Lemon Pecan Salad Mold
1 (6 oz.) pkg. lemon Jello
1 c. very hot water
2 c. unsweetened pineapple juice
2 tbsp. lemon juice
1 c. salted pecans, chopped
2 egg whites
1/4 c. sugar
1 c. frozen whipped toping, thawed

Pour hot water over Jello until dissolved. Blend in pineapple and lemon juice. Chill. Stir occasionally until slightly thickened. Mix in the pecans. Beat egg whites until frothy. Gradually add sugar. Continue to beat until peaks are formed. Spread topping and beaten egg whites over gelatin mixture and gently fold together. Turn into 1 1/2 quart mold and chill until firm. Serves 8.

Texas Pecan Fruitcake
1 lb. butter
2 c. sugar
6 eggs
4 c. flour (2 plain; 2 self-rising)
2 c. white raisins
1 lb. cherries (green, red, or both)
4 c. pecans
Almond flavoring

Mix butter, sugar, and eggs. Use one cup flour to mix in fruit and nuts. Mix rest of flour into batter and add flavoring. Stir batter into fruit and nut mixture. Grease and flour tube pan. Put batter in tube pan and bake at 275 degrees for 2 to 2 1/2 hours. Refrigerate for smooth slicing.

Pimento Pecan Salad
1 pkg. lemon gelatin
1/4 tsp. salt
1/2 tsp. grated lemon rind
2 tbsp. lemon juice
1/4 c. chopped pimento
1/2 c. chopped pecans
1/2 c. celery, finely chopped

Prepare gelatin according to package directions. Add salt, lemon rind and juice. Cool until mixture begins to thicken. Add pimento, pecans and celery. Pour into mold. Chill until firm. Serve on lettuce leaf.

Sweet Potato Pecan Pie
2 c. mashed sweet potatoes
1/2 c. brown sugar
1/2 c. granulated sugar
1/4 tsp. salt
1/8 tsp. ginger
1/4 tsp. cinnamon
1/4 tsp. vanilla flavoring
4 eggs, lightly beaten
1 c. chopped pecans
1 unbaked pie shell

Preheat oven to 375 degrees. Mix potatoes, sugars, spices, salt and flavoring. Add eggs. Combine thoroughly, stir in pecans and pour into pie shell. Bake 45 minutes then reduce heat to 325 degrees and bake additional 10 minutes. Cool and serve.

Chocolate Pecan Squares
1 c. flour
1/2 c. sugar
1/2 tsp. baking soda
1/4 tsp. salt
1/3 c. butter or margarine
12 oz. chocolate chips
1 c. corn syrup
3 eggs
1/3 c. sugar
1/4 c. butter or margarine, melted
1/2 tsp. salt
1 c. chopped pecans

Combine flour, sugar, baking soda and salt in a small bowl. Cut in butter with pastry blender (or fork) until mixture resembles fine crumbs. Press evenly into foil lined and greased 13x9 inch pan. Bake at 350 degrees for 7 minutes. Melt chocolate in double boiler. Combine corn syrup, eggs, sugar, melted butter and salt. Beat well. Blend into chocolate and stir in pecans. Pour pecan filling over warm crust. Bake at 350 degrees for 35-40 minutes. Cool. Cut into 2 inch squares.

Pecan Pie
1 c. sugar
2/3 c. white corn syrup
3 eggs
1/4 tsp. salt
1 tsp. vanilla
1 c. pecans (cut into sm. pieces)
1/2 stick oleo or butter
1 tbsp. flour

Combine sugar, butter and syrup until a smooth blend. Add flour, salt and eggs together and beat slightly. Add vanilla and pecans. Bake in unbaked pie shell for one hour at 350 degrees.

Pecan Pie #2
20 Ritz crackers, rolled fine
1/2 c. sugar
1 c. pecans, chopped
3 egg whites
1 tsp. vanilla

Beat egg whites until stiff and add sugar and vanilla. Add dry ingredients and mix well. Put in buttered pie plate and bake 30 minutes at 325 degrees. top with sweetened whipped cream.

Pecan Pie Bars
3 c. flour
1/4 c sugar plus 2 tbsp. sugar
3/4 c. softened butter
3/4 tsp. salt

Mix until crumbly. Press firmly into a greased jelly roll pan (15 1/2 x 10 1/2). Bake at 350 degrees until golden brown, about 20 to 30 minutes.

