Read Ebook: The Story of the Big Front Door by Leonard Mary Finley

Font size: 10 px 15 px 20 px 25 px 30 px 35 px

Background color: BlackWhiteGrayLight GrayDark GrayDim Gray

Text color: BlackWhiteGrayLight GrayDark GrayDim Gray

Apply/Save settings

Ebook has 1863 lines and 60601 words, and 38 pages

Pecan Tassies 14

Texas Honey Balls 14

Best Ever Pecan Candy 15

Pecan Roll 15

Martha Washington Candy 15

Pecan Clusters 16

Creamy Pralines 16

Texas Pecans Are Full Of Food Energy

They have protein, carbohydrates, calcium, iron, vitamin A, ascorbic acid, and small quantities of thiamine, riboflavin, and niacin. And they have polyunsaturated fats.

Appetizers & Salads

CHEESE LOG

Mix all ingredients except paprika by hand. Shape into log or ball. Roll in paprika on waxed paper. Refrigerate for at least 1 hour. Slice thin. Serve with crackers.

SALMON LOG

Drain and flake salmon, removing bones and skin. Combine salmon, cream cheese, lemon juice, onion, horseradish, salt, and liquid smoke. Mix thoroughly. Chill several hours or overnight. Combine 1/2 cup chopped pecans and parsley. Shape salmon mixture into log; roll in nut mixture. Chill well and serve with assorted crackers.

PECAN CREAM CHEESE BALL

Soften cream cheese. Gradually stir in pineapple, pecans, green pepper, onion, and salt. Chill well. Form into a ball and roll in chopped pecans. Chill until serving time. Garnish with twist of pineapple slices, maraschino cherries, and parsley. Serve with assorted crackers.

PEAR PUREE SALAD

Drain pears, reserving 1 cup juice. Add water to juice and heat until boiling. Dissolve gelatin in liquid. Add lemon flavoring. Beat cream cheese into warm mixture. Mash or blend pears and fold into gelatin and cheese mixture until syrupy. Fold in whipped topping, cherries, and pecans. Pour into 8 inch square pan or a mold. Chill until set.

BLUEBERRY SALAD

Drain and reserve juice from blueberries and pineapple. Add enough water to juice to make 4 cups of liquid. Heat 2 cups of this liquid to boiling. Dissolve raspberry gelatin in boiling water. Add the remaining 2 cups liquid. Add fruit, marshmallows, and pecans. Chill until slightly congealed, then fold in whipped cream. Chill for 3 or 4 hours before serving.

PECAN-COLA SALAD

Drain juice off crushed pineapple and heat. Dissolve gelatin in juice. Add remaining ingredients. Chill until set.

CRANBERRY SALAD DELIGHT

Relish mixture: 2 C. halved and seeded red grapes 1 C. broken Texas pecans 1/4 tsp. lemon rind

Mix small package of raspberry gelatin in 3/4 cup boiling water until dissolved. Add 3/4 cup cold water. Place in refrigerator until slightly thickened. Place cranberries, sugar and orange slices in food processor and chop fine. Chill. Fold gelatin into relish mixture. Pour into lightly oiled 2-quart mold. Chill until congealed. Yield: 10-12 servings.

FROZEN FRUIT SALAD

Mix fruit cocktail, cream cheese, and mayonnaise. Add red cherries, whipped cream, marshmallows, and pecans. Freeze in ice compartment.

MOLDED CREAM CHEESE--FRUIT SALAD

Dissolve gelatin in boiling water. Chill mixture until slightly congealed. Whip cream and fold cream into gelatin mixture. Add cream cheese. Blend well. Add pineapple, maraschino cherries, and pecans. Mix well. Pour mixture into lightly-oiled individual molds and chill until set. Unmold. Yield: 8 servings.

PINK ARCTIC FREEZE

Soften cream cheese. Blend in mayonnaise and sugar. Add cranberry sauce, pineapple, and pecans. Whip cream and fold into mixture. Pour into 8-1/2 x 4 x 2-1/2 inch pan and freeze until firm. Unmold and slice.

TEXAS BEEF NUGGETS

Cut beef into bite-size pieces . Place in plastic or paper bag with flour. Shake until coated. Refrigerate while continuing preparation. Combine in mixing bowl cornflake crumbs, pecans, Parmesan cheese, paprika, and nutmeg. Set aside. In a saucepan melt butter. Add flour and stir until dissolved. Add milk and heat until mixture bubbles. Stir in cheese until melted. Set oven at 400 degrees F. Dip each floured beef cube in cheese sauce, allow to drain a little, then roll in bowl of dry mixture so all sides are well coated. Place on well-buttered cookie sheets, leaving space between each. Bake about 15 minutes until cubes are a deep, golden brown. Serve warm or at room temperature.

TURKEY-NUT SANDWICH FILLING

Combine all ingredients. Refrigerate. Makes about 3 cups of filling.

NUT PIMIENTO SANDWICH FILLING

Blend pimiento, milk, cheese, Worcestershire sauce, nuts, and eggs until smooth. Add salad dressing and mix well.

Meat Dishes & Stuffing

MEAT LOAF WITH PECAN STUFFING

MEAT LOAF

PECAN STUFFING

Combine meat loaf ingredients. Mix thoroughly. Place 1/2 of this mixture in bottom of greased loaf pan. Combine pecan stuffing mixture. Add pecans last. Mix thoroughly. Spread stuffing mixture on top of meat mixture. Arrange remaining meat on top of pecan stuffing. Bake at 350 degrees F. for 1-1/2 hours and cool slightly before removing from pan. Yield: 10 servings.

HAM SALAD

Combine ham, celery or apple, and salad dressing. Chill thoroughly. Just before serving add salt, green pepper, pecans, and onion. Yield: 6-8 servings.

HOT TURKEY SALAD

Mix all ingredients except chips. Place into a baking dish. Cover the top with crushed chips. Bake about 20 minutes at 35ys, and with them was little Helen, a dignified person of eight, who carried a doll in her arms.

"Yes, your father heard that a relative of old Mrs. Brown's was going to take the house, but that is all I know," she answered.

"Carl and Ikey saw a cross-looking woman with a feather duster. I do hope there will be some nice children," said Bess.

"All boys," Carl added briefly.

"Boys? No, indeed! Girls are much nicer, aren't they, Ikey?" and Louise looked at him mischievously over her shoulder.

Ikey's shyness or his politeness, perhaps both, would not allow him to reply.

Share on: WhatsApp @Hash Facebook Tweet