Pecan recipes

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1) Chilled Vegetable Salad
2) Hot Royalty Pecan Chicken Salad
3) Bacon Pecan Sandwich Spread

SALAD and SANDWICH RECIPES

Chilled Vegetable Salad

1	Bunch	Broccoli	1	Pint	Brussels sprouts
2	Pkgs.	Frozen artichoke hearts (or two cans)	1	Cup	Chopped celery
¼	Cup	Chopped onion	¼	Cup	Chopped black olives
1		Red bell pepper, sliced	½	Cup	Chopped Royalty Pecans
Dressing ingredients:
2/3	Cup	Salad oil	1/3	Cup	Wine vinegar
1	Close	Garlic, chopped (or ½ tsp. garlic powder)	1	Tsp	Salt
1	Tsp	Pepper	½	Tsp	Dry mustard
¼	Tsp	Cayenne pepper

Steam broccoli and Brussels spouts until crisp. Do not overcook. They need to be firm. Drain in colander. Cut into bite-size pieces. Make dressing by combining all dressing ingredients and mixing well. Marinate broccoli, Brussels sprouts, artichokes, celery, onion and olives in the dressing overnight. Reserve red bell pepper and pecans. Add to sale just before serving. Yield: 8 servings.

Hot Royalty Pecan Chicken Salad

2	Cups	Chopped cooked chicken	1	Cup	Chopped celery
½	Cup	Chopped green onions	1	Cup	Mayonnaise
1	Tbsp.	Lemon juice	1	Cup	Chopped Royalty Pecans

Combine all ingredients except pecans and pour into a 1 ½ quart casserole. Top with pecans and bake in a 350o oven for 30 minutes or until thoroughly heated. YIELD: 6 to 8 servings.

Bacon Pecan Sandwich Spread

6	Slices	Bacon	1	Cup	Chopped Royalty Pecans, toasted
1	Cup	Grated sharp cheddar cheese	1	Tsp	Grated onion
½	Cup	Mayonnaise	½	Tsp	salt

Cook bacon until crisp; drain and crumble. Combine with other ingredients. Refrigerate at least 1 hour to blend flavors. Spread on pumpernickel bread. YIELD: about 2 ½ cups

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Royalty Pecans
10740 Hwy 21 East
Caldwell, TX 77836
Toll Free: (800) 694-8362
Phone: (979) 272-3904
Email: info@royaltypecans.com