Subject: Sweet Potato Pudding
From: Unicorn (unicorn@indenial.com)
Date: Fri Sep 07 2001 - 06:51:07 EDT
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F O O D F U N N Y
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Here's one from "SweetByte," a long-time reader and loyal Recitopian:
A tribal leader was feeling very sick, so he summoned a medicine man.
After a brief examination, the medicine man took out a long, thin
strip of elk hide and gave it to the wise leader, instructing him to
bite off, chew and swallow one inch of the leather every day. After a
month, the medicine man returned to see how the leader was feeling.
The elder shrugged and said, "The thong is ended, but the malady
lingers on."
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T O D A Y ' S R E C I P E
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It's hard to picture a meal in the South without sweet potatoes in one
form or another, and this is true in the low-country of the Carolinas
and Georgia as well. This time the sweet tuber does duty as dessert.
Sweet Potato Pudding
4 cups (1 L) grated peeled sweet potato
2 cups (500 ml) molasses (treacle) or dark corn syrup
1 cup (250 ml) brown sugar
1 cup (250 ml) chopped citron
1/2 cup (125 ml) orange juice
1/2 cup (125 ml) water
1/4 cup (60 ml) raisins
Grated rind of 1 orange
Grated rind of 1 lemon
1 tsp (5 ml) cinnamon
1 tsp (5 ml) ground ginger
Combine all ingredients and pour into a greased baking dish. Bake in
a preheated 350F (180C) oven for 45 minutes, until golden brown on
top. Serve warm. Serves 6 to 8.
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