Pecan Entrees
% C. rice 4% t. salt % ©. chopped pecans 4 cooked beets Cream sauce
Wash and steam rice. Add pecans and salt. Scoop the centers from beets, All with the rice mixture. Stand in a baking pan and bake in a moderate oven for 20 minutes. Chop the beet taken from the center very fine, add to a cream Sauce and pour around the beets just before serv- ing. Garnish with preen peas.
1 C. milk 1 FT. butter 2 C. bread crumbs 1 t. salt 1 onion egs
1 ©. chopped pecans Moisten bread crumbs with milk. Add finely chopped onion, melted butter, pecans, salt, and well beaten egg. Mix thoroughly, shape in ero- quette molds. Cook in deep fat. Serve with Creole Sauce.
2 C. dry bread crumbs 1 T. butter 1 C. celery 1 t. salt 1 C. strained tomatoes 1 egg 1 T. chopped onion 1 C. chopped pecans
Combine bread crumbs, celery, tomatoes, onion sautéd in butter, salt, well beaten egg, and pecans. Bake in buttered baking dish until brown.
1 C. grated cheese 2 t. chopped onion 1 C. bread erumbs 3 TE. lemon juice 1 t salt 34 C. chopped pecans Combine ingredients, adding milk if mixture is not of proper consistency to make into flat cakes. Pan broil and serve with tomato sauce.
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