FILLING:
4 eggs, slightly beaten
1 1/2 c. sugar
1 1/2 c. dark Karo
3 tbsp. melted butter
1 1/2 tsp. vanilla
2 1/2 c. chopped pecans

Banana Cream Pecan Pie
1 c. sugar free cookie crumbs
1/4 c. finely chopped pecans
2 tbsp. margarine, softened

FILLING:
1 3/4 c. skim milk
1/4 c. unsweetened apple juice
concentrate
1/4 c. cornstarch
4 tsp. sugar
1 tsp. vanilla extract
Pinch of salt
2 tbsp. margarine
2 med. bananas, sliced
1/4 c. sugar free cookie crumbs
1/4 c. chopped pecans

To make Crust: Blend cookie crumbs, pecans, and margarine in a bowl. Press into a 9 inch pie plate. Chill 30 minutes. To make Filling: In a saucepan, heat all filling ingredients, except margarine, to a boil over medium heat, whisking until smooth (about 10 minutes). Reduce heat and simmer for 1 minute. Scrape into a bowl. Whisk in remaining 2 tablespoons of margarine until smooth. Cover with plastic wrap and cool to room temperature. In prepared pie plate, arrange sliced bananas in 1 layer. Whisk cooled filling and pour evenly over bananas. Mix remaining cookie crumbs and pecans together and sprinkle over the filling. Chill for 1 hour before serving. Serves 8 to 12.

French Pecan Pie
6 egg whites
1 c. sugar
24 Ritz crackers, crushed fine
1 sm. can coconut
1 c. pecans, chopped

Beat eggs until stiff, adding sugar a little at a time. Then fold in other ingredients. Bake in a buttered pie pan 25 to 30 minutes at 325 degrees. Cool. Top with Cool Whip when served, if desired.

Yam Pecan Pie
PASTRY:
1 1/2 c. sifted all purpose flour
1/2 tsp. salt
3 tbsp. water
1/2 c. shortening

Sift flour and salt into a bowl. Take out 1/4 cup flour and blend with water to form a paste. Cut shortening into remaining flour until the pieces are the size of small peas. Add flour paste to blended shortening and flour mixture. Mix with a fork until the dough comes together and can be shaped into a ball. Roll out crust 1/8" thick and line 9" pie pan.

CUSTARD:
1 c. mashed sweet potatoes, cooked or
canned
1/3 c. brown sugar
3/4 tsp. cinnamon
3/4 tsp. ginger
Dash salt
3/4 c. scalded milk
2 eggs, well beaten

Combine sweet potatoes, brown sugar, cinnamon, ginger, salt, milk and eggs. (If fresh sweet potatoes are used, add 1/2 cup granulated sugar.) Cool and fill pie shell. Bake at 375 degrees for 20 minutes. Sprinkle with topping.

TOPPING:
1/4 c. butter or margarine, softened
1/2 c. brown sugar
3/4 c. pecans, finely chopped

Combine ingredients. Continue baking for an additional 25 minutes. Serve with whipped cream when cool.

Fudge Pecan Pie
1/3 c. butter
2/3 c. sugar
1/2 c. cocoa, unsweetened
3 eggs
1 c. corn syrup
1/2 tsp. salt
1 c. chopped pecans
1 tsp. vanilla
Pie shell, unbaked

Melt butter. Add rest of ingredients and pour into pie shell. Bake at 375 degrees for 45 to 50 minutes until set. Serve with ice cream or Cool Whip.

Southern Pecan Pie
1 c. granulated sugar
1-1/4 c. dark corn syrup
4 eggs, slightly beaten
4 tbsp. oleo
1 tsp. vanilla
Pinch of salt
1-1/2 c. chopped pecans

Boil sugar and syrup together 3 minutes. Beat eggs with whisk. Pour hot mixture over beaten eggs. Add butter, vanilla, and nuts. Bake in unbaked pie shell at 350 degrees for 35 minutes or until pie is set.

Pecan Macaroon Pie
12 dates
16 crackers, crushed fine
1 c. chopped pecans
1 c. sugar
3 egg whites, beaten stiff
1/2 tsp. vanilla

Mix ingredients then fold in egg whites. Pour into ungreased pan and bake in 325 degree oven for 25 minutes.

