- 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.
Cakes & Pies
FLUFFY PECAN POUND CAKE
- 2 C. butter
- 2 C. sugar
- 10 egg yolks (at room temp.)
- 1 tsp. vanilla
- ½ tsp. salt
- 4½ C. sifted cake flour
- ½ tsp. cream of tartar
- 2 C. chopped Texas pecans
- 10 egg whites
Glaze
- ½ C. confectioner’s sugar
- ½ C. milk