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List of Ingredients
6 medium sweet potatoes -- 2 1/2 lb.
4 large navel oranges
6 tablespoons butter or margarine -- melted
2 tablespoons orange peel -- grated
1/2 cup orange juice
1 egg -- beaten
1 teaspoon salt
1/2 cup light raisinsRecipe
1. Cook potatoes in boiling water until tender.
2. Meanwhile, cut oranges in half and scoop out pulp. Set the shells
aside. If desired, scallop edges with a knife or decorating tool.
3. Drain potatoes well, then peel and place in large bowl and mash. Add
butter, grated orange peel, orange juice, egg and salt and beat until
light and fluffy. Stir in raisins. Mound filling high in orange
shells. Freeze until firm.
4. Wrap each in foil; seal; and freeze until ready to use.
5. To serve; let wrapped filled oranges stand at room temperature for
about 3 hours. Preheat oven to 325'. Place oranges, still wrapped on
oven rack and bake 50 minutes or until heated through.
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