Texas Pecan Pie
1 c. sugar
4 eggs, beaten
1 c. pecans
1 c. Karo syrup
1 tsp. vanilla

Mix above ingredients, melt some butter about the size an egg and add to mixture. Then add the vanilla. Put in an unbaked pie shell, spread the top with pecans.

PIE CRUST:
1 1/2 c. flour
Pinch of salt
1 c. shortening
1/4 c. ice water

Mix salt with flour, add shortening until damp, add water and stir well. Knead on a floured board. Bake at 425 degrees for 10 minutes then at 325 degrees for 45 minutes.

Broccoli Pecan Salad
3 c. broccoli
1 c. pecans
1 c. celery
Miracle Whip
1/2 c. green onion
3 or 4 boiled eggs
1 c. zucchini
Salt and pepper to taste

Cut all ingredients in small pieces; salt and pepper to taste, add Miracle Whip generously as salad dressing.

Apple Pecan Salad
3 apples
2 tbsp. lemon juice
3/4 c. celery
1/2 c. raisins
1/4 tsp. salt
1/2 c. pecans (optional)

Blend 1/2 cup mayonnaise and 1/4 cup sour cream. Toss lightly until apples are coated. Serve on lettuce leaf.

Pear Pecan Salad
1 (no. 2 1/2) can pears
1 (3 oz.) pkg. lemon flavored gelatin
1 (8 oz.) pkg. cream cheese
1 c. chopped pecans
1 c. whipping cream

Drain juice from pears and reserve 1 cup of liquid, or add enough water to pear juice to make 1 cup. Bring juice to a boil. Remove from heat and add lemon gelatin. Chill until partially set. Blend pears and cream cheese to creamy consistency. Stir in gelatin mixture. Add pecans. Whip cream and fold into mixture. Pour into mold; chill several hours

Pineapple and Pecan Salad
2 tbsp. water
2 tbsp. vinegar
2 eggs, well beaten
2 tbsp. melted butter
2 tbsp. sugar

Cook together, stirring constantly, until thick. --Cool, add to:
2 c. small marshmallows
2 c. crushed pineapple (drained)
1 c. chopped pecans

Let stand overnight. Before serving fold in 1 container whipped cream (1/2 pint), and 6 tablespoons of sugar. Serves 8.

Cherry Coke Salad
1 can red sour cherries
1/2 c. water
1 c. sugar
6 oz. cherry Jello
1 1/4 c. chilled Coke
1 sm. can crushed pineapple with juice
1 c. chopped pecans

Bring to boil cherries, water, and sugar. Stir in 6 ounce cherry Jello and cool. Add cola, pineapple and pecans. Stir well and chill until set. 

Coke Salad
2 boxes of cherry Jello
1 can of crushed pineapple (2 lb. can)
1 (2 lb.) can dark sweet cherries
1 large coke (12 oz.)
1 c. pecans

Use cherry juice and water to make 2 cups. Heat and dissolve Jello with liquid. Add cherry, nut, pineapple. Cool until set.

Cranberry Salad Ring
4 (3 oz.) black raspberry Jello
2 c. boiling water
1/2 c. cold water
2 c. fresh cranberries, ground
2 oranges, unpeeled, seeded, ground
2 apples, unpeeled, cored, ground
1 (15 oz.) can crushed pineapple,
undrained
1 c. sugar
1 c. chopped pecans

Dissolve gelatin in boiling water. Add cold water and chill to egg white consistency. Combine remaining ingredients then mix well into gelatin. Pour into a lightly greased ring mold or bundt pan. Chill until set. Serves 18 to 20.

Frozen Cranberry Salad
1 pt. Cool Whip
1 sm. can crushed pineapple (drained)
1 can whole cranberries
1/2 c. broken pecans

Mix all of the above ingredients. Freeze. When ready to serve cut in slices.

7-Up Salad
1 lg. pkg. Philadelphia cream cheese, softened
1 c. boiling water
1 sm. pkg. lemon Jello
1 tsp. vanilla
1 sm. can crushed pineapple, drained
1 tsp. sugar
1 c. 7-Up, cold
1 c. chopped pecans

Mix all together while water is hot, first cream cheese and Jello with hot water; add remaining ingredients.

