National Pecan Month

Thanks to Georgia Senator Max Cleland who in 2001 established National Pecan Month. Now, every April we are reminded of the delicious taste and health benefits of this “All American Nut.” Since this is one of my personal favorite nuts, I decided to join in the celebration by sharing one of the recipes in Cruising Connecticut with a picnic basket that contains pecans.

The following recipe is simple to prepare, packs well and is delicious, all necessary criteria for picnic fare. And, since April is the beginning of picnic season, don’t waste a moment. Get outdoors and have a picnic!

Wild Rice & Ham Salad

2 cups cooked wild brown rice
½ pound lean ham, cut into bite-size chunks
½ cup golden raisins, soaked in hot water for 20 minutes and drained
¼ cup thinly sliced scallions
Salt & pepper to taste
1/3 cup olive oil
¼ cup red wine vinegar
½ cup pecan halves

In small shallow pan spread pecan halves in a single layer. Bake in 350-degree F. preheated oven until tasted – approximately 5 minutes. Watch closely. Cool. (I personally like smaller pieces so I cut them in half again.)

In large bowl, stir together rice, ham, raisins, and scallions. Add salt and pepper.

In small bowl, whisk oil and vinegar together until well blended. Slowly pour over rice and ham mixture until the salad contains the amount that suite you. (I almost never use the entire amount.) Toss.

Serve at room temperature or chilled. Just before serving, garnish with pecans. Serve on lettuce leaves.

Serves 4-6
Note: Refrigerate salad overnight, or at least two hours before packing in cooler.

If you like this recipe, you’re sure to like another recipe in my book that contains pecans. Hint: It’s sweet. It can be found on the page “What’s in Our Picnic Basket” at my website, www.cruisingconnecticut.com.

Enjoy!

Recipe for National Pecan Month

In honor of National Pecan Month, I thought I would share my recipe for "Loaded Oatmeal Cookies." This is an original recipe from Cruising Connecticut with a Picnic Basket and one that seems to get a lot of raves. Try it and let me know what you think.

Loaded Oatmeal Cookies
1 cup (2 sticks) butter, softened
1/2 cup granulated sugar
1 cup light brown sugar, packed
2 eggs
1 teaspoon vanilla
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups oatmeal
1 cup dried cranberries
1 cup white chocolate morsels
1 cup coarsely chopped pecans

* Preheat oven to 350 degrees F.
* In mixing bowl, blend butter and both sugars with electric mixer. Add eggs, one at a time, beating well after each. Add vanilla and mix into batter. In another bowl, combine flour, baking powder, baking soda, and salt; add to creamed ingredients, mixing well. Add oatmeal, cranberries, chocolate morsels, and pecans to batter and blend.
* Drop dough by heaping tablespoon onto ungreased baking sheets.
* Bake 10-12 minutes or until set and just barely golden.
* Leave in pan for 1-2 minutes; remove to rack to finish cooling. When cool, pack in covered container to keep fresh and soft.
* Yield: About 4 dozen.

Pecan Facts: According to www.ilovepecans.org, research shows that in addition to cholesterol-lowering properties and heart-healthy fats, pecans contain more than 19 important vitamins and minerals. This "All American Nut", first discovered growing in North America and parts of Mexico in the 1600's is grown in 14 states and enjoyed around the world as the perfect nut. The U.S. Dept. of Agriculture statistics show that over 346 million pounds of pecans were produced in the U.S. in 1999, with the majority of the world's pecan production (80%) coming from the U.S.