Cook yams, peel and slice in half.
Combine pineapple juice, cornstarch and salt in saucepan.
Mix well. Cook until sauce boils and thickens, stirring. Stir in vinegar.
Add yams and pineapple slices.
Cover and simmer.
Fry onions, celery and green pepper for 10 to 15 minutes.
Combine with yams and pineapple. Serve immediately. Very good the breaded pork chops.
o\t325\u00b0.
Bake yams until tender, approximately 1 hour
Preheat oven to 375\u00b0F.
Peel and slice the cooked potatoes very thin and place one layer in butter baking dish. top with a layer of orange slices, dot with butter, and sprinkle with sugar. Continue layering until you have 3 layers, ending with potatoes, butter, and then sugar.
Mix the orange juice and lemon juice together; pour over and bake 1-1/2 hours.
Arrange yams and onion in a large shallow baking dish, about 3-quarts (9 x 13-inch).
Sprinkle with salt and pepper.
Place chicken on top of yams.
Sprinkle with walnuts.
Melt butter. Stir in mustard, honey and orange juice. Spoon over chicken and yams. Cover dish with foil.
Bake at 375\u00b0 for 1 hour.
Heat the oil in a large flameproof casserole or Dutch oven. Add the onion and cook for about 8 minutes, stirring occasionally, until lightly browned.
Add the collard greens, yams, black-eyed peas, water, pepper and salt, and cover. Bring to a simmer and cook for about 20 minutes, stirring occasionally.
To thicken, gradually stir in the cornmeal and cook for 5 to 10 minutes more. Serve in large tureens or bowls, with cornbread.
Preheat oven to 350\u00b0F.
Blend yams with sugar, salt, spices, butter and cream.
Cut 6 marshmallows in half and mix with yams.
Turn into greased baking dish.
Top with remaining marshmallows.
Bake for 20 minutes or until puffy and delicately browned.
Arrange yams, apple and dates in greased, shallow, 1 1/2-quart casserole.
Sprinkle with lemon juice, flavoring, nutmeg, walnuts and brown sugar.
Dot with butter or margarine.
Bake in 350\u00b0 (moderate) oven 20 to 25 minutes.
In baking dish, mix yams, brown sugar and 1/2 cup pecans. Sprinkle cinnamon to taste.
Bake at 350\u00b0 for 1 hour or until mixture is thick.
Top with marshmallows and remaining pecans. Bake until marshmallows are browned.
Make two recipes of cornbread according to the
Combine sugar and flour; cut in oleo. Add nuts.
Arrange yams in a 1 1/2-quart casserole.
Sprinkle with sugar mixture.
Bake at 350\u00b0 for 35 minutes.
Sprinkle with marshmallows.
Broil until lightly browned.
Combine sugar, flour and nutmeg; cut in margarine until mixture resembles coarse crumbs.
Add nuts.
Arrange yams and peaches in a 1 1/2-quart casserole; sprinkle with sugar mixture. Bake at 350\u00b0 for 35 minutes.
Sprinkle with marshmallows.
Broil until lightly browned.
Makes 6 servings.
In a 2-pound casserole dish, layer potatoes.
Cover with brown sugar and sprinkle cinnamon on top.
Continue to add potatoes, sugar and cinnamon until used up, approximately 3 layers.
Top with pats of margarine.
Let set overnight outside of refrigerator.
Syrup will form.
Bake at 350\u00b0 for 45 minutes.
Combine sugar, flour and nutmeg in a bowl.
Cut in the margarine until the mixture resembles coarse crumbs; add the pecans and set aside.
Arrange the yams and peaches in a 1-1/2 qt. casserole or rectangular baking dish.
Sprinkle with the sugar mixture and bake at 350\u00b0 for 35 minutes.
Sprinkle with marshmallows and broil briefly until lightly browned.
Serves 6.
n the size of the yams.
Carefully remove the foil
Heat yams, in their liquid, till hot.
Keep hot on low heat while you mix up Praline sauce.
Mix together the brown sugar, heavy cream, butter/oleo, pecans, salt, cinnamon, and nutmeg in a saucepan.
Stir over medium heat till mixture comes to a gentle boil.
Keep hot on low burner while you drain liquid off yams.
Place yams in serving bowl.
Pour hot Praline sauce over yams.
Serve and enjoy!
MAKE THE YAMS:.
Preheat the oven to
Wash the yams/sweet potatoes and pat dry with a paper towel.
Lightly oil the skins of the yams/sweet potatoes with the olive oil.
Bake at 400 degrees for approximately an hour, or til tender.
Carefully peel the skins off of the sweet potatoes and serve with butter.
Flour and grease tube pan.
In large bowl, cream sugar, 1 cup margarine and 1 1/2 teaspoons vanilla until fluffy.
Add eggs, 1 at a time, beating well after each egg.
Cut up yams.
Add to creamed mixture.
Add flour, cinnamon, soda and nutmeg; mix well. By hand, fold in nuts, raisins and well-drained pineapple.
Bake in preheated oven at 325\u00b0 for 60 to 70 minutes or until done.
Combine sugar, flour and nutmeg; cut in butter until mixture resembles coarse crumbs. Add nuts.
Arrange yams and peaches in 1 1/2 quart casserole; sprinkle with sugar mixture.
Bake at 350F for 35 minutes.
Sprinkle with marshmallows. Broil until lightly browned.
Serve immediately.
Preheat oven to 250\u00b0.
Boil yams until softened.
Mix in sugar, eggs and butter.
Add flour and seasonings.
Fills 3 pie crusts/prebake crusts.
Bake for 1 hour or until filling is solid.