Photo: Anna Pelzer
Ingredients
- 2 tablespoons pecans
- three slices
Directions
1
Mrs. Frank Trowbridge.
2
Pimentos. 2 tablespoons pecans.
3
Cream cheese. French dressing.
4
Line timbale molds with canned pimentos which have been thoroughly drained and dried, and pack solidly with the follow- ing mixture :
5
Work a small cream cheese until smooth ; add pecans broken in pieces, and moisten with French dressing. Chill thoroughly, remove from molds, and cut in 1/3-inch slices crosswise. Ar- range on crisp lettuce leaves, allowing three slices for each por- tion, and serve with salad dressing No. 4.
By Hamilton, Ohio. First Methodist Episcopal church. [from old catalog] ·
Recipe sourced from
internet_archive