paraffin and mix together well. Using a toothpick,
+dip each piece into melted chocolate chips and paraffin.</p>
+
+<p><span class="pagenum" id="Page_16">[Pg 16]</span></p>
+
+</div>
+
+<div class="bbox p2">
+<h3 id="h3_43">PECAN CLUSTERS</h3>
+
+<ul class="index">
+<li class="isuba">&frac14; <abbr title="cup">C.</abbr> butter or margarine</li><li class="isuba">
+&frac12; <abbr title="cup">C.</abbr> sugar</li><li class="isuba">
+1 egg</li><li class="isuba">
+1&frac12; squares unsweetened chocolate, melted</li><li class="isuba">
+2 <abbr title="teaspoon">tsp.</abbr> vanilla</li><li class="isuba">
+&frac12; <abbr title="cup">C.</abbr> flour</li><li class="isuba">
+&frac14; <abbr title="teaspoon">tsp.</abbr> baking powder</li><li class="isuba">
+&frac12; <abbr title="teaspoon">tsp.</abbr> salt</li><li class="isuba">
+1&frac12; <abbr title="cup">C.</abbr> broken Texas pecans</li>
+</ul>
+
+<p>Cream butter and sugar. Add egg, unsweetened chocolate,
+and vanilla. Mix well. Sift flour, baking powder, and salt. Stir
+into creamed mixture. Add Texas pecans. Drop from teaspoon
+onto greased baking sheet. Bake at 350 degrees <abbr title="Fahrenheit">F.</abbr> for 10
+minutes. Yield: 1&frac12; dozen.</p>
+</div>
+
+<div class="bbox p2">
+
+<h3 id="h3_44">CREAMY PRALINES</h3>
+
+<ul class="index">
+<li class="isuba">2 <abbr title="cup">C.</abbr> sugar</li><li class="isuba">
+1 <abbr title="cup">C.</abbr> brown sugar</li><li class="isuba">
+&frac12; <abbr title="cup">C.</abbr> milk</li><li class="isuba">
+&frac14; <abbr title="cup">C.</abbr> butter</li><li class="isuba">
+&frac14; <abbr title="teaspoon">tsp.</abbr> salt</li><li class="isuba">
+3 <abbr title="cup">C.</abbr> chopped Texas pecans</li>
+</ul>
+
+<p>Combine sugar, brown sugar, milk, butter, and salt in
+saucepan. Bring to a rolling boil. Add Texas pecans. Continue
+cooking to the soft ball stage. Remove from heat. Stir until the
+candy looks creamy. Spoon out onto waxed paper to cool.</p>
+</div>
+
+<p class="center p0 p4"><span class="figcenter"  id="img001">
+  <img src="images/001.jpg" class="w10"  alt="TEXAS AGRICULTURAL PRODUCTS" />
+</span></p>
+
+<p class="center p0 p2">
+FOR FREE RECIPES AND INFORMATION<br />
+ABOUT TEXAS FOOD AND FIBER PRODUCTS WRITE:<br />
+REAGAN V. BROWN, COMMISSIONER<br />
+TEXAS DEPARTMENT OF AGRICULTURE<br />
+P.O. BOX 12847, CAPITOL STATION<br />
+AUSTIN, TEXAS 78711<br />
+M-62-510R-5/79 Revised
+</p>
+
+
+<hr class="chap x-ebookmaker-drop" />
+
+<div class="chapter transnote">
+<h2 class="nobreak" id="Transcribers_Notes">Transcriber’s Notes</h2>
+
+
+<p><a href="#Page_5">Page 5</a>: In the original recipe for meat loaf, “&frac12; C. milk” was repeated twice.</p>
+
+<p>A few minor adjustments were made to improve consistency in formatting.</p>
+
+<p>The loaf pan size for <a href="#h3_23">White Fruit Cake</a> was 2 4 inch x &frac12; in the original and has been left this way, although we are not aware of any pan of that size.</p>
+</div>
+<div>*** END OF THE PROJECT GUTENBERG EBOOK 67651 ***</div>
+</body>
+</html>
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+The Project Gutenberg eBook of Texas Pecan Recipes (Revised), by
+Anonymous
+
+This eBook is for the use of anyone anywhere in the United States and
+most other parts of the world at no cost and with almost no restrictions
+whatsoever. You may copy it, give it away or re-use it under the terms
+of the Project Gutenberg License included with this eBook or online at
+www.gutenberg.org. If you are not located in the United States, you
+will have to check the laws of the country where you are located before
+using this eBook.
+
+Title: Texas Pecan Recipes (Revised)
+
+Author: Anonymous
+
+Release Date: March 18, 2022 [eBook #67651]
+
+Language: English
+
+Produced by: Stephen Hutcheson and the Online Distributed Proofreading
+             Team at https://www.pgdp.net
+
+*** START OF THE PROJECT GUTENBERG EBOOK TEXAS PECAN RECIPES
+(REVISED) ***
+
+
+
+
+
+  Texas
+  Pecan
+  Recipes
+
+  Revised
+
+
+
+
+There aren’t many Texans who don’t have a special liking for pecans
+grown in the state, usually enjoying them straight from the shell. But
+now, more and more people are incorporating pecans in many different
+types of recipes. In this booklet we have included recipes for salads,
+main dishes, desserts, candies, and cookies.
+
+The Texas pecan industry has grown significantly from the days when
+the nuts were gathered by the family and hauled to town to sell during
+the season. Today, modern storage facilities and packaging make them
+available year-round. And if purchasers store pecans properly, they
+will retain their fresh flavor and quality for very long periods.
+
+We hope that you find new ways to use pecans in cooking and that you
+insist on Texas pecans when you shop.
+
+  Reagan V. Brown
+  Commissioner of Agriculture
+
+
+
+
+Buy Fresh Texas Pecans
+
+
+The pecan is the state tree, and quite properly it is named. It was a
+source of food for the Indians as well as the early colonists who found
+the trees growing on creek and river banks. With new varieties and
+commercial cultivation, the pecan orchards of Texas provide a steady
+supply of pecans during the harvesting season from October through
+December.
+
+During these months, shoppers can find fresh pecans in retail outlets
+and can also purchase from growers themselves in many areas. Pecans
+are native to 152 counties in Texas and are grown commercially in the
+central part of the state, down on the western border, and in the
+Trans-Pecos.
+
+Check with local farm organizations for names of producers of Texas
+pecans in your area.
+
+
+
+
+Storage
+
+=When stored properly, they retain good taste and high quality.=
+
+
+Whether you buy a small cellophane package of shelled pecans or a
+five-pound bag of in-shell pecans, the best place to store them is in
+the freezer. Pecans can spoil quickly under warm temperatures, but will
+keep fresh one year at 32 degrees Fahrenheit.
+
+Pecans do not have to be thawed before being added to a recipe. Even
+if they are not part of a cooked dish, they will thaw adequately
+before serving. Also, portions unused can be returned to the freezer
+without any loss of quality. During the holiday season, keep the pecans
+refrigerated--even in-shell--until they are ready to be served.
+
+
+
+
+Table of Contents
+
+
+  Cheese Log                              1
+
+  Salmon Log                              1
+
+  Pecan Cream Cheese Ball                 1
+
+  Pear Puree Salad                        2
+
+  Blueberry Salad                         2
+
+  Pecan-Cola Salad                        2
+
+  Cranberry Salad Delight                 3
+
+  Frozen Fruit Salad                      3
+
+  Cream Cheese-Fruit Salad                3
+
+  Pink Arctic Freeze                      4
+
+  Texas Beef Nuggets                      4
+
+  Turkey-Nut Sandwich Filling             4
+
+  Nut Pimiento Sandwich Filling           5
+
+  Meat Loaf with Pecan Stuffing           5
+
+  Ham Salad                               6
+
+  Hot Turkey Salad                        7
+
+  Baked Stuffed Pork Chops                7
+
+  Nutty Ham and Cheese Grills             7
+
+  Pecan Ham Roll-Ups                      8
+
+  Brown Rice and Nut Dressing             8
+
+  Nut Stuffing                            8
+
+  Fluffy Pecan Pound Cake                 9
+
+  White Fruit Cake                        9
+
+  Mocha Pecan Cake                        9
+
+  Italian Cream Cake                      9
+
+  Fresh Apple Cake                       10
+
+  Chocolate Chip Cake                    10
+
+  Banana Nut Cake                        10
+
+  Texas Pecan Pie                        11
+
+  Mocha Frosted Drops                    11
+
+  No-Bake Fudge Cookies                  12
+
+  Pecan Sugar Cookies                    12
+
+  Peach Refrigerator Cookies             12
+
+  Pecan Cinnamon Cookies                 13
+
+  Pecan Crunch Bars                      13
+
+  Coffee Crescents                       13
+
+  Santa’s Thumbprint                     14
+
+  Pecan Tassies                          14
+
+  Texas Honey Balls                      14
+
+  Best Ever Pecan Candy                  15
+
+  Pecan Roll                             15
+
+  Martha Washington Candy                15
+
+  Pecan Clusters                         16
+
+  Creamy Pralines                        16
+
+
+Texas Pecans Are Full Of Food Energy
+
+They have protein, carbohydrates, calcium, iron, vitamin A, ascorbic
+acid, and small quantities of thiamine, riboflavin, and niacin. And
+they have polyunsaturated fats.
+
+
+
+
+Appetizers & Salads
+
+
+CHEESE LOG
+
+  1/4 lb. grated pimiento cheese
+  1/4 lb. grated American cheese
+  1 (3 oz.) pkg. cream cheese, softened
+  1/2 tsp. garlic juice
+  3/4 C. chopped Texas pecans
+  1/4 C. paprika
+
+Mix all ingredients except paprika by hand. Shape into log or ball.
+Roll in paprika on waxed paper. Refrigerate for at least 1 hour. Slice
+thin. Serve with crackers.
+
+
+SALMON LOG
+
+  1 (1 lb.) can salmon (2 C.)
+  1 (8 oz.) pkg. cream cheese, softened
+  1 T. lemon juice
+  2 tsp. grated onion
+  1 tsp. prepared horseradish
+  1/4 tsp. salt
+  1/3 tsp. liquid smoke
+  1/2 C. chopped Texas pecans
+  3 T. snipped parsley
+
+Drain and flake salmon, removing bones and skin. Combine salmon, cream
+cheese, lemon juice, onion, horseradish, salt, and liquid smoke. Mix
+thoroughly. Chill several hours or overnight. Combine 1/2 cup chopped
+pecans and parsley. Shape salmon mixture into log; roll in nut mixture.
+Chill well and serve with assorted crackers.
+
+
+PECAN CREAM CHEESE BALL
+
+  2 (8 oz.) pkg. cream cheese
+  1 (8-1/2 oz.) can crushed pineapple, drained
+  1 C. chopped Texas pecans
+  1/4 C. chopped green pepper
+  2 T. chopped onion
+  1 T. seasoned salt
+
+Soften cream cheese. Gradually stir in pineapple, pecans, green pepper,
+onion, and salt. Chill well. Form into a ball and roll in chopped
+pecans. Chill until serving time. Garnish with twist of pineapple
+slices, maraschino cherries, and parsley. Serve with assorted crackers.
+
+
+PEAR PUREE SALAD
+
+  1 (1 lb.) can pears (reserving 1 C. juice)
+  1/2 C. water
+  1 (3 oz.) pkg. lime gelatin
+  1/4 tsp. lemon flavoring
+  2 (3 oz.) pkg. cream cheese, softened
+  1-1/2 C. whipped topping mix
+  1/2 C. drained and chopped maraschino cherries
+  1/3 C. chopped Texas pecans
+
+Drain pears, reserving 1 cup juice. Add water to juice and heat until
+boiling. Dissolve gelatin in liquid. Add lemon flavoring. Beat cream
+cheese into warm mixture. Mash or blend pears and fold into gelatin and
+cheese mixture until syrupy. Fold in whipped topping, cherries, and
+pecans. Pour into 8 inch square pan or a mold. Chill until set.
+
+
+BLUEBERRY SALAD
+
+  1 (8 oz.) can blueberries
+  1 (8 oz.) can crushed pineapple
+  2 (3 oz.) pkg. raspberry-flavored gelatin
+  1 C. miniature marshmallows
+  3/4 C. chopped Texas pecans
+  1/2 pt. whipped cream
+
+Drain and reserve juice from blueberries and pineapple. Add enough
+water to juice to make 4 cups of liquid. Heat 2 cups of this liquid to
+boiling. Dissolve raspberry gelatin in boiling water. Add the remaining
+2 cups liquid. Add fruit, marshmallows, and pecans. Chill until
+slightly congealed, then fold in whipped cream. Chill for 3 or 4 hours
+before serving.
+
+
+PECAN-COLA SALAD
+
+  1 (8 oz.) can crushed pineapple
+  2 (3 oz.) pkg. cherry-flavored gelatin
+  1 (1 lb.) can cherries (2 C.)
+  2 (6 oz.) colas
+  1/2 C. chopped Texas pecans
+
+Drain juice off crushed pineapple and heat. Dissolve gelatin in juice.
+Add remaining ingredients. Chill until set.
+
+
+CRANBERRY SALAD DELIGHT
+
+  1 small pkg. raspberry gelatin
+  3/4 C. boiling water
+  3/4 C. cold water
+  4 C. cranberries
+  2 C. sugar
+  2 orange slices
+
+  Relish mixture:
+  2 C. halved and seeded red grapes
+  1 C. broken Texas pecans
+  1/4 tsp. lemon rind
+
+Mix small package of raspberry gelatin in 3/4 cup boiling water
+until dissolved. Add 3/4 cup cold water. Place in refrigerator until
+slightly thickened. Place cranberries, sugar and orange slices in food
+processor and chop fine. Chill. Fold gelatin into relish mixture. Pour
+into lightly oiled 2-quart mold. Chill until congealed. Yield: 10-12
+servings.
+
+
+FROZEN FRUIT SALAD
+
+  1 (No. 2-1/2) can fruit cocktail
+  2 (3 oz.) pkg. cream cheese
+  1 C. mayonnaise
+  1/2 C. red cherries
+  1 C. whipped cream
+  24 marshmallows
+  1 C. chopped Texas pecans
+
+Mix fruit cocktail, cream cheese, and mayonnaise. Add red cherries,
+whipped cream, marshmallows, and pecans. Freeze in ice compartment.
+
+
+MOLDED CREAM CHEESE--FRUIT SALAD
+
+  1/2 pkg. (1-1/2 oz.) lime-flavored gelatin
+  1 C. boiling water
+  1 C. heavy cream, chilled
+  1 (3 oz.) pkg. cream cheese, softened
+  1 C. chopped Texas pecans
+  1 (1 lb., 4 oz.) can crushed pineapple, drained
+  1 (3 oz.) jar maraschino cherries, cut into eighths
+
+Dissolve gelatin in boiling water. Chill mixture until slightly
+congealed. Whip cream and fold cream into gelatin mixture. Add cream
+cheese. Blend well. Add pineapple, maraschino cherries, and pecans. Mix
+well. Pour mixture into lightly-oiled individual molds and chill until
+set. Unmold. Yield: 8 servings.
