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Pecan Vegetable Recipes
Streusel Sweet Potatoes
- 3½ lb medium-size sweet potatoes
- ¾ cup maple flavored syrup
- 1/3 cup orange juice
- 2 tablespoons butter or margarine
- ¼ cup all-purpose flour
- 3 tablespoons packed light-brown sugar
- ½ teaspoon ground cinnamon
- 3 tablespoons butter or margarine
- 1/3 chopped pecans
Heat oven to 325º. Lightly grease a shallow 1½ quart baking dish or casserole. Cook potatoes in a large pot of boiling water 20-30 minutes or until tender when tested with a fork. Drain; cool under running cold water. Cut in thick slices and mash with a potato masher or an electric mixer. Stir in the orange juice, syrup and butter. Put into the baking dish and bake for 20-30 minutes. Prepare the topping by mixing the flour, brown sugar and cinnamon in a medium size mixing bowl. Cut in butter as for a pie crust until it resembles very coarse crumbs. Stir in pecans. Remove potatoes from oven and sprinkle with the topping mixture. Bake for an additional 15 minutes or until lightly browned and bubbly.
Southwestern Sweet Potato Cakes
- 2 sweet potatoes, peeled, coarsely grated
- 1 cup evaporated milk
- ½ cup pecan pieces, toasted
- ½ cup chopped fresh cilantro
- 2 eggs, beaten
- ½ teaspoon cumin
- 1½ cups flour
- Olive oil or butter
Combine the sweet potatoes, evaporated milk, pecans, cilantro, eggs and cumin in a bowl and mix well. Add the flour and stir just until moistened. Heat a small amount of olive oil or butter in a large skillet over medium heat. Place a spoonful of the batter in the hot skillet and press flat to make a pancake approximately 4" in diameter. Add a second spoonful of batter and press flat. Cook for about 4 minutes on each side, turning once. Remove the pancakes to a heated platter. Repeat the process with the remaining batter.
Tipsy Sweet Potatoes
- 2½ cups cooked, mashed, sweet potatoes
- 4 tablespoons butter, softened
- ½ cup firmly packed light brown sugar
- Pinch of salt
- 1/3 cup Jack Daniels whiskey
- Pecan halves for topping
Combine all ingredients except the pecans. Spoon mixture into a greased 1 quart casserole dish. Top with pecans and bake for 20-25 minutes in a preheated 325º oven.
Autumn Butternut Squash
- 1 butternut squash, 2½-3 pounds
- ¼ teaspoon salt and pepper
- 1 tablespoon brown sugar
- 1½ quarts apples, cored, unpeeled and sliced
- 1½ tablespoons shortening
- ¼ cup granulated sugar
- 4 cups corn flakes, crushed
- ½ cup chopped pecans
- 2 tablespoons melted butter
- ½ cup brown sugar
Cut squash in half lengthwise. Scrape out seeds; steam for 30 minutes or bake upside down on foil in a 325º oven until tender. Scrape out pulp and mash or beat until smooth. Set aside. Core and slice apples. Heat shortening in skillet, add apples. Sprinkle with sugar. Cover and simmer on low heat until apples are barely tender. Spread in a 9" round or 8" square casserole dish (1½ quarts). Prepare nut topping by mixing together corn flakes, pecans, butter and brown sugar. Assemble by spooning the squash over the apples evenly. Bake in a 325º oven for 12-15 minutes until lightly brown. Serve hot. Makes 8 generous servings.
Streusel Sweet Potatoes
- 3½ lbs medium-size sweet potatoes
- ¾ cup maple flavored syrup
- 1/3 cup orange juice
- 2 tablespoons butter or margarine
- ¼ cup all-purpose flour
- 3 tablespoons packed light-brown sugar
- ¼ teaspoon ground cinnamon
- 3 tablespoons butter or margarine
- 1/3 chopped pecans
Heat oven to 325º. Lightly grease a shallow 1½ quart baking dish or casserole. Cook potatoes in a large pot of boiling water 20 to 30 minutes or until tender when tested with a fork. Drain; cool under running cold water. Cut in thick slices and mash with a potato masher or an electric mixer. Stir in the orange juice, syrup and butter. Put into the baking dish and bake for 20-30 minutes. Prepare the topping by mixing the flour, brown sugar and cinnamon in a medium size mixing bowl. Cut in butter as for a pie crust until it resembles very coarse crumbs. Stir in pecans. Remove potatoes from oven and sprinkle with the topping mixture. Bake for an additional 15 minutes or until lightly browned and bubbly.
