MEAT LOAF WITH PECAN STUFFING

MEAT LOAF

• 1½ lb. ground beef
• ½ C. chopped green pepper
• ½ C. chopped onion
• 1 tsp. salt
• 1 T. Worcestershire sauce
• 1 C. white bread crumbs
• ½ C. milk
• 1 egg

PECAN STUFFING

• 1 egg
• ¼ C. shortening
• 2 C. whole wheat bread crumbs
• ½ C. chopped celery
• ¼ tsp. black pepper
• ¾ C. meat stock or water
• ½ C. chopped Texas pecans

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 degrees F. for 1½ hours and cool slightly before removing from pan. Yield: 10 servings.

HAM SALAD

• 2 C. cubed ham
• 2 C. diced celery or apple
• ½ C. salad dressing
• ¼ tsp. salt
• ¼ C. chopped green pepper
• ¼ C. ground Texas pecans
• ¼ C. chopped onion

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

• 1 C. cubed, cooked turkey
• 1 C. chopped celery
• 1 C. chopped Texas pecans
• ½ C. mayonnaise
• 1 T. lemon juice
• 1 T. chopped onion
• ½ C. grated cheddar cheese
• Salt and cayenne pepper to taste
• Crushed potato chips

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 degrees F.

BAKED STUFFED PORK CHOPS

• ⅛ C. butter or margarine
• ½ T. chopped onion
• 1 T. chopped celery
• 4 (1 in. thick) pork chops with pocket cut
• ½ C. chopped Texas pecans
• 1½ C. bread crumbs (soft)
• 1 tsp. chopped parsley
• 1 C. finely diced tart apples
• ⅛ tsp. salt

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 degrees F. in a covered casserole. Uncover and bake for 15 minutes.

NUTTY HAM AND CHEESE GRILLS

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-UPS

• 2 C. cooked mashed sweet potatoes
• 3 T. melted butter
• ½ C. crushed pineapple (reserve juice)
• ½ C. fine bread crumbs
• 3 T. sugar
• ½ C. chopped Texas pecans
• 3 (⅛ in. thick) slices smoked or boiled ham

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 degrees F. oven, 1 hour for smoked or 20 minutes for boiled ham, basting frequently. Yield: 3 servings.

BROWN RICE AND NUT DRESSING

• 1 C. uncooked brown rice
• 2½ C. chicken broth (canned)
• 1 tsp. salt
• 1 C. chopped onions
• 1 C. celery
• 1 clove minced garlic
• 1 tsp. salt
• Dash of pepper
• 1 C. chopped Texas 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 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 10-12 lb. Turkey)

• ½ C. butter
• ½ C. chopped onion
• 1 C. chopped Texas pecans
• ¼ C. chopped parsley
• 1 C. chopped celery and leaves
• 2 tsp. salt
• ½ tsp. pepper
• 1 tsp. poultry seasoning
• 8 C. soft bread crumbs
• 1 C. stock or water
• 2 eggs, beaten

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.