• Welcome to Christian Photographers Community. Please login or sign up.
 

Random Image

DSC_0079

Owner: Freelancefotobygoodyear

Mini Challenge Winners

Help us Congratulate the Winner of Mini Challenge #106~My Favorite Things
Here
Congratulations Fotobirder!
Bird Photos In Snow

Today's Verse

Shoutbox

JudyB: I will be back this evening to start July's thoughts..... The wedding was beautiful! Jul 02 2021 11:51am

JudyB: June is finally started! Jun 07 2021 12:34pm

JudyB: I've gone crazy posting songs today, all but one were Pat's favourites too! Apr 15 2021 10:24pm

JudyB: Good Morning everyone!  October's devotional has started! Oct 01 2020 10:25am

JudyB: July 2020 has been started!! Jul 01 2020 12:57pm

Carol: This is the only place I can reply. I read all your notes - take care.  Jun 27 2020 9:12am

JudyB: Good day everyone, Have a wonderful day! Jun 23 2020 12:25pm

JudyB: Hey Everyone June has been posted!  Please don't post in May Jun 01 2020 1:32am

Carol:  :)  Thankful for all the beautiful music.  I hope you get this message because I cannot get to the normal reply.  May 01 2020 11:48am

JudyB: The new month has been posted!!! May 01 2020 11:27am

Yam Carrot Crisp

Started by JudyB, December 14, 2006, 08:40:53 PM

Previous topic - Next topic

0 Members and 1 Guest are viewing this topic.

JudyB

December 14, 2006, 08:40:53 PM Last Edit: December 16, 2006, 02:06:03 PM by JudyB
Yam Carrot Crisp

This is a yummy recipe, one that has been enjoyed by all who have tried it.

4 medium yams
2 lbs of carrots
¾ c orange juice
2 tbsp honey
2 tbsp butter
2 garlic cloves minced
1 tsp salt
1 tsp cinnamon

Cut carrots into ½ inch chunks, add the yams, peeled and cut into chunks.  Cook till tender.  Drain and let cool.  Place in a blender or food processor, add the rest of the ingredients and process till smooth. (I left my veggies somewhat chunky.)
Pour into a 2 ½ qt greased baking dish.

Topping
¾ cup soft bread crumbs
¼ cup chopped pecans
2 tbsp margarine
2 tsp parsley

Combine the topping ingredients, and sprinkle over yam carrot mixture.  Cover and bake at 350 for 30 minutes.  Uncover and bake 15 – 30 minutes longer or till heated through.

I have been thinking I would change the topping if I were to make this again.  I would substitute flour and rolled oats instead of the bread crumbs.  Also I would make more of the topping as the instructions have only a thin layer of the "crisp".  

The difference between yams and sweet potatoes seems to be only the colour of the skin.  Yams have a coppery color.

Enjoy
JudyB