"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
This recipe for Orleans Yams, by Grandma Hansen, is from The Hansen Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3 lbs. yams 1 c. brown sugar 1 1/2 tbs. cornstarch 1/4 tsp. salt 1/8 tsp. cinnamon 1 c. apricot nectar 1/2 c. hot water 2. tbsp. butter 2 tsp. grated orange peel (or juice) 1/4 c. chopped pecans
Combine sugar, salt, cornstarch, and cinnomon. Stir in apricot nectar, hot water, and orange peel. Bring to a full boil, stirring constantly. Remove from heat, stir in butter, pour over diced yams in a 9x13 inch pan. Bake at 350º for 25 minutes.
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