BUTTER ROASTED PECANS
1 cup YOUNG PECAN Halves
4 Tbsp. (1/2 stick) Butter
Salt
Preheat oven to 300 degrees. Melt butter in a saucepan. Pour melted butter on a cookie sheet. Add YOUNG PECAN halves. Stir pecan halves in the butter, coating them on both sides. Bake on one side about 10 minutes, lightly salt to taste, turn the halves over, add more salt (if desired) and bake 10 more minutes.
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HONEY TOASTED PECANS
1 cup Sugar
2 Tbsp. Honey
½ cup Milk
¾ tsp. Vanilla Extract
Salt to Taste
2 cups YOUNG PECAN Halves
Combine all ingredients except pecans. Cook in saucepan to 240 degrees. Add YOUNG PECANS and stir. Continue cooking for one minute. Pour on waxed-paper-lined cookie sheet and separate with forks into individual nuts or desired clumps. Cool.
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PINEAPPLE CHEESE BALL
2 pkgs. (8 oz each) Cream Cheese
1 can (8 oz) Crushed Pineapple (well-drained)
2 cups YOUNG PECANS (chopped)
1/3 cup Bell Pepper (chopped)
2 Tbsp. Green Onion (chopped)
1 Tbsp. Seasoned Salt
Garnish (optional)
Soften cream cheese. Gradually stir in crushed pineapple, one cup YOUNG PECANS, bell pepper, onion and seasoned salt. Chill well. Form into a ball and roll in one cup pecans. Chill until serving. Garnish with twists of pineapple slices, maraschino cherries, or parsley. Serve with assorted crackers.
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LITE CONGEALED SALAD
2 pkgs. (3 oz. each) Lemon Gelatin
1 pkg. (8 oz.) Cream Cheese
1 ½ cups YOUNG PECANS (chopped)
1 can (15 ¼ oz.) Crushed Pineapple
Chill gelatin until slightly firm. Mix other three ingredients, blending well. Stir into gelatin and mold. Serve on a bed of lettuce.
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CHICKEN CASSEROLE
1 cup Cooked Chicken (diced)
1 can Cream of Chicken Soup (10 ¾ oz.)
1 cup Celery (chopped)
2 Tbsp. Onion (chopped)
½ cup YOUNG PECANS (chopped)
1 ½ cups Cooked Rice
½ tsp. Salt
¼ tsp. Pepper
1 Tbsp. Lemon Juice
½ cup Mayonnaise
¼ cup Water
3 Eggs (hard cooked)
Combine chicken, soup, vegetables, YOUNG PECANS and seasoning: blend well. Stir in lemon juice, mayonnaise, water. Chop 2 eggs; add to mixture. Place in greased casserole. Bake at 400 degrees for 15 minutes or until bubbly. Let stand 15 minutes before serving. Garnish with remaining sliced egg. Yields 4 servings.
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CHICKEN MACARONI CASSEROLE
1 lb. Chicken Breasts
8 oz. Elbow Macaroni
1 pkg. (8 oz.) Cream Cheese
1 can Sweet Peas
½ Cucumber (finely chopped)
1 Tbsp. Chives (finely chopped)
¼ cup Half-and-Half
½ cup YOUNG PECANS (chopped)
1 clove Garlic (minced)
¼ tsp. Ground Black Pepper
- Cook chicken breasts in boiling water until thoroughly tender. Remove meat from bones and put in bowl.
- Cook macaroni in boiling water until tender. Do not overcook! Drain water off macaroni and immediately add cream cheese. Stir well until cream cheese blends into macaroni.
- Add chicken meat, peas, cucumber, chives, half-and-half, YOUNG PECANS and garlic to macaroni and cream cheese mixture. Stir well to blend. Season to taste with black pepper.
Serve this dish cold (or at room temperature) with bread and butter and white wine, or serve as a hot dish topped with croutons.
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SWEET POTATO PUFFS
½ cup Milk
¼ cup Butter
4 cups (about two 1-lb. cans) Sweet Potatoes (mashed)
4 Egg Yolks
1 cup YOUNG PECANS (chopped)
½ cup Sugar
¼ cup Sherry
1 Tbsp. Orange Rind (grated)
¾ tsp. Salt
½ tsp. Nutmeg
4 Egg Whites
Combine milk and butter; place over low heat until butter melts. Add to sweet potatoes slowly, beating constantly. Beat in egg yolks one at a time. Add YOUNG PECANS, sugar, sherry, orange rind, salt and nutmeg; mix well. Beat egg whites until they hold soft peaks; fold into sweet potato mixture. Pour into 2-quart casserole or soufflé dish. Bake in hot oven (400 degrees) until done, about 50 minutes. A knife inserted in center of the soufflé will come out clean when done. Serve immediately. Yields 8 servings.
