"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Field Green-Spicy Pecan Salad Recipe

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This recipe for Field Green-Spicy Pecan Salad, by , is from Family & Friends Treasured Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dorothy Deetz
Added: Saturday, November 11, 2006


2/3 c. sugar
1 tsp. dry mustard
1 tsp. salt
2/3 c. white vinegar
4 1/2 tsp. onion juice (or chopped)
2 T. worchestshire sauce
1/2 c. oil

4 c. mixed greens
4 green onions chopped
4 oz. feta cheeese or blue cheese
1/4 c. spicy pecans

Spicey Pecans
2 large egg whites
1 1/2 tsp salt
1 1/2 tsp cayenne
3/4 c. sugar
2 tsp. worchestshire
3 T. paprika
3 c. pecans
6 T unsalted butter melted

325 oven
Spicy Pecans
Beat egg whites with salt until foamy. Add sugar, worchestshire, paprika, cayenne. Fold in pecans and melted butter. Spread evenly on baking sheet. Bake 30-40 minutes, stir every 10 minutes. Remove and cool. Store in airtight container.

Personal Notes:
Personal Notes:
A favorite from my friend Margie Sandor




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