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RECIPE ROUNDUP
A Treat from the Trees
By Kevin Hargis
The house where I grew up, and where my family still lives, has a yard full of pecan trees. In the fall, we would search in the grass for their bounty. Most of the whole nuts went into a large paper bag for cracking and picking out later. Some never even made it that far. They ended up smashed and eaten in a rush of instant gratification.
Later, we’d crack the nuts, break them open and clean out the meats, making sure to remove every piece of the bitter inner shells. Then we could enjoy the fruits (or nuts) of our labor in gooey pies or roasted with spices.
But desserts and snacks aren’t the only things you can make with pecans. Their versatility lends itself to every course, including some intriguing main dishes.
In her book In Praise of Pecans (Bright Sky Press, 2007), June Jackson traces the history of the nut’s use, from Native Americans 9,000 years ago up to modern farming, harvesting and processing techniques.
Along with this history and a discussion of the pecan’s impact on early Ameri-can settlers, Jackson, who grew up in Louisiana, also relates her personal memories of her family’s use of pecans, including a touching recollection of her mother’s candy making.
“As far as I know, she made her last batch of pralines in February 2001, a few days before she died. She used that same recipe, the one people had begged off her for over 60 years, and its goodness never failed her.
“When my mother got out the waxed paper, I knew she was getting ready to make candy. I had seen her reach for the skinny box, colored the same light blue and red, for as long as I could remember. This gesture meant she had an urge to make candy, be it divinity, date loaf, caramel fudge or pralines.”
Among the traditional recipes for candy, pie and condiments featuring pecans in Jackson’s book are some featuring not-so-common ingredients—duck, quail and kohlrabi. Here’s a twist on pizza featuring pecans.
FOUR-CHEESE PECAN PIZZA
Pizza crust (fresh or refrigerated)
2 tablespoons pecan or olive oil (divided)
2 large onions, sliced
1 package (3 ounces) cream cheese, softened
1/4 cup goat cheese, softened
1/2 cup crumbled feta or blue cheese
1 cup shredded mozzarella cheese
3/4 cup pecan pieces
1/2 cup minced fresh parsley
Preheat oven to 450 degrees. Put dough on a 12-inch pizza pan. Brush with 1 tablespoon oil. Place in oven for 3 minutes (to prevent soggy dough). Remove from oven and set aside.
In a large skillet, heat remaining oil. Cook onions over low heat until caramelized, about 20 minutes, stirring occasionally. Combine cream cheese and goat cheese; spread over prepared crust. Top with the onions, feta, mozzarella and pecans. Bake for 5 to 7 minutes or until cheeses are melted and top is lightly browned. Sprinkle with parsley. Serve hot. Yields 8 slices.
Serving size: 1 slice. Per serving: 341 calories, 11.4 g protein, 21.7 g fat, 24 g carbohydrates, 2.5 g fiber, 367 mg sodium, 31 mg cholesterol.
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HOME COOKING
Recipe Contest Winner: Judith Baldwin, Mid-South Synergy
Prize-winning recipe: Pecan Pesto Chicken Lasagna
The crunchy, cheesy topping on this lasagna was a favorite feature for taste-testers. Judith Baldwin says she developed the recipe while recovering from a foot injury. “I had lots of pecans and developed the recipe from what I found in my pantry and the herbs growing on the back porch,” she said. “I have made pecan-crusted chicken before so the combination of ingredients just seemed to go together.”
PECAN PESTO CHICKEN LASAGNA
1 cup pecan halves (divided)
1/4 cup grated Parmesan cheese
2 cloves garlic
30 leaves fresh basil
7 tablespoons olive oil (divided)
1 lemon, juiced
8 sheets lasagna noodles
2 diced shallots
8 chicken tenders
1 cup sliced mushrooms
2 eggs
1 1/4 cups cream
2 cups Monterey jack cheese, shredded (divided)
Nutmeg, to taste
1/4 cup crushed potato chips
Preheat oven to 350 degrees. Combine 1/2 cup pecans, Parmesan cheese, garlic, basil, 2 tablespoons oil, lemon juice and salt and pepper to taste in food processor. Pulse until well combined. Set aside. Cook lasagna noodles as directed on package. Set aside. Sauté shallots in 3 tablespoons oil for 2 minutes, then add chicken and cook until juices run clear. Add mushrooms and cook 1 minute longer. In a bowl, beat eggs, cream and 1 cup Monterey jack cheese. Season with salt, pepper and nutmeg to taste. Butter a rectangular 6-cup gratin dish, then line bottom with layer of noodles. Make layer of filling, first spreading half of pesto, then half of chicken mixture, then half of cream mixture. Add another layer of noodles, then repeat filling layer, using remaining pesto, chicken and cream. Put another layer of noodles on top. Combine potato chips, 1/2 cup finely chopped pecans, remaining oil and remaining Monterey jack cheese and spread over top. Bake about 35 minutes or until cheese is bubbly.