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BROCCOLI CASSEROLE
1 lb. Broccoli (fresh)
1 can (10¾ oz.) Cream of Chicken Soup
½ cup Milk
¼ lb. Cheddar Cheese (grated)
1 cup YOUNG PECANS (chopped)
½ cup Bread Crumbs
Cook broccoli in salted water until just tender. Drain and place in a greased 1-quart casserole. Add cheese and YOUNG PECANS. Mix soup and milk and pour over. Top with bread crumbs and bake at 350 degrees for 30 minutes.
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EASY PECAN PIE
4 Tbsp. (1/2 stick) Butter (Softened)
1 cup Granulated Sugar
3 Eggs (slightly beaten)
1 cup Light Corn Syrup
1 tsp. Vanilla
1/8 tsp. Salt
1 cup YOUNG PECANS (chopped)
9-inch Pastry Shell (unbaked)
YOUNG PECAN Halves
Cream butter and sugar together. Add remaining ingredients. Pour into unbaked 9-inch pastry shell. Top with 30-50 YOUNG PECAN halves. Bake 10 minutes at 375 degrees and 30-35 minutes at 325 degrees.
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COLEEN’S SPECIAL PECAN PIE
1 can (14 oz.) Sweetened Condensed Milk
2 cups Pure Maple Syrup
1 cup YOUNG PECANS (chopped)
9-inch Pastry Shell (baked)
Mix all ingredients in sauce pan and bring to a boil while stirring occasionally to keep from sticking. Boil for four to seven minutes, depending upon your altitude. Pour into standard 9-inch baked pie shell. Cool. Top with whipped cream just before serving.
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CHOCOLATE PECAN PIE
1 lb. Milk Chocolate
1 container (8 or 9 oz) Whipped Topping
9-inch Pastry Shell (baked)
1 cup YOUNG PECANS (chopped)
Melt chocolate (with a little water added) in a double boiler. Fold in about ¾ of the whipped topping with the melted chocolate and put in a baked pastry shell while warm. Sprinkle with YOUNG PECANS. Refrigerate for 1-2 hours before serving.
Optional: An additional chocolate layer – perhaps of the semi-sweet variety – can be placed on the pie, and this can be topped with additional YOUNG PECAN halves.
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GERMAN CHOCOCLATE CAKE
1 pkg. (4 oz.) German Sweet Chocolate
½ cup Boiling Water
1 cup Butter
2 cups Sugar
4 Egg Yolks
1 tsp. Vanilla
2 ½ cups Flour
½ tsp. Salt
1 tsp. Baking Soda
1 cup Buttermilk
4 Egg Whites (stiffly beaten)
Melt chocolate in boiling water and cool. Cream butter and sugar until fluffy. Add egg yolks, one at a time, beating well after each. Blend in vanilla and chocolate. Sift flour with soda and salt; add alternately with buttermilk to chocolate mixture, beating after each addition until smooth. Fold in beaten whites. Pour into three 8- or 9-inch layer pans. Bake at 350 degrees for 35 minutes. Cool and frost with coconut-pecan frosting.
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COCONUT-PECAN FROSTING:
1 cup Evaporated Milk
1 cup Sugar
3 Egg Yolks (slightly beaten)
½ cup Butter
1 tsp. Vanilla
1 ½ cups Coconut
1 cup YOUNG PECANS (chopped)
Combine milk, sugar, egg yolks, butter and vanilla. Cook and stir over medium heat until thickened (about 15 minutes). Do not boil. Remove from heat and add coconut and YOUNG PECANS. Spread mixture over cake at room temperature.
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PECAN TURKEY STUFFING
12 cups Fresh White Bread Cubes
1 ½ cups YOUNG PECANS (coarsely chopped)
½ cup Parsley (chopped)
1 Tbsp. Poultry Seasoning
2 tsp. Salt
½ tsp. Pepper
½ cup Butter
3 cups Celery (chopped)
1 cup Onion (chopped)
- In large bowl, combine bread cubes, YOUNG PECANS, parsley, poultry seasoning, salt, pepper; toss to mix well.
- In hot butter in medium skillet, sauté celery and onion until golden – 7 to 10 minutes.
- Add to bread mixture; toss lightly until well mixed.
- Use to fill prepared turkey. Makes 12 cups, enough to stuff a 16-lb. turkey, 16 servings.
Whole-wheat bread cubes may be substituted for the white bread cubes. Add a teaspoon of sage to the spices, if desired.
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