Salmon and Pecan Mould
Pecan Crabmeat Stuffed Mushrooms
Cheesy Pecan Prune Morsels
Avocado Pecan Dipper
Cucumber Pecan Dip
Cheesy Pecan Croutons
Salmon and Pecan Mould
Ingredients: |
½ cup chopped spring onions |
Method: Place cream cheese in a food processor and process until softened. Add 2/3 flaked salmon and process the mixture until smooth, about 15 seconds. Spoon mixture into a bowl, add remaining flaked salmon, spring onions, Pecans and lemon juice and mix until ingredients are well combined. Season to taste with salt and cayenne pepper. Spoon mixture into a dish, or shape into a round on a serving plate. Serve with fresh vegetables, savoury biscuits, crisps or melba toast if liked.
Pecan Crabmeat Stuffed Mushrooms
Ingredients: |
2 tbspns chopped parsley |
Method: Brush or wipe mushrooms (do not wash or peel cultivated mushrooms). Remove stems and use for other purposes. Brush mushroom caps inside with French dressing. Combine stuffing ingredients and fill mushrooms, using about 1 tspn per mushroom. If desired mushrooms may be heated gently in microwave oven and served warm. Heat about 6 at a time on half power until warm.
Pecan Crabmeat Stuffed Chicken Wings (Variation)
Method: Trim and bone wings, stuff with filling (as per mushrooms to which a touch of curry powder has been added). Coast with your favourite batter. Roll in crushed pecans. Deep fry.
Cheesy Pecan Prune Morsels
Ingredients: |
18 Pecan halves |
Method: Replace the stone from each prune with a pecan half, - of if preferred, use pitted prunes. Beat together the butter and cheese until creamy. Sift together the dry ingredients and gradually blend into butter and cheese mixture. With lightly floured hands, mould a little of the dough around each prune. Place each one on an ungreased oven tray and refrigerate for 30 minutes. Bake in a hot oven, approximately 200°C, for 15 minutes or until golden. Serve warm.
Avocado Pecan Dipper
Ingredients:
1 ripe avocadoc |
2 tspns finely chopped onion |
Method: Cut avocado in half, remove seed and scoop out the flesh, retaining shell, Mix avocado flesh until smooth. Combine with the remaining ingredients and spoon into the avocado shell. Chill thoroughly before serving with savoury crackers and rye bread. Makes 1 ½ cups.
Cucumber Pecan Dip
Ingredients: |
2 tbspns finely chopped chives |
Method: Beat the cream cheese until smooth. Blend in the remaining ingredients and allow to chill for several hours. This allows the flavours to develop. Spoon into a serving dish and serve with crisp, fresh vegetables cut into chunky pieces for dipping, or crisp cracker biscuits.
Cheesy Pecan Croutons
Ingredients: |
50g finely chopped Pecan nuts |
Method: Combine first five ingredients, blend well until smooth and creamy. Season and cover bread shapes with thick spread. Place one Pecan nut on top. Bake 8 - 10 minutes in hot oven (200°C) or until golden brown. Serve these with drinks.