Lime Jello Salad
1 (3 oz.) pkg. lime Jello
1 c. boiling water
8 oz. cream cheese
1 lg. can crushed pineapple
2 c. sm. marshmallows
1 c. Cool Whip
1 c. pecans

Dissolve Jello in water. Quickly add cream cheese and mix well. Add pineapple (juice and all). Add marshmallows, Cool Whip and pecans. Refrigerate until set.

Fruit Salad
3/4 c. sugar
3/4 c. pecans, chopped
1 lg. Cool Whip
1 lg. can crushed pineapple, drained
1 (10 oz.) frozen strawberries,
partially thawed
1 (8 oz.) pkg. cream cheese, softened
2 bananas, chopped

Soften cream cheese and mix with sugar. Add mashed berries, next add pineapple, nuts and bananas. Fold in Cool Whip. Refrigerate.

Orange Cheese Salad
1 (8 oz.) can crushed pineapple, undrained
1/2 c. sugar
1 c. water
1 (3 oz.) pkg. orange flavored gelatin
1/2 c. sharp grated cheese
2/3 c. pecans, chopped
1 c. frozen whipped dessert topping,
thawed

Bring pineapple, sugar and water to boil. Dissolve gelatin in hot mixture. Cool in refrigerator until it is consistency of egg whites. Add cheese and nuts. Fold in dessert topping. Pour into individual salad molds or one large mold. Refrigerate until set.

Strawberry Salad
1 (8 oz.) can crushed pineapple, undrained
1/2 c. sugar
1 c. water
1 (3 oz.) pkg. orange flavored gelatin
1/2 c. sharp grated cheese
2/3 c. pecans, chopped
1 c. frozen whipped dessert topping,
thawed

Bring pineapple, sugar and water to boil. Dissolve gelatin in hot mixture. Cool in refrigerator until it is consistency of egg whites. Add cheese and nuts. Fold in dessert topping. Pour into individual salad molds or one large mold. Refrigerate until set.

Pecan Sandies
1 c. butter or margarine
1/3 c. sugar
2 tsp. water
2 tsp. vanilla
2 c. sifted all purpose flour
1 c. chopped pecans
Powdered sugar

Cream margarine and sugar. Add water and vanilla; mix well. Blend in flour and nuts. Chill several hours. Shape in balls or crescents. Bake on ungreased cookie sheet at 325 degrees about 20 minutes. Cool slightly. Roll in powdered sugar.

Pecan Peanut Butter Fudge
1-1/2 c. peanut butter
1 c. softened butter
2 c. confectioners' sugar
2 c. semi-sweet chocolate chips
2 tbsp. shortening
Chopped pecans (opt.)

Mix all ingredients together. Roll into bite-size balls and place on wax paper. Refrigerate 1 hour. Melt chocolate chips and shortening over hot water. Dip peanut butter balls in the chocolate. Roll in chopped pecans for variety.

Pralines
1/4 c. water
1/4 c. white Karo syrup
1 c. brown sugar
1 c. white sugar
2 tbsp. butter
1 tsp. vanilla
1 1/2 to 2 c. pecans
1/4 c. powdered sugar

Cook all ingredients except pecans, vanilla and powdered sugar on high for 4 minutes in microwave in a covered dish. Stir; recover and cook 4 more minutes. Add pecans and vanilla. Cook 90 seconds on high. Add powdered sugar, stir, drop by spoonfuls on waxed paper immediately.

Monkey Bread
4 cans Hungry Jack biscuits
1 1/3 c. sugar
2 tbsp. cinnamon
10 tbsp. butter
2 tsp. vanilla
1/3 c. chopped pecans

Cut each biscuit into fourths (with clean scissors). Put sugar and cinnamon in a bowl with tight fitting lid. Put biscuits, several at a time, in the bowl and shake well until all pieces are covered. Lay out on wax paper. Melt butter. Add leftover sugar, cinnamon, vanilla and nuts. Stir until mixture boils. Put layer of biscuits in a greased bundt pan, then layer of butter mixture and repeat until finished. Bake 30 to 35 minutes in 350 degree oven. Invert onto plate and serve warm. Then "pick" off pieces to eat.

