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Recipe Corner
by Bessie Shaw |
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Southern
Pecan Pie
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Ingredients
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9 inch pie shell
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1 C. pecan halves
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3 large eggs, slightly beaten
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1 Tbs. butter, melted
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1 C. light corn syrup (Karo)
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1/2 tsp. vanilla
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1 C. sugar
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1 Tbs. flour
Directions
Arrange pecan halves in bottom of
pie shell.
Beat eggs.
Add butter, corn syrup, and vanilla.
Stir well until blended. Combine
sugar and flour and blend with egg
mixture. Pour over nuts in pie
shell. Let stand until nuts rise to
the surface. Bake in a 350 degree
oven for 45 minutes.
Nuts will glaze during baking.
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Chicken Salad in
Tomato Cups
In March Issue
of The Power Pages News
page 11. |
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Ingredients
• 1 rotisserie chicken,
skinless and meat shredded
or diced
• 1/2 small red onion, diced
• 1 shallot, chopped
• 2 tablespoons freshly chopped tarragon
leaves
• 1 celery rib, chopped
• 1 cup slivered almonds
• 2 tablespoons white wine vinegar
• 3/4 cup mayonnaise
• 3 cups halved seedless red grapes
• Kosher salt and freshly ground black
pepper
• 6 large beefsteak tomatoes
• 1 head butter lettuce
Directions
Directions
Mix first 10 ingredients in a large
bowl. Core tops of tomatoes with a
paring knife. Using a melon baller,
scoop out the insides of the tomatoes.
Lay a leaf of lettuce in each tomato so
it peeks out the top. Fill the tomatoes
with a large scoop of the chicken salad
and serve.
Makes 6 servings.
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