Appetizers & Salads
CHEESE LOG¼lb.grated pimiento cheese¼lb.grated American cheese1 (3oz.)pkg.cream cheese, softened½tsp.garlic juice¾C.chopped Texas pecans¼C.paprikaMix 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.
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 LOG1 (1lb.) can salmon (2C.)1 (8oz.)pkg.cream cheese, softened1T.lemon juice2tsp.grated onion1tsp.prepared horseradish¼tsp.salt⅓tsp.liquid smoke½C.chopped Texas pecans3T.snipped parsleyDrain 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 ½ cup chopped pecans and parsley. Shape salmon mixture into log; roll in nut mixture. Chill well and serve with assorted crackers.
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 ½ cup chopped pecans and parsley. Shape salmon mixture into log; roll in nut mixture. Chill well and serve with assorted crackers.
PECAN CREAM CHEESE BALL2 (8oz.)pkg.cream cheese1 (8½oz.) can crushed pineapple, drained1C.chopped Texas pecans¼C.chopped green pepper2T.chopped onion1T.seasoned saltSoften 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.
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 SALAD1 (1lb.) can pears (reserving 1C.juice)½C.water1 (3oz.)pkg.lime gelatin¼tsp.lemon flavoring2 (3oz.)pkg.cream cheese, softened1½C.whipped topping mix½C.drained and chopped maraschino cherries⅓C.chopped Texas pecansDrain 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.
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 SALAD1 (8oz.) can blueberries1 (8oz.) can crushed pineapple2 (3oz.)pkg.raspberry-flavored gelatin1C.miniature marshmallows¾C.chopped Texas pecans½ pt. whipped creamDrain 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.
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 SALAD1 (8oz.) can crushed pineapple2 (3oz.)pkg.cherry-flavored gelatin1 (1lb.) can cherries (2C.)2 (6oz.) colas½C.chopped Texas pecansDrain juice off crushed pineapple and heat. Dissolve gelatin in juice. Add remaining ingredients. Chill until set.
Drain juice off crushed pineapple and heat. Dissolve gelatin in juice. Add remaining ingredients. Chill until set.
CRANBERRY SALAD DELIGHT1 smallpkg.raspberry gelatin¾C.boiling water¾C.cold water4C.cranberries2C.sugar2 orange slicesRelish mixture:2C.halved and seeded red grapes1C.broken Texas pecans¼tsp.lemon rindMix small package of raspberry gelatin in ¾ cup boiling water until dissolved. Add ¾ 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.
Mix small package of raspberry gelatin in ¾ cup boiling water until dissolved. Add ¾ 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 SALAD1 (No. 2½) can fruit cocktail2 (3oz.)pkg.cream cheese1C.mayonnaise½C.red cherries1C.whipped cream24 marshmallows1C.chopped Texas pecansMix fruit cocktail, cream cheese, and mayonnaise. Add red cherries, whipped cream, marshmallows, and pecans. Freeze in ice compartment.
Mix fruit cocktail, cream cheese, and mayonnaise. Add red cherries, whipped cream, marshmallows, and pecans. Freeze in ice compartment.
MOLDED CREAM CHEESE—FRUIT SALAD½pkg.(1½oz.) lime-flavored gelatin1C.boiling water1C.heavy cream, chilled1 (3oz.)pkg.cream cheese, softened1C.chopped Texas pecans1 (1lb., 4oz.) can crushed pineapple, drained1 (3oz.) jar maraschino cherries, cut into eighthsDissolve 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.
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 FREEZE2 (3oz.)pkg.cream cheese2T.mayonnaise2T.sugar1 (1lb.) can whole cranberry sauce (2C.)1 (8oz.) can crushed pineapple, drained (1C.)½C.chopped Texas pecans1C.whipping creamSoften cream cheese. Blend in mayonnaise and sugar. Add cranberry sauce, pineapple, and pecans. Whip cream and fold into mixture. Pour into 8½ x 4 x 2½ inch pan and freeze until firm. Unmold and slice.
Soften cream cheese. Blend in mayonnaise and sugar. Add cranberry sauce, pineapple, and pecans. Whip cream and fold into mixture. Pour into 8½ x 4 x 2½ inch pan and freeze until firm. Unmold and slice.
TEXAS BEEF NUGGETS2lb.Texas beef tenderloin⅔C.flourSalt and pepper2C.cornflake crumbs1C.finely chopped Texas pecans½C.Parmesan cheese1tsp.paprika½tsp.nutmeg1 stick (½C.) butter¼C.flour2C.milk1 (10oz.)pkg.grated sharp cheddar cheeseCut beef into bite-size pieces (about 1¼ inch square). 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 degreesF.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. (At this stage, may be placed in refrigerator until needed.) Bake about 15 minutes until cubes are a deep, golden brown. Serve warm or at room temperature.
Cut beef into bite-size pieces (about 1¼ inch square). 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 degreesF.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. (At this stage, may be placed in refrigerator until needed.) Bake about 15 minutes until cubes are a deep, golden brown. Serve warm or at room temperature.
TURKEY-NUT SANDWICH FILLING2C.minced, cooked turkey½C.minced celery½C.finely chopped Texas pecans1/3C.salad dressing½tsp.seasoned salt¼tsp.pepperCombine all ingredients. Refrigerate. Makes about 3 cups of filling.
Combine all ingredients. Refrigerate. Makes about 3 cups of filling.
NUT PIMIENTO SANDWICH FILLING4T.finely chopped pimiento4T.milk2C.grated sharp cheddar cheese1tsp.Worcestershire sauce¼C.chopped Texas pecans2 hard-cooked eggs½C.salad dressingBlend pimiento, milk, cheese, Worcestershire sauce, nuts, and eggs until smooth. Add salad dressing and mix well.
Blend pimiento, milk, cheese, Worcestershire sauce, nuts, and eggs until smooth. Add salad dressing and mix well.