Snicker Salad
3 med. apples, peeled and chopped
1 can mandarin oranges, drained
1 banana, sliced
3 Snickers candy bars, chopped
1 lg. container Cool Whip
Pecans, optional

Chop up all fruits; mix together in bowl. Add chopped up candy bars. The candy bars are easier to chop if they are slightly chilled. Stir in Cool Whip. I top with chopped pecans.

Cinnamon Rolls
3 med. apples, peeled and chopped
1 can mandarin oranges, drained
1 banana, sliced
3 Snickers candy bars, chopped
1 lg. container Cool Whip
Chopped pecans for top

Chop up all fruits; mix together in bowl. Add chopped up candy bars. The candy bars are easier to chop if they are slightly chilled. Stir in Cool Whip.

Praline Grahams
1 pkg. graham crackers (1/3 of a 16 oz. box)
3/4 c. butter or margarine
1/2 c. sugar
1 c. chopped pecans

Separate crackers into 4 sections. Arrange in jelly roll pan with edges touching. Melt butter. Add sugar and pecans. Bring to a boil; cook 3 minutes, stirring frequently. Spread evenly over graham crackers. Bake at 300 degrees for 12 minutes or until starts to brown. Cool on wax paper.

Spiced Pecans
2 tbsp. cold water
2 1/2 c. pecans
1/2 c. sugar
1 egg white
1/4 tsp. cloves
1/4 tsp. nutmeg
1/4 tsp. allspice
1/4 tsp. cinnamon

Add water to egg white, then sugar and spices (let stand until sugar is dissolved, approximately 15 minutes). Mix well. Add nuts and stir. Place on greased cookie sheet. Bake at 300 degrees for 1hour, turning pecans every 20 minutes.

Toffee
1/2 c. finely chopped pecans
1/2 c. butter or margarine
1 c. sugar
1 tsp. salt
1/4 c. water
3/4 c. semi sweet chocolate morsels
1/4 c. finely chopped pecans

Sprinkle 1/2 cup pecans in a 9 inch circle on a greased cookie sheet; set aside. Coat the top 2 inches of a 2 1/2 quart glass bowl with butter; place remaining butter in bowl. Add sugar, salt, and water; do not stir. Microwave at HIGH 11 minutes or until mixture just begins to turn light brown; pour over pecans. Sprinkle with morsels; let stand 1 minute. Spread morsels over sugar mixture, and sprinkle with 1/4 cup chopped pecans. Chill until firm. Break into bite size pieces. Yield: 1 pound.

Candied Popcorn
4 qt. popped corn (2/3 c. unpopped)
2 2/3 c. sugar
1 1/2 c. butter or oleo
2 tsp. vanilla
3 c. pecans
1 c. white Karo

Pop corn, add pecans and keep hot in 200 degree oven. Cook sugar, butter, syrup in heavy pan, stirring occasionally. Cook to 290 degrees on candy thermometer or to light caramel color. Remove from heat and stir in vanilla, pour over corn and nuts. Use large bowl to mix. Press on cookie sheets, using rubber gloves or it is quite hot. Cool and break into pieces, store in airtight containers. Can be frozen.

Microwave Caramel Popcorn
3-4 qts. popped corn
1 c. brown sugar
1 stick butter
1/4 c. white corn syrup
1/2 tsp. salt
1/2 tsp. baking soda
Pecans (optional)

Combine all ingredients except baking soda, popcorn and nuts in a 1 1/2 to 2 quart dish. Bring to a boil (2 minutes), stir, and cook 2 more minutes on full power. Remove from microwave and stir in baking soda. Put popped corn in brown grocery bag. Pour syrup over corn, close bag and shake. Cook in bag on high in microwave for 1 1/2 minutes. Shake bag and cook for another 1 1/2 minutes. Pour into pan and allow to cool. Break apart during cooling process. Pecans may be added with popped corn.

Turtle Candy
1 lb. (54) caramels
2 tbsp. water
3/4 lb. salted cashews or pecans
1 c. chocolate chips (6 oz.)

Melt caramels over water in top of double boiler about 5 minutes stirring occasionally. Arrange 36 cashews or pecans in groups of four on a buttered cookie sheet two inches apart. Drop a teaspoon of melted caramel on each group of cashews or pecans. Reheat if gets too thick. Cool 5 minutes. Melt chocolate chips in double boiler. Spoon a teaspoon on top of each turtle. Spread evenly with spatula. Set in cool, dry place until set.

