Texas Pecan Recipes (Revised)

by Texas. Department of Agriculture

BLUEBERRY SALAD

• 1 (8 oz.) can blueberries
• 1 (8 oz.) can crushed pineapple
• 2 (3 oz.) pkg. raspberry-flavored gelatin
• 1 C. miniature marshmallows
• ¾ C. chopped Texas pecans
• ½ pt. whipped cream

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.