+
+
+PINK ARCTIC FREEZE
+
+  2 (3 oz.) pkg. cream cheese
+  2 T. mayonnaise
+  2 T. sugar
+  1 (1 lb.) can whole cranberry sauce (2 C.)
+  1 (8 oz.) can crushed pineapple, drained (1 C.)
+  1/2 C. chopped Texas pecans
+  1 C. whipping cream
+
+Soften cream cheese. Blend in mayonnaise and sugar. Add cranberry
+sauce, pineapple, and pecans. Whip cream and fold into mixture. Pour
+into 8-1/2 x 4 x 2-1/2 inch pan and freeze until firm. Unmold and slice.
+
+
+TEXAS BEEF NUGGETS
+
+  2 lb. Texas beef tenderloin
+  2/3 C. flour
+  Salt and pepper
+  2 C. cornflake crumbs
+  1 C. finely chopped Texas pecans
+  1/2 C. Parmesan cheese
+  1 tsp. paprika
+  1/2 tsp. nutmeg
+  1 stick (1/2 C.) butter
+  1/4 C. flour
+  2 C. milk
+  1 (10 oz.) pkg. grated sharp cheddar cheese
+
+Cut beef into bite-size pieces (about 1-1/4 inch square). Place in
+plastic or paper bag with flour. Shake until coated. Refrigerate while
+continuing preparation. Combine in mixing bowl cornflake crumbs,
+pecans, Parmesan cheese, paprika, and nutmeg. Set aside. In a saucepan
+melt butter. Add flour and stir until dissolved. Add milk and heat
+until mixture bubbles. Stir in cheese until melted. Set oven at 400
+degrees F. Dip each floured beef cube in cheese sauce, allow to drain a
+little, then roll in bowl of dry mixture so all sides are well coated.
+Place on well-buttered cookie sheets, leaving space between each. (At
+this stage, may be placed in refrigerator until needed.) Bake about 15
+minutes until cubes are a deep, golden brown. Serve warm or at room
+temperature.
+
+
+TURKEY-NUT SANDWICH FILLING
+
+  2 C. minced, cooked turkey
+  1/2 C. minced celery
+  1/2 C. finely chopped Texas pecans
+  1/3 C. salad dressing
+  1/2 tsp. seasoned salt
+  1/4 tsp. pepper
+
+Combine all ingredients. Refrigerate. Makes about 3 cups of filling.
+
+
+NUT PIMIENTO SANDWICH FILLING
+
+  4 T. finely chopped pimiento
+  4 T. milk
+  2 C. grated sharp cheddar cheese
+  1 tsp. Worcestershire sauce
+  1/4 C. chopped Texas pecans
+  2 hard-cooked eggs
+  1/2 C. salad dressing
+
+Blend pimiento, milk, cheese, Worcestershire sauce, nuts, and eggs
+until smooth. Add salad dressing and mix well.
+
+
+
+
+Meat Dishes & Stuffing
+
+
+MEAT LOAF WITH PECAN STUFFING
+
+
+MEAT LOAF
+
+  1-1/2 lb. ground beef
+  1/2 C. chopped green pepper
+  1/2 C. chopped onion
+  1 tsp. salt
+  1 T. Worcestershire sauce
+  1 C. white bread crumbs
+  1/2 C. milk
+  1 egg
+
+
+PECAN STUFFING
+
+  1 egg
+  1/4 C. shortening
+  2 C. whole wheat bread crumbs
+  1/2 C. chopped celery
+  1/4 tsp. black pepper
+  3/4 C. meat stock or water
+  1/2 C. chopped Texas pecans
+
+Combine meat loaf ingredients. Mix thoroughly. Place 1/2 of this
+mixture in bottom of greased loaf pan. Combine pecan stuffing mixture.
+Add pecans last. Mix thoroughly. Spread stuffing mixture on top of meat
+mixture. Arrange remaining meat on top of pecan stuffing. Bake at 350
+degrees F. for 1-1/2 hours and cool slightly before removing from pan.
+Yield: 10 servings.
+
+
+HAM SALAD
+
+  2 C. cubed ham
+  2 C. diced celery or apple
+  1/2 C. salad dressing
+  1/4 tsp. salt
+  1/4 C. chopped green pepper
+  1/4 C. ground Texas pecans
+  1/4 C. chopped onion
+
+Combine ham, celery or apple, and salad dressing. Chill thoroughly.
+Just before serving add salt, green pepper, pecans, and onion. Yield:
+6-8 servings.
+
+
+HOT TURKEY SALAD
+
+  1 C. cubed, cooked turkey
+  1 C. chopped celery
+  1 C. chopped Texas pecans
+  1/2 C. mayonnaise
+  1 T. lemon juice
+  1 T. chopped onion
+  1/2 C. grated cheddar cheese
+  Salt and cayenne pepper to taste
+  Crushed potato chips
+
+Mix all ingredients except chips. Place into a baking dish. Cover the
+top with crushed chips. Bake about 20 minutes (or until bubbly around
+the edges) at 350 degrees F.
+
+
+BAKED STUFFED PORK CHOPS
+
+  1/8 C. butter or margarine
+  1/2 T. chopped onion
+  1 T. chopped celery
+  4 (1 in. thick) pork chops with pocket cut
+  1/2 C. chopped Texas pecans
+  1-1/2 C. bread crumbs (soft)
+  1 tsp. chopped parsley
+  1 C. finely diced tart apples
+  1/8 tsp. salt
+
+Saute onions and celery in butter. Combine remaining ingredients for
+stuffing. Season chops with salt and pepper. Pack stuffing in chops on
+both sides. Bake in oven for 45 minutes at 350 degrees F. in a covered
+casserole. Uncover and bake for 15 minutes.
+
+
+NUTTY HAM AND CHEESE GRILLS
+
+Spread butter on one side of 4 pieces of bread. Broil on cookie sheet
+until golden brown on one side. Remove and brush other side with
+mustard or horseradish mustard. Place a slice of ham and slice of
+cheese on each piece of bread. Top with Texas pecans. Press nuts gently
+into cheese. Broil for 2-3 minutes or until cheese is bubbly. Serve
+hot. Yield: 4 servings.
+
+
+PECAN HAM ROLL-UPS
+
+  2 C. cooked mashed sweet potatoes
+  3 T. melted butter
+  1/2 C. crushed pineapple (reserve juice)
+  1/2 C. fine bread crumbs
+  3 T. sugar
+  1/2 C. chopped Texas pecans
+  3 (1/8 in. thick) slices smoked or boiled ham
+
+Combine all ingredients except ham. Mix well. Spread this filling on
+the ham slices. Roll as for jelly roll, fastening with toothpicks.
+Place in baking dish, and cover with reserved pineapple juice. Bake in
+350 degrees F. oven, 1 hour for smoked or 20 minutes for boiled ham,
+basting frequently. Yield: 3 servings.
+
+
+BROWN RICE AND NUT DRESSING
+
+  1 C. uncooked brown rice
+  2-1/2 C. chicken broth (canned)
+  1 tsp. salt
+  1 C. chopped onions
+  1 C. celery
+  1 clove minced garlic
+  1 tsp. salt
+  Dash of pepper
+  1 C. chopped Texas pecans
+
+Combine rice, chicken broth, and salt. Heat to boiling, stirring once.
+Reduce heat and simmer, covered, for 45 minutes. Cook onions, celery,
+and garlic in butter until tender. Stir in cooked rice. Add seasoned
+salt, pepper, and pecans. Serve with baked breast of chicken. Yield: 6
+servings.
+
+
+NUT STUFFING (Moist Type for 10-12 lb. Turkey)
+
+  1/2 C. butter
+  1/2 C. chopped onion
+  1 C. chopped Texas pecans
+  1/4 C. chopped parsley
+  1 C. chopped celery and leaves
+  2 tsp. salt
+  1/2 tsp. pepper
+  1 tsp. poultry seasoning
+  8 C. soft bread crumbs
+  1 C. stock or water
+  2 eggs, beaten
+
+Melt butter in a 9 inch skillet. Add onion, cook until soft. Add
+pecans, parsley, celery and leaves, salt, pepper, and poultry
+seasoning. Mix. Add bread crumbs and mix. Remove from heat. Add stock
+or water and eggs. Toss lightly. Yield: about 8 cups.
+
+
+
+
+Cakes & Pies
+
+
+FLUFFY PECAN POUND CAKE
+
+  2 C. butter
+  2 C. sugar
+  10 egg yolks (at room temp.)
+  1 tsp. vanilla
+  1/2 tsp. salt
+  4-1/2 C. sifted cake flour
+  1/2 tsp. cream of tartar
+  2 C. chopped Texas pecans
+  10 egg whites
+
+
+Glaze
+
+  1/2 C. confectioner’s sugar
+  1/2 C. milk
+
+Cream butter until very light. Add sugar and gradually beat until
+fluffy. Beat in 10 egg yolks, one at a time. Sift flour, salt, and
+cream of tartar. Add to butter mixture slowly, mixing only until well
+blended. Whip egg whites until stiff, but not dry. Fold into batter.
+Fold in 2 cups of chopped Texas pecans. Bake at 325 degrees F. for 1
+hour. Cool for 5 minutes before turning out of pan. Beat glaze mixture
+until well blended. Pour sugar glaze slowly over top of warm cake.
+
+
+WHITE FRUIT CAKE
+
+  3/4 lb. margarine
+  2-1/4 C. sugar
+  6 eggs (one at a time)
+  3-3/4 C. flour
+  1 tsp. baking powder
+  Pinch of salt
+  1-1/2 oz. lemon extract
+  1/2 lb. white raisins
+  1 lb. chopped Texas pecans
+  Jar of mixed candied fruit
+
+Cream together margarine and sugar until smooth. Add 6 eggs, one at a
+time. Then add flour (reserving 3/4 cup) and baking powder. Combine a
+jar of mixed candied fruit with the 3/4 cup flour and add fruit and
+flour to creamed mixture. Add a pinch of salt, lemon extract, white
+raisins, and chopped Texas pecans, and blend well. Prepare 2 4 inch x
+1/2 inch loaf pans by greasing and lining with waxed paper. Bake in a
+350 degrees F. oven for 1 hour or until toothpick inserted near center
+comes out clean.
+
+
+MOCHA PECAN CAKE
+
+  2 C. butter
+  1 C. white sugar
+  1-1/2 C. brown sugar
+  6 eggs (one at a time)
+  4 C. flour
+  3 tsp. rum extract
+  1 tsp. baking powder
+  1/4 tsp. salt
+  1/2 C. milk
+  1 T. instant coffee (dissolved in 3 T. hot water)
+  3 C. chopped Texas pecans
+
+Soften butter, then cream with white sugar and brown sugar. Beat
+in eggs, one at a time. Sift flour, baking powder, and salt. Add
+alternately with milk, instant coffee, and rum extract. Fold in Texas
+pecans. Pour batter into greased tube or bundt pan. Bake at 325 degrees
+F. for 1-1/2 hours.
+
+
+ITALIAN CREAM CAKE
+
+  1/2 C. shortening
+  1 (4 oz.) stick margarine
+  2 C. sugar
+  5 egg yolks
+  2 C. sifted flour
+  1 tsp. soda
+  1 C. buttermilk
+  1 tsp. vanilla
+  1 can flaked coconut
+  1 C. chopped Texas pecans
+  5 egg whites (stiffly beaten)
+
+Cream shortening and margarine; add sugar. Beat until smooth. Add 5 egg
+yolks, one at a time, and beat well. Combine flour and soda. Add to
+creamed mixture alternately with buttermilk. Stir in vanilla, flaked
+coconut, and pecans. Fold in egg whites. Pour batter into three greased
+and floured 8 inch pans. Bake at 350 degrees F. for 20 to 25 minutes
+or until cake tests done. Cool and frost with cream cheese frosting
+(below).
+
+
+Cream Cheese Frosting
+
+  1 (8 oz.) pkg. cream cheese
+  1/2 stick margarine
+  1 tsp. vanilla
+  1 box sifted powdered sugar
+
+Beat cream cheese and margarine together until smooth. Add vanilla and
+powdered sugar. Continue to beat until very smooth and creamy. Spread
+between the layers and around sides and on top of three layers. If
+desired, sprinkle chopped pecans and/or coconut on cake sides and top.
+
+
+FRESH APPLE CAKE
+
+  1 C. salad oil
+  2 C. sugar
+  3 eggs
+  3 C. flour
+  1 tsp. salt
+  1 tsp. vanilla
+  1-1/2 tsp. soda
+  1/2 tsp. nutmeg
+  1 tsp. cinnamon
+  1/2 tsp. cloves
+  3 C. diced peeled apples
+  1 C. chopped Texas pecans
+
+Cream oil, sugar, and eggs. Add flour, salt, vanilla, soda, nutmeg,
+cinnamon, and cloves and beat well. Fold in diced apples and chopped
+pecans. Bake in greased and floured tube pan for approximately 1 hour
+at 350 degrees F. While still in pan, place cake in a brown paper bag
+until cool.
+
+
+CHOCOLATE CHIP CAKE
+
+  1 C. chopped dates
+  1 tsp. soda
+  1 C. water
+  1 C. sugar
+  1/2 C. butter
+  2 eggs
+  1 tsp. vanilla
+  1-3/4 C. flour
+  1 T. cocoa
+  1 small pkg. semi-sweet chocolate chips
+  1/2 C. chopped Texas pecans
+
+Mix dates and soda. Boil water and pour over the dates. Cream sugar and
+butter until fluffy. Add eggs to the sugar and butter, one at a time,
+beating after each addition. Add vanilla. Blend flour and cocoa and add
+to the sugar mixture. Beat well. Fold in dates and semi-sweet chocolate
+chips. Pour into well-greased and floured 9 x 13 x 2 inch baking pan.
+Sprinkle pecans over the top and press into batter. Bake at 350 degrees
+for 30 minutes. Cool pan and cover when cool.
+
+
+BANANA NUT CAKE
+
+  1 C. shortening
+  3 C. sugar
+  4 eggs (one at a time)
+  2 C. mashed bananas
+  4 C. sifted flour
+  2 C. chopped Texas pecans
+  1 tsp. vanilla
+  8 T. sour milk
+  2 tsp. soda
+
+Cream shortening and sugar. Add eggs, one at a time. Add mashed bananas
+and sifted flour. Then add pecans and vanilla. Fold in sour milk and
+soda. Pour into a 10 inch tube pan. Bake for 30 minutes at 375 degrees
+F.
+
+
+TEXAS PECAN PIE
+
+  4 eggs
+  1/2 C. brown sugar
+  3/4 C. light corn syrup
+  1/8 T. salt
+  1 tsp. vanilla
+  1 T. melted butter
+  1 C. Texas pecan halves
+  1 9 in. unbaked pie shell
+
+Beat eggs until frothy. Add brown sugar, corn syrup, salt, vanilla,
+melted butter, and Texas pecan halves. Pour into pie shell. Bake 10
+minutes in 450 degrees F. oven. Reduce to 350 degrees for about half an
+hour or until knife comes out clean.
