4 md Yams; cooked, peeled,
- quartred
+=OR=+
32 oz (2 cans) yams; drained
3 lg Eggs
1/2 c Dark brown sugar; firm pack,
- divided
1/3 c Butter; melted, divided
1 ts Salt
1/2 c Pecan halves
MMMMM------------------------ORANGE SAUCE-----------------------------
1/3 c Sugar
1 tb Cornstarch
1/8 ts Salt
1 ts Orange peel; grated
1 c Orange juice
1 tb Lemon juice
2 tb Butter
1 tb Grand marnier
3 ds Angostura bitters
Mash yams in large bowl. Beat in eggs, 1/4 cup of the sugar,
2 tablespoons melted butter, and salt. Pour into 1 quart
casserole. Arragne pecan halves in pattern over top;
sprinkle with remaining 1/4 cup sugar and drizzle with
remaining melted butter. Bake, uncovered, at 375 degrees for
20 minutes. Serve with warm Orange Sauce.
Orange Sauce: Blend sugar, cornstarch, and salt in saucepan;
add grated orange peel, orange juice, and lemon juice. Bring
to a boil over medium heat, stirring constantly until sauce
is thickened. Remove from heat and stir in butter, Grand
Marnier, and angostura bitters.
Yield: 1 cup sauce.
SOURCE: Southern Living Magazine
Typed for you by Nancy Coleman.
Uncle Dirty Dave's Archives
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