2 lb sweet potatoes (3)
1 tbsp grated orange rind
1/3 cup orange juice
1/3 cup grapefruit juice
1/4 cup firm packed brown sugar
2 tbsp butter, melted
2 tbsp lemon juice
1 tsp salt
1/2 tsp pepper
Directions
Peel and cut sweet potatoes into 1/4-inch thick slices; arrange,
overlapping slightly, in a single layer in 13x9 inch baking dish.
Combine orange rind and juice, grapefruit juice, sugar, butter, lemon
juice, salt and pepper; pour evenly over sweet potatoes. Cover
tightly with foil; bake in 375F=190C oven for 40 minutes. Uncover and
bake, basting every 10 minutes, for about 30 minutes longer or until
sweet potatoes are tender and glazed.
Per serving: 220 calories, 2 g protein, 4 g fat, 45 g carbohydrate
high source fibre
Dinner menu: Aloha For Six: Party Planner Info Aloha For Six: Golden
Curry Macadamia Nuts Aloha For Six: Chicken Salad With Soft And
Crispy Noodles Aloha For Six: Ginger-Glazed Pork Tenderloins Aloha
For Six: Citrus Sweet Potatoes Aloha For Six: Stir-fried Broccoli And
Sweet Onions Aloha For Six: Lime Custard With Mange Sauce; or Aloha
For Six: Coconut Cookies
Source: Canadian Living Magazine March 1996 by Karen Barnaby
[-=PAM=-] PA_Meadows@msn.com
Servings: 6 servings
Aloha For Six: Citrus Sweet Potatoes Recipe brought to you by Recipe Ideas
Categories: Fruit; Potato; Vegetable
The History of Recipes
Academics have tracked the existence of recipes back into the far past, in fact as far back into history as the Egyptians, and maybe further still. Interesting though that maybe, in the main part, these ancient records were just very basic hieroglyphic or cunieform instructions for preparing food.
In fact, the oldest recipe discovered so far, according to experts are a few tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `blissful`. Later on, in Roman times around 25BC a man called Apicius created some documents detailing recipes enjoyed by wealthy roman citizens. In his publication, Apicius tells us how the roman meals were separated into appetizers, main course and dessert, something that is very familiar to us today. He also recounts how the cooks of Roman times were skilled in the use of many different herbs, including a few you will know such as basil, mint and asafoetida. Later on, we have a couple of recipe books which date from the fourteenth century : a recipe book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are a little misleading though, these two books are unconnected to the indian food that appears on menues today, but rather descriptions of the types of food served to the rich people of the time. Later on in the 1400s, knights returning from the crusades brought back a variety of spices and herbs from middle-east cuisine, including spices like basil and rosemary. The introduction of these new tastes led to a torrent in recipe publications, some of which are now in academic collections. For the next few years, the rich families of the West competed to serve the most exotic banquets, and because of this the best chefs and their collection of recipes became highly prized. Notwithstanding that, it was during the nineteenth century that haute cuisine and recipe publications rose to prominence. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, spent years to assembling, verifying, and writing down recipes for their fellow cooks to enjoy. By the advent of the twentieth century, cooking publications were highly popular mostly due to higher levels of literacy, people having increased spare time and disposable income. The introduction of the TV brings us TV cooks and the accompanying recipe books. And that neatly brings us to the present day and the internet revolution, allowing everybody to access massive numbers of recipes like those on this web site. |
We hope you enjoy this Aloha For Six_ Citrus Sweet Potatoes recipe.
