Southern Pecan Praline Yams
One 40-ounce can yams, drained
½ cup orange juice
½ cup chopped pecans
½ cup packed dark brown sugar
¼ cup self-rising flour
¼ teaspoon ground cinnamon
¼ cup (1/2 stick) butter or margarine, melted
1. Preheat the oven 350 degrees F. Grease a 2-quart baking dish.
2. Arrange the yams in the prepared dish. Pour the juice evenly over the yams.
3. Combine the pecans, brown sugar, flour, cinnamon, and butter in a bowl; mix well.
4. Spread the pecan mixture evenly over the yams in a thin layer.
5. Bake, uncovered, for 45 minutes, or until bubbly. Let stand for 15 to 20 minutes before serving. Serves 6 to 8.
CORNBREAD SAUSAGE NUT STUFFING
8 or 9 inch square pan of favorite cornbread (make the day before)
1 lb. herbed or spiced bulk pork sausage
3-4 ribs chopped celery
1 lg. onion, chopped (about 1 cup)
1 sm. green bell pepper, chopped
1/4 c. chopped parsley
1-2 cloves garlic
1 c. coarsely chopped pecans
2 (8 oz.) cans water chestnuts, coarsely chopped (reserve liquid)
1/2 tsp. ground sage
1/4 tsp. ground thyme
1/4 tsp. ground marjoram
1/4 tsp. ground savory
2 tsp. salt
1/2 tsp. pepper
2 eggs, lightly beaten
Milk and liquid from chestnuts (enough to moisten stuffing, about 1 cup)
Crumble cornbread and set aside. Brown sausage in a large skillet. Stir frequently. Drain drippings into a dutch oven or large heavy pan, leaving sausage in skillet until later. Stir celery, onion, green pepper, parsley and garlic into drippings Cover and cook over low heat 5 minutes or until vegetables have softened slightly. Remove from heat. Stir in cornbread and reserved sausage. Add pecans, water chestnuts, herbs, salt and pepper. Toss gently to mix thoroughly. Stir in eggs and then as much liquid as needed to make a moist stuffing. The stuffing should just hold together when pressed in your hand. Spoon stuffing into turkey cavity and neck, being careful not to pack too tightly. To cook any remaining stuffing, place in foil, moisten with turkey drippings or butter, seal and chill. Add to oven 45 minutes before turkey is done.
Makes about 12 cups or enough for a 16 pound turkey
Cranberry Jello Salad with Pecans
2 - 3 oz. pkg. Raspberry Jello
1 1/4 c. boiling water
1 - 20 oz. can crushed pineapple
1 can whole cranberry sauce
1 c. chopped pecans
1 c. sour cream
1 - 8 0z. pkg. Philadelphia cream cheese
Dissolve Jello in boiling water. Add pineapple (juice and all), cranberry sauce and pecans. Mix thoroughly, then pour into a 9" x 13" pan and chill until set. Soften cream cheese, add sour cream and mix well. You will probably need an electric mixer. When the Jello is set, spread the sour cream and cream cheese over the top. Refrigerate until ready to serve.
This recipe is a favorite at our church suppers. Our valiant cooks often serve this with their chicken noodle dinners and it gets rave reviews from everyone. This can be easily made ahead and forgotten until serving time. Which makes it an easy dish to serve to a crowd.
This can be served with just about any dish and can be made using sugarless Jello.
Maple-Glazed Yams with Pecan Topping
4 lbs of yams (red-skinned sweet potatoes), peeled, cut into 1/4 inch rounds
1/2 cup pure maple syrup
8 Tbsp (1 stick) chilled butter, cut into 1/2 inch pieces
1/3 cup all purpose flour
1/3 cup packed brown sugar
1/2 cup coarsely chopped pecans
1 Preheat oven to 400°F. Butter a 13x9x2 inch glass baking dish. Bring a large pot of salted water to boil. Add yams. Cook until water returns to a simmer, about 4 minutes. Drain; rinse in cold water.
2 Arrange yams in baking dish, overlapping pieces. Sprinkle with salt. Pour maple syrup over yams. Dot with 3 Tbsp of butter. Cover with aluminum foil and bake until yams are almost tender, about 25 minutes.
3 Mix flour and brown sugar in a medium bowl. Add remaining 5 Tbsp of butter. Rub in with fingers until mixture resembles a coarse meal. Mix in pecans.
4 Sprinkle pecan mixture over yams. Bake yams until tender, about 20 minutes.
Note: can be made ahead. For this batch I did steps 1-3 the night before. The next day I brought the yams to room temperature in the microwave, sprinkled the mixture over the top, and baked in the oven for 20 minutes.