+
+
+
+
+Cookies
+
+
+MOCHA FROSTED DROPS
+
+  1/2 C. shortening
+  2 (1 oz.) squares unsweetened chocolate
+  1 C. brown sugar
+  1 egg
+  1 tsp. vanilla
+  1/2 C. buttermilk
+  1-1/2 C. sifted all-purpose flour
+  1/2 tsp. soda
+  1/2 tsp. baking powder
+  1/4 tsp. salt
+  1/2 C. chopped Texas pecans
+  1 (6 oz.) pkg. semi-sweet chocolate pieces
+
+Melt shortening and unsweetened chocolate squares in a saucepan.
+Cool 10 minutes. Stir in brown sugar. Beat in egg, vanilla, and
+buttermilk. Sift together flour, soda, baking powder, and salt. Add to
+the chocolate mixture. Stir in Texas pecans and semi-sweet chocolate
+pieces. Drop from teaspoon on greased cookie sheet. Bake at 375 degrees
+F. about 10 minutes. Remove from pan and cool. Frost with mocha
+frosting (below). Yield: about 3-1/2 dozen.
+
+
+Mocha Frosting
+
+  1/2 C. butter
+  2 T. cocoa (regular-type dry)
+  2 tsp. instant coffee powder
+  Dash salt
+  2-1/2 C. sifted confectioner’s sugar
+  1-1/2 tsp. vanilla
+  Enough milk (about 3 T.) for spreading consistency
+
+Cream together butter, cocoa, instant coffee, and salt. Beat in
+confectioner’s sugar, vanilla, and enough milk for spreading
+consistency.
+
+
+NO-BAKE FUDGE COOKIES
+
+  3 C. oatmeal
+  1 tsp. vanilla
+  1 C. chopped Texas pecans
+  2 C. sugar
+  1/2 C. cocoa
+  1/2 C. milk
+  1 (4 oz.) stick margarine
+
+Mix oatmeal, vanilla, and chopped pecans in a large bowl. In a saucepan
+bring to a rolling boil sugar, cocoa, milk, and margarine. Pour second
+mixture over first. Stir thoroughly and drop by teaspoonful on waxed
+paper. Cookies are ready to eat when cool. Yield: about 60 cookies.
+
+
+PECAN SUGAR COOKIES
+
+  1/2 C. butter
+  1 C. shortening
+  1 C. powdered sugar
+  1 egg
+  2-1/4 C. flour
+  1/2 tsp. soda
+  1/2 tsp. cream of tartar
+  1 T. milk
+  1/4 C. crushed Texas pecans
+  Decorator sugar (enough for tops of cookies)
+
+Mix all ingredients except pecans and decorator sugar. Roll into small
+balls and place on a cookie sheet. Press down with a glass dipped in
+sugar. Sprinkle Texas pecans and decorator sugar on the top. Bake at
+350 degrees F. for 12 minutes.
+
+
+PEACH REFRIGERATOR COOKIES
+
+  3/4 C. butter
+  1-1/2 C. brown sugar
+  1 egg
+  2-1/2 C. flour
+  3 tsp. baking powder
+  1 tsp. salt
+  1/4 C. milk
+  1 C. chopped dried peaches
+  1 C. chopped Texas pecans
+
+Cream butter, brown sugar, and egg. Sift flour, baking powder, and
+salt. Add to the creamed mixture alternately with milk. Add dried
+peaches and pecans. Mix well. Shape into rolls and wrap in waxed paper.
+Place in freezer until ready to bake. Slice thin and bake on cookie
+sheet in 400 degrees F. oven for 12-15 minutes.
+
+
+PECAN CINNAMON COOKIES
+
+  3 egg whites
+  1-1/2 C. sugar
+  3/4 tsp. cinnamon
+  4-1/2 to 5 C. ground Texas pecans (enough so dough will hold shape the
+  size of a walnut)
+
+Beat egg whites and sugar for 15 minutes. Add cinnamon. Mix thoroughly.
+Add Texas pecans. Bake on greased cookie sheet 1/2 inch apart for 40
+minutes at 275 degrees F.
+
+
+PECAN CRUNCH BARS
+
+  1/4 C. shortening
+  1/2 C. brown sugar
+  1 C. sifted flour
+  2 T. flour
+  1/2 tsp. baking powder
+  1/2 tsp. salt
+  2 eggs, beaten
+  1 C. brown sugar
+  2 tsp. vanilla
+  1 C. shredded coconut
+  1 C. chopped Texas pecans
+
+First layer: Cream together shortening and brown sugar until light. Add
+sifted flour. Mix until crumbly. Press mixture evenly in greased pan
+(7 x 11 x 1-1/2 inch). Bake at 350 degrees F. for 15 minutes. Mix flour,
+baking powder, and salt. Mix together eggs, brown sugar, and vanilla.
+Combine with dry ingredients and mix well. Add shredded coconut and
+chopped pecans. Pour the second layer on top of the first as soon as it
+comes from the oven. Bake about 30 minutes longer. Cut into 24 bars.
+
+
+COFFEE CRESCENTS
+
+  1 C. butter, softened
+  1 C. sugar
+  Juice of 1 orange
+  1/2 tsp. orange extract
+  3 C. flour
+  1/2 C. chopped Texas Pecans
+  1/2 tsp. soda
+  1 tsp. baking powder
+  1 C. sugar
+  1/2 C. honey
+  3/4 C. brewed coffee
+
+Cream butter and sugar until light and fluffy. Add juice of orange and
+orange extract. Combine flour, soda, and baking powder. Add gradually
+to the creamed mixture. Chill dough 1 hour. Roll out to 1/4 inch
+thickness on floured board. Cut with crescent-shaped cookie cutter.
+Place on greased cookie sheets. Bake at 350 degrees F. for 8 minutes or
+until delicately browned. Cool. Combine sugar, honey and brewed coffee
+in saucepan. Bring to boil and simmer 5 minutes. Dip the cooled cookies
+in honey mixture and sprinkle with chopped Texas pecans. Place on cake
+racks to drain. Yield: 4 dozen.
+
+
+SANTA’S THUMBPRINT
+
+  1 C. shortening
+  1/2 C. sugar
+  1/2 C. brown sugar, firmly packed
+  1 egg
+  1 tsp. vanilla
+  1/2 tsp. almond extract
+  2 C. flour
+  1/4 tsp. soda
+  1/4 tsp. salt
+  1-1/2 C. oats (quick or old-fashioned, uncooked)
+  1 (6 oz.) pkg. semi-sweet chocolate pieces
+  48 Texas pecan halves
+
+Beat shortening, gradually adding sugar and brown sugar. Beat until
+fluffy. Add egg, vanilla, and almond extract. Sift together flour,
+soda, and salt. Stir into creamed mixture. Blend in oats. Shape dough
+into small balls and place on ungreased cookie sheets. Make a hollow in
+each ball. Bake in a preheated 375 degrees F. oven for 10-12 minutes.
+Melt semi-sweet chocolate pieces in top of double boiler. Spoon melted
+chocolate into center of each cookie. Top with pecan half. Chill until
+chocolate is firm. Yield: 4 dozen.
+
+
+PECAN TASSIES
+
+  1 (3 oz.) pkg. softened cream cheese
+  1/2 C. softened butter
+  1 C. sifted flour
+  1 egg
+  3/4 C. brown sugar
+  1 T. softened butter
+  1 tsp. vanilla
+  1/4 tsp. salt
+  1/2 C. Texas pecans
+
+Blend cream cheese and 1/2 cup butter in mixing bowl. Stir in flour.
+Chill 1 hour. Shape into 24 small balls. Place in ungreased 1-3/4 inch
+muffin pans. Press dough against the bottom and sides of the pan.
+Sprinkle pecans over the dough. Beat together egg, brown sugar, 1
+tablespoon butter, vanilla, and salt until smooth. Spoon egg mixture
+into dough and top with enough Texas pecans to cover top. Bake at 325
+degrees F. until filling is set, about 25 minutes. Cool; remove from
+pans. Yield: 2 dozen.
+
+
+TEXAS HONEY BALLS
+
+  1 C. butter
+  1/2 C. honey
+  2 C. flour
+  1/2 tsp. salt
+  2 tsp. vanilla
+  2 C. chopped Texas pecans
+
+Cream butter. Add honey, flour, salt, and vanilla. Mix well. Add Texas
+pecans. Chill. Roll into small balls and bake on greased cookie sheet
+at 325 degrees F. for 20 minutes. Yield: 4 dozen.
+
+
+
+
+Candies
+
+
+BEST EVER PECAN CANDY
+
+  2 C. sugar
+  1 C. buttermilk
+  1 tsp. soda
+  2 tsp. vanilla
+  1-1/2 C. chopped Texas pecans
+
+Combine sugar, buttermilk, and soda in a large saucepan. Cook over low
+heat to soft ball stage (236 degree F. on candy thermometer). Remove
+from heat and cool for 5 minutes. Add vanilla and Texas pecans. Beat
+until slightly thickened. Drop by teaspoonful onto waxed paper.
+
+
+PECAN ROLL
+
+  2 C. sugar
+  1 C. brown sugar
+  1/8 tsp. salt
+  1 C. light cream
+  1/4 C. corn syrup
+  2 T. butter
+  Powdered sugar (enough to dust pastry board)
+  1/2 C. chopped Texas pecans
+
+Cook sugar, brown sugar, salt, cream, and corn syrup until mixture
+forms a soft ball when dropped in cold water. Remove from fire. Add
+butter. Cool. Beat until creamy, turn out on pastry board dusted with
+powdered sugar. Knead until firm. Shape into roll and roll in Texas
+pecans. Press nuts firmly into candy. Keep in a cool place until firm
+enough to slice.
+
+
+MARTHA WASHINGTON CANDY
+
+  1 stick melted margarine
+  2 C. chopped Texas pecans
+  1 can sweetened condensed milk
+  1 small can coconut
+  1-1/2 box powdered sugar
+  1 large pkg. chocolate chips
+  4 oz. paraffin
+
+Mix margarine, Texas pecans, sweetened condensed milk, coconut, and
+powdered sugar. Drop small pieces on waxed paper. Refrigerate for 4
+hours. Melt in double boiler chocolate chips and paraffin and mix
+together well. Using a toothpick, dip each piece into melted chocolate
+chips and paraffin.
+
+
+PECAN CLUSTERS
+
+  1/4 C. butter or margarine
+  1/2 C. sugar
+  1 egg
+  1-1/2 squares unsweetened chocolate, melted
+  2 tsp. vanilla
+  1/2 C. flour
+  1/4 tsp. baking powder
+  1/2 tsp. salt
+  1-1/2 C. broken Texas pecans
+
+Cream butter and sugar. Add egg, unsweetened chocolate, and vanilla.
+Mix well. Sift flour, baking powder, and salt. Stir into creamed
+mixture. Add Texas pecans. Drop from teaspoon onto greased baking
+sheet. Bake at 350 degrees F. for 10 minutes. Yield: 1-1/2 dozen.
+
+
+CREAMY PRALINES
+
+  2 C. sugar
+  1 C. brown sugar
+  1/2 C. milk
+  1/4 C. butter
+  1/4 tsp. salt
+  3 C. chopped Texas pecans
+
+Combine sugar, brown sugar, milk, butter, and salt in saucepan. Bring
+to a rolling boil. Add Texas pecans. Continue cooking to the soft ball
+stage. Remove from heat. Stir until the candy looks creamy. Spoon out
+onto waxed paper to cool.
+
+
+[Illustration: TEXAS AGRICULTURAL PRODUCTS]
+
+  FOR FREE RECIPES AND INFORMATION
+  ABOUT TEXAS FOOD AND FIBER PRODUCTS WRITE:
+  REAGAN V. BROWN, COMMISSIONER
+  TEXAS DEPARTMENT OF AGRICULTURE
+  P.O. BOX 12847, CAPITOL STATION
+  AUSTIN, TEXAS 78711
+  M-62-510R-5/79 Revised
+
+
+
+
+Transcriber’s Notes
+
+Page 5: In the original recipe for meat loaf, “1/2 C. milk” was
+repeated twice.
+
+A few minor adjustments were made to improve consistency in formatting.
+
+The loaf pan size for White Fruit Cake was 2 4 inch x ½ in the original
+and has been left this way, although we are not aware of any pan of
+that size.
+
+*** END OF THE PROJECT GUTENBERG EBOOK TEXAS PECAN RECIPES
+(REVISED) ***
+
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+<p style='text-align:center; font-size:1.2em; font-weight:bold'>The Project Gutenberg eBook of Texas Pecan Recipes (Revised), by Anonymous</p>
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+</div>
+
+<p style='display:block; margin-top:1em; margin-bottom:1em; margin-left:2em; text-indent:-2em'>Title: Texas Pecan Recipes (Revised)</p>
+<p style='display:block; margin-top:1em; margin-bottom:0; margin-left:2em; text-indent:-2em'>Author: Anonymous</p>
+<p style='display:block; text-indent:0; margin:1em 0'>Release Date: March 18, 2022 [eBook #67651]</p>
+<p style='display:block; text-indent:0; margin:1em 0'>Language: English</p>
+  <p style='display:block; margin-top:1em; margin-bottom:0; margin-left:2em; text-indent:-2em; text-align:left'>Produced by: Stephen Hutcheson and the Online Distributed Proofreading Team at https://www.pgdp.net</p>
+<div style='margin-top:2em; margin-bottom:4em'>*** START OF THE PROJECT GUTENBERG EBOOK TEXAS PECAN RECIPES (REVISED) ***</div>
+
+
+<hr class="chap x-ebookmaker-drop" />
+
+<div class="chapter">
+</div>
+
+<h1>
+Texas
+Pecan
+Recipes<br /><br />
+<span class="small">Revised</span>
+</h1>
+
+
+
+<hr class="chap x-ebookmaker-drop" />
+
+<div class="chapter">
+<p>There aren’t many Texans who don’t have a special liking
+for pecans grown in the state, usually enjoying them straight
+from the shell. But now, more and more people are
+incorporating pecans in many different types of recipes. In this
+booklet we have included recipes for salads, main dishes,
+desserts, candies, and cookies.</p>
+
+
+<p>The Texas pecan industry has grown significantly from
+the days when the nuts were gathered by the family and hauled
+to town to sell during the season. Today, modern storage
+facilities and packaging make them available year-round. And
+if purchasers store pecans properly, they will retain their fresh
+flavor and quality for very long periods.</p>
+
+<p>We hope that you find new ways to use pecans in cooking
+and that you insist on Texas pecans when you shop.</p>
+
+<p class="rightindent p0">
+Reagan V. Brown<br />
+Commissioner of Agriculture
+</p>
+</div>
+
+<hr class="chap x-ebookmaker-drop" />
+
+<div class="chapter">
+<h2 class="nobreak" id="Buy_Fresh">Buy Fresh
+Texas Pecans</h2>
+</div>
+
+
+<p>The pecan is the state tree, and quite properly it is named.
