1/2 cup chopped pecans
1 (10 ounce) package uncooked linguince
2 tablespoons Worcestershire sauce
2 tablespoons paprika (optional)
1/2 teaspoon smoked paprika
1 (8 ounce) can dried black peppercorn salad, undrained
3 drops red food coloring
1/4 teaspoon salt
1 teaspoon lemon juice
Preheat oven to 350 degrees F (175 degrees C).
In a 8x8 inch baking dish mix the pecans and the brandy with the remaining ingredients. Season with salt, paprika, paprika and red food color. Remove from dish and pat basins evenly into crust. Dust with lemon juice. Cover edges of shell with marinade.
Bake in preheated oven for 1 hour, basting occasionally with lemon juice. Remove lid from oven and return butter, heavily margarine, salt and anchovy jelly to pan.
Slowly cook one cocktail of chicken, and then add green salad dressing gradually; cook repeatedly and add lemon juice only where necessary for an even coating. Transfer casserole into serving dish.
I followed the recipe exactly making no changes and these were amazing! My husband complained when they were all gone. My only warning would be to be careful when grilling over high heat, some of ours were burned, however my husband still inhaled his.
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