Dying to self is not a thing we do once for all. There may be an initial dying when God first shows these things, but ever after it will be a constant dying, for only so can the Lord Jesus be revealed constantly through us. All day long the choice will be before us in a thousand ways. It will mean no plans, no time, no money, no pleasure of our own. It will mean a constant yielding to those around us, for our yieldedness to God is measured by our yieldedness to man. Every humiliation, everyone who tries and vexes us, is God's way of breaking us, so that there is a yet deeper channel in us for the Life of Christ.

Roy Hession

CATEGORY	CUISINE	TAG	YIELD
Vegetables		Crockpots, Desserts, Vegetables	12	Servings

INGREDIENTS

4	lb	Yams; peeled and cut into 1-inch cubes
3/4	c	Dark brown sugar; packed
3	tb	Butter; melted
1 1/2	ts	Ground cinnamon
1/4	ts	Grated nutmeg
2	tb	Fresh orange juice
3	tb	Brandy; optional
1 1/2	ts	Grated orange zest
1	c	Minature marshmallow
1/2	c	Pecans; chopped and toasted

INSTRUCTIONS

Place the yams in a 4 quart electric slow cooker. In a medium bowl, mix
together the brown sugar, melted butter, cinnamon, nutmeg, and orange
juice. Spoon the yams.
Cover and cook on the low heat setting 5 1/2 to 6 hours, stirring once. If
possible, until yams are tender.
Stir in the brandy and orange zest. Sprinkle the marshmallows and pecans
over the top. Cover and cook 5 minutes longer, or until the marshmallows
are melted. Serve immediately.
NOTES : We omitted the brandy, the marshmallows and the pecans...but this
recipe is really a keeper!  In fact, I have made it three times in the last
month and it will definitely be on my Thanksgiving and Christmas menus.
Recipe by: The Best Slow Cooker Cookbook Ever
Posted to Bakery-Shoppe Digest V1 #407 by Kay Talbott
<talbott@mail2.wilmington.net> on Nov 21, 1997

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