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Sugar and Spice
Updated Flavors Jazz up Turkey or Ham
By Donna Smith
Cook the asparagus in salted, boiling water for three to four minutes. Remove and immediately plunge into a bowl filled with water and ice. Drain well and place in a plastic container with a tight fitting lid or a plastic zipper bag. Add the rice wine vinegar, sesame oil, soy sauce, salt and pepper. Shake to coat and refrigerate overnight.
When ready to serve, put the asparagus on a serving platter and sprinkle with the almonds and green onions. Serves 10 to 12.
Nutritional analysis per serving: calories, 48; calories from fat, 23; total fat, 26g (4%); saturated fat, 0g; cholesterol, 0mg; sodium, 354mg; total carbs, 4g; fiber, 2; sugars, 1g; protein, 2g; vitamin A, 8%; calcium, 3%; vitamin C, 17%; iron, 5%
"These potatoes fragrance the whole house as they cook. And they taste as good as they smell." – Donna Smith, editor
1 pound sweet potatoes, peeled and cut into thin slices
1/2 cup orange juice
1 teaspoon shredded orange peel
1 tablespoon brown sugar
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
Salt, to taste
Add the sweet potato slices to a skillet and add just enough water to cover. Bring to a boil and cook until just tender, about 10 to 15 minutes. Drain and return to skillet.
In a bowl, combine the orange juice, peel, brown sugar, ginger, cinnamon and salt. Stir well and then pour over the potatoes. Bring to a boil, reduce heat and simmer, stirring often, about five minutes. Serves 10 to 12.
Nutritional analysis per serving: calories, 49; calories from fat, 1; total fat, 0.1g; saturated fat, 0g; cholesterol, 0mg; sodium, 5mg; total carbs, 11g; fiber, 1g; sugars, 6g; protein, 0g; calcium, 1%; vitamin C, 20%; vitamin A, 100%; iron, 1%
