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.

PECAN-COLA SALAD

• 1 (8 oz.) can crushed pineapple
• 2 (3 oz.) pkg. cherry-flavored gelatin
• 1 (1 lb.) can cherries (2 C.)
• 2 (6 oz.) colas
• ½ C. chopped Texas pecans

Drain juice off crushed pineapple and heat. Dissolve gelatin in juice. Add remaining ingredients. Chill until set.

CRANBERRY SALAD DELIGHT

• 1 small pkg. raspberry gelatin
• ¾ C. boiling water
• ¾ C. cold water
• 4 C. cranberries
• 2 C. sugar
• 2 orange slices

• Relish mixture:
• 2 C. halved and seeded red grapes
• 1 C. broken Texas pecans
  ¼ tsp. lemon rind

Mix small package of raspberry gelatin in ¾ cup boiling water until dissolved. Add ¾ cup cold water. Place in refrigerator until slightly thickened. Place cranberries, sugar and orange slices in food processor and chop fine. Chill. Fold gelatin into relish mixture. Pour into lightly oiled 2-quart mold. Chill until congealed. Yield: 10-12 servings.