Mr nut was chef for guests

Hello loyal follower(s)

Yesterday Mr Nut prepared the whole meal ( well almost, Cyndy slipped in a side dish while Mr Nut was napping) for our guest the Sarricas.  We had Mr Nut's potato salad (blog 5-9-2011),  Apple Pork Chops ( blog 4-12-2011)and fresh pea pods from our garden. Everything went well except for the timing.  Being just a beginner, and not wanting to be late, everything was done about a half hour to soon, but it worked out thanks to Cyndy.

    Cyndy was the sous chef for this meal and was in charge of the pea pods, and the sneaked in side dish; Twice baked yams.

       Mr Nut did go back and make some minor changes to the above recipes based on what was learned yesterday.

There were a few pictures:

Mr Nut was proud of his creation

On the left the famous (in Mr Nut's mind) potato salad.

Top center are the Apple Pork Chops.

lower  right was the Twice Baked yams (recipe at end of blog).

Our willing guests; Tony and Ruth Sarrica.  As you can see they are still on speaking terms.

Also, there was the bowl of fresh pea pods between them.

Now there is just enough time for a nap before we drive to Zion national park where Cyndy will be performing in the Southwest Symphony this evening.

Recipe follows

À bientôt,

Mr Nut

TWICE-BAKED YAMS

From Betty Crocker’s Cookbook © 1986

2 pounds yams or sweet potatoes (about 6 medium)

Vegetable oil

1/4 cup dairy sour cream

1/4 cup milk

2 tablespoons packed brown sugar

2 tablespoons smart  balance

1/8 teaspoon sea salt

2 tablespoons coarsely chopped pecans or walnuts

Wash the yams.  Rub with oil; prick with fork to allow steam to escape. Bake in 375° oven until tender, 35 to 45 minutes. Cut thin lengthwise slice from each yam; scoop out inside, leaving a thin shell. Mash yams until no lumps remain. Beat in sour cream and milk. Beat in brown sugar, margarine and salt until light and fluffy; stir in pecans or walnuts.

Increase oven temperature to 400°. Place shells in ungreased rectangular baking dish, 13x9x2 inches; fill shells with yam mixture. Top each with pecan or walnut half if desired. Bake uncovered until filling is golden, about 20 minutes. 6 servings; 310 calories per serving.

Do-ahead Tip: Before baking filled shells, cover and refrigerate up to 24 hours. About 30 minutes before serving, heat Twice-baked Yams uncovered in 400° oven until filling is golden, about 25 minutes.