Boney & Claud's Favorite Pecan Recipes
TEXAS
PECAN PIE
1 cup white
corn syrup
1 cup brown sugar
1/2 tsp. salt
1/3 cup melted butter
1 tsp vanilla
3 eggs slightly beaten
1 & 1/2 cups Pecan
Halves or chopped
1 – 9 in. unbaked pie crust
Mix syrup,
sugar, salt, butter and vanilla. Mix in beaten eggs. Add pecans.
Pour into unbaked pie crust and bake at 350 degrees for 45 minutes.
You may need to cover edges with foil for the last few baking
minutes to avoid over browning.
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PECAN
CHEWIES
1 cup all-purpose
flour
4 large eggs
1 pound (2 1/4 cups) firmly packed light brown sugar
1 tsp. salt
1 tsp. vanilla extract
1 1/2 cups Texas
Pecans
Heat oven
to 325 degrees. Grease a 9 X 13 pan. Set aside. Beat eggs. Add
sugar, beat to combine. Add flour, salt, and vanilla. Beat to
combine. Spread pecans in prepared baking pan in a single layer.
Pour batter over pecans. Bake until mixture is set and a shiny
crust has formed, about 35 minutes. Remove from oven. Let cool
to room temperature before cutting into 1 inch squares. For the
neatest squares, clean knife frequently. Remove squares from pan
with a narrow spatula.
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TEXAN
PECAN COUNTRY CHICKEN
4 boneless
skinless chicken breasts
3/4 tsp. salt
1/2 tsp. freshly ground pepper
8 ounces fresh mushrooms, chopped
1/2 small onion, diced or 6 green onions, chopped
2 tbs. butter
4 ounces cream cheese, softened
1 tbs. French style mustard
1 tbs. snipped fresh thyme or 1 tsp. dried thyme
1/2 cup butter, melted
1 1/2 cups finely diced Texas
Pecans
1 cup fine bread crumbs
1/4 cup minced fresh parsley
On hard surface
with meat mallet, pound chicken breast to 1/4 in thickness. Sprinkle
with salt and pepper. Sauté mushrooms and onions in butter.
Cool. Mix with cream cheese, mustard and thyme. Divide into 4
equal portions and spread on each piece of chicken. Fold over
ends and roll up, pressing edges to seal. Mix Pecans, bread crumbs
and parsley in a bowl. Dip chicken in butter, then into pecan
crumb mixture, turning to coat. Place on greased baking sheet
seam side down. Bake at 350 degrees for 35 minutes or until done.
Makes 4 servings. Serve with white or wild rice.
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PIMIENTO
CHEESE SPREAD
1 pound cheddar
cheese
1 large can chopped pimientos, drained
1 medium size white onion
1 cup Pecan
Meal
3/4 pint mayonnaise or salad dressing
Grate cheese
and onion on fine grater and add pimientos, Pecan meal and salad
dressing. Freezes nicely.
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CRUNCHY
ROMAINE TOSS
1 cup chopped
Texas
Pecans
1 package Ramen noodles, uncooked, broken (discard flavor packet)
1 head Romaine lettuce, washed and torn into pieces
1 can Mandarin oranges, drained
1 small purple onion, thinly sliced
Lightly brown
nuts and Ramen noodles on cookie sheet in oven; let cool. Mix
with remaining ingredients and toss with dressing listed below.
Sweet and Sour Dressing:
1/2 cup Pecan Oil 1/2 cup sugar 1/4 cup red wine vinegar 1-1/2
teaspoon soy sauce Salt, pepper to taste
Blend all
ingredients together; pour over Romaine mixture.
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SWEET
POTATO CASSEROLE
2 cups cooked
sweet potatoes (3 whole) or 1 lg. can
2 tsp. vanilla
3/4 cup sugar
1/2 tsp. salt
1 stick butter or margarine
1 tsp. flour
2 eggs
Grease a 9
X 12 pan. Mash potatoes, add sugar, butter, salt, eggs, vanilla,
flour and stir together.
Topping
1 cup chopped
Texas
Pecans 1/3 cup flour
1/3 stick butter 1 cup brown sugar
Pre-heated
oven to 350 degrees. Spread topping over mixture and bake for
30-35 minutes.
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