Pecan Entrees
6 tomatoes 2 T. butter 2 t% salt 1 ©. sour cream 4% C, flour % C. grated pecans
Cut tomatoes in half through stem, salt, and roll in flour. Melt butter in skillet, add tomatoes cut side down, and cook very slowly about 15 minutes. Add cream and nuts just before removing from heat.
2 C. mashed potato i t. onion juice i ees 1 t. salt 2 FE. parsley % t& nutmeg
1 C. chopped peeans
Combine ingredients, shape into croquettes, dip in flour, egg white, and cracker crumbs. Cook in deep fat.
4 parsnips 4 'F. flour 2 eggs 1 t. salt 1 C. cooked rice 1 C. grated pecans
Boil or steam parsnips and put through a coarse sieve. Add beaten eggs and remainder of ingre- dients. Form into small cakes, thinning with milk if necessary. Bake in buttered pan until brown. Serve with tomato or celery sauce.
1% C. peas 2 T. milk 1 C. bread crumbs 1 T. butter 1 chopped onion 1 t. salt 1 egg % C. grated pecans
Combine ingredients. Form into cakes, brown in buttered pan on top of stove or in oven. Serve with tomato sauce.
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