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MIXED GREEN SALAD
WITH CINNAMON PECANS
8 cups mixed salad greens
'A cup crumbled goat cheese
Vi cup Cinnamon Pecans (see
recipe below)
Vi cup dried cranberries
3 tablespoons honey
Vi cup raspberry vinegar
3 tablespoons raspberry jam
1 tablespoon olive oil
In large bowl, toss together
salad greens, goat cheese, pecans,
and cranberries. In small bowl,
whisk together honey, raspberry
vinegar, raspberry jam, and oil.
Toss with salad. Makes 4 to 6
servings.
CINNAMON PECANS
1 tablespoon margarine
3 cups pecan halves
'A cup sugar, reserving 1 table
spoon
2 teaspoons ground cinnamon
'A teaspoon ground ginger
'A teaspoon ground nutmet
In large nonstick skillet, melt
margarine and stir in pecans and
sugar. Stir until sugar melts (S to
10 minutes), watching carefiilly,
tossing pecans so they don’t bum.
When sugar is melted and pecans
brown, remove from heat. In
small bowl, mix together the re
maining 1 tablespoon sugar, cin
namon, ginger, and nutmeg. Toss
with pecans. Spread mixture on
wax paper and cool for 20 min
utes. Break up any clumps and
store in zipper lock bag.
YAM PECAN BISCUITS
1 medium sweet potato (yam)
or 1 (15-ounce) can sweet
potatoes, drained and
mashed
3 cups all-purpose baking mix
2 tablespoons sugar
Vi teaspoon ground cinnamon
Vi teaspoon ground nutmeg
Vs cup chopped pecans
Vi cup skim milk
1 teaspoon vanilla
Place fresh- sweet potato and
water (enough to cover tops of
sweet potatoes) in microwave
safe dish; cover and microwave
about 3 to 4 minutes until done;
drain, peel, and mash. Preheat
oven to 450°. In large bowl, com
bine baking mix, sugar, cinna
mon, nutmeg, and pecans. Add
yams, milk, and vanilla, mixing
until well combined. Roll on
floured surface to 1-inch thick.
Cut with 2-inch cutter or glass
and place on baking sheet. Bake
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April
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May
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17 Asparagus, Rhubarb, Springtime Recipes
Pecans are the secret ingredient of each of these dishes to make Easter dinner espe
cially tasty. Clockwise from upper right are Mixed Green Salad with Cinnamon Pecans,
Heavenly Yam Delight, Glazed Ham With Pecan Crust, and Yam Pecan Biscuits.
10 to 12 minutes or until golden.
Makes 1 A dozen biscuits.
-Canned sweet potatoes are
precooked.
For another way to enjoy these
biscuits, cut yam pecan biscuits
in half, spread with honey-mus
tard sauce and place sliced ham
inside.
HEAVENLY YAM DELIGHT
1 (29-ounce) can yams (sweet
potatoes) drained or 2 me
dium fresh sweet potatoes
1 cup all-purpose flour
Vi cup plus Vs cup confection
ers’ sugar
Vs cup chopped pecans
7 tablespoons margarine
1 (8-ounce) package fat-free
cream cheese
1 (8-ounce) container fat-free
frozen whipped topping,
thawed and divided
V* cup sugar
Vi teaspoon ground cinnamon
Place fresh sweet potatoes and
water (enough to cover tops of
sweet potatoes) in microwave
safe dish; cover and microwave
about 3 to 4 minutes until done;
drain, peel, and cut into chunks.
Preheat oven to 350°. In large
bowl, combine flour, 'A cup con
fectioners’ sugar, pecans, and
margarine. Press into bottom of
13x9x2-inch baking dish. Bake
20 minutes. Set aside to cool. In
mixing bowl, mix cream cheese
and Vs cup confectioners’ sugar
until creamy. Fold in V i cup
whipped topping. Spread cream
cheese mixture over cooled crust.
In mixing bowl, beat sweet pota
toes, sugar, and cinnamon until
smooth. Spread over cream
cheese mixture. Top with remain
ing whipped topping. Refriger
ate. Makes 16 servings.
