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diff --git a/.gitattributes b/.gitattributes new file mode 100644 index 0000000..d7b82bc --- /dev/null +++ b/.gitattributes @@ -0,0 +1,4 @@ +*.txt text eol=lf +*.htm text eol=lf +*.html text eol=lf +*.md text eol=lf diff --git a/LICENSE.txt b/LICENSE.txt new file mode 100644 index 0000000..6312041 --- /dev/null +++ b/LICENSE.txt @@ -0,0 +1,11 @@ +This eBook, including all associated images, markup, improvements, +metadata, and any other content or labor, has been confirmed to be +in the PUBLIC DOMAIN IN THE UNITED STATES. + +Procedures for determining public domain status are described in +the "Copyright How-To" at https://www.gutenberg.org. + +No investigation has been made concerning possible copyrights in +jurisdictions other than the United States. Anyone seeking to utilize +this eBook outside of the United States should confirm copyright +status under the laws that apply to them. diff --git a/README.md b/README.md new file mode 100644 index 0000000..30aa0d3 --- /dev/null +++ b/README.md @@ -0,0 +1,2 @@ +Project Gutenberg (https://www.gutenberg.org) public repository for +eBook #67651 (https://www.gutenberg.org/ebooks/67651) diff --git a/old/67651-0.txt b/old/67651-0.txt deleted file mode 100644 index 41538e0..0000000 --- a/old/67651-0.txt +++ /dev/null @@ -1,1447 +0,0 @@ -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) *** - -Updated editions will replace the previous one--the old editions will -be renamed. - -Creating the works from print editions not protected by U.S. copyright -law means that no one owns a United States copyright in these works, -so the Foundation (and you!) can copy and distribute it in the -United States without permission and without paying copyright -royalties. 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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—even in-shell—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 & Salads</h2> -</div> - -<div class="bbox"> -<h3 id="h3_1">CHEESE LOG</h3> - -<ul class="index"> -<li class="isuba">¼ <abbr title="pound">lb.</abbr> grated pimiento cheese</li><li class="isuba"> -¼ <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"> -½ <abbr title="teaspoon">tsp.</abbr> garlic juice</li><li class="isuba"> -¾ <abbr title="cup">C.</abbr> chopped Texas pecans</li><li class="isuba"> -¼ <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"> -¼ <abbr title="teaspoon">tsp.</abbr> salt</li><li class="isuba"> -⅓ <abbr title="teaspoon">tsp.</abbr> liquid smoke</li><li class="isuba"> -½ <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 ½ 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 (8½ <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"> -¼ <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"> -½ <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"> -¼ <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"> -1½ <abbr title="cup">C.</abbr> whipped topping mix</li><li class="isuba"> -½ <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"> -¾ <abbr title="cup">C.</abbr> chopped Texas pecans</li><li class="isuba"> -½ 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"> -½ <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"> -¾ <abbr title="cup">C.</abbr> boiling water</li><li class="isuba"> -¾ <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 /> -¼ <abbr title="teaspoon">tsp.</abbr> lemon rind</li> -</ul> - -<p>Mix small package of raspberry gelatin in ¾ cup boiling water -until dissolved. Add ¾ 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. 2½) 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"> -½ <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—FRUIT SALAD</h3> - -<ul class="index"> -<li class="isuba">½ <abbr title="package">pkg.</abbr> (1½ <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"> -½ <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 8½ x 4 x 2½ 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"> -½ <abbr title="cup">C.</abbr> Parmesan cheese</li><li class="isuba"> -1 <abbr title="teaspoon">tsp.</abbr> paprika</li><li class="isuba"> -½ <abbr title="teaspoon">tsp.</abbr> nutmeg</li><li class="isuba"> -1 stick (½ <abbr title="cup">C.</abbr>) butter</li><li class="isuba"> -¼ <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 1¼ 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"> -½ <abbr title="cup">C.</abbr> minced celery</li><li class="isuba"> -½ <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"> -½ <abbr title="teaspoon">tsp.</abbr> seasoned salt</li><li class="isuba"> -¼ <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"> -¼ <abbr title="cup">C.