2 1/2 cups flour
4 teaspoons baking powder
1 teaspoon salt
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
3 eggs separated
1 3/4 cup milk
1/2 cup melted shortening
1/2 cup pumpkin
3/4 cup pecans

Sift together dry ingredients. Beat egg yolks; combine with milk, shortening, and pumpkin. Add to dry ingredients. Beat egg whites until stiff. Fold into batter. Pour onto hot waffle iron. Sprinkle with pecans and serve with warm syrup.

4 cups cooked yellow squash
1/2 cup onion
2 cans cream of chicken soup
1 cup sour cream
1 cup chopped pecans

Mash squash and combine with onion. Spread in buttered casserole dish. Combine soup and sour cream and spread over squash. Top with pecans. Bake at 400F for 15 minutes.

16 ounces French-style green beans
1 can cream of mushroom soup
1 cup chopped pecans
1/4 cup chopped onion
1/4 pound grated cheddar cheese
1 can Chinese noodles

Place beans in a casserole dish. Add soup, pecans and onions. Top with grated cheese. Bake 15 minutes at 350F. Remove and top with noodles. Return to oven and heat until crisp.

2 medium acorn squash
1/2 cup butter
2 cups finely chopped apples
1 cup chopped pecans
1/2 teaspoon salt
2 teaspoons lemon juice
1 teaspoons cinnamon
Dash of nutmeg

Cut squash in half crosswise and remove seeds. Bake, cut side down, at 350F for 45 minutes. Scoop cooked squash from shells and reserve shells. Mix squash with butter, apple, cinnamon, salt, lemon juice and pecans (reserve 1/4 cup for topping). Spoon into shells and top with nutmeg and remaining pecans. Bake at 350F for 10 minutes.

3 to 5 pound ham
Liquid brown sugar for basting
1 can prepared cherry pie filling
2 tablespoons lemon juice
1/2 teaspoon cinnamon
1/3 cup chopped pecans

Baste ham with brown sugar. Bake 1/2 hour for each pound. Prepare glaze by combining cherries, lemon juice and cinnamon. Pour over ham for last 30 minutes of cooking. Remove from oven and sprinkle with pecans.

2 pounds chicken
1 cup flour
1 cup fine yellow corn meal
2 teaspoons salt
2 teaspoon pepper
1 1/2 cup finely chopped pecans
4 eggs
1/2 cup butter, melted
4 cups vegetable oil

Combine all dry ingredients and mix well. In another bowl, mix egg and melted butter. Dip chicken in egg mixture, then toss to dry mixture to coat thoroughly. Heat oil. Fry a few pieces, 10 to 12 minutes on each side. Drain and serve.

4 pounds chicken pieces
3/4 cup teriyaki sauce
1 teaspoon ginger
1 teaspoon garlic powder
1 large egg
1 1/2 cup pecans
1/4 cup flour

Combine teriyaki sauce, ginger and garlic powder. Pour into plastic bag with chicken to coat. Refrigerate 8 hours. Remove chicken; reserve marinade. Combine egg and two tablespoons reserved marinade. Set aside. Combine pecans and flour. Dip chicken in egg; roll in pecan mixture. Place skin side up in baking pan. Bake at 350F for 50 minutes.

8 ounces cream cheese
4 ounces chopped chilies
2 tablespoons picante sauce
1/2 cup chopped pecans
Garlic to taste
3 large flour tortillas

Combine cream cheese, chilies, picante sauce, pecans and garlic. Divide and spread over the 3 flour tortillas. Roll up and place in the refrigerator. Can be frozen. Slice before serving. Yields approximately 45 pieces.

1 large sweet potatoe, cooked & mashed
1/2 cup sugar
1/2 cup melted butter
2 eggs
1 teaspoon vanilla
1/3 cup milk
Topping:
1/3 cup melted butter
1 cup brown sugar
1/2 cup flour
1 cup chopped pecans

Combine sweet potatoe, sugar, butter, eggs, vanilla and milk. Place in baking dish. Combine topping ingredients. Mix and place over sweet potato mixture. Bake at 350F for 25 minutes.

1 medium cabbage, chopped
10 ounces cream of celery soup
8 ounces sliced water chestnuts
1/2 cup salad dressing
1/2 cup toasted pecans
8 ounces stuffing mix
3/4 cup grated cheddar cheese

Boil cabbage until tender. Drain. Mix soup, chestnuts and salad dressing with cabbage. Place in a buttered casserole dish. Top with pecans which have been mixed with stuffing mix. Sprinkle with cheese. Bake at 350F until bubbly.

1 pound chicken breasts
8 ounces elbow macaroni
8 ounces cream cheese
1 can sweet green peas
1 cucumber
1 tablespoon chives
1/4 cup half & half
1/2 cup chopped pecans
1/4 teaspoon pepper
Garlic to taste

Cook chicken in boiling water. Remove meat from bones. Cook macaroni. Drain and add cream cheese. Stir well. Add chicken, peas, cucumber, chives, half & half, pecans and pepper. Stir well. Add garlic to taste. Serve cold.

1 cup uncooked rice
2 tablespoons butter
1/2 teaspoon salt
2 cups hot chicken broth
1/2 cup carrots
1/2 cup green onion
1/2 cup celery
1/2 cup chopped pecans
1/2 cup parsley

Brown rice in butter and salt. Pour in casserole. Stir in broth. Cover and bake 45 minutes at 350F. Add remaining ingredients; toss lightly and bake 10 additional minutes.

1 pound of broccoli
1 cup chopped pecans
1/4 pound grated cheddar cheese
1 can of cream of mushroom soup
1/2 cup milk
1/2 cup bread crumbs

Cook broccoli until tender; drain and place in buttered casserole dish. Add pecans and cheese. Mix soup and milk; pour over broccoli. Top with bread crumbs. Bake at 350F for 30 minutes.

15 ounces asparagus
1 can cream of mushroom soup
4 ounces mushrooms
3 hardboiled eggs, sliced
1/4 cup chopped pecans
3 ounces of cheese flavored crackers, crushed

Arrange ingredients in layers in a greased casserole dish, reserving crackers for top. Bake at 350F for 30 minutes.

2 cups biscuit mix
1 cup water
1 cup tomato soup
2 teaspoons Italian seasoning
1/3 cup chopped pecans
4 ounces shredded Cheddar Cheese
4 ounces pepperoni
4 ounces shredded Monterey Jack cheese
4 ounces mushrooms

Combine biscuit mix and water. Set aside for 5 minutes. Pat into greased pizza pan. Spread soup over dough. Sprinkle Italian seasoning over sauce. Add finely chopped pecans, mushrooms and pepperoni. Top with cheeses. Sprinkle Italian seasoning over entire pizza. Bake 20 to 30 minutes at 300F.

2 pounds ground beef
1/2 cup onion
Garlic to taste
1/2 cup cornflakes
1 teaspoon salt
1 cup milk
1/2 cup chopped pecans
1 tablespoon flour
1 1/2 cups apple juice
1 1/2 teaspoon curry
2 tablespoons oil

Blend meat, onion, garlic, cornflakes, salt, milk and pecans. Shape into 60 balls. Set aside. Heat oil in large skillet. Add meatballs. Brown well. Remove from skillet. Add flour, apple juice, and curry; mix until well blended. Cook, stirring constantly, until makes a thick and smooth gravy. Return meatballs to gravy. Simmer 5 minutes.

4 large tomatoes
1/2 cup onion
Garlic
1 tablespoon oil
1/2 cup zucchini squash
1/2 cup green pepper
1/4 teaspoon salt