The Pecan Grower Magazine
Holiday 2010
Official Publication of the Georgia Pecan Growers Association, Inc.
Wishing youand yours asafe and HappyHoliday Season!
GEORGIAGEORGIA
PECANSPECANSNature’s
Health FoodNature’s
Health Food
www.georgiapecan.org Holiday 20102
Aceto Agricultural Chemical Corp.
Air-O-Fan Products Corporation
Alabama Bag
Albany Tractor Company
Andrew Avery Insurance
B.B. Hobbs Irrigation Co.
Bag-A-Nut
Bag Supply Company
Bayer CropScience
Bertolla Farm Supply Co. Inc.
Cape Insurance Services
Carden & Associates, Inc.
Chemical Dynamics, Inc.
Dow AgriSciences
Easterlin Pecan Co., Inc.
Eastern Plains Insurance Corp.
Ellis Bros Pecans, Inc.
Evans Pecan
Farmers Tractor Company
Flory Industries
Georgia Cold Storage
Gulf States Cold Storage
Companies
Gillison’s Variety Fabrication, Inc.
GrassWorks Weed Wiper, LLC
Helena Chemical Company
Hudson Pecan Company
Inspection Masters
Irrigation-Mart
Jack Rabbit
Jessee Equipment Manufacturing
Kent Company
Lane Southern Orchards
Mechanical Support Services, Inc.
Mitchell County Farm Service, Inc.
Modern Electronics & Equipment
Nipan, LLC
Nut Tree Cleaning Plant
Orchard Machinery Corporation
Orchard-Rite-Pacific Distribution
Pacific Western (Tree Protectors)
Poulan Pecan Co., Inc.
Priester’s Pecans
Rain Bird
Savage
Schermer Pecans, Inc.
Shiloh Pecan Farms, Inc.
Simpson Nurseries
SouthernAG
Southern Nut ‘n’ Tree Equipment
Sunnyland Farms, Inc.
Sun Valley, Inc.
Swihart Sales Co.
Terri Lynn Inc.
Texarkana Scales
The Goodie Gitter
Triangle Chemical Company
Tri County Ag, Inc.
Tri Delta Pecans, Inc.
Tucker Pecan Co.
United Irrigation Supply, Inc.
(UPI) United Phosphorus, Inc.
Walker-Rhodes Tractor Co., Inc.
Weiss/McNair
Western Specialty Container
Whaley Pecan Company
Wurdeman & Co.
Winter 2010 Advertisers
Thanks to our advertisers for makingThe Pecan Grower Magazine possible!
Aceto Agricultural Chemical Corp.
Adams Agricultural Machinery Co
AH Brooks Pecan Co.
Air-O-Fan Products Corporation
Albany Tractor Company
Andrew Avery Insurance
Atlanta Cello
B.B. Hobbs Irrigation Co.
Bag-A-Nut
Bag Supply Company
Bayer CropScience
Bertolla Farm Supply Co. Inc.
Carden & Associates, Inc.
Clough Pecan Company
Dakota Tree Transplanters
Deamco
Diamond Foods
Dow AgriSciences
Easterlin Pecan Co., Inc.
Eastern Plains Insurance
Corporation
Ellis Bros Pecans, Inc.
Evans Pecan
Farmers Tractor Company
Flint River Services.
Flory Industries
Gillison’s Variety Fabrication, Inc.
GrassWorks Weed Wiper, LLC
Gulf Coast Bag Co
HBT Company
Helena Chemical Company
Holiday Tins
Hudson Pecan Company
Inspection Masters
Irrigation-Mart
Jack Rabbit
Kent Company
Kinloch Plantation Pecan Oil
Koinonia Partners
Labor Finders
Lane Southern Orchards
LMC
Mechanical Support Services, Inc.
Merritt Pecan Co.
Modern Electronics & Equipment
Nelson Hardie.
Nipan, LLC
Orchard Machinery Corporation
Orchard-Rite-Pacific Distribution
Oro Agri, Inc.
Pacific Western (Tree Protectors)
Pape Orchard
Patten Pecan Trees.
Pearce Brothers Pecan Cracker
Poulan Pecan Co., Inc.
Priester’s Pecans
Rain Bird
Savage
Shiloh Pecan Farms, Inc.
Solutions USA
SouthernAG Carriers
Southwest Georgia Farm Credit
Southern Nut ‘n’ Tree Equipment
Stones Pecan Nursery
Stone Mountain Pecan
Sunnyland Farms, Inc.
Sun Valley, Inc.
Swihart Sales Co.
Terri Lynn Inc.
Texarkana Scales
The Goodie Gitter
Triangle Chemical Company
Tri-County Ag, Inc.
Tucker Pecan Co.
United Irrigation Supply, Inc.
(UPI) United Phosphorus, Inc.
Walker-Rhodes Tractor Co., Inc.
Waters Agricultural Lab
Weiss/McNair
Western Specialty Container
W.G. Hamil, LLC
Whaley Pecan Company
Wurdeman & Co.
Spring 2010 Advertisers
Thanks to our advertisers for makingThe Pecan Grower Magazine possible!
www.georgiapecan.org Holiday 20104
Summer 2010 Advertisers
Thanks to our advertisers for makingThe Pecan Grower Magazine possible!
Accurate Laboratories
Aceto Agricultural Chemical Corp.
Adams Agricultural Machinery Co.
Air-O-Fan Products Corporation
Alabama Bag
Albany Tractor Company
Andrew Avery Insurance
Atlanta Cello
Bag-A-Nut
Bag Supply Company
Bayer CropScience
B.B. Hobbs Irrigation Co.
