A NUTTY APPROACH TO FUNDRAISING!

Selling fresh pecans has been a New York Smith Club tradition for more than 25 years. A few years ago we introduced chocolate-covered pecans, a truly addictive treat, to our selection. Once again we are offering our updated pecan cookbook "More Cooking with Pecans," with many new ideas for serving pecans. Whichever way you buy them, each pack contains one pound of regular mammoth pecan halves or 12 ounces of the chocolate-covered pecans. Buy in bulk to share with your friends and co-workers, or even to present as hostess gifts.

As always, all net proceeds support the Smith College Scholarship Fund.

Orders take up to four weeks for delivery, so you must order in advance to have pecans in time for holiday giving.

Dorothy Guth '50 initiated the pecan sales after noting their popularity at Smith Clubs around the country. She contacted Craig Claiborne, then food editor of the New York Times. He wrote an article on the Smith pecans and a tradition began.

^{A Favorite Pecan Recipe from Ann Hilliard}

^{Cocktail Spiced Pecans (Page 24 of "More Cooking With Pecans")}

^{6 tablespoons butter
1/2 teaspoon Tabasco sauce
1 teaspoon Worcestershire sauce
1 clove garlic, minced (optional)
1 pound shelled PECAN halves}

^{Preheat the oven to 325 degrees. Melt butter. Add Worcesterschire sauce,
Tabasco sauce and garlic. Heat briefly. Scatter pecans in one layer on a
jelly-roll pan and spoon butter sauce over them. Place in the oven and bake
for 20 to 30 minutes, shaking the pan and stirring the pecans often. Serve
hot or cold.}

^{These can be stored in an air-tight container. A pretty tin box filled with
these pecans makes a nice holiday or hostess gift.}