| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
Vegetarian |
Vegetables, Vegetarian |
1 |
Batch |
INGREDIENTS
| 2 1/4 |
lb |
Cooked peeled yams |
| 1/3 |
c |
Sugar |
| 1/3 |
c |
Brown or maple sugar |
|
|
Egg substitute equivalent to 1 egg |
| 1 1/2 |
ts |
Grated orange rind |
| 1/3 |
c |
Raisins |
| 1 1/2 |
ts |
Freshly grated nutmeg |
| 3/4 |
ts |
Salt |
| 6 |
tb |
Melted butter or margarine |
| 1 |
c |
Maple syrup |
| 1 |
ts |
Grated lemon rind |
| 2 |
tb |
Lemon juice |
INSTRUCTIONS
DIXIE SAUCE
Whip together yams, sugar, nutmeg, salt, butter, egg substitute and
grated orange rind until smooth.
Coat an 8" ring mold with melted butter. Put in freezer to harden
butter.
Then dredge mold with flour. Press the mixture into the mold. Bake at
375 F. for 30 minutes. Turn out on a plate and serve with Dixie Sauce.
To make the sauce, mix together sauce ingredients and heat. Serve
warm, drizzled over Yam Turnout.
From vegan.zip at Michelle Stewart's SunShine PC Board in Pembroke
Pines, FL. Source unknown. Formatted by Cathy Harned.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/michelle.zip
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