ENJOY

ADCOCK'S FRESHPapershell Pecans

prize-winningREel PES inside •••

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Pecans are truly the most delightful ofall nuts. They can be enjoyed in manyways. Crack 'em and eat 'em as is; toastand salt '.em for your next party. Eat themin hundreds of recipes for appetizers, can-apes,main dishes, vegetables, desserts,baked goods, and candy.

ADCOCK PECAN COMPANY has pre-pared this folder to help you enjoyGeorgia's delightful pecans. Inside youwill find:-Storage I nstructions for Home Use.-A Capsule History of Pecans.- Tips for Buying Pecans.-Some little-known and some well-known-AND

A grand collection of prize-winningrecipes. SEE TH EM I NSI DE.

THE STORY OF THE PECANThe golden-kerneled pecan, like the tur-

key and corn, is a native American con-tribution to the fine foods of the world.

Records of De Soto reveal that Indianshad been enjoying the tasty nuts of the"Pecan" tree long before Europeansarrived on these shores.

These stately native trees, members ofthe hickory family, grow wild IN THESOUTHERN UNITED STATES. The nutsfrom these trees, called "Seedlings," arevery tasty, but are usually quite small andhave a hard shell. It is difficult to get thekernels out whole without commercialmachinery.

"Cultivated" or "improved" varietiescommonly called "papershells," arepecans wh ich were selected from treeswhose nuts displayed some superior char-acteristic; thinner shell; larger size; betterflavor; brighter color; or higher kernelcontent. These improved varieties ofPapershell Pecans do not grow wild, butare planted in orchards and are carefullycultivated. Producing quality PapershellPecans today requires a large investmentin land and machinery, and.a high degreeof scientific skill.

Georgia grows far more improvedPapershell Pecans than all other states.Every county has commercial plantings,according to the Census of Agriculture.ADCOCK PECANS is near the center of

. the growing area, about one-half ofGeorgia's trees being within 50 miles.

THE ADCOCK PECAN SHELLINGPLANT consists essentially of machines to

crack the shells, followed by a series ofseparators wh ich ut i Iize ai r, water, vi brat-ing screens, and sophisticated electronic.color selectors to separate kernels 'fromshells and to sort the meats into varioussizes and grades.

The final step is inspection by humaneyes, which is still essential in producingthe quality product that THE ADCOCKPECAN COMPANY delivers to you.

TIPS FOR BUYING PECANS

Shelled or in the shell? Largely a matterof preference. They're a little cheaper inthe shell, but you wi II be surprised HbWlittle. For cooking and baking, it is prob-ably better to buy them shelled and getexactly the type you need -. halves orpieces. For cracking and n ibbl ing there isnothing like quality unshelled pecans.'

OLD CROP OR NEW CROP? Properlystored old crop pecans keep indefinitely(see storage instructions). A year or twoago, 8-year-old pecans which had beenfrozen were served at a growers' meeting.These "Experts" couldn't tell them fromnew crop. The key to pecan quality isproper storage, not the crop they camefrom.

VARIETIES: For home use, the best areSchley ("Sly"), Desirable, and Stuart.Several other excellent varieties areavailable in more limited quantity.

ROADSIDE STANDS: Some sell excel-lent pecans. AVOID stands which adver-tise abnormally low prices.

TO GET PECANS OUT WHOLE OR INLARGE PIECES, soak them overnight incold water, drain and let stand until shelllooks dry, then crack. Dry out excessmoisture in low oven (150°) or less andstore in freezer or refrigerator.

ADCOCKPECANS1-75 EXIT18-1 BLOCK E. ON U.S.82

P. O. DRAWER U • PH~912/382-5566TIFTON, GEORGIA 31793

• ••prlze-wlunlugRECIPES

PECAN PIE2 Eggs 1J2c. Adcock pecans1 c. Sugar 1J2c. seedless Raisins1 tsp. Cinnamon 1J2stick Butter '(melted)1tsp. Cloves 2 tbs. VinegarSeparate eggs. Beat yolks until light and thick. Addsugar to which has been added cinnamon and cloves.Add Adcock pecans, raisins and butter. Beat eggwhites until stiff. Fold g.ently into mixture (do NOTbeat), adding vinegar as you fold. Pour into 8"unbaked pastry shell, bake for 10 minutes at 4000•Reduce heat to 3500,. bake 25 minutes. Cool, servewith unsweetened whipped cream.

