Pecans - from appetizer to dessert

I bought several cookbooks from our library's ongoing book sale this morning. One was a collection of recipes compiled to celebrate Alabama's 150th birthday as a state - back in 1969. It has some great recipes, many featuring pecans. So for Sherry, and anyone else wanting to celebrate pecans in November, here are some recipes. (I've eaten some of these before, but not all.)

Cheese Puffs

1 lb. margarine
1 lb. sharp cheese
3 c. flour
1/2 t. red pepper
1 c. chopped pecans

Mix margarine, cheese, flour and pepper together. Then add nuts. Drop with spoon on greased pan. Cook in oven at 350 degrees for 18 minutes. (~Mrs. McDowell Lee)


Chicken Fruit Salad

2 1/2 c. chopped cooked chicken
1 1/4 c. chopped celery
2 chopped apples
1 c. drained crushed pineapple
1/2 c. pecans
1 t. lemon juice
3/4 c. mayonnaise
salt and pepper to taste

Toss all ingredients together. Serve on lettuce with crackers. Recipe makes 8 servings. (~Mrs. William V. Neville, Jr.)


Squash Casserole

2 lbs. yellow squash
4 eggs, beaten
1 c. milk
3/4 stick butter
1/2 c.chopped pecans
salt and pepper to taste

Wash and boil squash until tender. Mash and add eggs, milk, butter, and seasoning, mix well. Turn mixture into lightly buttered casserole. Sprinkle chopped pecans over top. Bake at 350 degrees about 1 hour, until puffy and lightly browned. (~Mrs. Hugh Merrill)


Wild Rice Casserole

1/2 c. butter
1/2 c. mushrooms, sliced
2 T. chopped onion
2 T. chopped green pepper
1 clove garlic, minced
1 c. pecans, coarsely chopped
1 c. wild rice
3 c. chicken broth
salt and pepper

Heat butter. Add mushrooms, onion, green pepper and garlic. Cook, stirring often, about 5 minutes. Add pecans and cook about 1 minute. Wash rice well and drain. Add to mushroom mixture. Add broth and season with salt and pepper. Pour into greased casserole, cover and bake in a slow oven (325) about 1 hour. Serves 4. Note: for variety, 1 to 2 cups cooked chicken, turkey or pork roast cut into cubes or julienne strips may be added to the mixture before pouring into the casserole. (~Mrs. Albert Brewer)


Strawberry Nut Salad

2 packages strawberry jello
1 c. boiling water
2 10-oz. packages frozen sliced strawberries, thawed
1 1-lb., 4-oz. can crushed pineapple
1 c. chopped pecans
1 pt. sour cream

Combine jello with boiling water in large bowl stirring until jello is dissolved. Fold in strawberries with juice, drained pineapple, and nuts all at once. Turn half of mixture into 12x8 dish. Refrigerate until firm, then spread top with sour cream and gently spoon on remaining mixture. Refrigerate. (~Mrs. Dan Waite)


Dump Cake

1 small can crushed pineapple
1 small can coconut (or 1 small bag frozen blueberries, or 2 c. fresh blueberries, or 1 can blueberries)
1 box yellow cake mix
2 sticks butter or margarine
1 c. pecans, chopped

Dump pineapple with juice in oblong pan (11x13), spread coconut (or blueberries) evenly over pineapple. Sprinkle dry cake mix over other ingredients. Dot cake mix with pats of butter. Sprinkle pecans over top. Bake at 350 for 45 minutes or until golden brown. (~Mrs. Joe Money and Mrs. Ernest Stone)