Meat Dishes & Stuffing
MEAT LOAF WITH PECAN STUFFINGMEAT LOAF1½lb.ground beef½C.chopped green pepper½C.chopped onion1tsp.salt1T.Worcestershire sauce1C.white bread crumbs½C.milk1 eggPECAN STUFFING1 egg¼C.shortening2C.whole wheat bread crumbs½C.chopped celery¼tsp.black pepper¾C.meat stock or water½C.chopped Texas pecansCombine meat loaf ingredients. Mix thoroughly. Place ½ 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 degreesF.for 1½ hours and cool slightly before removing from pan. Yield: 10 servings.
Combine meat loaf ingredients. Mix thoroughly. Place ½ 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 degreesF.for 1½ hours and cool slightly before removing from pan. Yield: 10 servings.
HAM SALAD2C.cubed ham2C.diced celery or apple½C.salad dressing¼tsp.salt¼C.chopped green pepper¼C.ground Texas pecans¼C.chopped onionCombine ham, celery or apple, and salad dressing. Chill thoroughly. Just before serving add salt, green pepper, pecans, and onion. Yield: 6-8 servings.
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 SALAD1C.cubed, cooked turkey1C.chopped celery1C.chopped Texas pecans½C.mayonnaise1T.lemon juice1T.chopped onion½C.grated cheddar cheeseSalt and cayenne pepper to tasteCrushed potato chipsMix all ingredients except chips. Place into a baking dish. Cover the top with crushed chips. Bake about 20 minutes (or until bubbly around the edges) at 350 degreesF.
Mix all ingredients except chips. Place into a baking dish. Cover the top with crushed chips. Bake about 20 minutes (or until bubbly around the edges) at 350 degreesF.
BAKED STUFFED PORK CHOPS⅛C.butter or margarine½T.chopped onion1T.chopped celery4 (1 in. thick) pork chops with pocket cut½C.chopped Texas pecans1½C.bread crumbs (soft)1tsp.chopped parsley1C.finely diced tart apples⅛tsp.saltSaute onions and celery in butter. Combine remaining ingredients for stuffing. Season chops with salt and pepper. Pack stuffing in chops on both sides. Bake in oven for 45 minutes at 350 degreesF.in a covered casserole. Uncover and bake for 15 minutes.
Saute onions and celery in butter. Combine remaining ingredients for stuffing. Season chops with salt and pepper. Pack stuffing in chops on both sides. Bake in oven for 45 minutes at 350 degreesF.in a covered casserole. Uncover and bake for 15 minutes.
NUTTY HAM AND CHEESE GRILLSSpread butter on one side of 4 pieces of bread. Broil on cookie sheet until golden brown on one side. Remove and brush other side with mustard or horseradish mustard. Place a slice of ham and slice of cheese on each piece of bread. Top with Texas pecans. Press nuts gently into cheese. Broil for 2-3 minutes or until cheese is bubbly. Serve hot. Yield: 4 servings.
Spread butter on one side of 4 pieces of bread. Broil on cookie sheet until golden brown on one side. Remove and brush other side with mustard or horseradish mustard. Place a slice of ham and slice of cheese on each piece of bread. Top with Texas pecans. Press nuts gently into cheese. Broil for 2-3 minutes or until cheese is bubbly. Serve hot. Yield: 4 servings.
PECAN HAM ROLL-UPS2C.cooked mashed sweet potatoes3T.melted butter½C.crushed pineapple (reserve juice)½C.fine bread crumbs3T.sugar½C.chopped Texas pecans3 (⅛ in. thick) slices smoked or boiled hamCombine all ingredients except ham. Mix well. Spread this filling on the ham slices. Roll as for jelly roll, fastening with toothpicks. Place in baking dish, and cover with reserved pineapple juice. Bake in 350 degreesF.oven, 1 hour for smoked or 20 minutes for boiled ham, basting frequently. Yield: 3 servings.
Combine all ingredients except ham. Mix well. Spread this filling on the ham slices. Roll as for jelly roll, fastening with toothpicks. Place in baking dish, and cover with reserved pineapple juice. Bake in 350 degreesF.oven, 1 hour for smoked or 20 minutes for boiled ham, basting frequently. Yield: 3 servings.
BROWN RICE AND NUT DRESSING1C.uncooked brown rice2½C.chicken broth (canned)1tsp.salt1C.chopped onions1C.celery1 clove minced garlic1tsp.saltDash of pepper1C.chopped Texas pecansCombine rice, chicken broth, and salt. Heat to boiling, stirring once. Reduce heat and simmer, covered, for 45 minutes. Cook onions, celery, and garlic in butter until tender. Stir in cooked rice. Add seasoned salt, pepper, and pecans. Serve with baked breast of chicken. Yield: 6 servings.
Combine rice, chicken broth, and salt. Heat to boiling, stirring once. Reduce heat and simmer, covered, for 45 minutes. Cook onions, celery, and garlic in butter until tender. Stir in cooked rice. Add seasoned salt, pepper, and pecans. Serve with baked breast of chicken. Yield: 6 servings.
NUT STUFFING(Moist Type for 10-12lb.Turkey)½C.butter½C.chopped onion1C.chopped Texas pecans¼C.chopped parsley1C.chopped celery and leaves2tsp.salt½tsp.pepper1tsp.poultry seasoning8C.soft bread crumbs1C.stock or water2 eggs, beatenMelt butter in a 9 inch skillet. Add onion, cook until soft. Add pecans, parsley, celery and leaves, salt, pepper, and poultry seasoning. Mix. Add bread crumbs and mix. Remove from heat. Add stock or water and eggs. Toss lightly. Yield: about 8 cups.
Melt butter in a 9 inch skillet. Add onion, cook until soft. Add pecans, parsley, celery and leaves, salt, pepper, and poultry seasoning. Mix. Add bread crumbs and mix. Remove from heat. Add stock or water and eggs. Toss lightly. Yield: about 8 cups.