Pineapple Stuffed Acorn Squash
- 3 medium acorn squash
- 1 (8oz) can crushed pineapple, drained
- 1/3 cup firmly packed brown sugar
- 3 tablespoon butter or margarine, softened
- ¼ cup chopped Pecans
- ½ teaspoon ground cinnamon
- ¾ cup water
- Lemon twists (optional)
Cut squash in half lengthwise and remove seeds. Set aside. Combine next 5 ingredients in a medium bowl; mix well. Spoon pineapple mixture into each squash half. Arrange squash in a 13x9x2 baking dish; pour water into dish. Cover and bake at 375° for 50 minutes. Uncover and bake 10 minutes longer.
Sweet Potato Fluff
- 3 cups sweet potatoes, cooked and mashed (4 medium sweet potatoes)
- 1 ¼ cup sugar
- ½ cup melted butter (not margarine)
- 3 eggs (separated)
- 1½ teaspoons vanilla
- 1/3 cup milk
Mix well the above ingredients, except the egg whites. Beat egg whites until stiff. Fold into potato mixture. Put into a greased 2 qt. baking dish. Bake 15 minutes at 350°
Topping:- 1 cup light brown sugar
- ½ cup flour
- 1/3 cup butter (not maragine)
Mix together until crumbly. Add 1 cup finely chopped Pecans. Mix well. Sprinkle on top of potato mixture. Return to oven and bake 20-25 minutes at 350°
Herbed Apple And Wild Rice Dressing
- ½ cup chopped onion
- 2 tablespoons vegetable oil
- 1 cup each white & wild rice, rinsed & drained
- 4 cups hot water
- ¾ teaspoon salt
- ½ teaspoon each thyme and oregano, crushed
- ¼ teaspoon pepper
- 3 cups (about 1 lb.) cored and chopped Golden Delicious apples
- ½ cup chopped Pecans
- ¼ cup chopped parsley
Sauté onion in oil until tender. Add white and wild rice; cook and stir until coated with oil. Add water, salt, thyme, oregano and pepper; bring to boil. Reduce heat; simmer, covered, for 30 minutes. Add apples, nuts and parsley. Bake in 3-quart covered baking dish at 375°, 15-30 minutes or until liquid is absorbed and wild rice is tender. Makes 8 to 9 cups.
Sweet Potato Soufflé
- 2 cups cooked sweet potatoes
- 1 cup hot milk
- 2 tablespoons sugar
- ½ teaspoon salt
- 2 tablespoons butter (or margarine)
- 3 eggs
- 1 teaspoon nutmeg
- ¼ cup Pecan pieces
- 1-2 cups marshmallows
Mash potatoes well. Heat milk but do not boil. Add sugar, salt, and butter. Stir until sugar is dissolved and butter is melted. Add milk mixture to potatoes, mix and beat until smooth. Separate eggs and beat yolks well. Add beaten yolks to potatoes. Add nutmeg and nuts. Stir. Beat egg whites stiff. Add whites to potato mixture. Fold in until thoroughly blended. Be careful not to beat or stir. Spoon mixture into buttered baking dish. Arrange marshmallows on top. Bake at 375º until soufflé is set and marshmallows are brown, about 30 minutes. Serve at once.
Orange-Glazed Carrots
- 3 cups thinly sliced carrots
- 2 cups water
- ¼ teaspoon salt
- 3 tablespoons butter or margarine
- 3 tablespoons orange marmalade
- 2 tablespoons chopped Pecans
Combine carrots, water, and salt in crock pot. Cover and cook on high 2 to 3 hours or until carrots are done. Drain well; stir in remaining ingredients. Cover and cook on high 20 to 30 minutes.
Carrot Soufflé
- 2 cups cooked carrots
- ½ stick butter or margarine
- 1 cup milk
- 3 eggs
- ½ cup sugar
- ½ teaspoon salt
- 2 tablespoons flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
Cook and drain carrots, then mash with a fork or potato masher. Add margarine. Beat eggs well and add to carrots. Mix together dry ingredients and add to carrot mixture. Pour into buttered casserole. Bake at 325° for 30 minutes. Sprinkle with topping*. Bake another 30 minutes.
*Topping:- 1 cup brown sugar
- 1/3 cup flour
- 1/3 cup butter or margarine
- 1/3 cup chopped Pecans
Mix above ingredients and sprinkle on top of carrot mixture.
Baked Acorn Squash
- 3 medium acorn squash
- ¼ cup brown sugar
- 2 tablespoons butter or margarine
- 1 teaspoon salt
- 1 teaspoon orange peel
- ¼ cup orange juice
- ¼ cup chopped Pecans
Cut squash in half; remove seeds and stringy section. Place cut side down on baking sheet and bake at 350° about 30 minutes. Scoop out pulp, leaving ¼ inch in shell. Combine pulp with sugar, butter, salt, and orange peel. Add orange juice (add more if mixture is too dry); fold in chopped Pecans. Fill shells with this mixture. Broil until lightly browned.