Bertolla Farm Supply Co. Inc.
Carden & Associates, Inc.
Chemical Dynamics
Chemtura
Deamco
Dow AgriSciences
Easterlin Pecan Co., Inc.
Eastern Plains Insurance
Corporation
Ellis Bros Pecans, Inc
Farmers Tractor Company
Flint River Services
Flory Industries
Georgia Cold Storage
Gillison’s Variety Fabrication, Inc.
GrassWorks Weed Wiper, LLC
Gulf Coast Bag Co.
HBT Company
Helena Chemical Company
Holiday Tins
Hudson Pecan Company
Inspection Masters
Irrigation-Mart
Jack Rabbit
Justice Nut
Kent Company
Kinloch Plantation Pecan Oil
Lane Southern Orchards
LMC
Mechanical Support Services, Inc.
Merritt Pecan Co.
Mitchell County Farm Service
Modern Electronics & Equipment
Nelson Hardie
Nichino International
Nipan, LLC
Nufarm
Orchard Machinery Corporation
Orchard-Rite-Pacific Distribution
Oro Agri, Inc.
Pacific Western (Tree Protectors)
Pape Orchard
Patten Pecan Trees
Pearce Brothers Pecan Cracker
Poulan Pecan Co., Inc.
Priester’s Pecans
RG Bagley & Sons
Rain Bird
Rob Cohen Agricultural Insurance
Savage
Shiloh Pecan Farms, Inc.
Solutions USA
SouthernAG Carriers
Southwest Georgia Farm Credit
Southern Nut ‘n’ Tree Equipment
Stone Mountain Pecan
Stones Pecan Nursery
Sunnyland Farms, Inc.
Sun Valley, Inc.
Swihart Sales Co.
Terri Lynn Inc.
Texarkana Scales
Triangle Chemical Company
Tri-County Ag, Inc.
United Irrigation Supply, Inc.
Valent USA
Walker-Rhodes Tractor Co., Inc.
Waters Agricultural Lab
Weiss/McNair
Western Specialty Container
Whaley Pecan Company
Fall 2010 Advertisers
Thanks to our advertisers for makingThe Pecan Grower Magazine possible!
ABAC
Accurate Laboratories
Adams Agricultural Machinery Co.
A.H. Brooks Pecan Company
Air-O-Fan Products Corporation
Alabama Bag
Albany Tractor Company
Andrew Avery Insurance
Atlanta Cello & Poly
Bag-A-Nut
Bag Supply Company
Bayer CropScience
B.B. Hobbs Irrigation Co.
Bertolla Farm Supply Co. Inc.
Buffers USA
Carden & Associates, Inc.
Chemical Dynamics
Clough Pecan
Deamco.
Diamond Foods
Dow AgroSciences
Duke Pecan
Easterlin Pecan Co., Inc.
Eastern Plains Insurance Corporation
Ellis Bros Pecans, Inc.
Evans Pecan
Farmers Tractor Company
Flint River Services
Flory Industries
Georgia Cold Storage
Gillison’s Variety Fabrication, Inc.
Golden Kernel Pecan Company
Grosch Drilling
Gulf Coast Bag Co.
Helena Chemical Company
Hudson Pecan Company
Inspection Masters
Irrigation-Mart
Jack Rabbit
Justice Nut
JW Renfroe Pecan Company
Kent Company
Kinloch Plantation Pecan Oil
Lane Southern Orchards
Linwood Nursery
LMC
Mechanical Support Services, Inc.
Merritt Pecan Co.
Midstate Pallets
Mitchell County Farm Service
Mixon Pecan Company
Modern Electronics & Equipment, Inc.
Nelson Hardie
Nipan, LLC
Nut Tree Cleaning Plant
Orchard Machinery Corporation
Orchard-Rite-Pacific Distribution
Oro Agri, Inc.
Pacific Western (Tree Protectors)
Pape Orchard
Patten Pecan Trees
Pearce Brothers Pecan Cracker
Poulan Pecan Co., Inc.
Priester’s Pecans
Purvis Pecan
RG Bagley & Sons
Rain Bird
R.W. Griffin Industries
Savage
Schermer Pecans
Shiloh Pecan Farms, Inc.
SouthernAG Carriers
Southwest Georgia Farm Credit
Southern Nut ‘n’ Tree Equipment
Stone Mountain Pecan
Stones Pecan Nursery
Sunnyland Farms, Inc.
Sun Valley, Inc.
Swihart Sales Co.
Terri Lynn Inc.
The Crow Roost
Triangle Chemical Company
Tri-County Ag, Inc.
Tri-Delta Pecans
Underwood Pecan & Citrus Nursery
United Irrigation Supply, Inc.
Walker-Rhodes Tractor Co., Inc.
Weldcraft Industries
Weiss/McNair
Western Specialty Container
W.G. Hamil, LLC
Whaley Pecan Company
www.georgiapecan.org Holiday 20106
Ghulam AbbasMatt AndersonElvin AndrewsLarry Beuchat
Clive BockTim Brenneman
Jason BrockBill Bunn
Brent ChittendenDoug CollinsJanice DeesJim Dutcher
Will EasterlinWojciech J. Florkowski
Frank FunderburkRay Gineau
Bill GoffBrad Haire
Richard HeeremaRandy Hudson
Will Hudson
David Shapiro-IlanHaider KararJon KruegerDuke Lane
Buddy LegerGeorge N. Mbata
Monte NesbittMargaret NewkirkSara Jean Peters
B. W. WoodC. C. Reilly
Robert L. Redding, Jr.Bill Ree
K.K. SnyderApril Reese Sorrow
Darrell SparksE. J. Stapler
Philip C. Thompson, JR.Robin WangLenny Wells
John M. Williams
to our writers for contributing to the 2010editions of The Pecan Grower Magazine!