Serving size: 1 1/2 cups. Per serving: 566 calories, 47 g protein, 32.6 g fat, 16 g carbohydrates, 1.2 g fiber, 286 mg sodium, 192 mg cholesterol.
CHOCOLATE PECAN LATTICE TART
1 package (15 ounces) refrigerated pie crust
1/3 cup chocolate chips
1 tablespoon butter
3/4 cup pecan halves, plus more for topping
3/4 cup packed brown sugar
1 egg
2 tablespoons light corn syrup
1/2 teaspoon vanilla extract
Soften pie crust according to package directions. Preheat oven to 375 degrees. Combine chocolate chips and butter in microwave-safe bowl; microwave on high 20 to 40 seconds until melted and smooth, stirring after 20 seconds. Finely chop 3/4 cup of pecans; add to chocolate mixture. Whisk in brown sugar, egg, corn syrup and vanilla. Set aside. Unroll one pie crust onto lightly floured pizza stone or pan and roll into 13-inch circle. Unroll second crust and fold gently in half. Starting in center, cut folded crust crosswise into 12 strips, each 3/4-inch wide. Spoon pecan mixture over center of circle of crust and spread in 10-inch circle. Carefully twist six of the crust strips and place evenly over filling in horizontal rows. (Place longest strips over widest point.) Repeat with remaining strips, placing them vertically to form lattice. Fold edge of crust over ends of strips, pinching edges to seal. Put pecan half on each square between lattice strips. Bake 28 to 30 minutes until golden brown. Remove from oven and allow to cool 10 minutes. Cut into 12 wedges to serve.
Serving size: 1 wedge. Per serving: 264 calories, 2.4 g protein, 14.8 g fat, 30.9 g carbohydrates, 1.3 g fiber, 148 mg sodium, 20 mg cholesterol.
Page Daniel
Bailey County Electric Cooperative
TEXAS VEGETARIAN BURGER
1 can (15 ounces) pinto or great northern beans
1 cup vegetarian burger (textured vegetable protein)
1 cup seasoned bread crumbs
1 cup shredded Cheddar cheese
1 cup chopped pecans (finely or coarsely)
1/2 cup finely chopped onion
1/2 cup chunky picante sauce
1 can (4 ounces) green chilies
1 package bacon-flavored topping
1/3 cup olive oil
3 eggs, beaten
Evaporated milk, optional
Mash or puree beans. Mix all ingredients well. If needed to form into patties, add evaporated milk. Pan fry, broil or grill and serve on bun with hamburger condiments. Makes 8 to 10 medium patties.
Serving size: 1 burger. Per serving: 314 calories, 11.1 g protein, 20.7 g fat, 20.3 g carbohydrates, 4.7 g fiber, 580 mg sodium, 75 mg cholesterol.
Martha Fautheree
Houston County Electric Cooperative
COOK’S TIP: Pecans keep up to two years when frozen. When the new crop comes in around the end of the month, buy extra and store in an airtight container in the freezer.
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RECIPE CONTEST
February’s recipe contest is A BAKED BREAKFAST (PASTRIES). What could be better on a cold morning than eating a breakfast hot from the oven? Send us your top breakfast treat recipe. The deadline is OCTOBER 10.
Send recipes to Home Cooking, 2550 S. IH-35, Austin, TX 78704. You may also fax them to (512) 486-6254, e-mail them to recipes@texas-ec.org, or submit online at www.texascooppower.com. Please include your name, address and phone number, as well as the name of your electric co-op. The top winner will receive a copy of 60 Years of Home Cooking and a Texas-shaped trivet. Runners-up will also receive a prize.
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