Chicken Pecan Salad in Cranberry Orange Ring
• 2 pkg. (3 oz.) lemon Jello plus 1 pkg. unflavored gelatin
• 1/4 tsp. salt
• 1 cup orange juice, plus 1 cup cold
• 1 cup water
• 1 can (16 oz.) whole berry cranberry sauce
Dissolve the jello and gelatin in 1 cup orange juice, 1 cup water and the salt. Heat to boiling.
Stir in 1 cup cold orange juice. Chill until partially set. Then stir in the cranberry sauce. Pour into a 6 1/2 cup ring mold. Chill until firm.
Chicken Pecan Salad
• 3 medium peaches, peeled and sliced
• 3 cups cooked, cubed chicken
• 1 cup diced celery
Mix and Add:
• 1/2 cup mayonnaise
• 1/3 cup honey mustard
• 1/ 3 tsp. salt
• 1/2 cup broken pecans
• peach slices for garnish
Just before serving, toss with the nuts. Serve in cranberry ring and garnish with additional peach slices.
PECAN CHICKEN BREASTS
4 boneless, skinless chicken breasts
1 cup flour
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 egg whites, beaten until frothy
6 tablespoons creole mustard, divided
1 cup finely ground pecans
1 cup fresh bread crumbs
1/4 cup vegetable oil
1/2 cup skimmed evaporated milk
Toasted pecan halves
Combine flour, salt and pepper in a shallow bowl. Blend egg whites and 4 tablespoons mustard in a second bowl. Combine pecans and breadcrumbs in a third bowl. Dredge each chicken breast in flour, shaking off excess, then in egg white mixture, then in pecan mixture. Press so that coating edheres to both sides.
Heat oil in a large skillet over medium high heat. Cook chicken breasts about 3 minutes or until crisp and brown. Turn, reduce heat to medium and cook about 5 minutes or until chicken has lost its pinkness.
Meanwhile, in a 1 quart saucepan, warm evaporated milk over medium heat. Stir in remaining mustard. Cook about 5 minutes or until heated. To serve, slice chicken breasts diagonally and top with sauce. Sprinkle with toasted pecan halves. YIELD: 4 servings
PENNE PASTA WITH ASPARAGUS AND PECANS
1 tablespoon olive oil
1 tablespoon butter
1 lb. asparagus, cut into 2" pieces
1 yellow bell pepper, diced
1 red bell pepper, diced
1 teaspoon minced garlic
1 3/4 cups chicken broth
1 lb. penne pasta, uncooked
1 1/2 tablespoons minced fresh basil
2/3 cup Parmesan cheese, divided
3/4 cup toasted pecans, divided
Salt, pepper to taste
Combine olive oil and butter in a large skillet; add asparagus and cook until lightly browned, stirring constantly, about 6 to 7 minutes. Stir in peppers and garlic and cook about 1 minute. Add chicken broth, bring to a boil. Reduce heat and add pasta and basil. Simmer 7 to 9 minutes. Stir in half the Parmesan cheese and half the pecans. Add salt and pepper to taste. To serve, transfer to a warm bowl and sprinkle with the remaining cheese and pecans. YIELD: 4 to 6 servings
HOT CHICKEN SALAD
2 cups chopped cooked chicken
1 cup chopped celery
1/2 cup chopped green onions
1 cup mayonnaise
1 tablespoon lemon juice
1 cup chopped pecans
Combine all ingredients except pecans and pour into a 1 1/2 quart casserole. Top with pecans and bake in a 350o oven for 30 minutes or until thoroughly heated. YIELD: 6 to 8 servings.
MEXICAN STUFFED EGGS
1/4 cup chopped toasted pecans
8 hard-boiled eggs
1/2 cup cheddar cheese, shredded
1/4 cup mayonnaise
1/4 cup salsa
2 tablespoons green onions, chopped
1 tablespoon sour cream
Slice eggs in half lengthwise, remove yolks and set whites aside. In a small bowl, combine all other ingredients with the mashed yolks. Stir well. Fill the egg whites with the yolk mixture and garnish as desired. Chill and serve
BACON PECAN SANDWICH SPREAD
6 slices bacon
1 cup chopped pecans, toasted
1 cup grated sharp Chedder cheese
1 teaspoon grated onion
1/2 cup mayonnaise
1/2 teaspoon salt
Cook bacon until crisp; drain and crumble. Combine with other ingredients. Refrigerate at least 1 hour to blend flavors. Spread on pumpernickle bread. YIELD: about 2 1/2 cups.
