From Grandma’s Country Kitchen — Pecans

Pecans should be stored in the refrigerator or freezer. They will keep without deterioration for two years when frozen.


1/2 pound pecans

1 egg white

1/2 teaspoon cinnamon

1/2 cup sugar

1/2 teaspoon salt

Preheat oven to 250 degrees. Spray a cookie sheet with Pam. Beat the egg white with 1 tablespoon water in a large bowl. Add pecans and stir until coated with this mixture. Spread on a cookie sheet and bake for an hour, or until dry and toasted, stirring every 15 minutes. Let cool and store in refrigerator.


Spread pecans in a single layer on a cookie sheet. Dot with butter or drizzle with oil. Roast in a preheated 375 degrees oven for 5 minutes, watching and stirring the nuts–they can burn suddenly. Sprinkle with salt and store in an airtight jar.


Unbaked 9″ pie shell

1 cup chocolate chips

2/3 cup evaporated milk

2 tablespoons butter

1 teaspoon vanilla

2 eggs, beaten

1 cup sugar

2 tablespoon flour

1/4 teaspoon salt

1 cup chopped pecans

Heat oven to 425 degrees. Prick pie shell well and bake for 5 minutes. COOL THOROUGHLY. Combine chocolate, evaporated milk and butter. Cook over low heat until mixture is creamy and smooth. Cool and beat in eggs and vanilla. Sift together flour, sugar and salt and beat in. Pour into pie shell and sprinkle with pecans.

Bake at 375 degrees about 40 minutes, or until firm. Cool pie completely before serving.


Laurie Jackson

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