</abbr> chopped Texas pecans</li><li class="isuba"> -2 hard-cooked eggs</li><li class="isuba"> -½ <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 & -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">1½ <abbr title="pound">lb.</abbr> ground beef</li><li class="isuba"> -½ <abbr title="cup">C.</abbr> chopped green pepper</li><li class="isuba"> -½ <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"> -½ <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"> -¼ <abbr title="cup">C.</abbr> shortening</li><li class="isuba"> -2 <abbr title="cup">C.</abbr> whole wheat bread crumbs</li><li class="isuba"> -½ <abbr title="cup">C.</abbr> chopped celery</li><li class="isuba"> -¼ <abbr title="teaspoon">tsp.</abbr> black pepper</li><li class="isuba"> -¾ <abbr title="cup">C.</abbr> meat stock or water</li><li class="isuba"> -½ <abbr title="cup">C.</abbr> chopped Texas pecans</li> -</ul> - -<p>Combine meat loaf ingredients. Mix thoroughly. Place ½ 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 1½ -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"> -½ <abbr title="cup">C.</abbr> salad dressing</li><li class="isuba"> -¼ <abbr title="teaspoon">tsp.</abbr> salt</li><li class="isuba"> -¼ <abbr title="cup">C.</abbr> chopped green pepper</li><li class="isuba"> -¼ <abbr title="cup">C.</abbr> ground Texas pecans</li><li class="isuba"> -¼ <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"> -½ <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"> -½ <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"> -½ <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"> -½ <abbr title="cup">C.</abbr> chopped Texas pecans</li><li class="isuba"> -1½ <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"> -½ <abbr title="cup">C.</abbr> crushed pineapple (reserve juice)</li><li class="isuba"> -½ <abbr title="cup">C.</abbr> fine bread crumbs</li><li class="isuba"> -3 <abbr title="tablespoon">T.</abbr> sugar</li><li class="isuba"> -½ <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"> -2½ <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">½ <abbr title="cup">C.</abbr> butter</li><li class="isuba"> -½ <abbr title="cup">C.</abbr> chopped onion</li><li class="isuba"> -1 <abbr title="cup">C.</abbr> chopped Texas pecans</li><li class="isuba"> -¼ <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"> -½ <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 & 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"> -½ <abbr title="teaspoon">tsp.</abbr> salt</li><li class="isuba"> -4½ <abbr title="cup">C.</abbr> sifted cake flour</li><li class="isuba"> -½ <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">½ <abbr title="cup">C.</abbr> confectioner’s sugar</li><li class="isuba"> -½ <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">¾ <abbr title="pound">lb.</abbr> margarine</li><li class="isuba"> -2¼ <abbr title="cup">C.</abbr> sugar</li><li class="isuba"> -6 eggs (one at a time)</li><li class="isuba"> -3¾ <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"> -1½ <abbr title="ounce">oz.</abbr> lemon extract</li><li class="isuba"> -½ <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 ¾ cup) and -baking powder. Combine a jar of mixed candied fruit with the -¾ 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 ½ 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"> -1½ <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"> -¼ <abbr title="teaspoon">tsp.</abbr> salt</li><li class="isuba"> -½ <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 1½ hours.</p> -</div> - -<div class="bbox p2"> - -<h3 id="h3_25">ITALIAN CREAM CAKE</h3> - -<ul class="index"> -<li class="isuba">½ <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"> -½ 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"> -1½ <abbr title="teaspoon">tsp.</abbr> soda</li><li class="isuba"> -½ <abbr title="teaspoon">tsp.</abbr> nutmeg</li><li class="isuba"> -1 <abbr title="teaspoon">tsp.</abbr> cinnamon</li><li class="isuba"> -½ <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"> -½ <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"> -1¾ <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"> -½ <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"> -½ <abbr title="cup">C.</abbr> brown sugar</li><li class="isuba"> -¾ <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">½ <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"> -½ <abbr title="cup">C.</abbr> buttermilk</li><li class="isuba"> -1½ <abbr title="cup">C.</abbr> sifted all-purpose flour</li><li class="isuba"> -½ <abbr title="teaspoon">tsp.</abbr> soda</li><li class="isuba"> -½ <abbr title="teaspoon">tsp.</abbr> baking powder</li><li class="isuba"> -¼ <abbr title="teaspoon">tsp.</abbr> salt</li><li class="isuba"> -½ <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 3½ dozen.