Thanks
Aceto Agricultural Chemical CorporationAlbany Tractor Company
Andrew Avery Insurance CompanyAtlantic Pallet Exchange
Bag Supply CompanyBB Hobbs Irrigation Company
BB&T Banks of Middle GeorgiaBio S.I. Technology
Carden & Associates, Inc.Chemical Dynamics, Inc.Chemtura AgroSolutions
Dow AgroSciencesEasterlin Pecan Company, Inc.
Flint River ServicesGeorgia Cold Storage
Helena Chemical CompanyHudson Pecan Company
Inspection MastersJ.W. Renfroe
LMC ManufacturingNichino America
Nipan, LLCPan Ag Group
Patten Seed CompanyPriester’s Pecans
Savage Equipment CompanySouthwest Georgia Farm CreditStone Mountain Pecan Company
Triangle Chemical CompanyValent USA
Walker-Rhodes TractorWeiss-McNair
Whaley Pecan Company
to our Luncheon Sponsors for for yourcontribution at the 45th Annual Educational &
Exhibition Show at the Georgia NationalFairgrounds, in Perry, Georgia
Thanks
www.georgiapecan.org Holiday 20108
Air-O-Fan Products CorporationBayer CropScience
Nichino InternationalPitts Insurance Agency
Poulan Pecan Company, Inc.Rabo AgriFinance
Savage Equipment Company(UPI)-United Phosphorus, Inc.
to our Sponsors for their contribution for the evening mealat the GPGA Annual Auction
Thanks
Thanks to our Auction contributors for their items.
Without you the auction would not be possible!ACETO
Agri Service International Air-O-FAN
Albany TractorAllen Olson - Attorney
Andrew Avery InsuranceBarbour Farms
Bayer CropScience BB&T Banks of Middle Georgia
Billy Ray KitchensBrad Lanier Oil CompanyBowSmith - Stanley KirbyCape Insurance CompanyCitizens Bank of Americus
CPS - Vienna Cromartie Agriculture Company
Crop Production Services - FT Valley Scott Stafford Crop Production Services- Rob Phillips & Matt
Crowe Donnie Crook Farms
Durand Wayland Durden Pecan Company
Ellis Pecans - Vienna Evans Farms
Fox International - AIMTRAC - AmericusGeorgia Olive Commission
Harvey Well Drilling HBT - Chris Hammond
Horsecreek Winery - Luke FarmsOro Agri, Inc.
Inspection Masters J W Renfroe
Jim Parks
Lane Pecan & Vegetable Lasseter Tractor - Judd Lasseter
Lauri Jo's Canning Liberty Acres Fertilizer
BB Hobbs CompanyLoch Laurel Nursery - Valdosta
Mark Cook PecansMason Pecan Company Nichino-Wayne Brown
Nipan, LLC Olympia Bend Plantation
Patten Seed CompanyPearson Farms
Perry Brothers Oil Company - AmericusPrimrose Oil Company
Priesters PecanRichard Grebel Pecan Services
Savage Equipment Co Helena Chemical - Brian Carroll
Shiloh Pecans - Ray CitySouth Georgia Pecans
Syngenta Terri Lynn Company
Thomas Farms Tri County Ag - Smithville
Triangle Chemical Co United Irrigation - Vance Hiers & Brent Brinkley
UPI (United Phosphorus, Inc.) Walker Rhodes Parts OMC
Walker Rhodes Parts Orchard RiteWalker Rhodes Parts Weiss McNair
Willis FCCI - Jerry Thistle
AH Brooks Pecan
Aceto
Albany Tractor Co
Air-O-Fan
Andrew Avery Insurance
Bag Supply Texas, Inc.
Bayer CropScience
Carden & Associates, Inc
Chemical Dynamics, Inc.
Chemtura AgroSolutions
Dow AgriSciences
Easterlin Pecan Co., Inc
Flint River Services
Harrell Nut Company
John B Sanfilippo
J W Renfroe Pecan Co
Lane Southern Orchards
Merritt Pecan Co
Nichino America, Inc
Nipan, LLC
Nut Tree Cleaning Plant
Orchard Management
Priester’s Pecan Co., Inc.
Purvis Pecan Company
Savage Equipment Co., Inc.
Schermer Pecans
Southern Ag Carriers, Inc.
South Georgia Pecan
Stone Mountain Pecan Co
Syngenta Crop Protection, Inc
Terri-Lynn, Inc.
Triangle Chemical Co
Tri-County Ag. Inc.
United Irrigation
UPI (United Phosphorus Inc.)
Walker Rhodes Tractor
W G Hamil, LLC
Worsham Farms
to our 2010 GPGAFall Field Day Sponsors
Thanks
www.georgiapecan.org Holiday 201010
To take along on picnics and out-ings, make the crab and pecan fill-ing in a portable container, packthe tacos separately and let every-one assemble their own when readyto serve.
