Appetizers & Salads
Reading edition
CHEESE LOG
¼ lb. grated pimiento cheese
¼ lb. grated American cheese
1 (3 oz.) pkg. cream cheese, softened
½ tsp. garlic juice
¾ C. chopped Texas pecans
¼ C. paprika
Mix all ingredients except paprika by hand. Shape into log or ball. Roll in paprika on waxed paper. Refrigerate for at least 1 hour. Slice thin. Serve with crackers.
SALMON LOG
1 (1 lb.) can salmon (2 C.)
1 (8 oz.) pkg. cream cheese, softened
1 T. lemon juice
2 tsp. grated onion
1 tsp. prepared horseradish
¼ tsp. salt
⅓ tsp. liquid smoke
½ C. chopped Texas pecans
3 T. snipped parsley
Drain and flake salmon, removing bones and skin. Combine salmon, cream cheese, lemon juice, onion, horseradish, salt, and liquid smoke. Mix thoroughly. Chill several hours or overnight. Combine ½ cup chopped pecans and parsley. Shape salmon mixture into log; roll in nut mixture. Chill well and serve with assorted crackers.
PECAN CREAM CHEESE BALL
2 (8 oz.) pkg. cream cheese
1 (8½ oz.) can crushed pineapple, drained
1 C. chopped Texas pecans
¼ C. chopped green pepper
2 T. chopped onion
1 T. seasoned salt
Soften cream cheese. Gradually stir in pineapple, pecans, green pepper, onion, and salt. Chill well. Form into a ball and roll in chopped pecans. Chill until serving time. Garnish with twist of pineapple slices, maraschino cherries, and parsley. Serve with assorted crackers.
PEAR PUREE SALAD
1 (1 lb.) can pears (reserving 1 C. juice)
½ C. water
1 (3 oz.) pkg. lime gelatin
¼ tsp. lemon flavoring
2 (3 oz.) pkg. cream cheese, softened
1½ C. whipped topping mix
½ C. drained and chopped maraschino cherries
⅓ C. chopped Texas pecans
Drain pears, reserving 1 cup juice. Add water to juice and heat until boiling. Dissolve gelatin in liquid. Add lemon flavoring. Beat cream cheese into warm mixture. Mash or blend pears and fold into gelatin and cheese mixture until syrupy. Fold in whipped topping, cherries, and pecans. Pour into 8 inch square pan or a mold. Chill until set.
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.
FROZEN FRUIT SALAD
1 (No. 2½) can fruit cocktail
2 (3 oz.) pkg. cream cheese
1 C. mayonnaise
½ C. red cherries
1 C. whipped cream
24 marshmallows
1 C. chopped Texas pecans
Mix fruit cocktail, cream cheese, and mayonnaise. Add red cherries, whipped cream, marshmallows, and pecans. Freeze in ice compartment.
MOLDED CREAM CHEESE—FRUIT SALAD
½ pkg. (1½ oz.) lime-flavored gelatin
1 C. boiling water
1 C. heavy cream, chilled
1 (3 oz.) pkg. cream cheese, softened
1 C. chopped Texas pecans
1 (1 lb., 4 oz.) can crushed pineapple, drained
1 (3 oz.) jar maraschino cherries, cut into eighths
Dissolve gelatin in boiling water. Chill mixture until slightly congealed. Whip cream and fold cream into gelatin mixture. Add cream cheese. Blend well. Add pineapple, maraschino cherries, and pecans. Mix well. Pour mixture into lightly-oiled individual molds and chill until set. Unmold. Yield: 8 servings.
PINK ARCTIC FREEZE
2 (3 oz.) pkg. cream cheese
2 T. mayonnaise
2 T. sugar
1 (1 lb.) can whole cranberry sauce (2 C.)
1 (8 oz.) can crushed pineapple, drained (1 C.)
½ C. chopped Texas pecans
1 C. whipping cream
Soften cream cheese. Blend in mayonnaise and sugar. Add cranberry sauce, pineapple, and pecans. Whip cream and fold into mixture. Pour into 8½ x 4 x 2½ inch pan and freeze until firm. Unmold and slice.
TEXAS BEEF NUGGETS
2 lb. Texas beef tenderloin
⅔ C. flour
Salt and pepper
2 C. cornflake crumbs
1 C. finely chopped Texas pecans
½ C. Parmesan cheese
1 tsp. paprika
½ tsp. nutmeg
1 stick (½ C.) butter
¼ C. flour
2 C. milk
1 (10 oz.) pkg. grated sharp cheddar cheese
Cut beef into bite-size pieces (about 1¼ inch square). Place in plastic or paper bag with flour. Shake until coated. Refrigerate while continuing preparation. Combine in mixing bowl cornflake crumbs, pecans, Parmesan cheese, paprika, and nutmeg. Set aside. In a saucepan melt butter. Add flour and stir until dissolved. Add milk and heat until mixture bubbles. Stir in cheese until melted. Set oven at 400 degrees F. Dip each floured beef cube in cheese sauce, allow to drain a little, then roll in bowl of dry mixture so all sides are well coated. Place on well-buttered cookie sheets, leaving space between each. (At this stage, may be placed in refrigerator until needed.) Bake about 15 minutes until cubes are a deep, golden brown. Serve warm or at room temperature.
TURKEY-NUT SANDWICH FILLING
2 C. minced, cooked turkey
½ C. minced celery
½ C. finely chopped Texas pecans
1/3 C. salad dressing
½ tsp. seasoned salt
¼ tsp. pepper
Combine all ingredients. Refrigerate. Makes about 3 cups of filling.
NUT PIMIENTO SANDWICH FILLING
4 T. finely chopped pimiento
4 T. milk
2 C. grated sharp cheddar cheese
1 tsp. Worcestershire sauce
¼ C. chopped Texas pecans
2 hard-cooked eggs
½ C. salad dressing
Blend pimiento, milk, cheese, Worcestershire sauce, nuts, and eggs until smooth. Add salad dressing and mix well.