| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetable |
12 |
Servings |
INGREDIENTS
| 6 |
|
Navel oranges; cut in half crosswise (reserve juice) |
| 7 |
|
Or |
| 8 |
|
Yams or sweet potatoes; peeled |
| 1 |
|
Stick butter |
|
|
Grand Marnier liqueur to taste |
| 3 |
ds |
Ground nutmeg; more or less |
| 3 |
ds |
Ground cloves; more or less |
|
|
Salt and pepper to taste |
|
|
Brown sugar |
| 12 |
|
Pecans to garnish |
INSTRUCTIONS
Scoop out all the orange pulp and squeeze the juice. Save the juice but
not the pulp.
Boil potatoes until soft and ready to mash. (We boiled, then peeled.)
Strain potatoes, add butter, and mash. Add juice (we used 1/2 cup plus 2
tablespoons) and liqueur to taste (we used 1 tablespoon).
Mix with electric beater until consistency is of soft mashed potatoes. Add
cloves (next time, we'll leave this out), nutmeg, salt and pepper. You can
even add a little brown sugar if it tastes too tart (we used 3/4 cup).
Scoop the mixture into orange cups. Dot the top with a pecan. Orange cups
can be made a couple of days early. Just keep then refrigerated. When ready
to serve, heat in a baking dish at 325 degrees until warmed. Makes 12
servings.
WASHINGTON TIMES FOOD SECTION
JANUARY 24, 1996
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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