Serves 6
8 oz. crabmeat10 grape or cherry tomatoes, quar-tered1/2 cup drained canned corn1/4 cup thinly sliced red onion1/2 green bell pepper, seeded andfinely chopped1/4 cup fresh lime juice2 to 3 Tablespoon chopped pickledjalapeno2 Tablespoon pickling liquid fromjalapenos1 Tablespoon finely choppedcilantro1 ripe avocado1/4 teaspoon salt2/3 cup pecan halves, toasted6 corn taco shells
Several hours or day before serv-ing, combine crabmeat, tomatoes,corn, red onion, bell pepper, limejuice, pickled jalapenos and theirliquid, and the cilantro in a medi-um bowl. Mix well, cover and
refrigerate at least 2 hours orovernight. Just before serving, stirpecans into crab mixture. Peel andpit avocado; mash with salt toform a paste. Spread a thin layerof avocado paste inside each tacoshell. Fill shells with crab mixtureand serve.
Nutrition information per serving-protein: 11g; fat: 17g; saturated fat:2g; carbohydrate: 19g; fiber: 3g;sodium: 331 mg; cholesterol: 34;calories: 261.
Recipes/images Courtesy of theGeorgia Pecan Commission
RECIPE BOXCrab Tacos with Corn, Pecan and Avocado
Warm Pasta Saladwith Pecans and Spinach
Yield: 4 Servings
8 ounces rigatoni pasta1/4 cup Italian or Greek dressing2 tablespoons olive oil1/2 cup sweet onion, chopped1 clove garlic, minced5 ounces baby spinach1 cup ricotta cheese1/2 teaspoon kosher saltFreshly ground black pepper, totaste1/2 cup toasted pecans
Cook pasta in 2 quarts boiling, salt-ed water until al dente, 7 to 8 min-utes. Transfer pasta to large bowl
and toss with dressing. Keep warm.
Heat olive oil in skillet over medi-um-high heat. Sauté onions 3 to 4minutes until they begin to becometranslucent. Add garlic and sauté 1minute longer, stirring constantly.
Add spinach to skillet and sautéuntil just beginning to wilt, 2 to 3minutes. Combine with pasta andmix in ricotta cheese. Season withsalt and pepper. Top with toastedpecans.
Recipes/images Courtesy of theGeorgia Pecan Commission
Serves one
Phyllo Dough1 to 2 Bananas (preferably redbananas)1 t lemon juice1/4 cup butter, melted1 T cane sugar2 t cinnamon
2 t ground gingerHoney1/4 cup pecansIf you are using frozen Phyllodough, remove from freezer. Itshould sit at room temperature for atleast an hour. Lightly toast thepecans in a 450F oven until they arejust hot, about 5 minutes. Finely
chop, and set aside. Reduce the heaton the oven to 425. In a small bowl,combine the sugar, cinnamon andginger. Set aside. Slice the bananalongways into 1/4 inch thick strips.Sprinkle with the lemon juice andset aside. Using a pastry brush, coatthe bottom of your baking dish witha bit of the melted butter. Place onesheet of phyllo in the bottom of thedish, and brush with butter. Repeatwith about 3 more piece of phyllo,lightly brushing after each piece.Add a layer of the bananas. Top with3 layers of phyllo, brushing withbutter after each piece. Add a layerof honey, squeezing or dribbling asyou might to top a waffle. Top with3 layers of phyllo, brushing butter,etc. Add a layer of pecans. Sprinklewith the cinnamon sugar mixture.Top with 3 layers of phyllo, brush-ing with butter. Add another layer ofhoney. Top with 3 layers of phyllo,brushing with butter. Sprinkle thetop with some of the remaining cin-namon/sugar mixture and choppedpecans. Trim any phyllo edges thatprotrude from the baking dish. Cut afew air vents in the top few layers.Bake for about 15 minutes, or untilgolden brown. Allow to cool for aleast 10 minutes before devouring. Ifdesired, top with a bit more honey.
Courtesy: Cook & Eat(www.cookandeat.com)
Banana Pecan StrudelRECIPE BOX
Chicken Salad with Roasted Tomatoes with Toasted Pecans
Yield: 2 Servings
1/2 cup pecans, finely chopped andtoasted1/2 cup panko (Japanese bread-crumbs)1/2 teaspoon kosher salt1/4 teaspoon cayenne pepperFreshly ground black pepper, to taste3 tablespoons butter2 boneless, skinless chicken breasts3 tablespoons olive oil1/2 pound cherry tomatoes1 tablespoon olive oilKosher salt and freshly ground blackpepper, to taste4 cups mixed greensRed onion slicesCucumber slices2 ounces blue cheeseRanch or balsamic vinaigrette dress-ing
Preheat oven to 400°F.Mix together pecans,panko, salt, cayenne andblack pepper.
Melt butter and oil inovenproof skillet overmedium-high heat.Dredge chicken in pecanpanko mixture. Sauté inskillet until brown onbottom – about 2 min-
utes. Turn chicken over and placeskillet in oven. Bake 15 to 18 min-utes until cooked through. Set aside.Slice when cool.
Lower oven temperature to 350°F.Arrange tomatoes on baking sheetand toss with olive oil. Bake 30 min-utes. Remove from oven and seasonwith salt and pepper. Set aside.
To assemble, divide greens betweentwo plates. Arrange red onion,cucumber, roasted tomatoes andchicken over greens. Top with bluecheese, if desired. Serve with ranchdressing or balsamic vinaigrettedressing.
Recipes/images Courtesy of theGeorgia Pecan Commission
www.georgiapecan.org Holiday 201012
Add boiled new potatoes or ricepilaf and a green vegetable for atasty dinner.
