"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Roasted Pecans Recipe

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This recipe for Roasted Pecans, by , is from A Taste of Geismar, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Chuck Warr - GAME
Added: Monday, January 15, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. of Bergeron’s pecan halves
¼ lb. of butter or margarine
Salt

Directions:
Directions:
Pre-heat oven to 275ºF. Spread pecan halves, single layer, on cookie sheet. Put pats of butter every 2 or three inches on pecans. Place in oven, turning every 15 to 20 minutes and add salt to taste. Roast to taste. Place on paper towel to cool and drain for 30 minutes. Place in container in freezer and eat as you want. They’re better frozen.

 

 

 

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