The Palm Beach Post from West Palm Beach, Florida on November 17, 1968 · Page 191
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November 17, 1968

A Publisher Extra Newspaper

The Palm Beach Post from West Palm Beach, Florida · Page 191

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West Palm Beach, Florida
Issue Date:
Sunday, November 17, 1968
Page:
Page 191
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Page 191 article text (OCR)

PHOTO BY WAlTt5.STREI.NICK " k I A Hi fix rrsSv II -Ljr II I I Jf I . ' U Louisiana-Style Yam Pudding by Beth Mcrriman PARADE FOOD EDITOR For a long time we've enjoyed the convenience of instant mashed white potatoes. Now, after years of experimental research, Louisiana yams join the procession of convenience foods in the form of instant flakes. Add liquid and seasonings presto! deep orange mashed yams ready to be served as a vegetable or made into pies, custards or puddings. Best of all, in their new guise yams are now in season the year round. This pudding, combining the mashed yams with canned applesauce, raisins and spices, is a flavorful dessert with all the hard work done for you. LOUISIANA PUDDING Vj cup seedless raisins, light or dark 72 teaspoon each allspice and nutmeg 1 cup graham cracker crumbs 2 tablespoons flour 2 tablespoons brown sugar 'jrup chopped walnuts 1 medium orange, juice and grated peel 2 packages (5 oz. each) instant mashed yams Vj teaspoon salt 6 tablespoons butter or margarine, divided 2 egg whites, stiffly beaten 2 cups canned applesauce f . . " Li t- W ' Measure orange juice; add enough water to make 2 cups; bring to boil in medium saucepan. Remove from heat. Stir in instant yam flakes, gradually, using fork. Do not beat. Cover; let stand 5 minutes. Stir in salt and 2 tablespoons butter. Fold-yam mixture into stiffly beaten egg whites. Combine applesauce, raisins, spices and orange peel; set aside. Blerrd graham cracker crumbs, flour and brown sugar. Cut in remaining 4 tablespoons butter until mixture is like coarse meal. Spread alternate layers of Va the yam mixture, V2 the applesauce mixture and V2 the crumb mixture in a shallow 2'2-quart casserole. Repeat. Sprinkle nuts evenly over the top. Bake at 350 for 25 minutes. Serve warm with light (coffee) cream. Makes 6 to 8 servings. from parade s test kitchen

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