Serves 4
Ingredients:4 large trout fillets(about 6-8-oz. each)Salt & pepper to tasteFresh lemon juice to taste1/2 cup seasoned bread crumbs,divided in half1 cup roasted Georgia pecans(5-7 minutes at 350 degrees F,until deep brown and glossy)2 teaspoons rosemary1/3 cup all-purpose flour1 egg beaten with 2-3 teaspoonswater2 tablespoon vegetable oil,divided in half2 tablespoon butter, divided in half
Directions:
Season trout fillets with salt, pep-per and lemon juice. Let stand atroom temperature for 10 - 15 min-utes. Combine 2 tablespoons ofbread crumbs with pecans inblender or food processor. Grindpecans finely, combine withremaining bread crumbs and rose-mary and transfer to plate.
Dredge fillets in flour, shake off
excess. Dip in egg wash. Place fil-lets skin-side up on crumb mix-ture, pressing into flesh. In largeskillet heat 1 tablespoon each ofoil and butter over medium-highheat.
Place 2 fillets, skin-side up inskillet and cook until golden
brown, about 3 minutes. Usingspatula, turn fillets and cook untilopaque in center, about 3 moreminutes. Transfer to plate. Repeatwith remaining butter, oil and fil-lets.
Recipes/images Courtesy of theGeorgia Pecan Commission
RECIPE BOXGeorgia Pecan Crusted Trout
“Fall is in the Air”Fruit Kebobs with Georgia Pecans
Makes 4 Kebobs
Ingredients:
4 12-inch wooden skewers (soakedin water)1 red apple1 green apple1 pear2 bananasjuice of 1 lemon1/2 teaspoon nutmeg1/2 teaspoon cinnamon1 teaspoon sugar1 cup caramel apple dip(supermarket produce dept.)1/2 cup chopped Georgia pecans
Directions:
Cut the apples and pear into 8 sliceseach, removing the seeds and cen-ters. Cut each banana into 4 pieces.Toss the cut fruit with the lemonjuice.
In a small bowl mix together thenutmeg, cinnamon and sugar.
On each skewer, alternate the redapple, pear, banana and green apple,filling each skewer.
Sprinkle the sugar mixture over thekebobs.
Preheat your barbecue grill to medi-um. Place on the kebobs and cookfor 2 minutes on each side. Removeand place on a platter.
On the burner side of the grill, heat1 cup of the apple dip in a saucepanover low heat until warm, but notboiling.
Pour the warm apple dip over thekebobs and top with choppedGeorgia Pecans. Enjoy!
Clever Cleaver Brothers
Recipes/images Courtesy of theGeorgia Pecan Commission
With whole wheat, soy flour, andcornmeal with Georgia pecans, thepancakes made from this homemademix pack a nutritious punch. Forconvenience, the recipe calls formaking a big batch of dry ingredi-ents to keep on hand. When you’rehungry for breakfast, just measure acupful of the mix and stir it togetherwith the wet ingredients listed
below; double or triple the dry andwet proportions as needed to servemore pancakes. You can also makeflour substitutions here, switchingbuckwheat flour or oat flour for thesoy or cornmeal in the recipe. All ofthese flours are available at mostnatural food supermarkets.
Dry Mix (makes about 4-1/2 cups):
1 cup whole wheat pastry flour1 cup all-purpose flour1/2 cup yellow cornmeal1/2 cup soy flour1/2 cup maple sugar (or 1/4 cupgranulated sugar)2-1/2 teaspoons baking powder1 teaspoon baking soda1 teaspoon salt1 1/2 cups chopped pecans
Wet Ingredients (for 3/4 cup of mix):1/2 cup low fat milk1 large egg1 tablespoon lemon juice1 tablespoon vegetable oil
Maple syrup (to serve)
1. Combine all the dry ingredients ina re-sealable 1 1/2-quart container;mix very well to blend evenly. If notusing within a week, refrigerate drymixture.2. To make eight 3-inch pancakes,heat an oiled skillet or griddle overmedium-high heat. Beat together themilk, egg, lemon juice, and veg-etable oil until blended. Stir in 3/4cup pancake, mixing just untilsmooth batter forms. When skillet ishot (a sprinkle of water will danceand steam on the surface), pour ascant 1/4 cup batter in pan for eachpancake, cooking 2-3 minutes oneither side. Serve pancakes warmwith maple syrup.
Recipes/images Courtesy of theGeorgia Pecan Commission
Triple-Grain Georgia Pecan Pancake MixRECIPE BOX
Asparagus & Roasted Pepper Saladwith Toasted Georgia Pecans
A generous sprinkle of Georgiapecans gives this vegetable-rich salada hearty crunch and more complexflavor-without any fuss.
Serves 4
Ingredients:
20 thin asparagus spears12-oz. jar roasted peppers, preferablyred and yellow mixed, drained2/3 cup chopped toasted Georgiapecans1/4 cup chopped fresh basil leaves1 1/2 tablespoons fresh lemon juice1 teaspoon sherry or wine vinegar1/2 teaspoon Dijon mustard1/4 teaspoon salt
1/4 cup extra-virgin olive oil1/4 pound mixed salad greens
Directions:
Break off tough ends of asparagus.Heat 1 inch of water to boiling in adeep skillet. Add asparagus and cooktwo minutes to blanch. Drain andtransfer asparagus to bowl of icewater to quickly chill. Drain and setaside or wrap and refrigerate untilserving.
