| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
|
6 |
Servings |
INGREDIENTS
| 1/4 |
c |
Blanched almonds |
| 2 |
c |
Cooked, mashed sweet potatoes (or yams) |
| 1/2 |
ts |
Graded orange peel |
| 2/3 |
c |
Orange juice |
| 3/4 |
ts |
Salt |
| 1/4 |
c |
Packed brown sugar |
| 3 |
tb |
Melted butter or margarine |
| 2 |
|
Eggs, separated |
INSTRUCTIONS
Chop almonds. Combine sweet potato, orange peel, orange juice, salt, sugar
and margerine. Whip until light. Blend egg yolks & most of almonds into
potato mixture. Beat egg whites until stiff, not dry. Fold into potato
mixture. Turn into greased 1 quart casserole. Sprinkle with remaining
nuts.
Posted to JEWISH-FOOD digest V96 #80
Date: Sun, 17 Nov 1996 12:13:10 -0800
From: berlins@pacbell.net
A Message from our Provider:
“Jesus: the human face of God”