Turkey-Pecan Meat Loaf

Ingredients:

• 1/2 medium onion, diced
• 1 small carrot, shredded
• 1 rib celery, diced
• 1/2 cup chopped fresh flat-leaf parsley
• 1/3 cup shredded peeled sweet potato, optional
• 1 clove garlic, minced
• 1 egg, beaten
• 1 Tbsp minced fresh thyme or 1 tsp dried thyme
• 1 Tbsp minced fresh rosemary or 1 tsp dried rosemary, crushed
• Salt and freshly ground black pepper to taste
• 1 lb ground turkey breast
• 1/2 cup BASS PECANS, toasted and ground
• 1/2 cup canned tomatoes with Italian spices. or jalapenos (optional)
• 2 thick slices uncooked bacon, or pancetta

Method:

Preheat oven to 350 degrees. In a large bowl, combine the onion, carrot, celery, parsley, sweet potato if desired, garlic, egg and seasonings. Crumble turkey over mixture and mix well. Add toasted/ground BASS PECANS and mix just until incorporated. Shape into an oval loaf; place in an ungreased 8-inch square baking dish. Pour tomatoes over the top if desired. Place bacon or pancetta over loaf. Bake for 50-60 minutes or until a meat thermometer reads 165 degrees. Let stand for 15 minutes before serving.

Variation: For added texture and flavor, add 1/3 cup cooked flavored rice (such as curried, dirty, or wild rice, to the turkey mixture.

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Pecan-Encrusted Chicken Breasts

Ingredients:

• 1/2 cup milk
• 1/2 cup all-purpose flour
• 1 tsp salt
• 1 tsp black pepper
• 4 boneless skinless chicken breast halves (4 oz each)
• 1/2 cup ground Bass Pecans
• 1/2 cup pecan oil or olive oil
• 1/2 cup butter

Method:

Pour milk into a shallow bowl. In another shallow bowl, combine the flour, salt and pepper. Dip chicken in milk, then dredge in flour mixture; dip again in milk, then coat with ground pecans until well covered. In a large skillet, heat oil and butter. Cook chicken over medium heat for 5-7 minutes on each side or until juices run clear (watching carefully so pecans don’t burn). Serve hot.

Variations: Substitute 1 lb of catfish fillets for the chicken and prepare as directed. -When making fried chicken, grind about ¼ cup of BASS PECANS to almost a meal and add to flour after dipping the chicken pieces in milk or buttermilk.

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Asparagus & Mushroom Casserole

Ingredients:

• 1 can (15 oz) asparagus (drained)
• 1 can (4 oz) mushrooms (drained)
• 3 eggs (hard-cooked and sliced)
• 1/4 cup Bass Pecan Pieces
• 1 can (10-3/4 oz) cream of mushroom soup
• 3 oz cheese crackers (crushed)

Method:

Arrange ingredients in layers in greased casserole, reserving some of the crushed cheese crackers for the top. Bake at 30 degrees for 30 minutes.

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Featured Recipe!

Grilled Pecan Quesadillas

Ingredients:

• 4 flour tortillas
• 3/4 c. Bass mammoth pecan halves
• 1 medium onion, thickly sliced
• 1 c. (more or less) shredded cheese (a blend of jack and mild cheddar)
• Olive oil

Method:

Toast pecans on a baking sheet in an oven at 350 degrees for 6 to 8 minutes. This can also be done on a grill set on med-low, or on the stovetop in a skillet. Whichever method you choose, watch closely. Toasting nuts burn easily. Remove them from the heat when they just start to become fragrant; they will continue to cook off the heat. Cool. Then chop coarsely.

Heat gas grill to medium-high. Brush onion slices with olive oil or with a cooking oil spray. Cook on grill for 5 to 8 minutes, long enough to heat through and give them some grill marks. Remove from grill and allow to cool some. Chop onions coarsely. Toss them in a medium bowl with chopped pecans and shredded cheese and mix lightly.

Brush both sides of the tortillas with olive oil. Place ¼ of the pecan mixture onto half of a tortilla and fold in half. Repeat for the remaining tortillas.

Place tortillas on grill and cook for a minute or two on each side. You want the cheese inside to melt and the outside of the tortillas to toast with some grill marks. Remove from heat and slice each tortilla in half. Serve with sour cream and salsa. Makes 8 quesadillas.

From the Kitchen of
Stephanie Crowe
Gulfport, MS

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Maple And Pecan Flapjacks

Ingredients:

• 100 grams rolled oats
• 125 g muscavado sugar
• 125 g unsalted abutter
• 50 g chopped pecans
• 4 tbsp golden syrup
• 2 tbsp maple syrup
• 1 tsp ground ginger

Method:

Grease a 25 cm cake tin and pre-heat the oven to 180 degrees c. Melt the butter in a large pan before adding the syrup and sugar. Stir until the sugar ha dissolved. Turn off the heat and add the remaining ingredients. Stir well until combined. Pour out into the cake tin and squash down flat so that it covers the base of the tin evenly and flatly. Bake for 25 minutes then remove and allow to cool. Cut into pieces and enjoy!

From the Kitchen of
Scott Sinclair
Sharpe Close
Barton Upon Humber

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Chicken Pecan Quiche

Ingredients:

• 1 c. all-purpose flour
• 1 c. (4oz) shredded sharp cheddar cheese
• 3/4 c. Bass pecan pieces
• 1/2 tsp salt
• 1/4 tsp paprika
• 1/3 c. vegetable oil
• 1 c. sour cream
• 1/2 c. chicken broth
• 1/4 c. mayonnaise
• 3 large eggs
• 2 c. chopped cooked white chicken
• 1/2 c. shredded sharp cheddar cheese
• 1/4 c. minced onion
• 1/4 tsp dill weed
• 3 drops of hot sauce
• 1/4 c. Bass mammoth pecan halves

Method:

Combine first 5 ingredients and stir well. Add oil and stir well. Firmly press on bottom and up the sides of a 9" pie plate. Bake at 350 degrees for 12 minutes. Cool completely.

Combine sour cream, broth, mayonnaise and eggs. Stir well with a whisk until smooth. Stir in the chicken, cheese, onion, dill weed and hot sauce. Pour this mixture into the pie crust. Arrange the pecan halves on top. Bake at 350 degrees for 55 minutes or until set. Let stand 10 minutes before cutting. Serves 6 to 8.

From the Kitchen of
Pattie Bush
Laurel, MS

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