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Reprinted with permission from JoAnn Rachor for Pecan Loaf (p. 73)Ingredients
DirectionsGround pecans 2 cups at the time in a blender or food processor until meal. Measure and put into bowl. In skillet sauté onions in water and add to bowl along with remaining ingredients except ketchup. Mix together well with spoon and then hands. Spread evenly into LECITHIN-OILED 8" x 8" baking dish. Bake at 350˚ for 45 minutes. Then cover with ketchup and bake an additional 15 more minutes. Yield: 8 1/2 cups or 8" x 8" baking dish VariationMay use walnuts in place of pecans. Reduce tomato juice to 3 1/2 cups.
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