Wednesday December the 21st 2005

[MeatPounder]

Went to the Butcher and had him strip and tie back to the ribs a pretty 13 lb 7 rib standing roast. Not bad though as it was on sale so only 72 bucks for the roast. I'm cooking the meal Sunday for 8..

Here's my menu:

cracker/cheese/veggie tray with home made cream cheese & clam dip
shrimp platter (picked up 2lbs of 15/20 ct jumbos) on a romaine bed with home made cocktail sauce

rosemary /garlic standing rib roast w/ horseradish gravy and au jus
rosemary roast potatoes
garlic mashed potatoes
green beans w/onion and almond slivers
candied yam casserole
peas w/ portabello mushrooms
spinach and feta casserole
side salad w /basalmic-garlic vinagarette
hot dinner rolls

Hot home made deep dish apple pie ala mode

[Mattinblack]

Woh can you give me the Recipe for Candied Yam casserole?

[MeatPounder]

Originally Posted by Mattinblack

Woh can you give me the Recipe for Candied Yam casserole?

That's actually an old family holiday dish|xmasbulb that is really simple.
Horribly sweet and utterly delicious.

Take a jar of a decent rasberry or strawberry jam, make sure it's seedless. Blend in enough orange juice to to slightly liquefy the jam.
For a 16 oz jar about a quarter cup of juice is about right.
take 2 lbs of canned yams and drain them. Lightly grease a 12 X 12 baking dish and place a single layer of the yams loosly in the dish. Pour in the jam/juice mixture totally covering the yams. Then cover the mixture with a layer of mini marshmallows. Refrigerate covered overnight.
The day you bake it you want to let it sit covered on the counter a couple hrs before popping it in the oven.
Bake at 350 degrees for 30 minutes or until the marshmallows melt and just turn a golden brown on the top...then let sit for at least 10 min after taking the dish out before serving.