+It was a source of food for the Indians as well as the early
+colonists who found the trees growing on creek and river
+banks. With new varieties and commercial cultivation, the
+pecan orchards of Texas provide a steady supply of pecans
+during the harvesting season from October through
+December.</p>
+
+<p>During these months, shoppers can find fresh pecans in
+retail outlets and can also purchase from growers themselves
+in many areas. Pecans are native to 152 counties in Texas and
+are grown commercially in the central part of the state, down
+on the western border, and in the Trans-Pecos.</p>
+
+<p>Check with local farm organizations for names of
+producers of Texas pecans in your area.</p>
+
+
+<hr class="chap x-ebookmaker-drop" />
+
+<div class="chapter">
+<h2 class="nobreak" id="Storage">Storage</h2>
+</div>
+
+<p class="p0"><b>When stored properly, they retain good taste and high quality.</b></p>
+
+
+<p>Whether you buy a small cellophane package of shelled
+pecans or a five-pound bag of in-shell pecans, the best place to
+store them is in the freezer. Pecans can spoil quickly under
+warm temperatures, but will keep fresh one year at 32 degrees
+Fahrenheit.</p>
+
+<p>Pecans do not have to be thawed before being added to a
+recipe. Even if they are not part of a cooked dish, they will thaw
+adequately before serving. Also, portions unused can be
+returned to the freezer without any loss of quality. During the
+holiday season, keep the pecans refrigerated&mdash;even in-shell&mdash;until
+they are ready to be served.</p>
+
+
+<hr class="chap x-ebookmaker-drop" />
+
+<div class="chapter">
+<h2 class="nobreak" id="Table_of">Table of
+Contents</h2>
+</div>
+
+
+<table class="autotable">
+<tr>
+<td>
+<a href="#h3_1">Cheese Log</a>
+</td>
+<td class="tdr">
+<a href="#Page_1">1</a>
+</td>
+</tr>
+<tr>
+<td>
+<a href="#h3_2">Salmon Log</a>
+</td>
+<td class="tdr">
+<a href="#Page_1">1</a>
+</td>
+</tr>
+<tr>
+<td>
+<a href="#h3_3">Pecan Cream Cheese Ball</a>
+</td>
+<td class="tdr">
+<a href="#Page_1">1</a>
+</td>
+</tr>
+<tr>
+<td>
+<a href="#h3_4">Pear Puree Salad</a>
+</td>
+<td class="tdr">
+<a href="#Page_2">2</a>
+</td>
+</tr>
+<tr>
+<td>
+<a href="#h3_5">Blueberry Salad</a>
+</td>
+<td class="tdr">
+<a href="#Page_2">2</a>
+</td>
+</tr>
+<tr>
+<td>
+<a href="#h3_6">Pecan-Cola Salad</a>
+</td>
+<td class="tdr">
+<a href="#Page_2">2</a>
+</td>
+</tr>
+<tr>
+<td>
+<a href="#h3_7">Cranberry Salad Delight</a>
+</td>
+<td class="tdr">
+<a href="#Page_3">3</a>
+</td>
+</tr>
+<tr>
+<td>
+<a href="#h3_8">Frozen Fruit Salad</a>
+</td>
+<td class="tdr">
+<a href="#Page_3">3</a>
+</td>
+</tr>
+<tr>
+<td>
+<a href="#h3_9">Cream Cheese-Fruit Salad</a>
+</td>
+<td class="tdr">
+<a href="#Page_3">3</a>
+</td>
+</tr>
+<tr>
+<td>
+<a href="#h3_10">Pink Arctic Freeze</a>
+</td>
+<td class="tdr">
+<a href="#Page_4">4</a>
+</td>
+</tr>
+<tr>
+<td>
+<a href="#h3_11">Texas Beef Nuggets</a>
+</td>
+<td class="tdr">
+<a href="#Page_4">4</a>
+</td>
+</tr>
+<tr>
+<td>
+<a href="#h3_12">Turkey-Nut Sandwich Filling</a>
+</td>
+<td class="tdr">
+<a href="#Page_4">4</a>
+</td>
+</tr>
+<tr>
+<td>
+<a href="#h3_13">Nut Pimiento Sandwich Filling</a>
+</td>
+<td class="tdr">
+<a href="#Page_5">5</a>
+</td>
+</tr>
+<tr>
+<td>
+<a href="#h3_14">Meat Loaf with Pecan Stuffing</a>
+</td>
+<td class="tdr">
+<a href="#Page_5">5</a>
+</td>
+</tr>
+<tr>
+<td>
+<a href="#h3_15">Ham Salad</a>
+</td>
+<td class="tdr">
+<a href="#Page_6">6</a>
+</td>
+</tr>
+<tr>
+<td>
+<a href="#h3_16">Hot Turkey Salad</a>
+</td>
+<td class="tdr">
+<a href="#Page_7">7</a>
+</td>
+</tr>
+<tr>
+<td>
+<a href="#h3_17">Baked Stuffed Pork Chops</a>
+</td>
+<td class="tdr">
+<a href="#Page_7">7</a>
+</td>
+</tr>
+<tr>
+<td>
+<a href="#h3_18">Nutty Ham and Cheese Grills</a>
+</td>
+<td class="tdr">
+<a href="#Page_7">7</a>
+</td>
+</tr>
+<tr>
+<td>
+<a href="#h3_19">Pecan Ham Roll-Ups</a>
+</td>
+<td class="tdr">
+<a href="#Page_8">8</a>
+</td>
+</tr>
+<tr>
+<td>
+<a href="#h3_20">Brown Rice and Nut Dressing</a>
+</td>
+<td class="tdr">
+<a href="#Page_8">8</a>
+</td>
+</tr>
+<tr>
+<td>
+<a href="#h3_21">Nut Stuffing</a>
+</td>
+<td class="tdr">
+<a href="#Page_8">8</a>
+</td>
+</tr>
+<tr>
+<td>
+<a href="#h3_22">Fluffy Pecan Pound Cake</a>
+</td>
+<td class="tdr">
+<a href="#Page_9">9</a>
+</td>
+</tr>
+<tr>
+<td>
+<a href="#h3_23">White Fruit Cake</a>
+</td>
+<td class="tdr">
+<a href="#Page_9">9</a>
+</td>
+</tr>
+<tr>
+<td>
+<a href="#h3_24">Mocha Pecan Cake</a>
+</td>
+<td class="tdr">
+<a href="#Page_9">9</a>
+</td>
+</tr>
+<tr>
+<td>
+<a href="#h3_25">Italian Cream Cake</a>
+</td>
+<td class="tdr">
+<a href="#Page_9">9</a>
+</td>
+</tr>
+<tr>
+<td>
+<a href="#h3_26">Fresh Apple Cake</a>
+</td>
+<td class="tdr">
+<a href="#Page_10">10</a>
+</td>
+</tr>
+<tr>
+<td>
+<a href="#h3_27">Chocolate Chip Cake</a>
+</td>
+<td class="tdr">
+<a href="#Page_10">10</a>
+</td>
+</tr>
+<tr>
+<td>
+<a href="#h3_28">Banana Nut Cake</a>
+</td>
+<td class="tdr">
+<a href="#Page_10">10</a>
+</td>
+</tr>
+<tr>
+<td>
+<a href="#h3_29">Texas Pecan Pie</a>
+</td>
+<td class="tdr">
+<a href="#Page_11">11</a>
+</td>
+</tr>
+<tr>
+<td>
+<a href="#h3_30">Mocha Frosted Drops</a>
+</td>
+<td class="tdr">
+<a href="#Page_11">11</a>
+</td>
+</tr>
+<tr>
+<td>
+<a href="#h3_31">No-Bake Fudge Cookies</a>
+</td>
+<td class="tdr">
+<a href="#Page_12">12</a>
+</td>
+</tr>
+<tr>
+<td>
+<a href="#h3_32">Pecan Sugar Cookies</a>
+</td>
+<td class="tdr">
+<a href="#Page_12">12</a>
+</td>
+</tr>
+<tr>
+<td>
+<a href="#h3_33">Peach Refrigerator Cookies</a>
+</td>
+<td class="tdr">
+<a href="#Page_12">12</a>
+</td>
+</tr>
+<tr>
+<td>
+<a href="#h3_34">Pecan Cinnamon Cookies</a>
+</td>
+<td class="tdr">
+<a href="#Page_13">13</a>
+</td>
+</tr>
+<tr>
+<td>
+<a href="#h3_35">Pecan Crunch Bars</a>
+</td>
+<td class="tdr">
+<a href="#Page_13">13</a>
+</td>
+</tr>
+<tr>
+<td>
+<a href="#h3_36">Coffee Crescents</a>
+</td>
+<td class="tdr">
+<a href="#Page_13">13</a>
+</td>
+</tr>
+<tr>
+<td>
+<a href="#h3_37">Santa’s Thumbprint</a>
+</td>
+<td class="tdr">
+<a href="#Page_14">14</a>
+</td>
+</tr>
+<tr>
+<td>
+<a href="#h3_38">Pecan Tassies</a>
+</td>
+<td class="tdr">
+<a href="#Page_14">14</a>
+</td>
+</tr>
+<tr>
+<td>
+<a href="#h3_39">Texas Honey Balls</a>
+</td>
+<td class="tdr">
+<a href="#Page_14">14</a>
+</td>
+</tr>
+<tr>
+<td>
+<a href="#h3_40">Best Ever Pecan Candy</a>
+</td>
+<td class="tdr">
+<a href="#Page_15">15</a>
+</td>
+</tr>
+<tr>
+<td>
+<a href="#h3_41">Pecan Roll</a>
+</td>
+<td class="tdr">
+<a href="#Page_15">15</a>
+</td>
+</tr>
+<tr>
+<td>
+<a href="#h3_42">Martha Washington Candy</a>
+</td>
+<td class="tdr">
+<a href="#Page_15">15</a>
+</td>
+</tr>
+<tr>
+<td>
+<a href="#h3_43">Pecan Clusters</a>
+</td>
+<td class="tdr">
+<a href="#Page_16">16</a>
+</td>
+</tr>
+<tr>
+<td>
+<a href="#h3_44">Creamy Pralines</a>
+</td>
+<td class="tdr">
+<a href="#Page_16">16</a>
+</td>
+</tr>
+</table>
+
+
+<h2>Texas Pecans
+Are Full Of
+Food Energy</h2>
+
+<p>They have protein, carbohydrates, calcium, iron, vitamin
+A, ascorbic acid, and small quantities of thiamine, riboflavin,
+and niacin. And they have polyunsaturated fats.</p>
+<hr class="chap x-ebookmaker-drop" />
+
+<div class="chapter">
+<p><span class="pagenum" id="Page_1">[Pg 1]</span></p>
+
+<h2 class="nobreak" id="Appetizers_Salads">Appetizers &amp; Salads</h2>
+</div>
+
+<div class="bbox">
+<h3 id="h3_1">CHEESE LOG</h3>
+
+<ul class="index">
+<li class="isuba">&frac14; <abbr title="pound">lb.</abbr> grated pimiento cheese</li><li class="isuba">
+&frac14; <abbr title="pound">lb.</abbr> grated American cheese</li><li class="isuba">
+1 (3 <abbr title="ounce">oz.</abbr>) <abbr title="package">pkg.</abbr> cream cheese, softened</li><li class="isuba">
+&frac12; <abbr title="teaspoon">tsp.</abbr> garlic juice</li><li class="isuba">
+&frac34; <abbr title="cup">C.</abbr> chopped Texas pecans</li><li class="isuba">
+&frac14; <abbr title="cup">C.</abbr> paprika</li>
+</ul>
+
+<p>Mix all ingredients except paprika by hand. Shape into log or
+ball. Roll in paprika on waxed paper. Refrigerate for at least 1
+hour. Slice thin. Serve with crackers.</p>
+
+</div>
+<div class="bbox p2">
+<h3 id="h3_2">SALMON LOG</h3>
+
+<ul class="index">
+<li class="isuba">1 (1 <abbr title="pound">lb.</abbr>) can salmon (2 <abbr title="cup">C.</abbr>)</li><li class="isuba">
+1 (8 <abbr title="ounce">oz.</abbr>) <abbr title="package">pkg.</abbr> cream cheese, softened</li><li class="isuba">
+1 <abbr title="tablespoon">T.</abbr> lemon juice</li><li class="isuba">
+2 <abbr title="teaspoon">tsp.</abbr> grated onion</li><li class="isuba">
+1 <abbr title="teaspoon">tsp.</abbr> prepared horseradish</li><li class="isuba">
+&frac14; <abbr title="teaspoon">tsp.</abbr> salt</li><li class="isuba">
+⅓ <abbr title="teaspoon">tsp.</abbr> liquid smoke</li><li class="isuba">
+&frac12; <abbr title="cup">C.</abbr> chopped Texas pecans</li><li class="isuba">
+3 <abbr title="tablespoon">T.</abbr> snipped parsley</li>
+</ul>
+
+<p>Drain and flake salmon, removing bones and skin. Combine
+salmon, cream cheese, lemon juice, onion, horseradish, salt,
+and liquid smoke. Mix thoroughly. Chill several hours or
+overnight. Combine &frac12; cup chopped pecans and parsley.
+Shape salmon mixture into log; roll in nut mixture. Chill well
+and serve with assorted crackers.</p>
+
+</div>
+<div class="bbox p2">
+<h3 id="h3_3">PECAN CREAM CHEESE BALL</h3>
+
+<ul class="index">
+<li class="isuba">2 (8 <abbr title="ounce">oz.</abbr>) <abbr title="package">pkg.</abbr> cream cheese</li><li class="isuba">
+1 (8&frac12; <abbr title="ounce">oz.</abbr>) can crushed pineapple, drained</li><li class="isuba">
+1 <abbr title="cup">C.</abbr> chopped Texas pecans</li><li class="isuba">
+&frac14; <abbr title="cup">C.</abbr> chopped green pepper</li><li class="isuba">
+2 <abbr title="tablespoon">T.</abbr> chopped onion</li><li class="isuba">
+1 <abbr title="tablespoon">T.</abbr> seasoned salt</li>
+</ul>
+
+<p>Soften cream cheese. Gradually stir in pineapple, pecans,
+green pepper, onion, and salt. Chill well. Form into a ball and
+roll in chopped pecans. Chill until serving time. Garnish with
+twist of pineapple slices, maraschino cherries, and parsley.
+Serve with assorted crackers.</p>
+
+<p><span class="pagenum" id="Page_2">[Pg 2]</span></p>
+</div>
+<div class="bbox p2">
+
+<h3 id="h3_4">PEAR PUREE SALAD</h3>
+
+<ul class="index">
+<li class="isuba">1 (1 <abbr title="pound">lb.</abbr>) can pears (reserving 1 <abbr title="cup">C.</abbr> juice)</li><li class="isuba">
+&frac12; <abbr title="cup">C.</abbr> water</li><li class="isuba">
+1 (3 <abbr title="ounce">oz.</abbr>) <abbr title="package">pkg.</abbr> lime gelatin</li><li class="isuba">
+&frac14; <abbr title="teaspoon">tsp.</abbr> lemon flavoring</li><li class="isuba">
+2 (3 <abbr title="ounce">oz.</abbr>) <abbr title="package">pkg.</abbr> cream cheese, softened</li><li class="isuba">
+1&frac12; <abbr title="cup">C.</abbr> whipped topping mix</li><li class="isuba">
+&frac12; <abbr title="cup">C.</abbr> drained and chopped maraschino cherries</li><li class="isuba">
+⅓ <abbr title="cup">C.</abbr> chopped Texas pecans</li>
+</ul>
+
+<p>Drain pears, reserving 1 cup juice. Add water to juice and heat
+until boiling. Dissolve gelatin in liquid. Add lemon flavoring.
