Monday, November 25, 2013

And the winner....................................

of the SA Curve measuring wheel is............
CLAUDIA!!!!

Congratulations! 

Thank you to everyone that left a comment and all of the delicious recipe suggestions. I gained a few pounds just looking at the names of the recipes!  And a big thank you to sacurve.com for providing the prize!

ETA: Here's Claudia's recipe for Glazed Sweet Potatoes from one of her favorite cooking shows. 

Glazed Sweet Potatoes
Prep Time: 10 min
Inactive Prep Time: hr min
Cook Time: 55 min
Level: Easy
Serves: 4 to 6 servings


4 tablespoons butter, plus 1 tablespoon for greasing
4 medium yams or sweet potatoes, peeled
1/2 cup brown sugar
3 tablespoons maple syrup
Freshly grated nutmeg, to taste


Preheat oven to 375 degrees F. Grease a 9 by 13-inch baking dish with 1 tablespoon butter.  Cut each of the yams into 8 evenly shaped wedges. Lay them out in the  prepared baking dish in an even layer. Melt the butter in a small saucepan over medium heat. Stir in the brown sugar and allow to dissolve. Mix in syrup and cook until smooth. Pour the glaze over the yams and sprinkle with nutmeg.
Cover the baking dish with foil and bake for about 45 minutes or until the yams are tender when pierced with a fork but they still hold their shape.
Bonus!!!
Claudia sent her Ambrosia recipe, too
Thanks, Claudia!

AMBROSIA
1 Doz. Oranges – med. to large (TX Sweet)
1 large can crushed pineapple
1 lb. Maraschino cherries
1 cup or more coconut

Best to slice the oranges over a large bowl, so you can catch the juice.  Peel oranges making sure to get all of the white covering (pith) off the oranges.  Slice into small pieces, removing seeds and core as you work – maintain as much juice as possible. Sweeten to taste with sugar (about 1/2-1 cup).  Rinse cherries in water and drain to remove excess coloring.  Add pineapple, coconut, and cherries to orange slices and juice.  Make ahead 12 hours or more and store in fridge at all times. This recipe gets sweeter as it sits.

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