COCONUT PECAN BONBONS1J2'cup butter or margarine1 large bag of coconut1 can Eagle Brand Milk11J2cups Adcock Chopped

pecansMix all ingredients together in large bowl. Shape intoballs. Refrigerate 15-20 minutes. Using double boiler,melt parafin, then melt chocolate chips in parafin.Using toothpicks, dip refrigerated balls into chocolate.Place on wax paper

2 boxes XXXX Sugar1 6-oz. bag of semi-sweet

chocolate chips1 square Gulfwax parafin

PECAN·CHEESE CRACKERS1 lb. sharp cheddar cheese, grated2 sticks butter or margarine3 cups flourSeveral dashes cayenne pepper2 cups finely chopped A(1COck pecansCream butter and cheese together until well blended.Ado flour and pepper, mix thoroughly. Add chopped

.Adcock pecans. Shape into rolls, refrigerate 1 hourand cut % inch thick and bake in 3500 oven for 15 to20 minutes. Do not brown.

FROZEN CREAM CHEESE AND CHERRY SALAD1 3 oz..pkg. cream cheese, softened1 no: 2 can pinapple chunks, diced1J2-1cu. maraschino cherries, drained and chopped30-40 sm. marshmallows1J2cup chopped Adcock pecans

Mix all ingredients and freeze in refrlqerator tray ormold.

CUPID'S SURPRISE·Grand Prize1 Lemon 2 cups sugar1 Orange 112 cup hot water3 Tablespoons gelatin 1J2cup Adcock pecans1J2cup cold water' Confectioners sugarUse the grated rind and juice of the lemon and orangeIn a small container soak gelatin in cold water. Putsugar in hot water in saucepan. When mixture reachesboiling point, add gelatin and simmer 20 minutes. Addrind and juice and red or green cake coloring if de-sired. Pour into pan that has been rinsed in coldwater. Add Adcock pecans. When firm and cold, cutinto small cubes and roll in confectioners sugar.

PECAN POUND CAKE% cup evaporated milk2 tsp. vanilla butternut

flavoring.1tsp. almond flavoring2 cups chopped Adcock

pecansMix shortening and sugar and let, stand overnight.Cream mixture and add eggs one at a time beatingafter each addition. Reserve % cup of the flour todredge Adcock pecan nuts. Then add flour, flavorings,and milk to other mixture blend. Add Adcockpecans last. Pour into a greased large size tube panand bake 1 hour and 20 minutes or until done at 3250•

2 cups Crisco3 cups sugar10 eggs3 cups plain flour1 teaspoon salt

BARBECUED PECANS2 Tablespoons butter 2 dashes Tabasco sauce% cup Worcestershire 4 cups Adcock pecans

sauce 1 Tablespoon CatsupMelt butter in large saucepan. Mix in worcestershiresauce, catsup, and Tabasco sauce. Stir in Adcockpecans and spread in a glass baking dish. Toast in a3500 oven about 20 minutes stirring frequently. Turnout on a paper towel and sprinkle with salt.

PECAN CHEESE DIP1 3-0z. pkg. cr earn cheese2 T. prepared mustard2 5-oz. jars sharp cheese1 cup finely chopped

toasted Adcock pecansCombine all ingredients except paprika. Blend well.Spread on crackers and sprinkle with paprika .Other suggestions: Stuff celery or use as a dip withpotato chips or corn chips.

2 T. Worcestershire sauce1 teaspoon Durkee's

dressingPaprika

NUTTY CHICKEN SAI;.AD3 c. cubed cooked chicken V2 teaspoon pepper2 Teaspoons lemon juice 1 V2 c. chopped celery1 c. chopped Adcock 3 T: chopped sweet pickle. Pecans .3,4 cupmayonnatss

4 hard cooked eggs, 2 T. Durkee dressingchopped V2 teaspoon salt

Combine all ingredients, add mayonnaise. Chill. Serveon lettuce cups. Yield: 6 servings.

ROASTED SALTED PECANS1 egg white, stiffly beaten1 teaspoon each of salt, sugar, milk and waterMix with egg white. Add 1 quart Adcock pecan halves.Cover nuts well. Pour on foil-lined cookie sheet. Bake250 to 300 degrees for 1 hour. Stir every 15 minutes.

