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 way back into ancient history, certainly as far back as the early Egyptians, and possibly even further than that. Interesting though that is, generally, these old records were just very basic pictorial, hieroglyphic or cunieform instructions for meal preparation.
The truth of the matter is, the most ancient recipe found, according to experts in ancient history is a collection of clay tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `wonderful`. As we move into The time of the romans around 25BC a man called Apicius created a number of documents showing how to cook the recipes enjoyed by wealthy roman citizens. In his scrolls, Apicius recounts how the meals of wealthy Romans were split into appetizers, main course and desserts, something we still use today. This early Roman chef tells us how the chefs of Roman times were skilled in the use of a good variety of aromatic flavours, including a few you will know for example basil, mint and dill. Later, in the fifteenth century, knights returning from the crusades brought us a variety of foods and spices from the East, such as parsley, basil and rosemary. These new foods and tastes created an increase in books on cooking, most of which are kept safe in private collections. During the next few centuries, the rich families of Wesstern Europe strove to serve the most extravagent banquests, and as a result cooks and their collection of recipes increased in prestige. However, it was during the nineteenth century that fine cooking and recipe books reached a high level of popularity. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, devoted much of their lives to collecting, trying out, and writing down recipes common in their social group. By the advent of the 20th century, cooking publications are greatly in demand as a result of increased literacy, people having more free time and a general increase in wealth. The revolution that is television brings us TV chefs and the demand for the spin-off recipe books. Which brings us neatly up to date and the invention of computers and the internet, allowing everyone to access massive numbers of recipes such as those found on our site. |
We hope you enjoy this Aloha For Six_ Citrus Sweet Potatoes recipe.