+Beat cream cheese into warm mixture. Mash or blend pears
+and fold into gelatin and cheese mixture until syrupy. Fold in
+whipped topping, cherries, and pecans. Pour into 8 inch
+square pan or a mold. Chill until set.</p>
+
+</div>
+<div class="bbox p2">
+<h3 id="h3_5">BLUEBERRY SALAD</h3>
+
+<ul class="index">
+<li class="isuba">1 (8 <abbr title="ounce">oz.</abbr>) can blueberries</li><li class="isuba">
+1 (8 <abbr title="ounce">oz.</abbr>) can crushed pineapple</li><li class="isuba">
+2 (3 <abbr title="ounce">oz.</abbr>) <abbr title="package">pkg.</abbr> raspberry-flavored gelatin</li><li class="isuba">
+1 <abbr title="cup">C.</abbr> miniature marshmallows</li><li class="isuba">
+&frac34; <abbr title="cup">C.</abbr> chopped Texas pecans</li><li class="isuba">
+&frac12; pt. whipped cream</li>
+</ul>
+
+<p>Drain and reserve juice from blueberries and pineapple. Add
+enough water to juice to make 4 cups of liquid. Heat 2 cups of
+this liquid to boiling. Dissolve raspberry gelatin in boiling
+water. Add the remaining 2 cups liquid. Add fruit,
+marshmallows, and pecans. Chill until slightly congealed, then
+fold in whipped cream. Chill for 3 or 4 hours before serving.</p>
+</div>
+<div class="bbox p2">
+
+<h3 id="h3_6">PECAN-COLA SALAD</h3>
+
+<ul class="index">
+<li class="isuba">1 (8 <abbr title="ounce">oz.</abbr>) can crushed pineapple</li><li class="isuba">
+2 (3 <abbr title="ounce">oz.</abbr>) <abbr title="package">pkg.</abbr> cherry-flavored gelatin</li><li class="isuba">
+1 (1 <abbr title="pound">lb.</abbr>) can cherries (2 <abbr title="cup">C.</abbr>)</li><li class="isuba">
+2 (6 <abbr title="ounce">oz.</abbr>) colas</li><li class="isuba">
+&frac12; <abbr title="cup">C.</abbr> chopped Texas pecans</li>
+</ul>
+
+<p>Drain juice off crushed pineapple and heat. Dissolve gelatin in
+juice. Add remaining ingredients. Chill until set.</p>
+
+<p><span class="pagenum" id="Page_3">[Pg 3]</span></p>
+
+</div>
+<div class="bbox p2">
+<h3 id="h3_7">CRANBERRY SALAD DELIGHT</h3>
+
+<ul class="index">
+<li class="isuba">1 small <abbr title="package">pkg.</abbr> raspberry gelatin</li><li class="isuba">
+&frac34; <abbr title="cup">C.</abbr> boiling water</li><li class="isuba">
+&frac34; <abbr title="cup">C.</abbr> cold water</li><li class="isuba">
+4 <abbr title="cup">C.</abbr> cranberries</li><li class="isuba">
+2 <abbr title="cup">C.</abbr> sugar</li><li class="isuba">
+2 orange slices</li>
+</ul>
+<ul class="index">
+<li class="isuba">
+Relish mixture:</li><li class="isuba">
+2 <abbr title="cup">C.</abbr> halved and seeded red grapes</li><li class="isuba">
+1 <abbr title="cup">C.</abbr> broken Texas pecans<br />
+&frac14; <abbr title="teaspoon">tsp.</abbr> lemon rind</li>
+</ul>
+
+<p>Mix small package of raspberry gelatin in &frac34; cup boiling water
+until dissolved. Add &frac34; cup cold water. Place in refrigerator
+until slightly thickened. Place cranberries, sugar and orange
+slices in food processor and chop fine. Chill. Fold gelatin into
+relish mixture. Pour into lightly oiled 2-quart mold. Chill until
+congealed. Yield: 10-12 servings.</p>
+
+</div>
+<div class="bbox p2">
+<h3 id="h3_8">FROZEN FRUIT SALAD</h3>
+
+<ul class="index">
+<li class="isuba">1 (No. 2&frac12;) can fruit cocktail</li><li class="isuba">
+2 (3 <abbr title="ounce">oz.</abbr>) <abbr title="package">pkg.</abbr> cream cheese</li><li class="isuba">
+1 <abbr title="cup">C.</abbr> mayonnaise</li><li class="isuba">
+&frac12; <abbr title="cup">C.</abbr> red cherries</li><li class="isuba">
+1 <abbr title="cup">C.</abbr> whipped cream</li><li class="isuba">
+24 marshmallows</li><li class="isuba">
+1 <abbr title="cup">C.</abbr> chopped Texas pecans</li>
+</ul>
+
+<p>Mix fruit cocktail, cream cheese, and mayonnaise. Add red
+cherries, whipped cream, marshmallows, and pecans. Freeze
+in ice compartment.</p>
+</div>
+<div class="bbox p2">
+
+<h3 id="h3_9">MOLDED CREAM CHEESE&mdash;FRUIT SALAD</h3>
+
+<ul class="index">
+<li class="isuba">&frac12; <abbr title="package">pkg.</abbr> (1&frac12; <abbr title="ounce">oz.</abbr>) lime-flavored gelatin</li><li class="isuba">
+1 <abbr title="cup">C.</abbr> boiling water</li><li class="isuba">
+1 <abbr title="cup">C.</abbr> heavy cream, chilled</li><li class="isuba">
+1 (3 <abbr title="ounce">oz.</abbr>) <abbr title="package">pkg.</abbr> cream cheese, softened</li><li class="isuba">
+1 <abbr title="cup">C.</abbr> chopped Texas pecans</li><li class="isuba">
+1 (1 <abbr title="pound">lb.</abbr>, 4 <abbr title="ounce">oz.</abbr>) can crushed pineapple, drained</li><li class="isuba">
+1 (3 <abbr title="ounce">oz.</abbr>) jar maraschino cherries, cut into eighths</li>
+</ul>
+
+<p>Dissolve gelatin in boiling water. Chill mixture until slightly
+congealed. Whip cream and fold cream into gelatin mixture.
+Add cream cheese. Blend well. Add pineapple, maraschino
+cherries, and pecans. Mix well. Pour mixture into lightly-oiled
+individual molds and chill until set. Unmold. Yield: 8 servings.</p>
+
+<p><span class="pagenum" id="Page_4">[Pg 4]</span></p>
+</div>
+<div class="bbox p2">
+
+<h3 id="h3_10">PINK ARCTIC FREEZE</h3>
+
+<ul class="index">
+<li class="isuba">2 (3 <abbr title="ounce">oz.</abbr>) <abbr title="package">pkg.</abbr> cream cheese</li><li class="isuba">
+2 <abbr title="tablespoon">T.</abbr> mayonnaise</li><li class="isuba">
+2 <abbr title="tablespoon">T.</abbr> sugar</li><li class="isuba">
+1 (1 <abbr title="pound">lb.</abbr>) can whole cranberry sauce (2 <abbr title="cup">C.</abbr>)</li><li class="isuba">
+1 (8 <abbr title="ounce">oz.</abbr>) can crushed pineapple, drained (1 <abbr title="cup">C.</abbr>)</li><li class="isuba">
+&frac12; <abbr title="cup">C.</abbr> chopped Texas pecans</li><li class="isuba">
+1 <abbr title="cup">C.</abbr> whipping cream</li>
+</ul>
+
+<p>Soften cream cheese. Blend in mayonnaise and sugar. Add
+cranberry sauce, pineapple, and pecans. Whip cream and fold
+into mixture. Pour into 8&frac12; x 4 x 2&frac12; inch pan and freeze until
+firm. Unmold and slice.</p>
+
+</div>
+<div class="bbox p2">
+<h3 id="h3_11">TEXAS BEEF NUGGETS</h3>
+
+<ul class="index">
+<li class="isuba">2 <abbr title="pound">lb.</abbr> Texas beef tenderloin</li><li class="isuba">
+⅔ <abbr title="cup">C.</abbr> flour</li><li class="isuba">
+Salt and pepper</li><li class="isuba">
+2 <abbr title="cup">C.</abbr> cornflake crumbs</li><li class="isuba">
+1 <abbr title="cup">C.</abbr> finely chopped Texas pecans</li><li class="isuba">
+&frac12; <abbr title="cup">C.</abbr> Parmesan cheese</li><li class="isuba">
+1 <abbr title="teaspoon">tsp.</abbr> paprika</li><li class="isuba">
+&frac12; <abbr title="teaspoon">tsp.</abbr> nutmeg</li><li class="isuba">
+1 stick (&frac12; <abbr title="cup">C.</abbr>) butter</li><li class="isuba">
+&frac14; <abbr title="cup">C.</abbr> flour</li><li class="isuba">
+2 <abbr title="cup">C.</abbr> milk</li><li class="isuba">
+1 (10 <abbr title="ounce">oz.</abbr>) <abbr title="package">pkg.</abbr> grated sharp cheddar cheese</li>
+</ul>
+
+<p>Cut beef into bite-size pieces (about 1&frac14; inch square). Place in
+plastic or paper bag with flour. Shake until coated. Refrigerate
+while continuing preparation. Combine in mixing bowl cornflake
+crumbs, pecans, Parmesan cheese, paprika, and nutmeg.
+Set aside. In a saucepan melt butter. Add flour and stir until
+dissolved. Add milk and heat until mixture bubbles. Stir in
+cheese until melted. Set oven at 400 degrees <abbr title="Fahrenheit">F.</abbr> Dip each floured
+beef cube in cheese sauce, allow to drain a little, then roll in
+bowl of dry mixture so all sides are well coated. Place on well-buttered
+cookie sheets, leaving space between each. (At this
+stage, may be placed in refrigerator until needed.) Bake about 15
+minutes until cubes are a deep, golden brown. Serve warm or at
+room temperature.</p>
+</div>
+<div class="bbox p2">
+
+<h3 id="h3_12">TURKEY-NUT SANDWICH FILLING</h3>
+
+<ul class="index">
+<li class="isuba">2 <abbr title="cup">C.</abbr> minced, cooked turkey</li><li class="isuba">
+&frac12; <abbr title="cup">C.</abbr> minced celery</li><li class="isuba">
+&frac12; <abbr title="cup">C.</abbr> finely chopped Texas pecans</li><li class="isuba">
+1/3 <abbr title="cup">C.</abbr> salad dressing</li><li class="isuba">
+&frac12; <abbr title="teaspoon">tsp.</abbr> seasoned salt</li><li class="isuba">
+&frac14; <abbr title="teaspoon">tsp.</abbr> pepper</li>
+</ul>
+
+<p>Combine all ingredients. Refrigerate. Makes about 3 cups of
+filling.</p>
+
+<p><span class="pagenum" id="Page_5">[Pg 5]</span></p>
+
+</div>
+<div class="bbox p2">
+<h3 id="h3_13">NUT PIMIENTO SANDWICH FILLING</h3>
+
+<ul class="index">
+<li class="isuba">4 <abbr title="tablespoon">T.</abbr> finely chopped pimiento</li><li class="isuba">
+4 <abbr title="tablespoon">T.</abbr> milk</li><li class="isuba">
+2 <abbr title="cup">C.</abbr> grated sharp cheddar cheese</li><li class="isuba">
+1 <abbr title="teaspoon">tsp.</abbr> Worcestershire sauce</li><li class="isuba">
+&frac14; <abbr title="cup">C.</abbr> chopped Texas pecans</li><li class="isuba">
+2 hard-cooked eggs</li><li class="isuba">
+&frac12; <abbr title="cup">C.</abbr> salad dressing</li>
+</ul>
+
+<p>Blend pimiento, milk, cheese, Worcestershire sauce, nuts, and
+eggs until smooth. Add salad dressing and mix well.</p>
+</div>
+
+<hr class="chap x-ebookmaker-drop" />
+
+<div class="chapter">
+<h2 class="nobreak" id="Meat_Dishes">Meat Dishes &amp;
+Stuffing</h2>
+</div>
+
+
+<div class="bbox p2">
+<h3 id="h3_14">MEAT LOAF WITH PECAN STUFFING</h3>
+
+
+<h4>MEAT LOAF</h4>
+
+<ul class="index">
+<li class="isuba">1&frac12; <abbr title="pound">lb.</abbr> ground beef</li><li class="isuba">
+&frac12; <abbr title="cup">C.</abbr> chopped green pepper</li><li class="isuba">
+&frac12; <abbr title="cup">C.</abbr> chopped onion</li><li class="isuba">
+1 <abbr title="teaspoon">tsp.</abbr> salt</li><li class="isuba">
+1 <abbr title="tablespoon">T.</abbr> Worcestershire sauce</li><li class="isuba">
+1 <abbr title="cup">C.</abbr> white bread crumbs</li><li class="isuba">
+&frac12; <abbr title="cup">C.</abbr> milk</li><li class="isuba">
+1 egg</li>
+</ul>
+
+
+<h4>PECAN STUFFING</h4>
+
+<ul class="index">
+<li class="isuba">1 egg</li><li class="isuba">
+&frac14; <abbr title="cup">C.</abbr> shortening</li><li class="isuba">
+2 <abbr title="cup">C.</abbr> whole wheat bread crumbs</li><li class="isuba">
+&frac12; <abbr title="cup">C.</abbr> chopped celery</li><li class="isuba">
+&frac14; <abbr title="teaspoon">tsp.</abbr> black pepper</li><li class="isuba">
+&frac34; <abbr title="cup">C.</abbr> meat stock or water</li><li class="isuba">
+&frac12; <abbr title="cup">C.</abbr> chopped Texas pecans</li>
+</ul>
+
+<p>Combine meat loaf ingredients. Mix thoroughly. Place &frac12; of
+this mixture in bottom of greased loaf pan. Combine pecan
+stuffing mixture. Add pecans last. Mix thoroughly. Spread
+stuffing mixture on top of meat mixture. Arrange remaining
+meat on top of pecan stuffing. Bake at 350 degrees <abbr title="Fahrenheit">F.</abbr> for 1&frac12;
+hours and cool slightly before removing from pan. Yield: 10
+servings.</p>
+
+<p><span class="pagenum" id="Page_6">[Pg 6]</span></p>
+</div>
+
+
+<div class="bbox p2">
+
+<h3 id="h3_15">HAM SALAD</h3>
+
+<ul class="index">
+<li class="isuba">2 <abbr title="cup">C.</abbr> cubed ham</li><li class="isuba">
+2 <abbr title="cup">C.</abbr> diced celery or apple</li><li class="isuba">
+&frac12; <abbr title="cup">C.</abbr> salad dressing</li><li class="isuba">
+&frac14; <abbr title="teaspoon">tsp.</abbr> salt</li><li class="isuba">
+&frac14; <abbr title="cup">C.</abbr> chopped green pepper</li><li class="isuba">
+&frac14; <abbr title="cup">C.</abbr> ground Texas pecans</li><li class="isuba">
+&frac14; <abbr title="cup">C.</abbr> chopped onion</li>
+</ul>
+
+<p>Combine ham, celery or apple, and salad dressing. Chill
+thoroughly. Just before serving add salt, green pepper,
+pecans, and onion. Yield: 6-8 servings.</p>
+</div>
+
+
+<div class="bbox p2">
+
+<h3 id="h3_16">HOT TURKEY SALAD</h3>
+
+<ul class="index">
+<li class="isuba">1 <abbr title="cup">C.</abbr> cubed, cooked turkey</li><li class="isuba">
+1 <abbr title="cup">C.</abbr> chopped celery</li><li class="isuba">
+1 <abbr title="cup">C.</abbr> chopped Texas pecans</li><li class="isuba">
+&frac12; <abbr title="cup">C.</abbr> mayonnaise</li><li class="isuba">
+1 <abbr title="tablespoon">T.</abbr> lemon juice</li><li class="isuba">
+1 <abbr title="tablespoon">T.</abbr> chopped onion</li><li class="isuba">
+&frac12; <abbr title="cup">C.</abbr> grated cheddar cheese</li><li class="isuba">
+Salt and cayenne pepper to taste</li><li class="isuba">
+Crushed potato chips</li>
+</ul>
+
+<p>Mix all ingredients except chips. Place into a baking dish.
