TBO.com - TBO is Tampa Bay Online

Annual Pecan Sale Begins

ADVERTISEMENT

By D'ANN LAWRENCE WHITE, The Tampa Tribune

Published: October 20, 2007

BRANDON - The United Methodist Women of Brandon don't mind telling you they are going nuts. In fact, they would like the entire community to know.

For the 37th year, the 200-member group from the United Methodist Church of Brandon is hosting its fall fundraiser - and nuts are No. 1.

The women are partial to pecans, a Georgia-grown nut they began selling in 1970 to raise money for Dominican Republic missions and Brandon charities, including the Emergency Care Help Organization and the Brandon Care Pregnancy Center.

Now, it's not just the group's only fundraiser. The annual pecan sale has become a Brandon holiday tradition, said chairwoman Barbara Brooks.

'We consider it an outreach to the community,' Brooks said. 'It's a tradition. People will call and say they've been buying pecans from us for 30 years and ask when they can order their pecans. On pickup days, it's like a community reunion.'

The women sell 5-pound boxes of fresh pecan halves or pieces for $32.

During the fundraiser's first year, the women bought 100 boxes and sold out. Last year, the group sold 2,500 boxes of pecans, in addition to specialty tins of chocolate amaretto pecans and pralines they sell for $14 and an assortment for $17. New to the sale are tins of salted cashews for $8.
Longtime customers order pecans early for gift-giving, holiday baking and freezing to use throughout the year.

Group members have collaborated on several recipe books, and use pecans in pies, cakes, candies, salads, breads and casseroles and in stuffing and main dishes.

'There are so many different ways to use pecans,' Brooks said. 'And the nice thing is, if you don't use them all, you can freeze what's left. A 5-pound box goes a long way.'

Prepaid orders must be placed by Nov. 1. The pecans can be picked up from 8 a.m. to 6 p.m. Nov. 10 and 12 at the United Methodist Church of Brandon gym at 120 N. Knights Ave. Checks should be made payable to the United Methodist Women, and mailed to Barbara Brooks at P.O. Box 546, Lithia FL 33547. Pecans that have not been prepaid will be available on a first-come, first-served basis.

Call Doris Overstreet at (813) 685-8710 or Melissa Voelker at (813) 757-0734 or e-mail bjbrooks@tampabay.rr.com.

PECAN AND HERB OVEN-FRIED CHICKEN

Each year, a member of the women's group shares a favorite recipe with the community, and this year Susan Beecroft agreed to divulge hers for pecan and herb oven-fried chicken:

2 whole, large chicken breasts, halved lengthwise

1 beaten egg

1 tablespoon of milk

3/4 cup of herb-seasoned stuffing mix

1/3 cup of chopped pecans

2 tablespoons of snipped parsley

1 tablespoon of snipped fresh basil or 1/2 teaspoon of dried basil

1/8 teaspoon of onion powder

Dash of pepper

If desired, skin chicken. Rinse and pat dry. In a shallow bowl or pie plate, stir together egg and milk. In another bowl, combine stuffing mix, pecans, parsley, basil, onion powder and pepper. Dip chicken breast halves into egg mixture, then coat with stuffing mixture. Place chicken pieces, meaty side up, in a 9- by 13-inch baking pan. Bake at 375 degrees for 45-55 minutes, or until chicken is tender and no longer pink. Makes four servings.

Reporter D'Ann Lawrence White can be reached at (813) 657-4524 or dlwhite@tampatrib.com.

Share this:

Loading Comments...

Email Print

ADVERTISEMENT