About Steve W Carter

Pecan-Dressing

Ingredients

  • 10 cups dried bread; we did half white bread and half (not sweet!) cornbread
  • 3 cups pecan pieces
  • 2 large sweet onions, minced
  • 3 teaspoons salt
  • 1 teaspoon pepper
  • 3 teaspoons dried sage
  • 1 teaspoon paprika
  • 4 cups whole milk
  • 1 cup melted butter
  • 2 eggs, slightly beaten

Preparation

  1. Tear bread into small pieces.
  2. Add pecans, onions, and seasonings.
  3. Stir in remaining ingredients in the order given.
  4. Bake in a casserole dish (or two) at 325 degrees until crispy and brown around the edges, about an hour.

Strawberry Fields Salad
Ripe orange nectarines add a colorful layer of flavor to this refreshing salad. Layers of greens, strawberries, feta cheese, green tomato, fresh basil, and glazed pecans make for an unbeatable summer salad.

Ingredients

  • 4 large nectarines, cut into 1/4-inch-thick wedges
  • 3/4 cup Lemon-Poppy Seed Dressing,
  • 1 10-ounce package gourmet mixed salad greens
  • 2 cups sliced fresh strawberries
  • 1 4-ounce package crumbled feta cheese
  • 1 large green tomato, diced*
  • 1/2 cup chopped fresh basil
  • 1/2 cup Glazed Pecans

 Preparation

  1. Toss nectarines with 1/4 cup Lemon-Poppy Seed Dressing.
  2. Layer gourmet mixed salad greens, nectarines, strawberries, and next 4 ingredients in a large glass bowl.
  3. Serve immediately, or cover and chill up to 8 hours.
  4. Toss salad with remaining 1/2 cup dressing just before serving.

*1 1/2 cups halved miniature heirloom green tomatoes may be substituted.

Lemon-Poppy Seed Dressing

Ingredients

  • 2/3 cup vegetable oil
  • 1/2 cup sugar
  • 1/3 cup fresh lemon juice
  • 1 1/2 tablespoons poppy seeds
  • 2 teaspoons finely chopped onion
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt

Preparation

  1. Process vegetable oil, sugar, fresh lemon juice, poppy seeds, finely chopped onion, Dijon mustard, and salt in a blender until smooth.
  2. Store in refrigerator up to 1 week; serve at room temperature.

Glazed Pecans

Ingredients

  • 2 cups pecan halves
  • ½ cup firmly packed light brown sugar
  • 6 Tablespoons dark corn syrup

Preparation

  1. Stir together pecan halves, brown sugar, and dark corn syrup in a small bowl.
  2. Spread mixture in a lightly greased aluminum foil-lined jelly-roll pan.
  3. Bake at 350° for 12 to 15 minutes or until glaze thickens, stirring every 4 minutes.
  4. Spread in a single layer on wax paper; cool completely, separating pecans as they cool. (For the prettiest garnish, leave some in clusters.)
  5. Store in an airtight container at room temperature.

Yield: Makes about 2 cups.