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diff --git a/old/67651-h/67651-h.htm b/old/67651-h/67651-h.htm deleted file mode 100644 index 68a858c..0000000 --- a/old/67651-h/67651-h.htm +++ /dev/null @@ -1,2183 +0,0 @@ -<!DOCTYPE html PUBLIC "-//W3C//DTD XHTML 1.0 Strict//EN" - "http://www.w3.org/TR/xhtml1/DTD/xhtml1-strict.dtd"> -<html xmlns="http://www.w3.org/1999/xhtml" xml:lang="en" lang="en"> - <head> - <meta http-equiv="Content-Type" content="text/html;charset=utf-8" /> - <meta http-equiv="Content-Style-Type" content="text/css" /> - <title> - Texas Pecan Recipes, by Texas Department of Agriculture—A Project Gutenberg eBook - </title> - <link rel="coverpage" href="images/cover.jpg" /> - <style type="text/css"> - -body { - margin-left: 10%; - margin-right: 10%; -} - - h1,h2,h3,h4,h5,h6 { - text-align: center; /* all headings centered */ - font-family: "Arial Rounded MT Bold", Arial, Helvetica, sans-serif; - clear: both; -} - -p { - margin-top: .51em; - text-align: justify; - margin-bottom: .49em; - text-indent: 1em; -} - -.p2 {margin-top: 2em;} -.p4 {margin-top: 4em;} -.p0 {text-indent: 0em;} - -hr { - width: 33%; - margin-top: 2em; - margin-bottom: 2em; - margin-left: 33.5%; - margin-right: 33.5%; - clear: both; -} - -hr.chap {width: 65%; margin-left: 17.5%; margin-right: 17.5%;} -@media print { hr.chap {display: none; visibility: hidden;} } - -div.chapter {page-break-before: always;} -h2.nobreak {page-break-before: avoid;} - -abbr[title] { - text-decoration: none; -} - -ul.index { list-style-type: none; } -li.isuba { - text-indent: -2em; - padding-left: 2em; -} - -table { - margin-left: auto; - margin-right: auto; -} -table.autotable { border-collapse: collapse; width: 60%; font-size: 1.1em;} -table.autotable td, -table.autotable th { padding: 4px; } -.x-ebookmaker table {width: 90%;} -.tdr {text-align: right;} - -.pagenum { /* uncomment the next line for invisible page numbers */ - /* visibility: hidden; */ - position: absolute; - left: 92%; - font-size: smaller; - text-align: right; - font-style: normal; - font-weight: normal; - font-variant: normal; -} /* page numbers */ - -.bbox {border: 2px solid; border-radius: 15px; padding: 1em;} - -.center {text-align: center;} - -.rightindent {margin-left: 80%;} -.x-ebookmaker .rightindent {margin-left: 55%;} - - -/* Images */ - -img { - max-width: 100%; - height: auto; -} -img.w10 {width: 10%;} -.x-ebookmaker .w10 {width: 15%;} - - -.figcenter { - margin: auto; - text-align: center; - page-break-inside: avoid; - max-width: 100%; -} - -.small {font-size: 0.8em;} - -/* Transcriber's notes */ -.transnote {background-color: #E6E6FA; - color: black; - font-size:smaller; - padding:0.5em; - margin-bottom:5em; - font-family:sans-serif, serif; } - - </style> - </head> -<body> -<p style='text-align:center; font-size:1.2em; font-weight:bold'>The Project Gutenberg eBook of Texas Pecan Recipes (Revised), by Anonymous</p> -<div style='display:block; margin:1em 0'> -This eBook is for the use of anyone anywhere in the United States and -most other parts of the world at no cost and with almost no restrictions -whatsoever. You may copy it, give it away or re-use it under the terms -of the Project Gutenberg License included with this eBook or online -at <a href="https://www.gutenberg.org">www.gutenberg.org</a>. If you -are not located in the United States, you will have to check the laws of the -country where you are located before using this eBook. -</div> - -<p style='display:block; margin-top:1em; margin-bottom:1em; margin-left:2em; text-indent:-2em'>Title: Texas Pecan Recipes (Revised)</p> -<p style='display:block; margin-top:1em; margin-bottom:0; margin-left:2em; text-indent:-2em'>Author: Anonymous</p> -<p style='display:block; text-indent:0; margin:1em 0'>Release Date: March 18, 2022 [eBook #67651]</p> -<p style='display:block; text-indent:0; margin:1em 0'>Language: English</p> - <p style='display:block; margin-top:1em; margin-bottom:0; margin-left:2em; text-indent:-2em; text-align:left'>Produced by: Stephen Hutcheson and the Online Distributed Proofreading Team at https://www.pgdp.net</p> -<div style='margin-top:2em; margin-bottom:4em'>*** START OF THE PROJECT GUTENBERG EBOOK TEXAS PECAN RECIPES (REVISED) ***</div> - - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -</div> - -<h1> -Texas -Pecan -Recipes<br /><br /> -<span class="small">Revised</span> -</h1> - - - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<p>There aren’t many Texans who don’t have a special liking -for pecans grown in the state, usually enjoying them straight -from the shell. But now, more and more people are -incorporating pecans in many different types of recipes. In this -booklet we have included recipes for salads, main dishes, -desserts, candies, and cookies.</p> - - -<p>The Texas pecan industry has grown significantly from -the days when the nuts were gathered by the family and hauled -to town to sell during the season. Today, modern storage -facilities and packaging make them available year-round. And -if purchasers store pecans properly, they will retain their fresh -flavor and quality for very long periods.</p> - -<p>We hope that you find new ways to use pecans in cooking -and that you insist on Texas pecans when you shop.</p> - -<p class="rightindent p0"> -Reagan V. Brown<br /> -Commissioner of Agriculture -</p> -</div> - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<h2 class="nobreak" id="Buy_Fresh">Buy Fresh -Texas Pecans</h2> -</div> - - -<p>The pecan is the state tree, and quite properly it is named. -It was a source of food for the Indians as well as the early -colonists who found the trees growing on creek and river -banks. With new varieties and commercial cultivation, the -pecan orchards of Texas provide a steady supply of pecans -during the harvesting season from October through -December.</p> - -<p>During these months, shoppers can find fresh pecans in -retail outlets and can also purchase from growers themselves -in many areas. Pecans are native to 152 counties in Texas and -are grown commercially in the central part of the state, down -on the western border, and in the Trans-Pecos.</p> - -<p>Check with local farm organizations for names of -producers of Texas pecans in your area.</p> - - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<h2 class="nobreak" id="Storage">Storage</h2> -</div> - -<p class="p0"><b>When stored properly, they retain good taste and high quality.</b></p> - - -<p>Whether you buy a small cellophane package of shelled -pecans or a five-pound bag of in-shell pecans, the best place to -store them is in the freezer. Pecans can spoil quickly under -warm temperatures, but will keep fresh one year at 32 degrees -Fahrenheit.</p> - -<p>Pecans do not have to be thawed before being added to a -recipe. Even if they are not part of a cooked dish, they will thaw -adequately before serving. Also, portions unused can be -returned to the freezer without any loss of quality. During the -holiday season, keep the pecans refrigerated—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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