-Canned sweet potatoes are
precooked.
MUSTARD EASTER EGGS
10-12 hard boiled eggs
Mix together and heat to
warm.
3 tablespoons prepared mus
tard
Vi cup sugar
Vi cup vinegar
1 cup water
Pinch of salt
Pour over peeled hard cooked
eggs. Store in refrigerator for 1
day so to develop flavor. You can
put in blender to make mustard
mixture smoother.
Clarence Seibert
Fredericksburg
YELLOW MUSTARD EGGS
2 cups vinegar
1 cup sugar
1 teaspoon salt
1 tablespoon celery seed
Vi cup water
2 tablespoons mustard
2 tablespoons minced onion
A drop of yellow food coloring
Boil and simmer vinegar,
sugar, salt, celery seed, water
mustard, minced onion, and food
coloring for 10 min. Put peeled
hard boiled eggs in juice. Store at
least 3 days before serving.
Clarence Seibert
Fredericksburg
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Ham and sweet potatoes are traditional Easter dinner favor
ites. Both dishes can be dressed up with pecans. Not only do pe
cans add an appealing aspect to your dinner entree, they also
taste magnificent.
Pecans have no cholesterol and provide healthy monounsatu
rated fat, as well as dietary fiber, vitamin E, and magnesium.
But what’s nutrition if taste appeal is missing? The good news
is that almost everyone loves snacking on pecans. Try adding
pecan crunch and flavor to soups, casseroles, baked goods,
meats, vegetables, and fruits.
Pecans are easy to keep on hand to use whenever needed.
Store shelled pecans in airtight containers for up to nine months
in refrigerator or in the freezer for up to two years.
Here’s a recipe that transforms an ordinary ham into one with
pizzazz.
GLAZED HAM WITH PECAN CRUST
10-pound cooked ham, bone in
2 cups apple cider
1 cup light brown sugar
1 tablespoon Dijon mustard
l'/2 cups finely chopped pecans
Preheat oven to 325 degrees. Insert meat thermometer into
center of ham without touching bone. Place ham baking dish
and pour cider over it. Roast in oven, basting with cider every 30
minutes for 2 to 2Vi hours (12-15 minutes per pound) or until
thermometer registers 140 degrees. Meanwhile, in bowl, combine
brown sugar, mustard and pecans.
Remove ham from the oven during the last 40 minutes and
firmly pat the sugar pecan mixture all over the ham. Return to
oven and continue roasting until crust is brown and ham is
done.
Slice and serve with pan sauce, making it the perfect accom
paniment to the ham. Makes 20-25 servings.
PICKLED RED BEET EGGS
Combine and heat to dissolve
sugar.
115-ounce can sliced red beets
l A cup vinegar
Vi cup sugar
Dash pepper
Cool and add peeled hard bod
ed eggs. Refrigerate and mari
nate 12 hours or longer until deep
red in color.
Mrs. Clair Rutt
Denver
PEAS AND PEANUTS
2 cans green peas, well drained
Vi pint sour cream
V 2 cup mayonnaise
garlic powder to taste
3 A to 1 pound salted peanuts
(with hulls)
Chill and serve as vegetable or
relish.
From Udderly Delicious
Dairy Maid Stephanie Messick
BUNNY RABBIT
VEGETABLE CASSEROLE
3 (15-ounce) cans mixed vege
tables, drained
V 2 cup chopped onion (amount
your choice)
V 2 cup chopped celery (amoung
your choice)
1 (8-ounce) package Cheddar
cheese (sharp or mild)
1 cup mayonnaise
Topping:
2 packages white crackers,
crushed
2 sticks margarine, melted
Preheat oven to 350°. Combine
first 5 ingredients in bowl and
mix thoroughly. Put into a
9x 13-inch baking dish.
Combine topping ingredients
and mix thoroughly. Put topping
mixture onto casserole and
spread evenly. Bake 30 minutes
or until hot through.
From “Potts” Purcellville
Dairy Grandma
Rose Mary Cornett