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LIFE
Pecans are rich in essential nutrients, even richer in taste
Pecans are no longer just a holiday treat. This tasty nut is good for you and can be used in a variety of ways.
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.
1940s Radio Hour 
J. Chris Newberg 
First Friday and Second Look Saturday 
Lions Arts and Crafts Show 
"The Nutcracker" 
Christmas Tour of Homes 
2nd annual Holiday Candlelight Tour 
Marshall Artists Series: "Wizard of Oz" 
16th annual Joy to the World Holiday Concert 
"Cowboy" Bill Martin 
