Pecan Entrees
% C. butter % C. sugar Sweet Potato 2 CG, mashed sweet 1 ege with Raisins potatoes % C. milk % C. cane syrup 44 C. chopped pecans % t. allspice % C. raisins % +% cinnamon 1% +t. cloves
Melt the butter in a skillet. Combine ingre- dients, adding beaten egg last. Pour the mixture into the hot pan with the butter, stirring until heated. Place the skillet in a moderate oven and bake until erusted around the edge and top. Turn under and let another crust form. Repeat this twice, allowing the last crust to remain on the top and edges.
2 C. cooked sweet potatoes % C, raisins Sweet Potato 1 t salt 14 ©. chopped pecans Soufflé 2 t. powdered sugar 2 ego whites 2 T. cream 144 T. butter
Add salt, sugar and cream to potatoes. Beat thoroughly. Add pecans and chopped raisins. Fold in stiffly beaten egg whites. Pile lightly in buttered baking dish, brush with melted butter, and bake in a pan of hot water until light and well browned.
1% C. strained tomatoes 1 onion Tomato 2 T. butter 2 T. chopped green pepper Rarebit 2 'T. flour % C. grated cheese 1 t. salt 1 ©. milk 4% t. paprika % C, chopped pocans
Cook onion and pepper in butter. Add flour, seasoning, tomatoes, hot milk, and cheese. Add pecans just before removing from heat. Pour mixture over 4 slices of toast. Garnish with water cress.
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