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PECAN BALLS | |
3 c. saltine cracker crumbs (whiz crackers in blender) 2 c. ground pecans (pecan meal) 1/2 c. celery, chopped Dash of garlic salt 2 c. broth (dissolve 1/2 packet Lipton onion soup mix in 2 c. boiling water) 2 eggs (optional) Mix all dry ingredients together well with forks. Moisten well with broth, stirring mixtures as broth is poured over it. Refrigerate 1/2 hour or more. Form into balls the size of walnuts. Brown on all sides. Use hot oil. Drain on paper towels. Drop into sauce in low casserole dish. Bake at 350-375 degrees for 20-25 minutes. Yield: Approximately 60 balls. |
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