Date: Mon, 24 Jan 94 13:59:26 EST
From: Michele Faison (firstname.lastname@example.org)
Tzimmes (from Cooking Light magazine, Holiday 1992)
6 cups (~2#) peeled, thinly sliced sweet potato
6 cups (~1.5#) thinly sliced, unpeeled Rome (or other cooking)
1 1/3 cups thinly sliced carrot
1 cup small pitted prunes, halved
1/4 cup unsweetened orange juice
2 teaspoons grated orange rind
(2 T brown sugar)
(1/4 cup honey)
(I find these last two ingredients make the dish far too sweet. I
prefer to omit them altogether.)
Coat a 13x9x2" baking dish with vegetable cooking spray. Layer 1/2
of potato, apple, carrot, and prunes in dish, overlapping slices.
Repeat procedure with remaining potato, apple, carrot and prunes.
Combine orange juice (with remaining ingredients) and pour over
potato mixture. (I like to dust with cinnamon).
Cover baking dish with aluminum foil; cut 8 (1") slits in the foil.
Bake at 350 for 1.5 hours or until tender. Yield: 12 1-cup