Posts Tagged ‘recipe’

I love Thanksgiving best of all the holidays. I have had so many, many wonderful Thanksgiving days, days to remember for a lifetime.

I’d never given much thought to the fact that this is strictly an American Tradition? But it is. Centuries ago a prediction was voiced about a new nation. It went something like this:  “England is great with child; she shall bring forth a new nation who will celebrate the Thursdays.”  That’s not an exact quote, but those words give me goosebumps anyway. That’s us. That’s uniquely us. That’s what our courageous forefathers and foremothers built for us and left in our care.

We just need to remember, every day, all we have to be thankful for and not waste so much energy fueling the negativity around us. The greatest thing about this special American holiday is that it includes everybody; it does not exclude anybody in America. It’s non-sectarian, non-political. Maybe that’s exactly why it will go on forever.

I don’t have to cook for this wonderful holiday anymore except for my one contribution to every holiday dinner. You will never have had better yams than mine:

SWEET & SOUR YAMS                                                                                            Mavis

6 to 8 medium yams, baked in skins ‘til done. Abt 30” at 400ْ

1 large orange

2 tbsp cornstarch

1 cup brown sugar

½ tsp salt

2 tbsp grated orange rind

¼ cup (1/2 cube) butter

1 & ¾ cup orange juice

¼  cup Cointreau – or other citrus liqueur

1 whole lime, juiced

Pecan halves or orange slices for garnish

In a skillet, mix all dry ingredients well.  Turn on medium heat under skillet and stir. Add orange zest and butter, heat until melted, then add orange juice. Bring to an easy boil and cook until thickened. Stir in Cointreau and lime juice. Peel and slice yams, abt. 1” thick, into a casserole. Pour over the sauce and add pecans. Bake @350 uncovered for 20-25”. Keeps well frozen.

Happy Thanksgiving!



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