Milberger's Nursery and Landscaping
3920 North Loop 1604 E.
San Antonio, TX 78247
Open 9 to 6 Mon. through Sat.
and 10 to 5 on Sun.
Three exits east 281, inside of 1604
Next to the Diamond Shamrock station
Please click map for more detailed map and driving directions.
and Cereals Condiments
Desserts Herbs Jellies
Main Dishes Salads
and Dressings Side
Snacks Soups Sugar
PEPPY PECAN BREAD
(from Jo Ann Zinsmeyer, Castroville, Texas)
1/2 cup warm water
2 packages dry yeast
1 3/4 cup lukewarm milk
3 tbsp. sugar
2 tbsp. shortening
1 tbsp. salt
7 to 7 1/2 cups flour
1 bell pepper, diced
1/2 cup pimento
1/2 cup chopped onion
2 cups grated cheese
3/4 cup chopped pecans
Dissolve 2 packages yeast in 1/2 cup warm water. Mix milk, sugar,
salt and shortening well. Add yeast. Add half the flour and
mix well. Add the remaining flour a little at a time, mixing
well after each addition. Add peppers, pimento, onions, cheese
and pecans. Work in only enough flour to make handling easy.
Knead until smooth. Place in a clean greased bowl. Let rise
until double in bulk. Knead again for about 5 minutes. Divide
dough into two equal parts. Shape into a loaf. Place in well-greased
loaf pan. Bake at 350 degrees F for about 20-25 minutes, until
nicely brown. Remove from oven and grease loaves with margarine.
Delicious with barbecued meats or any kind of sandwiches.