Recipe Swap: New recipes book proves pecans not limited to pie ingredient

"In Praise of Pecans: Recipes and Recollections" by June Jackson is a wonderful new addition to my cookbook collection. My sister, Barb, gave it to me for Christmas, and it is an easy read of stories and memories of the author growing up in pecan country, as well as 125 pages of recipes, all using pecans. In addition to fantastic recipes, there are tips and hints all through the book on how to use the shells and sticks from the nuts and tree. She also included a chapter detailing the wonderful nutritional value pecans have in our diets.

I hope you add these recipes from the cookbook to your files, and maybe you can add the book to your collection.

Shrimp Asparagus Mornay

A good brunch, luncheon or supper dish, the shrimp can be combined with or replaced by cubed chicken breast. It can be served on toast points, English muffins or herbed rice, or in crepes or puff pastry shells.

2 tablespoons butter

2 tablespoons flour

1 cup milk

1/2 teaspoon freshly grated nutmeg

1/2 teaspoon salt

1/8 teaspoon white pepper

1/8 teaspoon cayenne pepper, optional

4 cups (1 pound) shredded Monterey Jack or Swiss cheese

1/2 cup finely chopped green onions

1/4 pound fresh mushrooms, thinly sliced

2 cups cooked shrimp, peeled and deveined

2 pounds fresh asparagus, trimmed

1/2 cup pecan pieces, roasted

In a large saucepan, melt butter over low heat. Stir in flour. Remove from the heat. Gradually stir in milk, nutmeg, salt, pepper and cayenne until smooth. Return to low heat. Cook and stir until mixture attains the consistency of a sauce. Add cheese, a cup at a time, stirring after each addition until melted. Add onions, mushrooms and shrimp, stir gently until shrimp are coated and heated through. Cook asparagus until crisp-tender. Top with shrimp mixture. Sprinkle with pecans. Serve hot.

For a variation, replace a portion of the Monterey Jack or Swiss with grated Parmesan cheese. Add 1 teaspoon of curry powder with the other seasonings. For a bridal luncheon, baby shower or romantic dinner, add 1 tablespoon of tomato paste to achieve a pale pink color.

Simply Wonderful Pork Tenderloin

2 pork tenderloins, 3/4 to 1 pound each

1/3 cup soy sauce

For the ginger-chile dressing:

Juice and zest of 1 lime

1/3 cup sugar

1 red chili pepper, cut into 1/4-inch pieces

1 teaspoon grated fresh ginger root

1/2 cup water

2 tablespoons pecan pieces, roasted

For the lime-pecan rice:

1 to 1 1/2 cups uncooked long grain rice

1/3 cup pecan pieces, roasted

2 teaspoons lime zest

Preheat oven to 350 degrees. Place tenderloins on a foil-covered baking sheet. Pour soy sauce over meat. Bake for 50 to 60 minutes or until a meat thermometer reads 155 degrees. Meanwhile, combine the dressing ingredients in a small saucepan. Bring to a boil over medium-high heat. Cook for 3 minutes. Cool to room temperature. Cook rice according to package directions. Stir in pecans and lime zest. Let pork stand for 10 minutes before slicing into medallions. Serve with dressing and rice. Yields 6 to 8 servings.

Grilled Salmon with Pecan Butter

This dish is paired with lemon rice on the side. The butter can also be served on beef steaks.

1/2 cup unsalted butter, softened

1/2 cup finely chopped pecans

1 tablespoon chopped fresh flat-leaf parsley or chives

1 tablespoon lemon zest

1 teaspoon lemon juice

2 teaspoons grated fresh ginger root

1/4 teaspoon salt

1/4 teaspoon black pepper

4 salmon steaks, about 6 ounces each

1 tablespoon pecan oil or olive oil

1 teaspoon salt

1 teaspoon black pepper

In a small mixing bowl, combine the pecan butter ingredients. Beat until well blended. Set aside. Rub salmon steaks with oil and season with salt and pepper. Grill, broil or pan-sear for 4 to 5 minutes on each side or until salmon is cooked to desired doneness. Transfer to dinner plates or a serving platter. Top each with a dollop of pecan butter. Pass the remaining butter. Yields 4 servings. The pecan butter may be formed into a log and chilled until firm, then cut into slices to top each piece of salmon.

Thai Chicken, Pecan and Mango Salad

For the dressing:

1/4 cup chicken broth

2 tablespoons soy sauce

2 tablespoons hoisin sauce

2 tablespoons pecan oil or olive oil

1 tablespoon creamy peanut butter

1 tablespoon sugar

3 cloves garlic, minced

2 teaspoons toasted sesame oil

2 teaspoon grated fresh ginger root

1 teaspoon crushed red pepper flakes

For the salad:

4 ounces uncooked angel hair pasta

2 large ripe mangoes, peeled and sliced

2 cups cubed cooked chicken

2 cups chopped Bok choy

1/3 cup pecan pieces, toasted, salted and chopped

1/4 cup thinly sliced green onions

In a jar with a tight-fitting lid, combine the dressing ingredients. Shake well. Let stand for at least 15 minutes for the flavors to blend. Meanwhile, cook the pasta according to package directions. Drain. Toss pasta with 3 tablespoons dressing. Divide among dinner plates. Arrange mangoes around pasta. Place chicken and Bok choy on top. Drizzle with remaining dressing. Sprinkle with pecans and green onions. Yields 4 servings.

Marilyn Monroe Brownies

This "blond" brownie, like the actress, is rich and voluptuous.

4 tablespoons butter, melted

1 cup packed dark brown sugar

1 egg

3/4 cup flour

1 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon vanilla extract

1/2 cup semisweet chocolate chips or shredded coconut

1/2 cup chopped pecans

For the caramel icing:

1/2 cup butter

1/2 cup packed dark brown sugar

1/4 cup milk or half-and-half

1 3/4 to 2 cups confectioners' sugar

1 teaspoon vanilla or maple extract

Preheat oven to 350 degrees. In a mixing bowl, combine butter and brown sugar. Add egg and mix until blended. Combine the flour, baking powder and salt. Add to egg mixture. Add vanilla, chocolate chips and pecans. Stir to blend. Pour into a greased 8-inch square baking pan. Bake for 25 minutes. Cool. For icing, in a small saucepan, melt butter until browned. Add brown sugar. Cook and stir until sugar is completely melted. Stir in milk or cream. Remove from the heat. Cool. Add confectioners' sugar and extract. Beat until thick enough to spread easily. Spread over brownies. Yields about 2 dozen brownies.

Have a terrific week and until next time, happy cooking.

Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at smcclanahan@semissourian.com or by mail at P.O. Box 699, Cape Girardeau, Mo. 63701. Recipes published have not been kitchen-tested by Southeast Missourian staff.