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August 6, 2013
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Favorite Pecan Recipes

Pecan Crusted Salmon
2 Servings

3/4 Lb. Salmon Filets
1 Tablespoon Mustard
1 Tablespoon Plain Yogurt or Olive Oil
1/3 Cup Pecans, Ground
Black Pepper to Taste

Combine mustard and yogurt. Spread mustard mixture on top of salmon, cover with pecans and pepper. Place on a baking pan sprayed with olive oil. Bake 12 to 15 minutes in a preheated 450° oven until salmon flakes easily.
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Trout With Pecan Sauce
Makes 4 Servings

4 T. margarine, divided
2 T. vegetable or canola oil
1/4 c. evaporated milk
1/2 c flour
Salt-free seasoning
4 4-oz. trout fillets
1/4 c. pecan halves
2 T. fresh lemon juice
2 T. finely chopped fresh parsley

In a heavy skillet, melt together the 2 Tablespoons of the margarine with the oil. Pour the milk into a bowl. In another bowl combine flour and seasoning. Coat each trout fillet in milk, then dredge in the flour mixture. Sauté the fillets in the skillet with the melted margarine until golden on one side, about 8 minutes. Turn then over and cook 8 more minutes. Remove to platter and sprinkle with more seasoning. Empty and wipe out skillet, then add remaining 2 Tablespoons of margarine; melt. Sauté the pecans in the skillet, shaking pan frequently, until margarine turns golden brown. Add lemon juice to pan, then pour pecan sauce over the trout. Sprinkle with fresh parsley to garnish.
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Pecan Chicken
Makes 6 Servings

6 boneless, skinless, chicken breast halves
1/3 c. butter or margarine
1 c. flour
1 c. pecans, ground
1/4 c. sesame seeds
1 tbsp. paprika
1 1/2 tsp. salt
1/8 tsp. pepper
1 egg, slightly beaten
1 c. buttermilk
1/4 c. chopped pecans

Melt butter in 13 x 9 x 2 inch baking dish, set aside. Combine flour and next 5 items. Combine egg and buttermilk. Dip chicken in egg and dredge in flour, coating well. Place chicken in baking dish, turning once to coat with butter. Sprinkle with chopped pecans. Bake at 350 degrees for 30 minutes or until tender.
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Apricot Pecan Chicken
Makes 4 Servings

4 chicken breast halves, skinned and boned
1/4 c. broken pecans
2 tbsp. margarine
1/3 c. apricot preserves
1 tbsp. vinegar
1/4 tsp. ground ginger

Rinse chicken and pat dry. In large skillet melt margarine and then add chicken and nuts. Cook over medium heat for 8 to 10 minutes, turning occasionally. Transfer chicken breasts to serving platter, reserving juices in skillet. Keep chicken warm. To prepare glaze: Stir preserves, vinegar and ginger into reserved juices in skillet. Cook and stir over medium heat for 1 to 2 minutes, until mixture is heated through. Spoon glaze over chicken and serve.
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Pork Chops with Pecans

6 tbsp. margarine
1/2 c. chopped celery
1/2 c. pecans
1/4 c. chopped onion
1 c. herb seasoned stuffing mix
1/2 tsp. salt
1 tbsp. chopped parsley
1/4 tsp. pepper
6 center cut chops, 1 1/2" thick with pocket for stuffing
1/2 c. apple juice

In large skillet melt 4 tablespoons margarine over medium heat. Add celery, pecans and onion, sauté until tender. Mix in stuffing mix, parsley, salt and pepper. Stuff mixture into pork chops. Melt remaining margarine in skillet, slowly brown chops on both sides. Transfer to shallow baking dish, pour apple juice over chops. Cover, bake 350 degrees for 1 hour or until tender.
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Zucchini With Pecans
Make 2 servings

1-1/2 c. zucchini, julienned
1 tsp. olive oil
1/4 tsp. garlic salt
1/4 tsp. seasoned pepper
2 T pecans, chopped and toasted

Sauté zucchini in oil for 5 minutes or until crisp-tender. Sprinkle with salt, pepper and pecans. Serve immediately.
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Sweet Potato Pecan Pie
Makes 4-6 Servings

4 Medium Sweet Potatoes, Cooked, Mashed
1 Stick Butter
1 2/3 Cups Sugar
3 Eggs
1/2 Cup Milk
1-1/2 Teaspoon Vanilla
1-1/2 Teaspoon Cinnamon
1-1/2 Teaspoon Allspice
1-1/2 Teaspoon Nutmeg
1/4 Teaspoon Almond Extract
5 Ozs. Pecan Halves
1 (9") Pie Shell, Unbaked

Mix all ingredients except pecans. Pour into pie shell and top with pecan halves. Bake at 350° for 1 hour.
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Praline Ice Cream Sauce

1-1/4 c. chopped pecans
1/4 c. butter or margarine
1 1/4 c. brown sugar, firmly packed
3/4 c. light corn syrup
3 T. all-purpose flour
1 (5.33 oz.) can evaporated milk

Melt butter in medium saucepan. Add sugar, corn syrup, and flour, stirring well. Bring to a boil; reduce heat, and simmer, stirring constantly, for 5 minutes. Remove from heat and stir in milk and pecans. Serve warm over ice cream.
Yield: 3 cups.
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Cinnamon Pecans

1 egg white
1 T. water
4 c. pecans
1 c. sugar
1 tsp. salt
1 tsp. cinnamon

Beat the egg white with the water until frothy. Stir in the pecans. In a plastic bag, combine the sugar, salt and cinnamon and shake to mix. Add the coated pecans and shake. Spread in a pan and bake at 225° for 1 hour. Stir every 15 minutes.
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Pecan Pie

