Pecan Pockets
  • 2sticks Ground Cumin; + 2 tsps
  • 8ounces 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
  • 2cups unbaked pie shell
  • 1teaspoon cayenne pepper
  • ¼teaspoon salt
  • 1pound juiced
  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