Full Everyday Recipes

4 md Yams, peeled and sliced

1/2 t Finely shredded orange peel

1/2 c Orange juice

1 T Brown sugar

1/4 t Salt

1/4 t Cinnamon

1/8 t Allspice

In a large skillet, bring 1″ of water to a boil.
Add yams.
Cover
and simmer for 20 minutes or until they are tender.
Drain.
In a
small bowl, mix orange peel, orange juice, brown sugar, salt,
cinnamon and allspice.
Pour over yams in skillet.
Cook and stir
until bubbly.
Simmer, uncovered, for 5 minutes, spooning sauce over
potatoes occasionally to make a glaze.
Per serving: 135 calories, 0
fat.

2 c Yellow split-peas; dry

6 c Stock, broth; or water

1 ea Onion; large, whole

1 ea Carrot; large

1 ea Turnip or parsnip; large

1/8 t Marjoram; dried

1/8 t Thyme; dried

1 t Salt

1 ea Onion; small, minced

2 T Butter; melted

2 T Unbleached flour

Presoak peas, if necessary, according to package directions.
Drain well, if presoaked.
In a large pot, add water or stock, whole
onion, carrot, turnip or parsnip, marjoram, thyme, and salt.
Cook
until peas and vegetables are tender, about 1 1/2 to 2 hours.
Drain
well.
Mash peas and vegetables in blender or press through a sieve.
In a small frying pan, saute the minced onion in butter until
lightly browned; blend in flour and cook about 2 minutes.
Add to
blended peas and vegetables.
Beat until fluffy and serve hot.