</p> - - -<h4>Mocha Frosting</h4> - -<ul class="index"> -<li class="isuba">½ <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"> -2½ <abbr title="cup">C.</abbr> sifted confectioner’s sugar</li><li class="isuba"> -1½ <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"> -½ <abbr title="cup">C.</abbr> cocoa</li><li class="isuba"> -½ <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">½ <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"> -2¼ <abbr title="cup">C.</abbr> flour</li><li class="isuba"> -½ <abbr title="teaspoon">tsp.</abbr> soda</li><li class="isuba"> -½ <abbr title="teaspoon">tsp.</abbr> cream of tartar</li><li class="isuba"> -1 <abbr title="tablespoon">T.</abbr> milk</li><li class="isuba"> -¼ <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">¾ <abbr title="cup">C.</abbr> butter</li><li class="isuba"> -1½ <abbr title="cup">C.</abbr> brown sugar</li><li class="isuba"> -1 egg</li><li class="isuba"> -2½ <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"> -¼ <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"> -1½ <abbr title="cup">C.</abbr> sugar</li><li class="isuba"> -¾ <abbr title="teaspoon">tsp.</abbr> cinnamon</li><li class="isuba"> -4½ 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 -½ 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">¼ <abbr title="cup">C.</abbr> shortening</li><li class="isuba"> -½ <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"> -½ <abbr title="teaspoon">tsp.</abbr> baking powder</li><li class="isuba"> -½ <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 1½ 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"> -½ <abbr title="teaspoon">tsp.</abbr> orange extract</li><li class="isuba"> -3 <abbr title="cup">C.</abbr> flour</li><li class="isuba"> -½ <abbr title="cup">C.</abbr> chopped Texas Pecans</li><li class="isuba"> -½ <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"> -½ <abbr title="cup">C.</abbr> honey</li><li class="isuba"> -¾ <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 ¼ 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"> -½ <abbr title="cup">C.</abbr> sugar</li><li class="isuba"> -½ <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"> -½ <abbr title="teaspoon">tsp.</abbr> almond extract</li><li class="isuba"> -2 <abbr title="cup">C.</abbr> flour</li><li class="isuba"> -¼ <abbr title="teaspoon">tsp.</abbr> soda</li><li class="isuba"> -¼ <abbr title="teaspoon">tsp.</abbr> salt</li><li class="isuba"> -1½ <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"> -½ <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"> -¾ <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"> -¼ <abbr title="teaspoon">tsp.</abbr> salt</li><li class="isuba"> -½ <abbr title="cup">C.</abbr> Texas pecans</li> -</ul> - -<p>Blend cream cheese and ½ cup butter in mixing bowl. Stir in -flour. Chill 1 hour. Shape into 24 small balls. Place in -ungreased 1¾ 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"> -½ <abbr title="cup">C.</abbr> honey</li><li class="isuba"> -2 <abbr title="cup">C.</abbr> flour</li><li class="isuba"> -½ <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"> -1½ <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"> -¼ <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"> -½ <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"> -1½ 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">¼ <abbr title="cup">C.</abbr> butter or margarine</li><li class="isuba"> -½ <abbr title="cup">C.</abbr> sugar</li><li class="isuba"> -1 egg</li><li class="isuba"> -1½ squares unsweetened chocolate, melted</li><li class="isuba"> -2 <abbr title="teaspoon">tsp.</abbr> vanilla</li><li class="isuba"> -½ <abbr title="cup">C.</abbr> flour</li><li class="isuba"> -¼ <abbr title="teaspoon">tsp.</abbr> baking powder</li><li class="isuba"> -½ <abbr title="teaspoon">tsp.</abbr> salt</li><li class="isuba"> -1½ <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: 1½ 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"> -½ <abbr title="cup">C.</abbr> milk</li><li class="isuba"> -¼ <abbr title="cup">C.</abbr> butter</li><li class="isuba"> -¼ <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, “½ 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 ½ 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'> - -<div style='display:block; margin:1em 0'> -Updated editions will replace the previous one—the old editions will -be renamed. -</div> - -<div style='display:block; margin:1em 0'> -Creating the works from print editions not protected by U.S. copyright -law means that no one owns a United States copyright in these works, -so the Foundation (and you!) can copy and distribute it in the United -States without permission and without paying copyright -royalties. 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