In a medium bowl, stir together pep-pers, pecans, and basil. In a smallbowl, whisk together lemon juice,vinegar, mustard, and salt to blend;whisk in oil to make dressing. Toserve, mound salad greens in centerof serving platter; arrange asparagusin two clusters on opposite sides ofgreens. Spoon pecan mixture overgreens and asparagus; drizzle dress-ing over all.
Nutrition information per serving-protein: 6g; fat: 25 g; saturated fat:3g; carbohydrate: 19g; fiber: 6g;sodium: 263 mg; cholesterol: 0; calo-ries: 324.
Recipes/images Courtesy of theGeorgia Pecan Commission
www.georgiapecan.org Holiday 201014
Fried catfish served with nothing buta few squeezes of lemon or ketchup,or crusted with ground cornmeal andpecans, is still as popular withSoutherners as when I was a boy.For a more updated and sophisticat-ed dish, serve the fish with this but-tery pecan sauce.
Makes 4-6 servings
Ingredients:
Sauce:1/2 cup toasted Georgia pecans,chopped4 tablespoons (1/2 stick) butter,melted1 teaspoon fresh lemon juice1/4 teaspoon Worcestershire sauceTabasco sauce to taste
Catfish:1 cup white cornmeal1/4 cup all-purpose flour1/4 teaspoon salt1/4 teaspoon freshly ground blackpepper2 pounds fresh catfish fillets, rinsedand patted dry with paper towelsVegetable oil for frying
Directions:
To make the sauce, in a bowl com-bine all the ingredients and stir tillwell blended.
To make the catfish, combine thecornmeal, flour, salt, and pepper on
a plate and mix well. Dredge thecatfish fillets in the mixture andplace on another plate.
In a large cast-iron skillet, heatabout 1/4 inch of oil over moderateheat and, in batches if necessary,fry the fillets about 5 minutes oneach side or till nicely browned.
Drain on paper towels.
To serve, spoon a little sauce overeach fillet and serve hot.
James Villas
Recipes/images Courtesy of theGeorgia Pecan Commission
RECIPE BOXFried Catfish with Georgia Pecan Sauce
Broccoli Gratin withHorseradish & Georgia Pecans
Baked vegetable dishes are a peren-nial potluck favorite and a staple ofcommunity cookbooks. This onecombines a familiar green veggiewith some delicious surprise ingre-dients: pecans for crunch and rich-ness, and horseradish for spice.
Serves 8
Prep time: 10 minutes Cooking andBaking time: 30 minutes
Ingredients:2 bags (10-oz. each) frozen broccoliflowerets1/2 cup roasted red pepper strips1/2 cup Georgia pecan halves1/4 teaspoon each salt and blackpepper3 tablespoons butter, divided1/4 cup mayonnaise2 tablespoons prepared horseradishsauce1/4 cup dry coarse breadcrumbs2 tablespoons grated ParmesanFresh lemon juice to sprinkle
Directions:Heat oven to 350 degrees F.
Lightly oil a 9-inch round bakingdish or pie plate. Thaw broccoli inskillet over medium heat. Drainwell. Transfer to bowl and add redpepper and pecans. Sprinkle withsalt and pepper.
In same skillet, melt 2 tablespoons
butter. Whisk in mayonnaise andhorseradish sauce and cook overlow, stirring, to make a smoothsauce. Pour sauce over broccoli,peppers, and pecans and stir gentlyto coat. Spread mixture in preparedbaking dish; sprinkle with bread-crumbs and cheese. Dot withremaining tablespoon butter andbake on top rack in oven for 20 - 25minutes until golden. Serve warm.
Nutrition information per serving –calories: 179; protein: 4g; carbs: 8g;saturated fat: 5g; monounsaturatedfat: 6g; polyunsaturated fat: 4g;cholesterol: 18mg; fiber: 3g; sodi-um 235mg.
Recipes/images Courtesy of theGeorgia Pecan Commission
Panini are Italian sandwiches, gener-ally pressed and pan-grilled, madewith a variety of fillings, especiallyleftovers. While a panini-maker orgrill pan is ideal for their prepara-tion, this breakfast version, whichpairs nutty pecans with a classicmorning-food mixture of eggs,onions, cheese, and sausage, canalso be cooked in a standard skillet.
Makes 4 large paniniPrep Time: 10 minutes CookingTime: 25 minutes
Ingredients:1 teaspoon butter, plus more for bread3 green onions, chopped4 fully-cooked breakfast sausages(thawed if frozen), chopped1/2 cup chopped Georgia pecans
4 large eggs, well beaten8 thick slices Italian bread4 ounces yellow cheddar cheese,thinly sliced
Directions:In non-stick skillet, melt butter overmedium heat. Add the onions,sausages, and pecans; sauté untilonions are just softened—about 3minutes. Add eggs and cook, stirringconstantly, until eggs are firm but notdry. Transfer sausage mixture to plate.
Heat a panini maker or a grill panover medium-high heat. To make fourpanini, divide sausage mixture into 4portions. Mound each portion on oneslice of bread. Top each with oneounce of cheddar, then a slice of theremaining bread.
Very lightly butter the outside of eachpanini. Cook in batches in paninimaker until both sides of each paniniare golden; serve promptly. Or, ifusing a grill pan or skillet, cook twopanini at a time, placing a heavy skil-let or heat-proof dish on top to weightdown panini as they cook. Whengolden on bottom, turn panini overand grill other side until golden; servewarm.
Nutrition information per panini(using a total of 2 tablespoons butterfor all four servings) – calories: 544;protein: 26g; carbs: 35g; saturated fat:12g; monounsaturated: 14g; polyun-saturated fat: 5g; cholesterol: 273 mg;fiber: 3g; sodium: 811 mg.
