Yam crackers
Yield: 70 Servings
Ingredients:
- 1 lg Yam or sweet potato Peeled and cut into large Pieces
- 1 c All-purpose or whole wheat Flour
- 1/4 ts Salt
- 1 ts Ground cinnamon
- 2 1/2 ts Raw sugar or brown sugar Loosely packed
- 1 tb Butter or margarine
Instructions:
Softened A painless way to eat your vegetables, these crackers have a mellow
yam taste. Spread some sweet butter on a few and rest under a shade
tree, thinking of Thanksgivings past. 325~F. 25 to 30 minutes
Place the yam in a saucepan, cover with water, and boil until soft
(about 15 minutes). The tines of a fork should push easily into the
yam. Drain the yam. Puree the yam with 2 Tablespoons of water in the
blender or food processor, or puree it by hand with a fork or potato
masher. Measure out 1 cup of the puree for use in this recipe. Save
the rest for another use.
Preheat the oven to 325~F. In a large bowl or in the food processor,
combine the flour, salt, cinnamon, and sugar.
Cut the butter into the flour mixture until it resembles coarse meal.
Add the pureed yam and blend well. Gather the dough into a ball. The
dough will be very soft. For easier rolling, wrap it in wax paper and
chill for 1/2 hour.
Divide the dough into 2 equal portions for rolling. On a well-floured
surface or pastry cloth, roll the dough out to about 1/8 inch thick.
With a sharp knife, cut the dough into graham cracker shapes, 2-inch
by 3-inch rectangles. Transfer them to an ungreased baking sheet.
Prick each one in 3 places with the tines of a fork.
Bake for 20 minutes. Turn the crackers and continue baking for
another 5 to 10 minutes, or until they are just golden brown. Remove
any crackers that brown before the others. Be careful not to overbake
these crackers. Cool them on a rack. Yield: 60-70.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: YAM CURRY
Categories: Vegetables, Sept.
Yield: 4 Servings
1 lb Tender yams
1 To 2 Tbsp salt
3 c Vegetable oil for deep
Frying
2 In fresh ginger root
1 Garlic clove
2 To 3 Tbsp vegetable oil
1 ts Cumin seeds
2 Green cardamoms
1 Bay leaf
4 Peppercorns
1 Inch stick cinnamon
1 ts Turmeric
1/2 ts Chili powder (or use cayenne
Pepper)
1 ts Ground coriander
1/2 ts Garam masala (optional)
To taste salt
4 oz Fresh tomatoes (or use 8 oz
Canned tomatoes)
4 tb Yogurt
1 1/2 Cups water
1 tb Chopped coriander leaves
(cilantro)
The yams in this dish are cooked in a sauce very much like that
traditionally used for meat. Serve with chapatis and rice. The
recipe is derived from one in The Hamlyn Curry Cookbook, by Meera
Taneja, which I recommend highly.
(1) Peel the yams, cut them into 1 inch cubes, place in a colander
and sprinkle liberally with salt. Let stand 10-15 minutes, then dry
on paper towels.
(2) Meanwhile, finely chop the onion, ginger, and garlic, and
roughly chop the tomatoes. Heat the il over a moderate flame, add the
cumin seed, and cook until they begin to splutter. Add the chopped
onion, ginger, and garlic. Cook until the onion is a rich golden
color. Add all the spices and season with salt to taste. Cook a few
seconds more, and then add the tomatoes. Let this cook while you
continue as below.
(3) Heat the oil for deep frying to 350 deg. F and cook the yam
cubes, a few at a time, until golden brown. Drain on absorbent
kitchen paper. Set aside.
(4) Add the yogurt to the tomato mixture, and continue to cook until
the oil begins to separate out. Add the water and bring to a boil.
Let boil a few minutes, then add the yam cubes, reduce heat, and
simmer, covered, for about 25 minutes.
(5) Serve hot, garnished with the chopped coriander.
Difficulty: easy to moderate. Time: 1 hour preparation, 30 minutes
cooking. Precision: measure the ingredients.
From: ucismas@issc.unocal.com (Melyssa S.). rfvc Digest V94 Issue
#208, Sept. 26, 1994.Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: YAM SOM-O (THAI POMELO-CHICKEN SALAD)
Categories: Thai, Salads, Ceideburg 2
Yield: 4 Servings
1 Pomelo or ruby red
-grapefruit
1 sm Whole cooked chicken breast
1 c Cooked shrimp
1 ts Chopped red chile
1 1/2 tb Thai fish sauce
1 1/2 ts Sugar
Juice from 1 large lime
1 1/2 tb Chopped fresh coriander
1 sm Head red leaf lettuce, for
-garnish
1/4 c Roasted peanuts, chopped
Fresh red chile, julienned
-for garnish
MMMMM----------------CRISPY FRIED SHALLOT FLAKES---------------------
6 Shallots, thinly sliced
1 c Vegetable oil
It's almost Chinese New Year and the stores are all stocking up on
fresh fruits which are a traditional Chinese gift for the season.
Pomelos are a big citrus fruit much like grapefruit, but somewhat
drier and sweeter. This Thai recipe makes use of them and you should
be able to find them this time of year. If not grapefruit will do.
This is from an article in the San Francisco Chronicle, 1/30/91, by
Joyce Jue.
Peel and separate pomelo or grapefruit into segments. Remove the
membranes. Seed. Gently flake the flesh apart into a bowl. Chill.
Hand shred the chicken. Add chicken and shrimp to pomelo.
In a small bowl mix together the chopped red chile with fish sauce,
sugar, lime juice and coriander; toss with pomelo chicken mixture.
Arrange the lettuce on a serving platter. Put the fruit mixture over
the lettuce. Top with peanuts and 2 tablespoons of Crisp Fried
Shallot Flakes, and garnish with red chile slivers.
Serves 4 to 6 as a salad entree.
CRISP FRIED SHALLOT FLAKES: Slice shallots into thin slices. Be sure
they are all of the same thinness to ensure even cooking. Heat a pan
with the vegetable oil over medium heat. Add shallots and fry slowly
until browned and crisp, 5 to 10 minutes. The moisture in the
shallots should be completely cooked out. Drain on paper towel. Store
in an air-tight container. Will keep several weeks.
Posted by Stephen Ceideburg; January 31 1991.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: YAM TALAY (SEAFOOD SALAD)
Categories: Salad
Yield: 4 Servings
4 Fish balls
4 lg Shrimp (about 10 to the
-pound in size); shelled and
-deveined
4 Crab claws
4 'bite size' calamari rings
2 tb Lime juice
1 tb Prik phom (freshly crushed
-dried red chilis)
2 tb Fish stock
1 ts Sugar
2 tb Fish sauce
2 Bai makroot (Kaffir lime
-leaves); thinly sliced
1 tb Chopped shallots (purple
-onions)
2 tb Spanish onion; chopped
1 tb Phak chi (coriander leaf);
-chopped
Date: Wed, 08 May 1996 13:44:58 -0700
From: Colonel I. F. K. Philpott"
