One Saturday a couple years ago I had the pleasure to try pecan patties at a friend's family reunion. Some of the vistors were vegetarian. The lady that gave me this recipe is nearly 90 years old and still drives a car. Her husband died less than a year ago at the age of 93. Anyway, I got me a serving of this thinking it was country steak and gravy--it sure resembled it. Man it tasted great, I asked who cooked the dish and how did they get the steak so tender. A few folks started snickering, then I was told there wasn't a drop of meat in it. I had to get the recipe, even though I've never tried cooking it myself, I've been lucky enough to invited back to try it again a few times. PECAN PATTIES 8-10 slices whole wheat bread, torn into bits (homemade bread is best) 1-8 oz. bag Natural Shredded Mild Cheddar Cheese (Kraft) 1-1/2 cups pecan meal 2 large onions, finely chopped 4 to 5 large eggs 1 large can Cream of Mushroom Soup 1/2 can evaporated milk Vegetable oil Mix all ingredients, if necessary, add a little milk. Shape into patties, and fry in vegetable oil. Transfer into casserole dish, Mix 1 large can Cream of Mushroom soup, family size, with 1/2 can evaporated milk. Heat And pour over patties & bake at 350 for approx. 1 hr.