Crunchy Baked Acorn Squash 2
- 2 medium acorn squash
- ¼ cup firm packed brown sugar
- 1 cup chopped pecans
- ¼ cup melted butter or margarine
- 1 cup flaked coconut
Pierce each squash with a fork. Put in a glass 8x8" microwave safe dish. Microwave on high 8-10 minutes. Remove from oven and let stand 4-5 minutes. Combine sugar, pecans, melted butter and coconut in a small bowl (a 4-cup measuring cup works well). Cut squash in half. Remove seeds. Put squash cut side up in a glass microwave safe dish. Use a 10x10" dish if necessary. Spread each squash with the coconut mixture. Cover with waxed paper. Microwave on high 5-6 minutes, or until bubbly. Let stand covered 2 minutes before serving. Makes 4 servings.
Broccoli Pecan Casserole
- 2 pkgs. frozen chopped broccoli
- 1 cup grated sharp cheese
- 1 medium chopped onion or 1½ tablespoons onion flakes
- 1 can cream of mushroom soup
- 1 cup mayonnaise
- 2 eggs, well beaten
- ¾ cup chopped Pecans
- 2 cups buttered bread crumbs
Cook broccoli with salt following directions on package. Drain. Add soup, mayonnaise and chopped Pecans. Mix well. Add eggs and onion. Pour into a 2-qt. casserole dish. Sprinkle with grated cheese and top with buttered bread crumbs. Bake 350° for 30 minutes. Serves 6.
Nutty Green Beans
- 1 lb. fresh green beans
- ½ cup water
- ¼ teaspoon salt
- 3 tablespoons butter or margarine
- 1/3 cup coarsely chopped Pecans
- 2 tablespoons chopped onion
- 1 clove garlic, crushed
Wash beans and remove strings. Cut beans into 1" pieces. Place in 1½-quart casserole; add water. Cover and microwave at high 14-15 minutes. Drain and keep warm. Place butter in a pieplate. Microwave until melted. Add Pecans, onions and garlic; microwave at high 2-3 minutes until onion is tender, stirring after each minute. Pour butter mixture over beans, tossing to coat. Serves 4.
Sweet And Sour Aspic
- 1/3 cup sugar granulated
- ½ cup water
- ¼ teaspoon vinegar (wine or tarragon)
- 1/8 teaspoon salt
- 1 envelope plain gelatin
- ¼ cup cold water
- ½ cup chopped celery
- ½ cup pecans, chopped
- 1 sm. jar pimientos, diced
- ½ cup asparagus cut in 1" lengths
- ¼ cup lemon juice
- 1 teaspoon onion grated
In a sauce pan blend together sugar, water, vinegar and salt. Bring to a boil. Soften gelatin in cold water and add sugar to vinegar. Place celery, pecans, pimientos, asparagus, lemon juice and onion in small square 8" greased pan. Add heated mixture and chill in refrigerator until set. Serve on bed of lettuce, garnish with mayonnaise and paprika.
Pecan Rice
- 1 cup brown rice
- ½ cup finely chopped onion
- 2 tablespoons margarine
- ½ cup finely chopped pecans
- 2 tablespoons minced parsley
- ¼ teaspoon basil
- ¼ teaspoon ginger
- ¼ teaspoon salt
- ¼ teaspoon pepper
Cook rice as directed on package label. In 1½-quart saucepan, cook onion in margarine until tender but not brown. Add hot cooked rice, Pecans, parsley, basil, ginger, salt and pepper. Mix well by lifting with a fork. 6 servings.
Cranberry-Pecan Dressing
- ½ cup butter or margarine
- 1 cup diced celery
- 1 cup diced onion
- 1 clove garlic, chopped
- 5 cups coarsely crumbled cornbread
- 4 cups white bread cubes, toasted
- 2¾ cups chicken broth
- 1½ cups fresh cranberries
- 1½ cups chopped Pecans, toasted
- 1 teaspoon grated orange rind
- ½ cup orange juice
- 1 tablespoon sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 3 large eggs, lightly beaten
Melt butter in a Dutch oven over medium heat. Add celery, onion and garlic. Cook 10 minutes or until vegetables are tender, stirring occasionally. Stir cornbread and remaining ingredients into vegetable mixture, spoon mixture into a lightly greased 13" x 9" x 2" baking dish. Bake uncovered, at 350° for 45 minutes or until lightly browned. Yield 12 servings.
Asparagus with Orange & Pecans
- 2½ lb. fresh asparagus spears, trimmed
- ¼ cup butter
- 1/3 cup Pecan halves
- 1 teaspoon grated orange peel
- 1 teaspoon orange juice
In 10" skillet, place asparagus spears. Add enough water to cover. Bring to a boil. Cook over medium heat until asparagus is crisply tender(5-7 minutes). Drain, set aside. In same skillet melt butter, add Pecans. Cook over medium heat until Pecans are toasted (1 to 2 minutes). Stir in remaining ingredients except asparagus. Spoon over cooked asparagus.