+Cover the top with crushed chips. Bake about 20 minutes (or
+until bubbly around the edges) at 350 degrees <abbr title="Fahrenheit">F.</abbr></p>
+
+</div>
+
+
+<div class="bbox p2">
+<h3 id="h3_17">BAKED STUFFED PORK CHOPS</h3>
+
+<ul class="index">
+<li class="isuba">⅛ <abbr title="cup">C.</abbr> butter or margarine</li><li class="isuba">
+&frac12; <abbr title="tablespoon">T.</abbr> chopped onion</li><li class="isuba">
+1 <abbr title="tablespoon">T.</abbr> chopped celery</li><li class="isuba">
+4 (1 in. thick) pork chops with pocket cut</li><li class="isuba">
+&frac12; <abbr title="cup">C.</abbr> chopped Texas pecans</li><li class="isuba">
+1&frac12; <abbr title="cup">C.</abbr> bread crumbs (soft)</li><li class="isuba">
+1 <abbr title="teaspoon">tsp.</abbr> chopped parsley</li><li class="isuba">
+1 <abbr title="cup">C.</abbr> finely diced tart apples</li><li class="isuba">
+⅛ <abbr title="teaspoon">tsp.</abbr> salt</li>
+</ul>
+
+<p>Saute onions and celery in butter. Combine remaining
+ingredients for stuffing. Season chops with salt and pepper.
+Pack stuffing in chops on both sides. Bake in oven for 45
+minutes at 350 degrees <abbr title="Fahrenheit">F.</abbr> in a covered casserole. Uncover and
+bake for 15 minutes.</p>
+
+</div>
+
+
+<div class="bbox p2">
+<h3 id="h3_18">NUTTY HAM AND CHEESE GRILLS</h3>
+
+<p>Spread butter on one side of 4 pieces of bread. Broil on cookie
+sheet until golden brown on one side. Remove and brush other
+side with mustard or horseradish mustard. Place a slice of ham
+and slice of cheese on each piece of bread. Top with Texas
+pecans. Press nuts gently into cheese. Broil for 2-3 minutes or
+until cheese is bubbly. Serve hot. Yield: 4 servings.</p>
+
+<p><span class="pagenum" id="Page_7">[Pg 7]</span></p>
+
+</div>
+
+
+<div class="bbox p2">
+<h3 id="h3_19">PECAN HAM ROLL-UPS</h3>
+
+<ul class="index">
+<li class="isuba">2 <abbr title="cup">C.</abbr> cooked mashed sweet potatoes</li><li class="isuba">
+3 <abbr title="tablespoon">T.</abbr> melted butter</li><li class="isuba">
+&frac12; <abbr title="cup">C.</abbr> crushed pineapple (reserve juice)</li><li class="isuba">
+&frac12; <abbr title="cup">C.</abbr> fine bread crumbs</li><li class="isuba">
+3 <abbr title="tablespoon">T.</abbr> sugar</li><li class="isuba">
+&frac12; <abbr title="cup">C.</abbr> chopped Texas pecans</li><li class="isuba">
+3 (⅛ in. thick) slices smoked or boiled ham</li>
+</ul>
+
+<p>Combine all ingredients except ham. Mix well. Spread this
+filling on the ham slices. Roll as for jelly roll, fastening with
+toothpicks. Place in baking dish, and cover with reserved
+pineapple juice. Bake in 350 degrees <abbr title="Fahrenheit">F.</abbr> oven, 1 hour for
+smoked or 20 minutes for boiled ham, basting frequently.
+Yield: 3 servings.</p>
+</div>
+
+
+<div class="bbox p2">
+
+<h3 id="h3_20">BROWN RICE AND NUT DRESSING</h3>
+
+<ul class="index">
+<li class="isuba">1 <abbr title="cup">C.</abbr> uncooked brown rice</li><li class="isuba">
+2&frac12; <abbr title="cup">C.</abbr> chicken broth (canned)</li><li class="isuba">
+1 <abbr title="teaspoon">tsp.</abbr> salt</li><li class="isuba">
+1 <abbr title="cup">C.</abbr> chopped onions</li><li class="isuba">
+1 <abbr title="cup">C.</abbr> celery</li><li class="isuba">
+1 clove minced garlic</li><li class="isuba">
+1 <abbr title="teaspoon">tsp.</abbr> salt</li><li class="isuba">
+Dash of pepper</li><li class="isuba">
+1 <abbr title="cup">C.</abbr> chopped Texas pecans</li>
+</ul>
+
+<p>Combine rice, chicken broth, and salt. Heat to boiling, stirring
+once. Reduce heat and simmer, covered, for 45 minutes. Cook
+onions, celery, and garlic in butter until tender. Stir in cooked
+rice. Add seasoned salt, pepper, and pecans. Serve with baked
+breast of chicken. Yield: 6 servings.</p>
+
+</div>
+
+
+<div class="bbox p2">
+<h3 id="h3_21">NUT STUFFING<br />
+(Moist Type for 10-12 <abbr title="pound">lb.</abbr> Turkey)</h3>
+
+<ul class="index">
+<li class="isuba">&frac12; <abbr title="cup">C.</abbr> butter</li><li class="isuba">
+&frac12; <abbr title="cup">C.</abbr> chopped onion</li><li class="isuba">
+1 <abbr title="cup">C.</abbr> chopped Texas pecans</li><li class="isuba">
+&frac14; <abbr title="cup">C.</abbr> chopped parsley</li><li class="isuba">
+1 <abbr title="cup">C.</abbr> chopped celery and leaves</li><li class="isuba">
+2 <abbr title="teaspoon">tsp.</abbr> salt</li><li class="isuba">
+&frac12; <abbr title="teaspoon">tsp.</abbr> pepper</li><li class="isuba">
+1 <abbr title="teaspoon">tsp.</abbr> poultry seasoning</li><li class="isuba">
+8 <abbr title="cup">C.</abbr> soft bread crumbs</li><li class="isuba">
+1 <abbr title="cup">C.</abbr> stock or water</li><li class="isuba">
+2 eggs, beaten</li>
+</ul>
+<p>Melt butter in a 9 inch skillet. Add onion, cook until soft. Add
+pecans, parsley, celery and leaves, salt, pepper, and poultry
+seasoning. Mix. Add bread crumbs and mix. Remove from
+heat. Add stock or water and eggs. Toss lightly. Yield: about 8
+cups.</p>
+</div>
+<hr class="chap x-ebookmaker-drop" />
+
+<div class="chapter">
+<p><span class="pagenum" id="Page_8">[Pg 8]</span></p>
+
+<h2 class="nobreak" id="Cakes_Pies">Cakes &amp; Pies</h2>
+</div>
+
+<div class="bbox p2">
+<h3 id="h3_22">FLUFFY PECAN POUND CAKE</h3>
+
+<ul class="index">
+<li class="isuba">2 <abbr title="cup">C.</abbr> butter</li><li class="isuba">
+2 <abbr title="cup">C.</abbr> sugar</li><li class="isuba">
+10 egg yolks (at room <abbr title="temperature">temp.</abbr>)</li><li class="isuba">
+1 <abbr title="teaspoon">tsp.</abbr> vanilla</li><li class="isuba">
+&frac12; <abbr title="teaspoon">tsp.</abbr> salt</li><li class="isuba">
+4&frac12; <abbr title="cup">C.</abbr> sifted cake flour</li><li class="isuba">
+&frac12; <abbr title="teaspoon">tsp.</abbr> cream of tartar</li><li class="isuba">
+2 <abbr title="cup">C.</abbr> chopped Texas pecans</li><li class="isuba">
+10 egg whites</li>
+</ul>
+
+
+<h4>Glaze</h4>
+
+<ul class="index">
+<li class="isuba">&frac12; <abbr title="cup">C.</abbr> confectioner’s sugar</li><li class="isuba">
+&frac12; <abbr title="cup">C.</abbr> milk</li>
+</ul>
+
+<p>Cream butter until very light. Add sugar and gradually beat
+until fluffy. Beat in 10 egg yolks, one at a time. Sift flour, salt,
+and cream of tartar. Add to butter mixture slowly, mixing only
+until well blended. Whip egg whites until stiff, but not dry. Fold
+into batter. Fold in 2 cups of chopped Texas pecans. Bake at
+325 degrees <abbr title="Fahrenheit">F.</abbr> for 1 hour. Cool for 5 minutes before turning out
+of pan. Beat glaze mixture until well blended. Pour sugar glaze
+slowly over top of warm cake.</p>
+</div>
+
+<div class="bbox p2">
+
+<h3 id="h3_23">WHITE FRUIT CAKE</h3>
+
+<ul class="index">
+<li class="isuba">&frac34; <abbr title="pound">lb.</abbr> margarine</li><li class="isuba">
+2&frac14; <abbr title="cup">C.</abbr> sugar</li><li class="isuba">
+6 eggs (one at a time)</li><li class="isuba">
+3&frac34; <abbr title="cup">C.</abbr> flour</li><li class="isuba">
+1 <abbr title="teaspoon">tsp.</abbr> baking powder</li><li class="isuba">
+Pinch of salt</li><li class="isuba">
+1&frac12; <abbr title="ounce">oz.</abbr> lemon extract</li><li class="isuba">
+&frac12; <abbr title="pound">lb.</abbr> white raisins</li><li class="isuba">
+1 <abbr title="pound">lb.</abbr> chopped Texas pecans</li><li class="isuba">
+Jar of mixed candied fruit</li>
+</ul>
+
+<p>Cream together margarine and sugar until smooth. Add 6
+eggs, one at a time. Then add flour (reserving &frac34; cup) and
+baking powder. Combine a jar of mixed candied fruit with the
+&frac34; cup flour and add fruit and flour to creamed mixture. Add a
+pinch of salt, lemon extract, white raisins, and chopped Texas
+pecans, and blend well. Prepare 2 4 inch x &frac12; inch loaf pans by
+greasing and lining with waxed paper. Bake in a 350 degrees <abbr title="Fahrenheit">F.</abbr>
+oven for 1 hour or until toothpick inserted near center comes
+out clean.</p>
+
+<p><span class="pagenum" id="Page_9">[Pg 9]</span></p>
+</div>
+
+<div class="bbox p2">
+
+<h3 id="h3_24">MOCHA PECAN CAKE</h3>
+
+<ul class="index">
+<li class="isuba">2 <abbr title="cup">C.</abbr> butter</li><li class="isuba">
+1 <abbr title="cup">C.</abbr> white sugar</li><li class="isuba">
+1&frac12; <abbr title="cup">C.</abbr> brown sugar</li><li class="isuba">
+6 eggs (one at a time)</li><li class="isuba">
+4 <abbr title="cup">C.</abbr> flour</li><li class="isuba">
+3 <abbr title="teaspoon">tsp.</abbr> rum extract</li><li class="isuba">
+1 <abbr title="teaspoon">tsp.</abbr> baking powder</li><li class="isuba">
+&frac14; <abbr title="teaspoon">tsp.</abbr> salt</li><li class="isuba">
+&frac12; <abbr title="cup">C.</abbr> milk</li><li class="isuba">
+1 <abbr title="tablespoon">T.</abbr> instant coffee (dissolved in 3 <abbr title="tablespoon">T.</abbr> hot water)</li><li class="isuba">
+3 <abbr title="cup">C.</abbr> chopped Texas pecans</li>
+</ul>
+
+<p>Soften butter, then cream with white sugar and brown sugar.
+Beat in eggs, one at a time. Sift flour, baking powder, and salt.
+Add alternately with milk, instant coffee, and rum extract. Fold
+in Texas pecans. Pour batter into greased tube or bundt pan.
