Various Recipes

6 Medium Louisiana yams

4 Large navel oranges

1/2 Stick butter — melted

1/4 Tsp. nutmeg

1/2 C. brown sugar

1/2 C pecan pieces

1/4 Tsp. cinnamon

1 Oz. Grand Marnier (optional

Triple Sec)

Bake yams at 350 degrees until tender. Cut oranges in half. Scoop out pulp and chop up half of it. Peel yams; put into mixing bowl with chopped orange pulp, melted butter, sugar, nutmeg, cinnamon, half of pecans and Grand Marnier or Triple Sec. Mix well and stuff oranges. Sprinkle rest of pecans on top. Bake at 350 degrees for 20 minutes.

6 Navel oranges

1 3/4 c Sugar

1/2 c Clear corn syrup

1 1/2 c Water

3 oz Orange gelatin

Cut oranges in half lengthwise & remove fruit. Cut peels into strips. Cook peels in 8 C. boiling water for 15 min. Drain & repeat. In same pot, cook sugar, syrup, & 1-1/2 C. water over high heat until sugar is dissolved. Add gelatin & peels & simmer for 20 min. Remove from heat. On a sheet of waxed paper or microwave paper, sprinkle 1 C. granulated sugar. Lightly roll the peels in the sugar, a few at a time, until the peel is evenly coated. Add sugar as needed as supply is used. Place in one layer to dry overnight. Store in airtight containers. Will keep indefinately, if kept dry. Lemon or Lime peels may be used with the corresponding gelatin, but I’ve never tried it. For slightly less sweet peels, delete the corn syrup & increase sugar to 3 cups. *Kieran*

——————————PATTI – VDRJ67A—————————— 1 qt Vanilla ice cream; soften

- slightly 1 8″ cookie crumb pie crust

1 cn Cherry pie filling

Whipped cream topping (opt) In mixing bowl stir half of the ice cream until of spreading consistency; spread evenly in pie crust. Top with half of the cherry pie filling. Freeze until filling is partially frozen, about 45 minutes. Stir remaining ice cream to spreading consistency; spread over partially frozen pie filling in crust. Freeze until firm, at least 3 hours. Just before serving, top with remaining pie filling. Garnish with whipped topping if desired.