Recipes/images Courtesy of theGeorgia Pecan Commission
Breakfast Panini with Georgia Pecans, Cheddar & SausageRECIPE BOX
Light Georgia Pecan Piewith Honey Pecan Topping
Georgia Pecan pie always pops up asa favorite. This simple, light sixingredient recipe will quickly winyour heart with a show-stoppingHoney Pecan Topping. Georgiapecans are highlighted in this picture-perfect dessert with a rich choppedpecan filing and incredible crunchtopping. For the crust, the choice isyours with the convenient pre-madepastry shell or prepared rolled piedough.
Makes 8-10 servings
2 eggs1/4 cup sugar1 cup light corn syrup2 tablespoons all-purpose flour1 tablespoon vanilla extract1 cup chopped Georgia pecans1 (9-inch) unbaked pie shell or pre-pared rolled pie dough (formed into a
9-inch pie pan)Honey Pecan Topping (recipe fol-lows)
1. Preheat oven 375 F.2. In mixing bowl, beat togethereggs, sugar, corn syrup, flour andvanilla until creamy. Stir in Georgiapecans.3. Pour into pie shell, bake 40-50minutes or until pie is set.
Honey Pecan Topping3 tablespoons light brown sugar1 tablespoon butter3 tablespoons honey1 cup Georgia pecan halves
1. In small pot, combine brown sugar,butter and honey.2. Cook over low heat until comes toa boil, stirring. Stir in Georgiapecans. Remove from heat.3. During last 5 minutes of baking,remove pie from oven, spread top-ping evenly over top. Return to oven.Broil until topping is bubbly andgolden brown, watch carefully.
Nutritional information per serving(with 9-inch pie shell): Calories 393Protein (g) 4, Carbohydrate (g) 51Fat (g) 21, Calories from Fat (%) 48Saturated Fat (g) 3,Dietary Fiber (g) 2, Sugars (g) 41Cholesterol (mg) 44, Sodium (mg) 150Diabetic Exchanges: 3.5 other carbo-hydrate, 4 fat
Recipes/images Courtesy of theGeorgia Pecan Commission
www.georgiapecan.org Holiday 201016
Turn leftover ham into dinner withthis “trim&TERRIFIC” twist to thetraditional pot pie. Simple to make,a creamy mixture of ham and frozenmixed vegetables create this classicone-dish meal. Refrigerated crescentrolls come to the rescue withGeorgia pecans for a crunchy pecancrust over a scrumptious filling.
Makes 4-6 servings
1 tablespoon canola oil1 cup chopped onion1/3 cup all-purpose flour1 cup skim milk1-1/2 cups chicken broth1-1/2 cups cubed cooked lean ham2 cups frozen mixed vegetables,thawed1 8-oz. can reduced fat crescent rolls1/3 cup chopped Georgia pecans
1. Preheat oven 375 F. Coat deepdish pie plate or cast-iron skilletwith nonstick cooking spray.2. In nonstick pot, heat oil and sautéonion 5 minutes.3. Add flour, stirring 1 minute.Gradually add milk and broth. Bringto boil, reduce heat and cook, stir-ring 3-5 minutes or until thickened.4. Add mixed vegetables and ham.Remove from heat, transfer to pieplate.5. Press rolls together to form 2squares. Sprinkle pecans on eachsquare and top with another square.Roll dough to form circle, pressingpecans into dough to fit over pieplate. Lay pecan crust on top pie
plate. Bake 20-25 minutes or untilcrust is brown.
Nutritional information per serving:Calories 339Protein (g) 16Carbohydrate (g) 35Fat (g) 16Calories from Fat (%) 43Saturated Fat (g) 4
Dietary Fiber (g) 4Sugars (g) 8Cholesterol (mg) 21Sodium (mg) 1016Diabetic Exchanges: 2 starch,1 vegetable, 2 lean meat, 1 fat
Recipes/images Courtesy of theGeorgia Pecan Commission
RECIPE BOXHam Pot Pie with Georgia Pecan Crust
Creamy Squash Casserolewith Georgia Pecan Crumble
When in need of a family-favoritevegetable dish, this no-fail casserolecomplements any entrée. Theslightly sweet combination ofcream-style corn and pureed squashtopped with a savory seasonedtoasty pecan crumble makes this aperfect choice for any occasion. Notime to cook? This recipe may beprepared ahead of time and frozen.Defrost to room temperature andbake, leaving one less recipe tomake.
Makes 6-8 servings
2 pounds fresh yellow squash,thinly sliced2 green bell peppers, seeded andchopped1 large onion, chopped2 tablespoons canola oil1 (15-ounce) can cream-style corn1 tablespoon sugar1/4 cup cornmealSalt and pepper to taste1/3 cup seasoned breadcrumbs1/3 cup chopped Georgia pecans1 tablespoon butter, melted
1. Preheat oven 350 F. Coat 2-quartbaking dish with nonstick cookingspray.2. Cook squash until very tender onstove in 1/4 cup water for 10 min-utes or in microwave; drain. Mashor puree squash in food processor.3. In nonstick skillet, sauté greenpepper and onion in oil until tender.4. In bowl, combine pureed squash,onion mixture, corn, sugar, and
cornmeal. Season to taste.5. Transfer to prepared dish. Insmall bowl, combine bread crumbs,pecans and butter; sprinkle on top.6. Bake 30 minutes, or until bubblyand thoroughly heated.