Microwave Pecan Brittle
2 c. granulated sugar
1/2 c. light Karo syrup
1 tbsp. margarine
1 tbsp. vanilla
1/2 c. pecans
1 tsp. soda

Chop pecans into medium pieces. Boil sugar and syrup 4 minutes on full power. Add margarine and vanilla. Add pecans and cook 4 minutes at full power; add soda and beat. Pour into buttered cookie sheet; spread thin. Let set, break and store in covered container.

Microwave Pralines
1-1/2 c. brown sugar
2 tbsp. oleo
1/8 tsp. salt
2/3 c. or sm. can evaporated milk
1 c. chopped pecans

Cook 9 minutes on high. Take out and beat with spoon for 1 1/2 to 2 minutes. Add pecans and drop on waxed paper.

Microwave Peanut Butter Fudge
2 c. white sugar
2 c. brown sugar (light)
1 stick butter
1 c. evaporated milk
1 c. peanut butter (smooth)
1 (7 oz.) jar marshmallow cream
2 tsp. vanilla
1 c. crushed pecans

Microwave first four ingredients on high for 13 minutes, stirring every 4 minutes. Add remaining ingredients and stir well. Pour into buttered 9 x 13 pan.

2 Minute Fudge
1 box powdered sugar
1/2 c. unsweetened cocoa
1/4 c. milk
1/8 tsp. salt
1/2 c. margarine or butter
1 tsp. vanilla
1/2 c. walnuts or pecans, chopped fine

In a 2 quart casserole, combine all ingredients except vanilla and nuts. Microwave on high 2 minutes. Stir to blend; mix well. Add vanilla and walnuts. Stir well. Line pan with wax paper. Pour in pan and chill. Lift out and cut.

Microwave Fudge
1 pkg. (12 oz.) chocolate chips
1 can eagle brand condensed milk
1 tsp. vanilla
2/3 c. chopped pecans

Use carousel or turn frequently. Mix milk and chips in 1 quart bowl. Place in microwave on high for 3 minutes. Stir after 1 1/2 minutes. Return to high oven for 3 minutes or until chocolate is melted. Remove from oven. Stir thoroughly. Adding vanilla and pecans. Spread in buttered 8 inch square pan. Chill in fridge until firm. Makes 36 pieces. Substitute 1/2 cup coconut.

Banana Split Cake
5 bananas
2 eggs
2 c. crushed pineapple, drained
2 c. crushed graham crackers
1/2-1 c. chopped pecans
2 c. powdered sugar
3 sticks oleo
1 lg. carton Cool Whip
8-10 chopped maraschino cherries

Melt 1 stick oleo and mix with graham crackers; spread over the bottom of a 13 x 9 x 2 inch pan. Next beat the following in a mixer, not less than 15 minutes: 2 eggs, 2 sticks oleo and 2 cups powdered sugar. Spread this over the graham cracker crust. Slice bananas over this and then drain pineapple and spread over bananas. Cover with whip cream; add pecans and cherries. Better when refrigerated overnight.

Potato Chip Cookies
1 c. butter, softened
1/2 c. sugar
1 tsp. vanilla
1 3/4 c. flour
1/2 c. crushed potato chips
1/2 c. chopped pecans

Cream butter, sugar and vanilla. Add flour, chips and pecans. Form balls about 1 inch in diameter. Place on ungreased cookie sheet, press down with lightly floured bottom of small glass and bake in 350 degree oven for 12 to 14 minutes until edges are golden. Makes about 2 1/2 dozen.

Sweet Potato Soufflé
3 c. sweet potatoes, mashed
1/3 c. butter, melted
2 eggs
2/3 c. sugar
1/2 c. milk
1/2 tsp. vanilla

Mix together and put into a casserole dish.

TOPPING
1 c. brown sugar
1/3 c. flour
1/3 c. butter, melted
1 c. pecans, chopped

Mix together and sprinkle on top of mixture of potatoes (may add cinnamon on top of all). Bake uncovered for 35 minutes at 350 degrees.

