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Orange and spice yam balls.

These go well with turkey or ham. About 2 pounds yams, peeled and sliced 1/2 inch thick 1-1/4 cups cornflake crumbs 2 egg yolks 1/2 teaspoon ground cinnamon 1/4 teaspoon each ground nutmeg and ground allspice Salad oil 2/3 cup maple syrup 1/4 cup thawed frozen orange juice concentrate

Steam yams on a rack over boiling water in a covered pan until tender when pierced, about 20 minutes. While still hot, mash smoothly; you need 2-1/2 cups. Stir in crumbs, yolks, cinnamon, nutmeg, and allspice. Cover and chill 2 hours or overnight. Shape mixture into tablespoon-size balls.

In a deep 2- to 3-quart pan, heat 2 inches salad oil to 375[deg.]. Fry about 3 balls at a time (don't crowd) until lightly browned, about 30 seconds. Remove with a slotted spoon, drain, and arrange in a single layer in a shallow 2-quart ovenproof casserole. Keep warm, or let stand up to 4 hours; reheat in a 400[deg.] oven until hot, about 10 minutes. Heat syrup and juice to simmering in a 1-quart or smaller pan. Pour over balls. Makes 3 dozen, or 8 to 10 servings.
COPYRIGHT 1984 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1984 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipe
Publication:Sunset
Date:Nov 1, 1984
Words:195
Previous Article:Baked beef brisket with fruit and spices.
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