"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pecan Salad Recipe

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This recipe for Pecan Salad, by , is from The Weaver Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Roger Southerly


Crumb Topping:
1 small can coconut
1 cup flour
3/4 cup chopped pecans
1/4 cup brown sugar
1 stick margarine

2 pkgs instant vanilla pudding
2 2/3 cup milk
8 oz cool whip


Mix first 5 ingredients together in large pan and bake at 350 degrees until brown,
stirring often. This is your crumb topping. Set aside to cool.
Mix instant pudding with milk stirring until smooth. Fold in cool whip.
Put 1/2 of crumb topping in bottom of bowl. Pour pudding mixture over it. Top with
remainder of crumb topping.




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