OLD FASHION TOASTED PECANSlb. Large Adcock pecan halves

1 stick margarinesalt (to taste)

Pre-heat oven to 300°.' Place Adcock pecans in a 2 x 9x 13 inch pan. Bake 6 minutes. Remove from oven andadd margarine and salt (to taste); return to oven forapproximately 6 minutes stiring frequently. Removefrom oven and let cool.

CONGEALED SALAD1 no. 2 can crushed

pineapple1 12 oz. cottage cheese1 cup mayonaise

3,4 cup evaporated milk

1 package lemon jello1 package lime jello1- V2 cup hot water1 cup chopped Adcock

pecans

Dissolve jello In hot water. Let chill until thickened(not set) mix all ingredients; pour into mold or largebaking dish. Chill until firm.

ADCOCK'S PECAN PIE

1 unbaked pie shellV2 cup sugar '1 cup dark corn syrup1 cup Adcock pecans

(halves or pieces)

Add sugar, syrup, Adcock pecans, vanilla and salt toeggs. Pour into unbaked, chilled pastry shell. Bake onlower shelf in a moderate oven (375°F) 40 to 50

1 tsp. vanillaV2 tsp. salt3 eggs, slightly beaten

minutes.

PECAN DELIGHTpinch of salt

. 1 Tablespoon sugar1 stick butter1 small cream cheese1 cup flourCream' cheese and butter until fluffy. Add flour, sugarand salt. Mix well. Divide dough' into 12 equal parts.Place each part in muffin tins and form, into sheils .. ;

FILLING:2 Tablespoons butter 1 Tablespoon vanilla1V2 cups light brown sugar 1 cup ohopped Adcock2 eggs pecansPlace sugar and butter in pan .and melt. Add slightlybeaten eggs. Add vanilla and pecans.' Mix well andpour into-unbaked shells. Bake il,at 350° for' 15 min.Reduce heat to 250° and bake another 15 minutes.Yields 12 servings.

CINNAMON STICKS

1 V2 sticks butter (or 1 eggV2 tsp. vanilla1 cup Adcock pecan

margarinetcup sugar1 cup flour2 tsp. cinnamon

Sift together flour, sugar, cinnamon. Add butter andegg yolk. Mix well. Spread to % inch thickness oncookie sheet. Glaze top with egg white and sprinkleliberally with pecan pieces. Cook for about 30 minutesat 325°F. Cool about 10 minutes. Cut in squares or

pieces

sticks.

FRUIT SALADIg. can crushed pineapple, drainedIg. can fruit cocktail, drained

V2 pint sour creamV2 cup maraschino cherriesV2 cup chopped Adcock pecans

Mix all ingredients and refrigerate several hours.

OTHER SUGGESTIONS

Adcock shelled pecans, added to waffle batter, icecream, sundaes, fruit salads, and ready-mix desserts,give zest and deliciousness never before experienced.

Use as a Book MarkerIN YOUR REGULAR COOK BOOK

ADCOCKPECANS1-.75EXIT 18-1 BLOCK E. ON U..S.82

P. O.. DRAWER U • PH. 912/382-5566TIFTON,GEORGIA 31793

STORI NG PECANSFOR HOME USE

Pack in clean, dry containers. The secret ofstoring pecan meats at home is: packthem dry, protect them from insects, guardagainst odors (thei r oi I content absorbsforeign flavors readily), and keep themcool.

Suitable packages for pecan meats are(a) glass jars and lids sealed with plasticgaskets (not rubber rings); (b) plasticcartons with tight lids; (c) tin cans withslipover lids; and (d) polyethylene or cellobags with tops tightly closed.

Storing pecans under refrigeration is thebest way to retain the fresh color, aroma,and flavor, as well as to prevent insect i,n-festation. Pecan meats stored in the pantry(70° to 80° F.) remain fresh for onIy abouttwo months and may be attacked by mice,ants or moths. In the home refrigerator(38° to 40° F.) they may be held for morethan nine months; in the freezer at 0° F.,they will remain in good condition for twoyears or longer. (Thaw before using).

Pecans suffer no injury from freezing.After thawing, they may be held for weeks,if kept cold. Being low in moisture (only4%) the unused pecans may be refrozenagain and again without adverse effect onquality or texture.

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