Recipe - Jodys Leftover Rice Snacks

6 Navel oranges; cut in half
crosswise (reserve juice)
7 Or
8 Yams or sweet potatoes;
peeled
1 Stick butter
Grand Marnier liqueur to
taste
3 ds Ground nutmeg; more or less
3 ds Ground cloves; more or less
Salt and pepper to taste
Brown sugar
12 Pecans to garnish

Scoop out all the orange pulp and squeeze the juice. Save the juice but
not the pulp.

Boil potatoes until soft and ready to mash. (We boiled, then peeled.)
Strain potatoes, add butter, and mash. Add juice (we used One half cup plus 2
tablespoons) and liqueur to taste (we used 1 tablespoon).

Mix with electric beater until consistency is of soft mashed potatoes. Add
cloves (next time, we'll leave this out), nutmeg, salt and pepper. You can
even add a little brown sugar if it tastes too tart (we used Three fourths cup).

Scoop the mixture into orange cups. Dot the top with a pecan. Orange cups
can be made a couple of days early. Just keep then refrigerated. When ready
to serve, heat in a baking dish at 325 degrees until warmed. Makes 12
servings.

WASHINGTON TIMES FOOD SECTION

JANUARY 24, 1996

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