Pecan and rice loaf

6 servings

Ingredients

Quantity Ingredient
2 cups Pecans; chopped
2 cups Rice; cooked
2 tablespoons Butter; melted
¼ cup Pepper, green; chopped
3 tablespoons Flour, all-purpose
½ cup Celery; finely cut
1 cup Breadcrumbs, dry
1 Egg; beaten
1½ teaspoon Salt
⅛ teaspoon Pepper
1 cup Milk

Directions

Combine all ingredients and pack tightly in a well-greased 9x5x3" loafpan lined with paper. Bake at 375 degrees for 1 hour.

SOURCE: Southern Living Magazine, November 1972. Typos by Nancy Coleman. Submitted By NANCY COLEMAN On 12-05-94

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