Nutritional information per serving:Calories 200Protein (g) 4Carbohydrate (g) 29 • Fat (g) 9Calories from Fat (%) 41Saturated Fat (g) 1Dietary Fiber (g) 5Sugars (g) 8Cholesterol (mg) 2Sodium (mg) 276Diabetic Exchanges: 1.5 starch,1.5 vegetable, 2 fat
Recipes/images Courtesy of theGeorgia Pecan Commission
The chore of making French toast ona weekday morning is standing overthe stove when you're short on time.By assembling breakfast the nightbefore, then letting the French toastbake instead of fry, you've got moretime to get organized for the newday.
Serves 4 - 6Prep time: 10 minutesCooking time: 20 - 25 minutes
4 large eggs • 1 cup milk1/4 cup sugar1/4 teaspoon ground nutmegor cinnamon1/2 teaspoon vanilla extract
1 loaf (8-oz.) French bread, cut into12 1-inch slices1/2 cup chopped Georgia pecans2 tablespoons butter, meltedVegetable oil spray or melted butterMaple syrup
Place the eggs, milk, sugar, nutmegor cinnamon and vanilla in a medi-um mixing bowl and whisk to com-bine. Mist the bottom of a 12" x 8"glass casserole with vegetable oilspray or brush with melted butter.Place the bread slices in a singlelayer in the pan. Pour the egg mix-ture over the bread, distributing itevenly. Turn the bread slices once.Cover the pan with plastic wrap andplace in the refrigerator overnight.
The next morning, preheat the ovento 425 degrees F.
Remove the pan from the refrigera-tor and remove the plastic wrap.Sprinkle the bread slices with pecansand drizzle with melted butter.
Bake for 20 - 25 minutes, or untilbread slices puff up and pecans aredeep brown but not burned. Servewarm with maple syrup.
Variation: Instead of a cup of milk,use 2/3 cup orange juice and 1/3 cupof the milk. You can vary this fur-ther by adding a little grated orangezest with the pecans before baking.
Recipes/images Courtesy of theGeorgia Pecan Commission
Georgia Pecan French ToastRECIPE BOX
Black Cherry, Gingersnap andGeorgia Pecan Parfait
This retro-inspired, but modernly-flavored dessert is best made atleast 30 minutes ahead of serving,allowing time for the gingersnapcrumble to soften slightly.
Prep time: 10 minutesCooking/Baking time: 0
Serves 4
8 ginger snaps1/2 cup Georgia pecan halves,toasted if desired2 (6-oz each) containers non-fatblack cherry yogurt2/3 cup fat-free whipped topping2 kiwi, peeled and chopped1 black cherry for garnish (optional)
In a medium size re-sealable plasticbag, combine ginger snaps and 1/4cup pecans; seal bag. With a rollingpin or large heavy spoon, gentlypound mixture to crumble cookiesand pecans. (The mixture should besomewhat coarse, not finelyground.) Set aside.
In a small bowl, mix all yogurttogether. Add whipped topping andgently fold in to blend. Do not overmix.
To assemble in individual 6 to 8ounce glass serving pieces, spoon 2tablespoons gingersnap-pecan mix-ture into bottom of each glass. Topeach with 1/4 cup yogurt mixture.Portion the chopped kiwi into eachglass and top with about another 1/4cup yogurt mixture to use all that’sremaining. Top each serving withremaining gingersnap-pecan mix-ture. Coarsely chop remaining 1/4cup pecan halves and sprinkle ontop for garnish.
Refrigerate parfaits at least 30 min-utes or up to two hours. Servechilled.
Nutrition information per serving—calories: 254; protein: 6g; carbs:30g; saturated fat: .5g; monounsatu-rated fat: 7g; polyunsaturated fat:2g; cholesterol: 1mg; fiber: 2.5g;sodium: 150 mg.
Recipes/images Courtesy of theGeorgia Pecan Commission
www.georgiapecan.org Holiday 201018
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Crust:1 1/4 cup flour1 tbsp. cornmeal1/2 cup butter, cut in cubes1/2 tsp. salt3-4 tbsp. water4-5 tbsp. extra flour
Place flour, cornmeal, butter andsalt in a food processor. Mix forabout 1-2 minutes, until a sand-like mixture forms. Slowly addwater until the mix forms a ball ofdough. Form into a ball, wrap inplastic wrap, and refrigerate forhalf an hour.
Preheat oven to 375°. Roll doughinto an 11-inch round on a flouredsurface. Place dough into a 9-inchpie tin. Use your fingers to havethe dough fit firmly into the pan.Use either a fork or your fingers tomake a decorative edge. Prickdough with a fork and line thedough-filled pie pan with alu-minum foil.
Fill the lined pan with dried beanor pie weights. Bake for 8-10minutes, then remove foil andbeans/pie weights and bake uncov-ered for another 8-10 minutes. Setaside to cool.
Filling:1 1/4 cup of pecans1 cup dark corn syrup1/4 cup white sugar1/4 cup brown sugar1/4 cup butter1/4 tsp. salt1/2 tsp. cinnamon1 tbsp. vanilla extract3 eggs
Mix all of the above ingredientstogether with a whisk until wellblended. Add 1 1/4 cups ofpecans.
Place filling into baked pie crust.Place in the oven for 1 hour.Remove and cool completely
before serving. Add a dollop ofwhipped cream is desired. Serves 6-8.
Courtesy: The Smith College Clubof New York City’s More Cookingwith Pecans
Pecan PieRECIPE BOX