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Candied Yams with Pecans

  Either boil the yams in their jackets until soft, or cook in the microwave. If using the microwave, scrub the yams and pierce each one with a fork several times and cook on full power for 8 to 12 minutes, then let stand for 5 more minutes. Let cool, peel, and slice. Place half of the slices in a buttered casserole and cover with half of the sugar, molasses, butter, vanilla and pecans, then do the same thing with the other half of the yams. Bake uncovered for 45 minutes or longer in a preheated 350 F. oven. 6 medium yams, 6 to 8 ounces each
1/2 cup brown sugar
1/2 cup golden molasses
4 tablespoons butter
2 teaspoons vanilla
1 to 1 cups pecans

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Up-Home, Down-Home represents the cultural development of recipes from the most intimate, formal setting to the easy-going, spur-of -the-moment family dinner. Quick, easy to prepare dishes include many favorites from the Chefs at the Groffs Farm Restaurant. Fully illustrated, some in color, 208 pages. Hard-cover edition.

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