Brown Rice And Pecan Dressing
2 cups uncooked brown rice
5 cups chicken broth
1 teaspoon salt
2 cups chopped onions
2 cups chopped celery
2 cloves garlic, minced
1/4 teaspoon black pepper
1/2 teaspoon poultry seasoning
1 cup chopped pecans
Combine rice, chicken broth and salt. Heat to boiling, stirring once. Reduce, heat and simmer, covered, for 45 minutes. Cook onions, celery and garlic until tender in a pan that has been lightly sprayed with non-stick coating. Stir in cooked rice. Add pepper, poultry seasoning and pecans. Service with roasted turkey or baked chicken. Makes 12 one-half-cup servings.
2 cups pecan halves
6 cups beef broth
1 stick butter
2 tablespoons finely chopped green onion
1 clove garlic, pressed
2 tablespoons pureed tomato
1 tablespoon cornstarch dissolved in 1/4 cup water
1 egg yolk
1/2 cup cream
1/2 teaspoon salt
1/4 teaspoon white pepper
1 teaspoon nutmeg
Grind pecans with broth in blender. Melt butter in large sauce pan, add onions and cook five minutes over medium heat until soft. Add garlic and cook one minute. Slowly add nut/broth mixture, tomato puree and cornstarch. Cook for 30 minutes, uncovered, on low heat. Beat egg yolk into cream and slowly whisk into soup; do not boil after this point. Season with salt, pepper and nutmeg.
BAKED PECAN OATMEAL
1/2 cup canola oil
1 cup brown sugar
1 cup chopped pecans
3 cups quick oatmeal (uncooked)
1 tablespoon baking powder
1 cup skim milk
Nutmeg, cinnamon to taste
Combine oil, sugar, eggs, and pecans in a large bowl. Mix well. Add oatmeal, baking powder, and milk. Pour into a light greased 9 x 13 pan. Sprinkle lightly with nutmeg and cinnamon. Bake 350o for 30 minutes. Cut into squares, serve hot or cold, with milk or fruit. YIELD: 8 to 10 servings.
Basil Pecan Pesto
2 c Packed fresh basil leaves; washed well and spun dry spun dry 2/3 c Olive oil 1/2 c Pecans; toasted golden brown and cooled 1/3 c Freshly grated Parmesan 2 lg Garlic cloves; chopped and mashed to a paste with 1/2 teaspoon salt In a food processor blend together all ingredients with salt and pepper to taste until smooth. (Pesto keeps, surface covered with plastic wrap, chilled, 1 week. ) Makes about 1 1/4 cups.
Broccoli Pecan Casserole
2 pk (10oz) frozen chopped or whole broccoli 1 cn (10 3/4oz) cream of mushroom soup 1 c Mayonnaise 3/4 c Chopped pecans 2 Eggs; well beaten 1 md Onion; chopped (or 1 1/2 tablespoons dry onion flakes) 1 c Shredded sharp cheese Buttered bread crumbs about 2 cups
Cook broccoli with salt as directed on package. Drain. Add soup and mayonnaise and chopped pecans. Mix well. Add eggs and onion. Pour into greased 1 1/2 or 2-quart casserole dish. Sprinkle with the grated cheese and top with buttered bread crumbs. Bake at 350 degrees for 30 minutes. Serves 6 (can microwave High for 15 minutes.)
Hawaiian Ham Salad Pitas
1 cn Crushed pineapple, well drained (8 oz) 1 cn UNDERWOOD Deviled Ham or Honey Ham Spread (4.25 oz) 1/4 c Pecan pieces 3 tb Mayonnaise 2 tb Sliced green onion 3 Whole wheat pita bread pockets, cut in half Shredded lettuceIn small bowl, combine all ingredients except pita bread and lettuce. Refrigerate to chill. Fill pita pockets with ham salad and shredded lettuce.
Pecan Corn Bread Stuffing
2 c Corn bread crumbs 1/2 c Finely chopped onion 1/2 c Chopped celery 1 tb Dried parsley flakes 1/2 ts Dried thyme 1/4 c Water or chicken broth Suggestion: Use a cornbread recipe made just with cornmeal or using rice flour for a no gluten recipe.
Mix all the ingredients together in a bowl. Stuff into poultry or transfer to a lightly oiled casserole. Bake in 350 F oven for 15 minutes if not used as a stuffing. Stuff 2 Cornish hens or 3 pound chicken.
APPLE & GRAPE SALAD WITH HONEY GLAZED
c. celery, diced
1/2 c. black seedless grapes, cut in half
2 tbsp. mayonnaise
Salt & pepper
1 apple, scraped out
4 oz. pecan halves
1 oz. honey
Mix celery, apple and grapes with mayonnaise. Adjust seasoning with salt and pepper. Roast pecans with honey in a 350 degree oven until pecans are light brown. Arrange on the plate the butter lettuce, apple scooped out with salad overflowing onto the plate.