12 to 16 ounce package fresh cranberries
16 ounce can of crushed pineapple
4 tart apples
1 cup sugar
Wash and grind the cranberries. Peal and coarsely grate the apples. Drain the pineapple. Combine pineapple, cranberries, apples and sugar and refrigerate over night. It is great as a left over following Thanksgiving.
The mission president's wife introduced this new candied yam dish to us, it was yummy!
Yam and Apple casserole
6 medium yams
3 or 4 apples, pealed, cored and sliced
1/2 cups butter
3 tablespoons cornstarch
1 cup sugar
1 teaspoon salt
2 cups water
2 tablespoons lemon juice
Parboil yams 20 minutes, cool, peel and slice in layers into buttered casserole, alternating yams slices with apple slices. Melt butter in small sauce pan. Add cornstarch, sugar, and salt and stir until sauce thickens. Add lemon juice, then pour sauce over yams and apples. Bake at 350 degrees F. for one hour. Makes 8 servings.
Saturday afternoon Terry and I spent some time looking up the Sawara Shimin Center. We are looking for a Japanese conversation class in Fukuoka. This site is above a big bus terminal and about 15 minute from our home in the car. This evening we went to the class. We reviewed Hiragana and Katagana. We talked about some words with only a double letter sound that have different meanings. It was fun and maybe it will push us to work harder on language again.
Scripture of the weekAnd he who receiveth all things with thankfulness shall be make glorious; and the things of this earth shall be added unto him, even an hundred fold, yea, more. D&C 78:19