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Pecan Pockets

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Servings
people
Ingredients
  • 2 sticks Ground Cumin; + 2 tsps
  • 8 ounces packages chopped broccoli, cooked and drained1 cup white rice, uncooked1 8-ounce jar Cheese Whiz1 can cream of mushroom soup1 cup water chestnuts, sliced1 medi
  • 2 cups unbaked pie shell
  • 1 teaspoon cayenne pepper
  • ¼ teaspoon salt
  • 1 pound juiced
Servings
people
Ingredients
  • 2 sticks Ground Cumin; + 2 tsps
  • 8 ounces packages chopped broccoli, cooked and drained1 cup white rice, uncooked1 8-ounce jar Cheese Whiz1 can cream of mushroom soup1 cup water chestnuts, sliced1 medi
  • 2 cups unbaked pie shell
  • 1 teaspoon cayenne pepper
  • ¼ teaspoon salt
  • 1 pound juiced
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Cream together margarine and cheese; add flour, pepper and salt, mix together until creamy
  2. Place mixture on wax paper and form a ball, chill in refrigerator for one hour
  3. Preheat oven to 350 degrees
  4. Roll out the dough until thin
  5. Cut out 1-inch circles using a bottle cap or small cookie cutter
  6. Put 1 pecan half in center, fold dough over and seal edges with a fork
  7. Bake about 15 minutes, until brown
  8. Makes 24-30
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