TARHEEL
KITCHEN
«y MISS E. YORK K1KER
By M1SS E. YORK KIKER
N. C. Department of Agricuiture
It must have been a brave, hungry person who first
dared to dig unattractive, study looking tubers from the
ground and prepare them for eating. Today the sight of
these tubers known as sweet potatoes, or yams in the
southern states, bring visions of lip-smacking dishes. Of
all the ways of preparation, the favorite is surely a hot
baked yam ser ved generously with butter Skilled cooks
turn yams into breads, pies, casseroles, souffles and
other dishes to whet the appetite.
Harvest season of the golden, sweet, moist yams is
underway in many areas of North Carolina, the number
one state in production. Farmers are careful to finish
harvesting early enough to avoid damage by cold
weather Yams "like" warm temperature above 50
degrees-55 degrees F., even at home so should not be
stored in a refrigerator but in a dry, unrefrigerated bin.
The first fresh yams appearing in the stores are
"uncured" but by November 7 they will be "cured." Both
are similar in appearance and the average consumer
probably cannot tell the difference. Curing is a process of
storage at controlled temperature to make it possible to
have fresh yams for a longer period than is otherwise
possible.
Once someone asked a home economist about a ripe
yam and an overripe yam. Regardless of the size, yams
are ready to eat when they are dug, henee ripeness is not
a factor in selection A shopper will look for clean,
smooth, and well-shaped yams that are firm, dry, bright
and fresh looking Yams require tender, loving care for
they bruise easily despite their sturdy appearance
Prospects are for an adequate crop of good quality
yams For any season or holiday occasion, mouth
watenng yams add flavor, nutrition and a bright note to
any meal Two medium-size fresh yams yield approximately
1 4 cups cooked mashed yams.
Yam ideas range from simple to sophisticated but are
memorable regardless of the choice.
Country Fried Yams
Cut raw. baked, or boiled, peeled North Carolina yams
lengthwise into '« inch thiek slices. Cook in hot, shallow
fat in a frying pan until slices are brown on both sides and
tender in the center. May be sprúi. led with granulated
sugar or salt while hot.
Yam - Pork Chop Casserole
4 large North Carolina yams
J4 cup brown sugar
1 large orange
6 pork chops, 1-inch thick
1 teaspoon salt
Pepper to taste
3 tablespoons water
Cook yams in boiling, salted water until tender. Cook
and skin. Slice '<■> inch thick. Slice whole orange very
thin. removing seed Place layers of yams and orange
slices in buttered casserole, sprinkling each layer with
brown sugar. Season pork chops with salt and pepper and
brown in hot skillet. Place chops on potatoes, then add 3
tablespoons water. Cover and bake in moderate oven
(350 degrees) 1 hour. Baste occasionally with syrup in
dish Makes 6 servings.
Oíd Fashioned Sliced Yam Pie
Line a deep pie dish with unbaked pastry made from
favorite recipe. Peel and slice raw yams very, very thin.
Fill pastry with layers of yam slices. Sprinkle each layer
with white or brown sugar and cinnamon to taste and dot
with butter. Salt lightly and add a small amount of
vanilla on top layer. Add additional butter before
covering with top crust. Make gashes in crust to allow
steam to escape.
Bake in 350 degrees F. oven for approximately one
hour or until yams are tender and the crust is brown.
Yams may be tested for tenderness by sticking the point
of a knife gently into the pie.
Littleton News Happenings
Robert Riggan spent
several days last week with
his mother, Mrs. Jack M.
Riggan, in Bronx, N. Y
Mrs Riggan is ill.
Mr and Mrs. Bill Netherland
and children, Angela,
David Earl and Mark Isles
of Roanoke Rapids and Mrs.
Steve Harris were Sunday
visitors of Mrs. L. E.
Morris They also visited
Mrs. Bernard F Morris.
Mrs. L E Morris returned
to her home last Monday
after spending several days
with relatives in Portsmouth,
Va.
Mr. and Mrs. Bernice
Aycock, Jr and children,
Tammy and Tonya, recently
visited her mother, Mrs.
Robert Matthews, in Raleigh
and her grandmother,
Mrs. M. T. Bolton, in
Norlina.
Mrs. John Calhoun of
Kernersville spent several
days last week with Mrs.
Tommy F. Williams. Mr.
Williams has returned to his
home after being a patient
in Halifax Memorial Hospital
in Roanoke Rapids.
Mrs. Hunt M. Johnson is a
patient in Warren General
Hospital.
Mr. and Mrs. Robert
Riggan were recent dinner
guests of Mr. and Mrs.
Harry Riggan in Henderson.
Mrs. Joseph Delbridge
and Mrs. Gladys Stansbury
were Sunday afternoon
visitors of Mr. and Mrs.
Wilbur D. Shearin and Mr.
and Mrs. Grady Moseley in
Warrenton and also visited
Mr. and Mrs. Luther
Perkinson and Mr. and Mrs.
James Perkinson.
Mr. and Mrs. Edward T.
Shearin of Whitakers were
Sunday visitors of Misses
Mamie and Josephine Stansbury.
Mr. and Mrs. Hunt
Johnson and son, Jamie,
Mr. and Mrs. Julián
Johnson, Miss Bonnie Sue
Johnson of Youngsville were
Sunday visitors of Mrs.
Bonnie Wilson. They visited
Mrs. Hunt M. Johnson in
Warren General Hospital.
Mr. and Mrs. Lloyd
Salmón, Sr. were in Richmond,
Va., Wednesday.
Mrs. Forrest Cheek, Jr.,
and children of Warrenton
were Sunday visitors of Mr.
and Mrs. Willie Sykes.
The Rev. and Mrs.
Lemuel Clay Cooke and son
of Colfax were Saturday
visitors of Mrs. Cooke's
mother, Mrs. Raymond
Harris.
Mr. and Mrs. Benny
Marks of Hopewell, Va.,
were weekend visitors of her
mother, Mrs. R. A. King,
and sister, Mrs. Milton
Umphlett.
Mr. and Mrs. Harvey
Shearin, James Evans, Mr.
and Mrs. Robert A. Shearin
and daughter, Cindy, spent
Sunday with Mr. and Mrs.
Bobby Cade in Kinston.
Mrs. Haywood Browning
entertained Edward Warren
and Mark Harris with a
birthday supper in her home
Wednesday evening. Mr.
Harris returned thanks.
Attending were Mr. and
Mrs. Harris, Mr. and Mrs.
Warren, and Mrs. Mary
Bland Walker.