PECANS 2010.pdf · The Pecan Grower Magazine Holiday 2010 ... Priester’s Pecans Rain Bird Savage Schermer Pecans, Inc. Shiloh Pecan Farms, Inc. Simpson Nurseries SouthernAG

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!

[email protected] 3


Adams Agricultural Machinery Co

AH Brooks Pecan Co.




Atlanta Cello


Bag-A-Nut

Bag Supply Company

Bayer CropScience



Clough Pecan Company

Dakota Tree Transplanters

Deamco

Diamond Foods

Dow AgriSciences


Eastern Plains Insurance

Corporation


Evans Pecan


Flint River Services.

Flory Industries



Gulf Coast Bag Co

HBT Company


Holiday Tins


Inspection Masters

Irrigation-Mart

Jack Rabbit

Kent Company

Kinloch Plantation Pecan Oil

Koinonia Partners

Labor Finders


LMC


Merritt Pecan Co.


Nelson Hardie.

Nipan, LLC



Oro Agri, Inc.


Pape Orchard

Patten Pecan Trees.

Pearce Brothers Pecan Cracker


Priester’s Pecans

Rain Bird

Savage


Solutions USA

SouthernAG Carriers

Southwest Georgia Farm Credit


Stones Pecan Nursery

Stone Mountain Pecan


Sun Valley, Inc.

Swihart Sales Co.

Terri Lynn Inc.

Texarkana Scales

The Goodie Gitter


Tri-County Ag, Inc.

Tucker Pecan Co.


(UPI) United Phosphorus, Inc.


Waters Agricultural Lab

Weiss/McNair


W.G. Hamil, LLC


Wurdeman & Co.

Spring 2010 Advertisers



Summer 2010 Advertisers


Accurate Laboratories


Adams Agricultural Machinery Co.


Alabama Bag



Atlanta Cello

Bag-A-Nut

Bag Supply Company

Bayer CropScience




Chemical Dynamics

Chemtura

Deamco

Dow AgriSciences


Eastern Plains Insurance

Corporation

Ellis Bros Pecans, Inc


Flint River Services

Flory Industries




Gulf Coast Bag Co.

HBT Company


Holiday Tins


Inspection Masters

Irrigation-Mart

Jack Rabbit

Justice Nut

Kent Company



LMC


Merritt Pecan Co.

Mitchell County Farm Service


Nelson Hardie

Nichino International

Nipan, LLC

Nufarm



Oro Agri, Inc.


Pape Orchard

Patten Pecan Trees



Priester’s Pecans

RG Bagley & Sons

Rain Bird

Rob Cohen Agricultural Insurance

Savage


Solutions USA

SouthernAG Carriers






Sun Valley, Inc.

Swihart Sales Co.

Terri Lynn Inc.

Texarkana Scales


Tri-County Ag, Inc.


Valent USA


Waters Agricultural Lab

Weiss/McNair



[email protected] 5

Fall 2010 Advertisers


ABAC

Accurate Laboratories

Adams Agricultural Machinery Co.

A.H. Brooks Pecan Company


Alabama Bag



Atlanta Cello & Poly

Bag-A-Nut

Bag Supply Company

Bayer CropScience



Buffers USA


Chemical Dynamics

Clough Pecan

Deamco.

Diamond Foods

Dow AgroSciences

Duke Pecan


Eastern Plains Insurance Corporation


Evans Pecan



Flory Industries



Golden Kernel Pecan Company

Grosch Drilling

Gulf Coast Bag Co.



Inspection Masters

Irrigation-Mart

Jack Rabbit

Justice Nut

JW Renfroe Pecan Company

Kent Company



Linwood Nursery

LMC


Merritt Pecan Co.

Midstate Pallets

Mitchell County Farm Service

Mixon Pecan Company

Modern Electronics & Equipment, Inc.

Nelson Hardie

Nipan, LLC




Oro Agri, Inc.


Pape Orchard

Patten Pecan Trees



Priester’s Pecans

Purvis Pecan

RG Bagley & Sons

Rain Bird

R.W. Griffin Industries

Savage

Schermer Pecans


SouthernAG Carriers






Sun Valley, Inc.

Swihart Sales Co.

Terri Lynn Inc.

The Crow Roost


Tri-County Ag, Inc.

Tri-Delta Pecans

Underwood Pecan & Citrus Nursery



Weldcraft Industries

Weiss/McNair


W.G. Hamil, LLC



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

[email protected] 7

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


to our Luncheon Sponsors for for yourcontribution at the 45th Annual Educational &

Exhibition Show at the Georgia NationalFairgrounds, in Perry, Georgia

Thanks


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

[email protected] 9

AH Brooks Pecan

Aceto

Albany Tractor Co

Air-O-Fan


Bag Supply Texas, Inc.

Bayer CropScience

Carden & Associates, Inc

Chemical Dynamics, Inc.

Chemtura AgroSolutions

Dow AgriSciences

Easterlin Pecan Co., Inc


Harrell Nut Company

John B Sanfilippo

J W Renfroe Pecan Co


Merritt Pecan Co

Nichino America, Inc

Nipan, LLC


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


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.


[email protected] 11

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.



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.


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



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.


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.



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


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.



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.


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



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


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



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.


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.



Name____________________________

Address__________________________

_________________________________

City_____________________________

State_____________

Zip_____________

Would you like tohave a subscription to

The Pecan GrowerMagazine?

If so, please print and and completeform. Subscriptions are $20 pereach year (US only). Outside US,postal rates would apply.

DO NOT SEND CASH!Make checks or money orders

payable to:

The Pecan Grower MagazineP.O. Box 1367

Tifton, GA 31793

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



Happy Thanksgiving,

Merry Christmas

&

Happy New Year

from

The Pecan Grower

Magazine

& the GPGA

Documents

PECANS 2010.pdf · The Pecan Grower Magazine Holiday 2010 ... Priester’s Pecans Rain Bird Savage Schermer Pecans, Inc. Shiloh Pecan Farms, Inc. Simpson Nurseries SouthernAG