Makes 10 servings

Preparation time: 30 minutes

5 cups cooked chopped chicken

1 cup chopped celery

2 cups salad dressing or mayonnaise

1 1/2 cups chopped apple, with peel left on

2 cups Georgia pecan halves

1 cup sweet pickle relish

4 hard-cooked eggs, chopped, optional

Salt and pepper to taste

In a large bowl combine chicken, celery and salad dressing or mayonnaise. Add apple, pecans, pickle relish and eggs, if desired. Mix until well combined. Season with salt

and pepper, if needed. Serve over lettuce leaves.

SWEET POTATO PECAN SOUFFLE

From Mary Pearson of Big Six Farm in Fort Valley, Ga., comes this recipe for sweet potatoes and pecans. She says the recipe originally came from Shirley Adams of

the Adams Pecan Company.

Makes 16 servings

Preparation time: 25 minutes

Cooking time: 40 minutes

3 cups cooked mashed fresh sweet potatoes

1/2 cup sugar

1/3 cup milk

2 eggs, lightly beaten

1 teaspoon vanilla

1/2 cup butter, melted

Topping:

1 cup light brown sugar

1/3 cup all-purpose flour

1/3 cup butter, melted

1 cup chopped pecans

Preheat oven to 350 degrees.

Mash potatoes in a large mixing bowl. While still warm, fold in sugar, milk, beaten eggs, vanilla and melted butter. Stir with a wooden spoon until well combined. Turn

sweet potato mixture into a 2-quart casserole dish. In a small bowl, combine light brown sugar, flour, melted butter and chopped pecans. Spoon this topping evenly over sweet

potato mixture. Bake about 40 minutes or until topping is crisp, pecans have toasted and sweet potato mixture is bubbling.

BUTTERMILK PECAN CHICKEN

Here is a simple weeknight recipe using pecans and chicken, from Mary Pearson of Big Six Farms. Use whatever mustard you have on hand - grainy, Dijon or tarragon

flavored. These are delicious hot with homemade applesauce or served cold on a green salad the next day.

Makes 6 to 8 servings

Preparation time: 15 minutes

Cooking time: 30-35 minutes

4 large skinless, boneless chicken breasts (about 1 1/4 pounds)

1/2 cup buttermilk

1/4 cup prepared mustard

1 1/2 cups finely chopped Georgia pecans

Salt and pepper to taste

Rinse chicken breasts and pat dry. Cut into serving-size pieces. Combine buttermilk and mustard in a bowl. Add chicken pieces and turn to coat well. Let marinate for about

10 minutes.

Preheat oven to 375 degrees. Place pecans on a plate or shallow bowl. Remove chicken pieces from buttermilk mixture and shake off excess. Dredge on all sides in pecans

and place pieces on baking sheet. Season with salt and pepper. Bake about 30 minutes, or until browned and chicken tests done.

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