| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetable | 8 | Servings | |
INGREDIENTS
| 6 | md | Yams; cooked -or- |
| 2 | cn | (1-lb) yams |
| 4 | md | Apples; cored, cut in rings |
| 2 | tb | Lemon juice |
| 1 | c | Brown sugar; packed firm |
| 2 | ts | Salt |
| 1 | ts | Mace |
| 1 | ts | Cinnamon |
| 1 | c | Pecans; chopped |
| 4 | tb | Butter or margarine |
INSTRUCTIONS
Peel cooked potatoes and cut in lengthwise slices about 1/2 inch thick. Arrange a layer of potatoes in a buttered baking dish. Add a layer of sliced apples; then sprinkle with tablespoons of lemon juice. Cover with half the mixture of brown sugar-spice-pecans, and dot with half the butter or margarine. Repeat layers of potatoes and apples; spinkle with lemon juice and cover with remaining brown sugar mixture. Dot with butter. Cover and bake in a moderate oven, 350 degrees, about 50 to 60 minutes. Serves eight. From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Don’t put a question mark where God puts a period.”