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LIFE
Pecans are rich in essential nutrients, even richer in taste
HUNTINGTON -- Pass the pecans.
Loved for centuries for their delectable taste, pecans are not a holiday treat anymore -- they can be enjoyed year round.
They not only taste good, they are also good for you. The nuts are cholesterol-free, sodium-free and a good source of fiber. Pecans also contain more than 19 vitamins and minerals including vitamins A and E, folic acid, calcium, potassium, several B vitamins and more. The nuts are also a natural, high-quality source of protein containing very few carbohydrates.
There are countless ways to use pecans in just about any meal or snack. They can be tossed over a favorite salad, sprinkled over pizza, breakfast cereal or casseroles, included in bread or muffins recipes, mixed with popcorn or other nuts, added to ice cream, or rolled onto meats for a crusty and crunchy effect, just to name a few.
To observe National Pecan Month in April, the first three recipes are from Pat Lovely, a former Huntingtonian and author of "Thanks for the Memories: P.J.'s Restaurant."
WHOLE WHEAT ZUCCHINI MUFFINS
3 eggs
1 cup oil
3/4 cup sugar
2 cups grated zucchini
2 teaspoons vanilla extract
1/4 teaspoon baking powder
1 teaspoon salt
3 teaspoons cinnamon
2 cups pre-sifted whole-wheat flour
1 cup pre-sifted all-purpose flour
1 teaspoon baking soda
1 cup chopped pecans or English walnuts
Preheat oven at 350 degrees. Beat eggs. Add next four ingredients. Add all dry ingredients. Mix well. Put in well-greased or paper-lined muffin tins. Bake 15-20 minutes.
PAT'S COCONUT-PECAN PIE CRUST
2 cups flaked coconut
1 cup pecans, finely chopped
3 tablespoons melted butter
Press firmly onto bottom and sides of 9-inch pie plate. Bake in 325-degree oven for 20 minutes or until edge is golden brown. Cool before filling.
PAT'S PARMESAN PECAN-CRUSTED CHICKEN
1/2 cup mayonnaise
1/2 cup grated Parmesan cheese or combination of Parmesan and mozzarella
1/4 cup pecans, finely chopped
4 boneless chicken breasts
4-6 teaspoons bread crumbs seasoned with Italian seasoning or basil
Combine first three ingredients. Spread on each piece of chicken; sprinkle with bread crumbs. Bake at 350 degrees one hour or until brown. Cook uncovered for last 15 minutes.
These recipes are from "Home Away from Home: Recipes from Hospitality House of Huntington."
NEW ORLEANS STYLE BREAD PUDDING
10 ounces crumbled bread
4 cups milk (plus or minus)
1 stick butter, unsalted
3 eggs
1 cup raisins
1 cup coconut
1 cup pecans, chopped
2 tablespoons vanilla
1 teaspoon cinnamon
1 teaspoon nutmeg
Mix ingredients in large bowl until very moist but not soupy. Place in buttered 9-by-12-inch baking dish. Place in non-preheated oven. Turn oven to 350 degrees; bake approximately 1 hour 15 minutes or until golden brown. Serve warm with sauce, if desired.
MINIATURE PECAN PIES
(TASSIES)
2 (3-ounce) packages cream cheese
1 cup butter
2 cups flour
Filling:
2 eggs
11/2 cups brown sugar
Dash salt
2 tablespoons soft oleo
2 teaspoon vanilla
Blend first two ingredients until smooth. Stir in flour. Chill about 1 hour. Shape into 1-inch balls. Press into ungreased miniature muffin tins. Beat filling mixture; sprinkle pecan pieces in bottom of dough. Pour filling over nuts; add more pecans to top. Bake in 375-degree oven for 20-25 minutes.
This favorite among most pecan lovers is from "United We Stand," a cookbook by Barboursville's American Legion Auxiliary Unit 177.
PECAN PIE
1 cup pecans
1 pie crust, unbaked
1 tablespoon flour
1/2 cup sugar
3 eggs, slightly beaten
1 cup white or dark corn syrup
2 tablespoons butter, melted
1 teaspoon vanilla
1/8 teaspoon salt
Beat eggs; add corn syrup and beat by hand, not mixer. Add salt, vanilla and butter and beat. Add sugar; beat a few minutes. Add pecans; pour into pie shell. Bake at 350 degrees 45 minutes. Gently shake pie. Center should be firm. If not, cook a few minutes longer.
This recipe is also from the same cookbook.
GRAPE SALAD
4 pounds seedless grapes (red/green or mixture)
1 (8-ounce) package cream cheese, regular or fat-free
1 (8-ounce) container sour cream, regular or fat-free
1 cup sugar or Splenda
1 teaspoon vanilla
1/2 cup brown sugar
1 cup pecans, chopped
Blend cream cheese and sugar well. Add sour cream and vanilla; blend well. Fold in washed and dried grapes. Mix brown sugar and pecans; sprinkle on top. Refrigerate.
This recipe is from "The Original Community Cookbook: Greenbottom Community and Senior Center."
SWEET POTATO DELIGHT
3 cups mashed sweet potatoes (1 potato equal about 1 cup)
1 cup sugar
2 eggs
1/2 cup canned milk or cream
1/4 cup melted butter
1 teaspoon vanilla
1 cup brown sugar
1/2 cup self-rising flour
1 cup pecans, chopped
1/4 cup melted butter
Mix together first six ingredients. Pour into greased two-quart casserole dish; mix together remaining ingredients. Sprinkle over potatoes. Bake at 350 degrees 30 minutes.
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