+Bake at 325 degrees <abbr title="Fahrenheit">F.</abbr> for 1&frac12; hours.</p>
+</div>
+
+<div class="bbox p2">
+
+<h3 id="h3_25">ITALIAN CREAM CAKE</h3>
+
+<ul class="index">
+<li class="isuba">&frac12; <abbr title="cup">C.</abbr> shortening</li><li class="isuba">
+1 (4 <abbr title="ounce">oz.</abbr>) stick margarine</li><li class="isuba">
+2 <abbr title="cup">C.</abbr> sugar</li><li class="isuba">
+5 egg yolks</li><li class="isuba">
+2 <abbr title="cup">C.</abbr> sifted flour</li><li class="isuba">
+1 <abbr title="teaspoon">tsp.</abbr> soda</li><li class="isuba">
+1 <abbr title="cup">C.</abbr> buttermilk</li><li class="isuba">
+1 <abbr title="teaspoon">tsp.</abbr> vanilla</li><li class="isuba">
+1 can flaked coconut</li><li class="isuba">
+1 <abbr title="cup">C.</abbr> chopped Texas pecans</li><li class="isuba">
+5 egg whites (stiffly beaten)</li>
+</ul>
+
+<p>Cream shortening and margarine; add sugar. Beat until
+smooth. Add 5 egg yolks, one at a time, and beat well. Combine
+flour and soda. Add to creamed mixture alternately with
+buttermilk. Stir in vanilla, flaked coconut, and pecans. Fold in
+egg whites. Pour batter into three greased and floured 8 inch
+pans. Bake at 350 degrees <abbr title="Fahrenheit">F.</abbr> for 20 to 25 minutes or until cake
+tests done. Cool and frost with cream cheese frosting (below).</p>
+
+
+<h4>Cream Cheese Frosting</h4>
+
+<ul class="index">
+<li class="isuba">1 (8 <abbr title="ounce">oz.</abbr>) <abbr title="package">pkg.</abbr> cream cheese</li><li class="isuba">
+&frac12; stick margarine</li><li class="isuba">
+1 <abbr title="teaspoon">tsp.</abbr> vanilla</li><li class="isuba">
+1 box sifted powdered sugar</li>
+</ul>
+
+<p>Beat cream cheese and margarine together until smooth. Add
+vanilla and powdered sugar. Continue to beat until very
+smooth and creamy. Spread between the layers and around
+sides and on top of three layers. If desired, sprinkle chopped
+pecans and/or coconut on cake sides and top.</p>
+
+<p><span class="pagenum" id="Page_10">[Pg 10]</span></p>
+</div>
+
+<div class="bbox p2">
+
+<h3 id="h3_26">FRESH APPLE CAKE</h3>
+
+<ul class="index">
+<li class="isuba">1 <abbr title="cup">C.</abbr> salad oil</li><li class="isuba">
+2 <abbr title="cup">C.</abbr> sugar</li><li class="isuba">
+3 eggs</li><li class="isuba">
+3 <abbr title="cup">C.</abbr> flour</li><li class="isuba">
+1 <abbr title="teaspoon">tsp.</abbr> salt</li><li class="isuba">
+1 <abbr title="teaspoon">tsp.</abbr> vanilla</li><li class="isuba">
+1&frac12; <abbr title="teaspoon">tsp.</abbr> soda</li><li class="isuba">
+&frac12; <abbr title="teaspoon">tsp.</abbr> nutmeg</li><li class="isuba">
+1 <abbr title="teaspoon">tsp.</abbr> cinnamon</li><li class="isuba">
+&frac12; <abbr title="teaspoon">tsp.</abbr> cloves</li><li class="isuba">
+3 <abbr title="cup">C.</abbr> diced peeled apples</li><li class="isuba">
+1 <abbr title="cup">C.</abbr> chopped Texas pecans</li>
+</ul>
+
+<p>Cream oil, sugar, and eggs. Add flour, salt, vanilla, soda,
+nutmeg, cinnamon, and cloves and beat well. Fold in diced
+apples and chopped pecans. Bake in greased and floured tube
+pan for approximately 1 hour at 350 degrees <abbr title="Fahrenheit">F.</abbr> While still in
+pan, place cake in a brown paper bag until cool.</p>
+</div>
+
+<div class="bbox p2">
+
+<h3 id="h3_27">CHOCOLATE CHIP CAKE</h3>
+
+<ul class="index">
+<li class="isuba">1 <abbr title="cup">C.</abbr> chopped dates</li><li class="isuba">
+1 <abbr title="teaspoon">tsp.</abbr> soda</li><li class="isuba">
+1 <abbr title="cup">C.</abbr> water</li><li class="isuba">
+1 <abbr title="cup">C.</abbr> sugar</li><li class="isuba">
+&frac12; <abbr title="cup">C.</abbr> butter</li><li class="isuba">
+2 eggs</li><li class="isuba">
+1 <abbr title="teaspoon">tsp.</abbr> vanilla</li><li class="isuba">
+1&frac34; <abbr title="cup">C.</abbr> flour</li><li class="isuba">
+1 <abbr title="tablespoon">T.</abbr> cocoa</li><li class="isuba">
+1 small <abbr title="package">pkg.</abbr> semi-sweet chocolate chips</li><li class="isuba">
+&frac12; <abbr title="cup">C.</abbr> chopped Texas pecans</li>
+</ul>
+
+<p>Mix dates and soda. Boil water and pour over the dates. Cream
+sugar and butter until fluffy. Add eggs to the sugar and butter,
+one at a time, beating after each addition. Add vanilla. Blend
+flour and cocoa and add to the sugar mixture. Beat well. Fold in
+dates and semi-sweet chocolate chips. Pour into well-greased
+and floured 9 x 13 x 2 inch baking pan. Sprinkle pecans over the
+top and press into batter. Bake at 350 degrees for 30 minutes.
+Cool pan and cover when cool.</p>
+
+</div>
+
+<div class="bbox p2">
+<h3 id="h3_28">BANANA NUT CAKE</h3>
+
+<ul class="index">
+<li class="isuba">1 <abbr title="cup">C.</abbr> shortening</li><li class="isuba">
+3 <abbr title="cup">C.</abbr> sugar</li><li class="isuba">
+4 eggs (one at a time)</li><li class="isuba">
+2 <abbr title="cup">C.</abbr> mashed bananas</li><li class="isuba">
+4 <abbr title="cup">C.</abbr> sifted flour</li><li class="isuba">
+2 <abbr title="cup">C.</abbr> chopped Texas pecans</li><li class="isuba">
+1 <abbr title="teaspoon">tsp.</abbr> vanilla</li><li class="isuba">
+8 <abbr title="tablespoon">T.</abbr> sour milk</li><li class="isuba">
+2 <abbr title="teaspoon">tsp.</abbr> soda</li>
+</ul>
+
+<p>Cream shortening and sugar. Add eggs, one at a time. Add
+mashed bananas and sifted flour. Then add pecans and vanilla.
+Fold in sour milk and soda. Pour into a 10 inch tube pan. Bake
+for 30 minutes at 375 degrees <abbr title="Fahrenheit">F.</abbr></p>
+
+<p><span class="pagenum" id="Page_11">[Pg 11]</span></p>
+
+</div>
+
+<div class="bbox p2">
+<h3 id="h3_29">TEXAS PECAN PIE</h3>
+
+<ul class="index">
+<li class="isuba">4 eggs</li><li class="isuba">
+&frac12; <abbr title="cup">C.</abbr> brown sugar</li><li class="isuba">
+&frac34; <abbr title="cup">C.</abbr> light corn syrup</li><li class="isuba">
+⅛ <abbr title="tablespoon">T.</abbr> salt</li><li class="isuba">
+1 <abbr title="teaspoon">tsp.</abbr> vanilla</li><li class="isuba">
+1 <abbr title="tablespoon">T.</abbr> melted butter</li><li class="isuba">
+1 <abbr title="cup">C.</abbr> Texas pecan halves</li><li class="isuba">
+1 9 in. unbaked pie shell</li>
+</ul>
+
+<p>Beat eggs until frothy. Add brown sugar, corn syrup, salt,
+vanilla, melted butter, and Texas pecan halves. Pour into pie
+shell. Bake 10 minutes in 450 degrees <abbr title="Fahrenheit">F.</abbr> oven. Reduce to 350
+degrees for about half an hour or until knife comes out clean.</p>
+
+</div>
+<hr class="chap x-ebookmaker-drop" />
+
+<div class="chapter">
+<h2 class="nobreak" id="Cookies">Cookies</h2>
+</div>
+
+<div class="bbox p2">
+
+
+<h3 id="h3_30">MOCHA FROSTED DROPS</h3>
+
+<ul class="index">
+<li class="isuba">&frac12; <abbr title="cup">C.</abbr> shortening</li><li class="isuba">
+2 (1 <abbr title="ounce">oz.</abbr>) squares unsweetened chocolate</li><li class="isuba">
+1 <abbr title="cup">C.</abbr> brown sugar</li><li class="isuba">
+1 egg</li><li class="isuba">
+1 <abbr title="teaspoon">tsp.</abbr> vanilla</li><li class="isuba">
+&frac12; <abbr title="cup">C.</abbr> buttermilk</li><li class="isuba">
+1&frac12; <abbr title="cup">C.</abbr> sifted all-purpose flour</li><li class="isuba">
+&frac12; <abbr title="teaspoon">tsp.</abbr> soda</li><li class="isuba">
+&frac12; <abbr title="teaspoon">tsp.</abbr> baking powder</li><li class="isuba">
+&frac14; <abbr title="teaspoon">tsp.</abbr> salt</li><li class="isuba">
+&frac12; <abbr title="cup">C.</abbr> chopped Texas pecans</li><li class="isuba">
+1 (6 <abbr title="ounce">oz.</abbr>) <abbr title="package">pkg.</abbr> semi-sweet chocolate pieces</li>
+</ul>
+
+<p>Melt shortening and unsweetened chocolate squares in a
+saucepan. Cool 10 minutes. Stir in brown sugar. Beat in egg,
+vanilla, and buttermilk. Sift together flour, soda, baking
+powder, and salt. Add to the chocolate mixture. Stir in Texas
+pecans and semi-sweet chocolate pieces. Drop from teaspoon
+on greased cookie sheet. Bake at 375 degrees <abbr title="Fahrenheit">F.</abbr> about 10
+minutes. Remove from pan and cool. Frost with mocha frosting
+(below). Yield: about 3&frac12; dozen.</p>
+
+
+<h4>Mocha Frosting</h4>
+
+<ul class="index">
+<li class="isuba">&frac12; <abbr title="cup">C.</abbr> butter</li><li class="isuba">
+2 <abbr title="tablespoon">T.</abbr> cocoa (regular-type dry)</li><li class="isuba">
+2 <abbr title="teaspoon">tsp.</abbr> instant coffee powder</li><li class="isuba">
+Dash salt</li><li class="isuba">
+2&frac12; <abbr title="cup">C.</abbr> sifted confectioner’s sugar</li><li class="isuba">
+1&frac12; <abbr title="teaspoon">tsp.</abbr> vanilla</li><li class="isuba">
+Enough milk (about 3 <abbr title="tablespoon">T.</abbr>) for spreading consistency</li>
+</ul>
+
+<p>Cream together butter, cocoa, instant coffee, and salt. Beat in
+confectioner’s sugar, vanilla, and enough milk for spreading
+consistency.</p>
+
+<p><span class="pagenum" id="Page_12">[Pg 12]</span></p>
+</div>
+
+<div class="bbox p2">
+
+<h3 id="h3_31">NO-BAKE FUDGE COOKIES</h3>
+
+<ul class="index">
+<li class="isuba">3 <abbr title="cup">C.</abbr> oatmeal</li><li class="isuba">
+1 <abbr title="teaspoon">tsp.</abbr> vanilla</li><li class="isuba">
+1 <abbr title="cup">C.</abbr> chopped Texas pecans</li><li class="isuba">
+2 <abbr title="cup">C.</abbr> sugar</li><li class="isuba">
+&frac12; <abbr title="cup">C.</abbr> cocoa</li><li class="isuba">
+&frac12; <abbr title="cup">C.</abbr> milk</li><li class="isuba">
+1 (4 <abbr title="ounce">oz.</abbr>) stick margarine</li>
+</ul>
+
+<p>Mix oatmeal, vanilla, and chopped pecans in a large bowl. In a
+saucepan bring to a rolling boil sugar, cocoa, milk, and
+margarine. Pour second mixture over first. Stir thoroughly and
+drop by teaspoonful on waxed paper. Cookies are ready to eat
+when cool. Yield: about 60 cookies.</p>
+
+</div>
+
+<div class="bbox p2">
+<h3 id="h3_32">PECAN SUGAR COOKIES</h3>
+
+<ul class="index">
+<li class="isuba">&frac12; <abbr title="cup">C.</abbr> butter</li><li class="isuba">
+1 <abbr title="cup">C.</abbr> shortening</li><li class="isuba">
+1 <abbr title="cup">C.</abbr> powdered sugar</li><li class="isuba">
+1 egg</li><li class="isuba">
+2&frac14; <abbr title="cup">C.</abbr> flour</li><li class="isuba">
+&frac12; <abbr title="teaspoon">tsp.</abbr> soda</li><li class="isuba">
+&frac12; <abbr title="teaspoon">tsp.</abbr> cream of tartar</li><li class="isuba">
+1 <abbr title="tablespoon">T.</abbr> milk</li><li class="isuba">
+&frac14; <abbr title="cup">C.</abbr> crushed Texas pecans</li><li class="isuba">
+Decorator sugar (enough for tops of cookies)</li>
+</ul>
+
+<p>Mix all ingredients except pecans and decorator sugar. Roll
+into small balls and place on a cookie sheet. Press down with a
+glass dipped in sugar. Sprinkle Texas pecans and decorator
+sugar on the top. Bake at 350 degrees <abbr title="Fahrenheit">F.</abbr> for 12 minutes.</p>
+</div>
+
+<div class="bbox p2">
+
+<h3 id="h3_33">PEACH REFRIGERATOR COOKIES</h3>
+
+<ul class="index">
+<li class="isuba">&frac34; <abbr title="cup">C.</abbr> butter</li><li class="isuba">
+1&frac12; <abbr title="cup">C.</abbr> brown sugar</li><li class="isuba">
+1 egg</li><li class="isuba">
+2&frac12; <abbr title="cup">C.</abbr> flour</li><li class="isuba">
+3 <abbr title="teaspoon">tsp.</abbr> baking powder</li><li class="isuba">
+1 <abbr title="teaspoon">tsp.</abbr> salt</li><li class="isuba">
+&frac14; <abbr title="cup">C.</abbr> milk</li><li class="isuba">
+1 <abbr title="cup">C.</abbr> chopped dried peaches</li><li class="isuba">
+1 <abbr title="cup">C.</abbr> chopped Texas pecans</li>
+</ul>
+
+<p>Cream butter, brown sugar, and egg. Sift flour, baking powder,
+and salt. Add to the creamed mixture alternately with milk. Add
+dried peaches and pecans. Mix well. Shape into rolls and wrap
+in waxed paper. Place in freezer until ready to bake. Slice thin
+and bake on cookie sheet in 400 degrees <abbr title="Fahrenheit">F.</abbr> oven for 12-15
+minutes.</p>
+
+<p><span class="pagenum" id="Page_13">[Pg 13]</span></p>
+
+</div>
+
+<div class="bbox p2">
+<h3 id="h3_34">PECAN CINNAMON COOKIES</h3>
+
+<ul class="index">
+<li class="isuba">3 egg whites</li><li class="isuba">
+1&frac12; <abbr title="cup">C.</abbr> sugar</li><li class="isuba">
+&frac34; <abbr title="teaspoon">tsp.</abbr> cinnamon</li><li class="isuba">
+4&frac12; to 5 <abbr title="cup">C.</abbr> ground Texas pecans (enough so dough will hold shape the size of a walnut)</li>
+</ul>
+
+<p>Beat egg whites and sugar for 15 minutes. Add cinnamon. Mix
+thoroughly. Add Texas pecans. Bake on greased cookie sheet
+&frac12; inch apart for 40 minutes at 275 degrees <abbr title="Fahrenheit">F.</abbr></p>
+</div>
+
+<div class="bbox p2">
+
+<h3 id="h3_35">PECAN CRUNCH BARS</h3>
+
+<ul class="index">
+<li class="isuba">&frac14; <abbr title="cup">C.</abbr> shortening</li><li class="isuba">
+&frac12; <abbr title="cup">C.</abbr> brown sugar</li><li class="isuba">
+1 <abbr title="cup">C.</abbr> sifted flour</li><li class="isuba">
+2 <abbr title="tablespoon">T.</abbr> flour</li><li class="isuba">
+&frac12; <abbr title="teaspoon">tsp.</abbr> baking powder</li><li class="isuba">
+&frac12; <abbr title="teaspoon">tsp.</abbr> salt</li><li class="isuba">
+2 eggs, beaten</li><li class="isuba">
+1 <abbr title="cup">C.</abbr> brown sugar</li><li class="isuba">
+2 <abbr title="teaspoon">tsp.</abbr> vanilla</li><li class="isuba">
+1 <abbr title="cup">C.</abbr> shredded coconut</li><li class="isuba">
+1 <abbr title="cup">C.</abbr> chopped Texas pecans</li>
+</ul>
+
+<p>First layer: Cream together shortening and brown sugar until
+light. Add sifted flour. Mix until crumbly. Press mixture evenly
+in greased pan (7 x 11 x 1&frac12; inch). Bake at 350 degrees <abbr title="Fahrenheit">F.</abbr> for 15
+minutes. Mix flour, baking powder, and salt. Mix together eggs,
+brown sugar, and vanilla. Combine with dry ingredients and
+mix well. Add shredded coconut and chopped pecans. Pour
+the second layer on top of the first as soon as it comes from the
+oven. Bake about 30 minutes longer. Cut into 24 bars.</p>
+
+</div>
+
+<div class="bbox p2">
+<h3 id="h3_36">COFFEE CRESCENTS</h3>
+
+<ul class="index">
+<li class="isuba">1 <abbr title="cup">C.</abbr> butter, softened</li><li class="isuba">
+1 <abbr title="cup">C.</abbr> sugar</li><li class="isuba">
+Juice of 1 orange</li><li class="isuba">
+&frac12; <abbr title="teaspoon">tsp.</abbr> orange extract</li><li class="isuba">
+3 <abbr title="cup">C.</abbr> flour</li><li class="isuba">
+&frac12; <abbr title="cup">C.</abbr> chopped Texas Pecans</li><li class="isuba">
+&frac12; <abbr title="teaspoon">tsp.</abbr> soda</li><li class="isuba">
+1 <abbr title="teaspoon">tsp.</abbr> baking powder</li><li class="isuba">
+1 <abbr title="cup">C.</abbr> sugar</li><li class="isuba">
+&frac12; <abbr title="cup">C.</abbr> honey</li><li class="isuba">
+&frac34; <abbr title="cup">C.</abbr> brewed coffee</li>
+</ul>
+
+<p>Cream butter and sugar until light and fluffy. Add juice of
+orange and orange extract. Combine flour, soda, and baking
+powder. Add gradually to the creamed mixture. Chill dough 1
+hour. Roll out to &frac14; inch thickness on floured board. Cut with
+crescent-shaped cookie cutter. Place on greased cookie
+sheets. Bake at 350 degrees <abbr title="Fahrenheit">F.</abbr> for 8 minutes or until delicately
+browned. Cool. Combine sugar, honey and brewed coffee in
+saucepan. Bring to boil and simmer 5 minutes. Dip the cooled
+cookies in honey mixture and sprinkle with chopped Texas
+pecans. Place on cake racks to drain. Yield: 4 dozen.</p>
+
+<p><span class="pagenum" id="Page_14">[Pg 14]</span></p>
+</div>
+
+<div class="bbox p2">
+
+<h3 id="h3_37">SANTA’S THUMBPRINT</h3>
+
+<ul class="index">
+<li class="isuba">1 <abbr title="cup">C.</abbr> shortening</li><li class="isuba">
+&frac12; <abbr title="cup">C.</abbr> sugar</li><li class="isuba">
+&frac12; <abbr title="cup">C.</abbr> brown sugar, firmly packed</li><li class="isuba">
+1 egg</li><li class="isuba">
+1 <abbr title="teaspoon">tsp.</abbr> vanilla</li><li class="isuba">
+&frac12; <abbr title="teaspoon">tsp.</abbr> almond extract</li><li class="isuba">
+2 <abbr title="cup">C.</abbr> flour</li><li class="isuba">
+&frac14; <abbr title="teaspoon">tsp.</abbr> soda</li><li class="isuba">
+&frac14; <abbr title="teaspoon">tsp.</abbr> salt</li><li class="isuba">
+1&frac12; <abbr title="cup">C.</abbr> oats (quick or old-fashioned, uncooked)</li><li class="isuba">
+1 (6 <abbr title="ounce">oz.</abbr>) <abbr title="package">pkg.</abbr> semi-sweet chocolate pieces</li><li class="isuba">
+48 Texas pecan halves</li>
+</ul>
+
+<p>Beat shortening, gradually adding sugar and brown sugar.
