Pecan Facts

History: In 1542, Cabeza de Vaca reported that he found Indians in America that ate only pecans for 2 months of the year.  From those original native pecan trees, Edmund Risien (1853-1948) developed papershell pecans in San Saba, TX.  The new varieties that he and others grafted provide us with large, delicious pecan meats today.
Storage: Pecans are harvested in the late fall, but can be stored for year-round use. Stored in a cool dry place, unshelled pecans will keep for about six months. Shelled pecans should be refigerated, unless they are used within a few weeks. Stored in airtight containers, pecans can be refrigerated for up to 9 months and frozen for 2 years or more.
Roasting: Spread pecans on a cookie sheet and toast in 250 degree oven for 20 minutes. They will be crisp and ready to use in any recipes or as a snack.

The trees that are slow to grow bear the best fruit.

– Molière

Pecans – So Good For You

The Great San Saba River Pecan Company log on pecans — Enjoy our Pecan Halves

Eat a Handful Every Day

A recent study at Loma Linda University showed that “pecans not only lowered total and LDL – or “bad” cholesterol…but also helped to maintain desirable levels of HDL – or “good” cholesterol.”

Reference: http://www.llu.edu/news/pr/090601pcan.html

Pecans are a good source of nutrients. 100 gm (approx. 1 cup) of pecans contain the following:

Calcium	73 mg	Vitamin B1	.86 mg
Phosphorus	289 mg	Vitamin B2	.13 mg
Iron	2.4 mg	Vitamin B3	.90 mg
Magnesium	142 mg	Vitamin A	130 IU
Potassium	603 mg	Vitamin C	2 mg

Pecan Snack Mix

Pecan Snack Mix Recipe
3 Tablespoons margarine
1 Tablespoon Worcestershire sauce
3/4 teaspoon Adams seasoned salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
4 cups Chex cereal
1 cup pecan halves
1 cup pretzels
Melt margarine in a large pain in 250 degree oven.
Stir in seasonings.
Gradually stir remaining ingredients until fully coated.
Bake 1 hour, stirring every 15 minutes.

Traditional Pecan Pie

Traditional Pecan Pie Recipe
1 Unbaked 9" pie shell
3 Tablespoons margarine
2 teaspoons vanilla
3/4 cup sugar
3 eggs, well beaten
1 cup Medium or Large Pecan Pieces
1 cup light corn syrup
1/8 teaspoon salt
1/2 cup pecan halves
Cream margarine and vanilla, gradually adding sugar.
Add eggs, beating well after each addition.
Thoroughly blend in Pecans with syrup and salt.
Turn into pie shell.
Bake at 450 degrees for 10 minutes; reduce heat to 350 degrees,                                                 
arrange pecan halves over the top and bake 30 to 35 minutes or until   
set.

Spinach Salad

Spinach Salad Recipe
1 lb Fresh Spinach (washed)
3/4 cup bean sprouts
1/2 small onion chopped
1/2 lb bacon fried crisp and crumbled
3 hard boiled eggs chopped
Layer the above ingredients and toss lightly after each addition.
Sprinkle 1 cup Large Pecan Pieces Darkly Roasted on top.
Use your favorite dressing

Chicken Pecan Salad

Chicken Pecan Salad Recipe
1 can (12.5 oz.) cooked chicken
1/3 cuup diced onions
1/4 cup diced dill pickle
1/2 cup diced cheddar
1/4 teaspoon salt
1/2 cup Lite Miracle Whip
1 cup Med. Pecan Pieces
Combine all ingredients.
Sprinkle with pepper.
Serve in a warm pita.

Broccoli Pecan Casserole

Broccoli Pecan Casserole Recipe
2 packages Frozen chopped broccoli (cooked)
1 can cream of mushroom soup
1 cup mayonnaise
3/4 cup Small Pecan Pieces Roasted
3 egg whites well beaten
1 cup chopped onion
1 cup grated cheddar
1 cup crushed croutons
Mix soup, mayonnaise and 1/2 cup pecans.
Add cooked broccoli and pour into battered casserole dish.
Fold onions into stiff egg whites and pour over broccoli.
Sprinkle with grated cheddar and crushed croutons.
Bake at 350 degrees for 25 minutes.
Sprinkle with remaining 1/4 cup pecans and continue baking for 5 minutes.

Orange Pecan Squeeze

Orange Pecan Squeeze Recipe
12 oz. lite (No Fat) orange yogurt
1/3 cup sugar
8 oz. crushed pinapple (well drained)
1/2 cup Medium Pecan Pieces
Mix all ingredients and pour into muffin tin.
Freeze until firm.
Invert on lettuce leaf and garnish with mandarin oranges and Pecan Halves.
(Makes 5 servings)

Apple Pecan Squash

Apple Pecan Squash Recipe
1 Lg. acorn squash
1 Lg. Jonathan Apple
Slice, peal and remove seeds, arrange slices in a shallow dish with 1 inch water. Bake in microwave until tender and drain.
1/2 stick lite margarine
1/2 cup brown sugar
2 teaspoons lemon juice
1 cup small pecan pieces
Melt margarine, blend with sugar, juice and pecans.
Pour over sliced squash and apples.
Spinkle with cinnamon and bake at 350 degrees for 10  
minutes.
(Makes 4 servings)

Martha Newkirk