Bourbon Street Sweet Potatoes
6 med. sweet potatoes
1/2 c. firmly packed brown sugar
1/2 c. butter
1/3 c. orange juice
1/4 c. bourbon
1/2 tsp. salt
1/2 tsp. pumpkin pie spice
1/2 c. chopped pecans

Boil sweet potatoes for 20-25 minutes or until tender. Drain and let cool. Peel potatoes and mash pulp. Combine potatoes, butter, brown sugar, juice, bourbon, salt and pie spice. Mix well. Spoon mixture into lightly greased 1 1/2 quart baking dish. Sprinkle chopped pecans around edge of dish. Bake at 375 degrees for 45 minutes. Yield: 10 servings

Asparagus Casserole
1 (10 oz.) can asparagus soup, undiluted
1 (8 oz.) pkg. cream cheese
1 cup celery, chopped
1 cup pecans, chopped
1 Tbsp. dehydrated onion flakes, do
not use fresh
1 Tbsp. lemon juice
3/4 cup mayonnaise
1 pkg. unflavored gelatin
1 (16 oz.) can asparagus spears
1/2 cup asparagus juice
Paprika

Heat soup and cheese and add celery, pecans, onion flakes, lemon juice, mayonnaise and asparagus juice. Stir in gelatin and pour into a 2 quart flat dish, arranging asparagus spears on top, then sprinkle with paprika. Chill in refrigerator several hours. Serve on leaf lettuce.

Pineapple Casserole
5 slices bread, broken up
3 eggs, beaten
1 stick margarine
1 lg. can crushed pineapple
1 c. sugar
1/2 c. walnuts or pecans

Stir all ingredients together. Turn into baking dish. Bake at 350 degrees for 1 hour.

Cranberry Apple Casserole
1 (12 oz.) bag of fresh whole
cranberries
1 c. granulated sugar
About 6 lg. tart peeled apples, diced

Mix above ingredients and put in 10 x 13 casserole.
1 c. chopped pecans
1/2 c. brown sugar
1/3 c. flour
1 1/2 c. rolled oats
1/2 c. melted butter

Mix topping together, sprinkle over fruit. Bake 1 to 1 1/2 hours at 325 degrees until hot and bubbly throughout. DO NOT BAKE AT HIGHER DEGREE AS PECANS WILL BURN.

Butternut Squash Casserole
3 c. mashed, cooled squash
1/4 c. butter
1 tbsp. brown sugar
1/4 tsp. salt
Dash of pepper
1 1/2 tbsp. butter
6 c. sliced apples (2 lbs.)
1/4 c. granulated sugar
1 1/2 c. crushed Corn Flakes
1/2 c. pecans, chopped
1/2 c. brown sugar
2 tbsp. butter, melted

Season squash with 1/4 cup butter, 1 tablespoon brown sugar, 1/4 teaspoon salt and pepper. In a skillet, melt 1 1/2 tablespoons butter, add apples; sprinkle with 1/4 cup sugar, cover and simmer over low heat until tender. Place in a 3-quart casserole the apples, spoon squash over apples, mix Corn Flakes, pecans, sugar and butter and sprinkle over squash. Bake 15 minutes at 350 degrees.

Praline Topped Squash
2 (12 oz.) pkg. frozen squash or fresh squash
4 tbsp. butter or oleo
1 tsp. salt
Dash of pepper
2 eggs, slightly beaten
1/2 c. firmly packed dark brown sugar
1/2 tsp. cinnamon
3 tbsp. oleo, soft
1/2 c. chopped pecans

Combine squash, butter, salt, pepper, and eggs in saucepan. Cook over low heat until squash is hot, stirring well. Pour squash into greased 1-quart casserole. Combine brown sugar, cinnamon, butter, and pecans. Sprinkle praline mixture over squash. Bake in moderate 350 degree oven for 30 minutes. Yield: 6 servings.

Hot Chicken Salad
2 c. chicken breasts, cooked and cut up
2 c. celery, very thinly sliced
2 tsp. grated onion
2 tsp. lemon juice
1/2 tsp. salt
1 c. mayonnaise

TOPPING:
1 1/2 c. Ritz crackers, crushed
1/3 c. finely chopped pecans
1/4 c. grated Parmesan cheese
1/3 c. melted butter
1 tbsp. paprika

Mix together the chicken, celery, onion, lemon juice, salt, and mayonnaise. Spread onto bottom of large flat baking dish. Mix topping and sprinkle on top. Bake at 350 degrees for 30 minutes and serve hot. Garnish with fresh parsley, if desired. Serve 9-12.