+Beat until fluffy. Add egg, vanilla, and almond extract. Sift
+together flour, soda, and salt. Stir into creamed mixture. Blend
+in oats. Shape dough into small balls and place on ungreased
+cookie sheets. Make a hollow in each ball. Bake in a preheated
+375 degrees <abbr title="Fahrenheit">F.</abbr> oven for 10-12 minutes. Melt semi-sweet
+chocolate pieces in top of double boiler. Spoon melted
+chocolate into center of each cookie. Top with pecan half.
+Chill until chocolate is firm. Yield: 4 dozen.</p>
+</div>
+
+<div class="bbox p2">
+
+<h3 id="h3_38">PECAN TASSIES</h3>
+
+<ul class="index">
+<li class="isuba">1 (3 <abbr title="ounce">oz.</abbr>) <abbr title="package">pkg.</abbr> softened cream cheese</li><li class="isuba">
+&frac12; <abbr title="cup">C.</abbr> softened butter</li><li class="isuba">
+1 <abbr title="cup">C.</abbr> sifted flour</li><li class="isuba">
+1 egg</li><li class="isuba">
+&frac34; <abbr title="cup">C.</abbr> brown sugar</li><li class="isuba">
+1 <abbr title="tablespoon">T.</abbr> softened butter</li><li class="isuba">
+1 <abbr title="teaspoon">tsp.</abbr> vanilla</li><li class="isuba">
+&frac14; <abbr title="teaspoon">tsp.</abbr> salt</li><li class="isuba">
+&frac12; <abbr title="cup">C.</abbr> Texas pecans</li>
+</ul>
+
+<p>Blend cream cheese and &frac12; cup butter in mixing bowl. Stir in
+flour. Chill 1 hour. Shape into 24 small balls. Place in
+ungreased 1&frac34; inch muffin pans. Press dough against the
+bottom and sides of the pan. Sprinkle pecans over the dough.
+Beat together egg, brown sugar, 1 tablespoon butter, vanilla,
+and salt until smooth. Spoon egg mixture into dough and top
+with enough Texas pecans to cover top. Bake at 325 degrees <abbr title="Fahrenheit">F.</abbr>
+until filling is set, about 25 minutes. Cool; remove from pans.
+Yield: 2 dozen.</p>
+
+</div>
+
+<div class="bbox p2">
+<h3 id="h3_39">TEXAS HONEY BALLS</h3>
+
+<ul class="index">
+<li class="isuba">1 <abbr title="cup">C.</abbr> butter</li><li class="isuba">
+&frac12; <abbr title="cup">C.</abbr> honey</li><li class="isuba">
+2 <abbr title="cup">C.</abbr> flour</li><li class="isuba">
+&frac12; <abbr title="teaspoon">tsp.</abbr> salt</li><li class="isuba">
+2 <abbr title="teaspoon">tsp.</abbr> vanilla</li><li class="isuba">
+2 <abbr title="cup">C.</abbr> chopped Texas pecans</li>
+</ul>
+
+<p>Cream butter. Add honey, flour, salt, and vanilla. Mix well. Add
+Texas pecans. Chill. Roll into small balls and bake on greased
+cookie sheet at 325 degrees <abbr title="Fahrenheit">F.</abbr> for 20 minutes. Yield: 4 dozen.</p>
+</div>
+<hr class="chap x-ebookmaker-drop" />
+
+<div class="chapter">
+<p><span class="pagenum" id="Page_15">[Pg 15]</span></p>
+
+<h2 class="nobreak" id="Candies">Candies</h2>
+</div>
+
+<div class="bbox p2">
+
+<h3 id="h3_40">BEST EVER PECAN CANDY</h3>
+
+<ul class="index">
+<li class="isuba">2 <abbr title="cup">C.</abbr> sugar</li><li class="isuba">
+1 <abbr title="cup">C.</abbr> buttermilk</li><li class="isuba">
+1 <abbr title="teaspoon">tsp.</abbr> soda</li><li class="isuba">
+2 <abbr title="teaspoon">tsp.</abbr> vanilla</li><li class="isuba">
+1&frac12; <abbr title="cup">C.</abbr> chopped Texas pecans</li>
+</ul>
+
+<p>Combine sugar, buttermilk, and soda in a large saucepan.
+Cook over low heat to soft ball stage (236 degree <abbr title="Fahrenheit">F.</abbr> on candy
+thermometer). Remove from heat and cool for 5 minutes. Add
+vanilla and Texas pecans. Beat until slightly thickened. Drop
+by teaspoonful onto waxed paper.</p>
+
+</div>
+
+<div class="bbox p2">
+<h3 id="h3_41">PECAN ROLL</h3>
+
+<ul class="index">
+<li class="isuba">2 <abbr title="cup">C.</abbr> sugar</li><li class="isuba">
+1 <abbr title="cup">C.</abbr> brown sugar</li><li class="isuba">
+⅛ <abbr title="teaspoon">tsp.</abbr> salt</li><li class="isuba">
+1 <abbr title="cup">C.</abbr> light cream</li><li class="isuba">
+&frac14; <abbr title="cup">C.</abbr> corn syrup</li><li class="isuba">
+2 <abbr title="tablespoon">T.</abbr> butter</li><li class="isuba">
+Powdered sugar (enough to dust pastry board)</li><li class="isuba">
+&frac12; <abbr title="cup">C.</abbr> chopped Texas pecans</li>
+</ul>
+
+<p>Cook sugar, brown sugar, salt, cream, and corn syrup until
+mixture forms a soft ball when dropped in cold water. Remove
+from fire. Add butter. Cool. Beat until creamy, turn out on
+pastry board dusted with powdered sugar. Knead until firm.
+Shape into roll and roll in Texas pecans. Press nuts firmly into
+candy. Keep in a cool place until firm enough to slice.</p>
+
+</div>
+
+<div class="bbox p2">
+<h3 id="h3_42">MARTHA WASHINGTON CANDY</h3>
+
+<ul class="index">
+<li class="isuba">1 stick melted margarine</li><li class="isuba">
+2 <abbr title="cup">C.</abbr> chopped Texas pecans</li><li class="isuba">
+1 can sweetened condensed milk</li><li class="isuba">
+1 small can coconut</li><li class="isuba">
+1&frac12; box powdered sugar</li><li class="isuba">
+1 large <abbr title="package">pkg.</abbr> chocolate chips</li><li class="isuba">
+4 <abbr title="ounce">oz.</abbr> paraffin</li>
+</ul>
+
+<p>Mix margarine, Texas pecans, sweetened condensed milk,
+coconut, and powdered sugar. Drop small pieces on waxed
+paper. Refrigerate for 4 hours. Melt in double boiler chocolate
+chips and paraffin and mix together well. Using a toothpick,
+dip each piece into melted chocolate chips and paraffin.</p>
+
+<p><span class="pagenum" id="Page_16">[Pg 16]</span></p>
+
+</div>
+
+<div class="bbox p2">
+<h3 id="h3_43">PECAN CLUSTERS</h3>
+
+<ul class="index">
+<li class="isuba">&frac14; <abbr title="cup">C.</abbr> butter or margarine</li><li class="isuba">
+&frac12; <abbr title="cup">C.</abbr> sugar</li><li class="isuba">
+1 egg</li><li class="isuba">
+1&frac12; squares unsweetened chocolate, melted</li><li class="isuba">
+2 <abbr title="teaspoon">tsp.</abbr> vanilla</li><li class="isuba">
+&frac12; <abbr title="cup">C.</abbr> flour</li><li class="isuba">
+&frac14; <abbr title="teaspoon">tsp.</abbr> baking powder</li><li class="isuba">
+&frac12; <abbr title="teaspoon">tsp.</abbr> salt</li><li class="isuba">
+1&frac12; <abbr title="cup">C.</abbr> broken Texas pecans</li>
+</ul>
+
+<p>Cream butter and sugar. Add egg, unsweetened chocolate,
+and vanilla. Mix well. Sift flour, baking powder, and salt. Stir
+into creamed mixture. Add Texas pecans. Drop from teaspoon
+onto greased baking sheet. Bake at 350 degrees <abbr title="Fahrenheit">F.</abbr> for 10
+minutes. Yield: 1&frac12; dozen.</p>
+</div>
+
+<div class="bbox p2">
+
+<h3 id="h3_44">CREAMY PRALINES</h3>
+
+<ul class="index">
+<li class="isuba">2 <abbr title="cup">C.</abbr> sugar</li><li class="isuba">
+1 <abbr title="cup">C.</abbr> brown sugar</li><li class="isuba">
+&frac12; <abbr title="cup">C.</abbr> milk</li><li class="isuba">
+&frac14; <abbr title="cup">C.</abbr> butter</li><li class="isuba">
+&frac14; <abbr title="teaspoon">tsp.</abbr> salt</li><li class="isuba">
+3 <abbr title="cup">C.</abbr> chopped Texas pecans</li>
+</ul>
+
+<p>Combine sugar, brown sugar, milk, butter, and salt in
+saucepan. Bring to a rolling boil. Add Texas pecans. Continue
+cooking to the soft ball stage. Remove from heat. Stir until the
+candy looks creamy. Spoon out onto waxed paper to cool.</p>
+</div>
+
+<p class="center p0 p4"><span class="figcenter"  id="img001">
+  <img src="images/001.jpg" class="w10"  alt="TEXAS AGRICULTURAL PRODUCTS" />
+</span></p>
+
+<p class="center p0 p2">
+FOR FREE RECIPES AND INFORMATION<br />
+ABOUT TEXAS FOOD AND FIBER PRODUCTS WRITE:<br />
+REAGAN V. BROWN, COMMISSIONER<br />
+TEXAS DEPARTMENT OF AGRICULTURE<br />
+P.O. BOX 12847, CAPITOL STATION<br />
+AUSTIN, TEXAS 78711<br />
+M-62-510R-5/79 Revised
+</p>
+
+
+<hr class="chap x-ebookmaker-drop" />
+
+<div class="chapter transnote">
+<h2 class="nobreak" id="Transcribers_Notes">Transcriber’s Notes</h2>
+
+
+<p><a href="#Page_5">Page 5</a>: In the original recipe for meat loaf, “&frac12; C. milk” was repeated twice.</p>
+
+<p>A few minor adjustments were made to improve consistency in formatting.</p>
+
+<p>The loaf pan size for <a href="#h3_23">White Fruit Cake</a> was 2 4 inch x &frac12; in the original and has been left this way, although we are not aware of any pan of that size.</p>
+</div>
+<div style='display:block; margin-top:4em'>*** END OF THE PROJECT GUTENBERG EBOOK TEXAS PECAN RECIPES (REVISED) ***</div>
+<div style='text-align:left'>
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