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Click below to download : Fruit - Cranberry-glazed Sweet Potatoes (Format : PDF)
Fruit - Cranberry-glazed Sweet Potatoes
6 medium peeled sweet potatoes (about 3 pounds) -- cut into 1-inch pieces1/2 cup firmly packed brown sugar
2 tablespoons margarine
2 tablespoons orange juice
1/2 teaspoon salt
1 cup whole-berry cranberry sauce
Orange rind (optional)
Place potatoes, covered, in a 2-quart casserole dish; microwave at HIGH for 10 minutes or until tender. Combine sugar, margarine, orange juice, and salt in a 2-cup glass measure. Microwave at HIGH 3 minutes, stirring every minute. Add sugar mixture and cranberry sauce to potatoes; toss gently. Microwave at HIGH 10 minutes or until heated through, basting with sauce twice during cooking. Garnish with orange rind, if desired.
Serving Size: 3/4 cup
Source: "Cooking Light, December 1996, p.157" Copyright: "© Cooking Light"
Per serving: 233 Calories (kcal); 3g Total Fat; (12% calories from fat); 2g Protein; 51g Carbohydrate; 0mg Cholesterol; 195mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 2 Other Carbohydrates
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Streusel: 1/4 cup sifted cake flour 1/4 cup packed brown sugar 1/4 cup chopped hazelnuts (or walnuts) 1/2 teaspoon ground cinnamon 1 tablespoon butter or stick margarine -- melted Cake: 1 2/3 cups sifted cake flour 1 cup granulated sugar 1 1/2 teaspoons baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1 teaspoon vanilla extract 1 carton fat-free sour cream (or fat-free plain yogurt) -- (8-ounce), divided 1 large egg 1 large egg white 5 tablespoons butter or stick margarine -- softened 2 cups fresh or frozen cranberries (no need to thaw) -- chopped in the food processor Preheat oven
Fruit - Cranberry-hazelnut Coffeecake
Streusel: 1/4 cup sifted cake flour 1/4 cup packed brown sugar 1/4 cup chopped hazelnuts (or walnuts) 1/2 teaspoon ground cinnamon 1 tablespoon butter or stick margarine -- melted Cake: 1 2/3 cups sifted cake flour 1 cup granulated sugar 1 1/2 teaspoons baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1 teaspoon vanilla extract 1 carton fat-free sour cream (or fat-free plain yogurt) -- (8-ounce), divided 1 large egg 1 large egg white 5 tablespoons butter or stick margarine -- softened 2 cups fresh or frozen cranberries (no need to thaw) -- chopped in the food processor Preheat oven
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2 oz. butter 1 lb. cranberries 2 c. sugar 1 lemon, grated peel and juice 2 tbsp. orange marmalade 1/3 c. Amaretto liqueur Spray saucepan with nonstick cooking spray. Melt butter, add cranberries, sugar and lemon juice. Cook cranberries until tender. Remove from heat. Add lemon peel, marmalade and liqueur to mixture. Stir. Keeps in refrigerator for several months. Serve hot or cold with pork or turkey. Or serve as a salad on lettuce with sour cream. Great with ice cream. Source: Camellia Delights, by the Altrusa Club of Gulfport
Fruit - Cranberry - Cranberries Amaretto
2 oz. butter 1 lb. cranberries 2 c. sugar 1 lemon, grated peel and juice 2 tbsp. orange marmalade 1/3 c. Amaretto liqueur Spray saucepan with nonstick cooking spray. Melt butter, add cranberries, sugar and lemon juice. Cook cranberries until tender. Remove from heat. Add lemon peel, marmalade and liqueur to mixture. Stir. Keeps in refrigerator for several months. Serve hot or cold with pork or turkey. Or serve as a salad on lettuce with sour cream. Great with ice cream. Source: Camellia Delights, by the Altrusa Club of Gulfport
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