2 eggs
1/2 cup sugar
3/4 cup white sugar
3 Tbsp butter
1 Tbsp corn starch
1 cup pecans
1/2 tsp vanilla
9" pie crust

Beat eggs together. Add butter, sugar, and cornstarch. Stir. Add syrup and pecans and vanilla. Bake at 350 degrees. Until center does not shake.
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Pinto Bean Pie

1 c. pinto beans, cooked and mashed
2 sticks margarine, melted
4 eggs, beaten
3 c. sugar
1 1/2 c. pecans, chopped
4 tsp. vanilla
2 unbaked pie shells

Mix all ingredients and pour into pie shells. Bake at 350° for 50-60 minutes.
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Southern Chess Pecan Pie

1 c. brown sugar, packed
1/2 c. granulated sugar
1 T. flour
2 eggs
2 T. milk
1/2 c. butter, melted
1 tsp. vanilla
1 c. pecans

Mix together brown sugar, granulated sugar and flour; beat thoroughly with eggs, milk, vanilla and butter. Fold in pecans. Pour into unbaked 9-inch crust. Bake at 375° for 40 to 50 minutes. If top gets too brown, cover with foil.
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Texas Millionaires Candy

50 caramels
2 T. margarine
2 T. water
3 c. pecans, halves and pieces
8 oz. chocolate candy bar
2 to 3 oz. paraffin

Melt caramels, margarine, and water in double boiler. Add pecans. Drop by teaspoonful on foil-covered cookie sheet. Cool. Melt chocolate bar and paraffin together. Stick ice pick in cooled caramel nut drops and dip through warmed chocolate mixture. Cool on foil.
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Mr. Food


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The Pistacho Cookies recipe was posted on August 2, 2013. 

I made this last week and Hubby declared it a keeper. Hope you will enjoy it too. I haven't been sending in much but I do enjoy receiving the newsletter and look forward to seeing I have received it. I do appreciate you, Nancy, and all the time you put into getting this out to us. Take care and God bless.
LA in KY

Pork Chops with Stuffing

1/2 c. celery, chopped
1/2 c. onion, chopped
snipped fresh parsley if desired
1 pkg. Stove Top Cornbread stuffing mix (6 oz.)
1-1/2 cups water
2 T. butter, melted
4 boneless pork chops
thyme or other spices to taste ( I used Mural of Flavor from Penzey's Spices)
salt and pepper to taste
1 T. olive oil
1/2 cup orange marmalade

Mix together lightly the celery, onion, parsley, stuffing mix, water, and butter. Place in baking dish. Add oil to skillet and brown the chops that have been sprinkled with pepper.
Place chops over stuffing.

Sprinkle with the thyme or other spices and bake in covered dish for 40 minutes in a 350 oven. Spoon marmalade that has been warmed for 30 seconds on high in a microwave over the chops. Bake uncovered for an additional 10 to 15 minutes.
4 servings.
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Anyone have a quick, easy recipe for Eggplant Parmesan? I can't seem to find mine. thanks a bunch
ND Ohio

Hi Susie, What good results you received from all you have been through, I hope and pray you will continue to do good and feel that way too.
Betty Boop in Ga.

Nancy, just wanted to say thanks to all the recipes that we get to enjoy from you and all the people that submit them and especially enjoy the comments they share when they send them in. Thanks to all!!!

Good morning Nancy and all Landers,
I have a request for all our good cooks in Nancyland. I have leftover roast beef and would like some good simple recipes for using it up. My family does not like hot beefs, roast beef sandwiches or roast cut up in fried potatoes. So this leaves me with not too many options. I would love a good easy stir fry recipe made with the leftover roast or any other recipes our dear readers would like to share. I work full time so don't have a lot of spare time to prepare meals. Thanks for any help.
Dianne in Wisconsin

I want to acknowledge Artemis request for main dish or side dish recipes that I have which use sour cream or yogurt. I will continue to look through my recipes, but I think most of them have been previously submitted to the newsletter or came from others who shared in the newsletter. I hate to repeat recipes unless it is a specific recipe that has been requested.
Robbie IN

Fool's Toffee

36 saltine crackers
1 cup butter
1 cup brown sugar
1 (12 ounce) package chocolate or white chocolate chips
1 cup of your choice of chopped walnuts, peanuts, sprinkles, crushed candy, etc...

Line a cookie sheet with aluminum foil and spray with non stick cooking spray.
Place the saltines side by side but not over lapping each other.

In a sauce pan melt the 1 cup of butter and add the cup of brown sugar bring to a slow boil stirring constantly for about 3 minutes.
Immediately pour over the crackers try to coat as evenly as possible.

Bake in the oven at 375°F for 5-7 minutes immediately remove from oven and pour the entire bag of chips over the toffee (give them some time to melt) and spread evenly with a spatula. Sprinkle your choice of topping over the candy and press down lightly.

Refrigerate till cool then remove and break into pieces and serve!

(Crushed peppermint with white chocolate chips are awesome during Christmas!)
Bill, Alb.
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Tasty burgers that can be cooked on the grill, broiled, or fried. Do NOT substitute or omit any of the ingredients, as is a perfect blend.

Beef Burger Specials

1-1/2 lbs. lean ground beef
3/4 cup fresh bread crumbs
1/3 cup milk
1/4 cup catsup
1 finely chopped onion
1 tbsp. prepared mustard
2 tsp. Worcestershire sauce
1 tsp. salt
2 tsp. prepared horseradish

Mix together and form into 6 quarter pound patties and cook thoroughly. Serve in buns with desired condiments.
Judy (in Alaska)
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Lubbock TX 79416
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