-=> Mike Powell wrote to CAROL SHENKENBERGER <=-

 >I'm not fond of sweet potatoes either.  I've been somewhat set on never
aking
 >them.  Too sweet by far for me.

 MP> I don't much care for them, either, at least not the way we Americans
 MP> make them.  I have had sweet potatoes in an Indian dish or two and they
 MP> are not bad the way they prepare them... they don't really seem too
 MP> sweet at all.

Sweet potatoes, I find, are not as sweet (without addtions in cooking) as
carrots. Carrots have a *lot* of sugar.  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Carrot Souffle
 Categories: Vegetable, Eggs, Dairy
      Yield: 3 Servings
 
      4 lg Carrots; peeled, cooked,
           - in cubes
      3 lg Eggs
  1 1/4 c  Milk
    1/2 c  Cheddar cheese
      3 tb Flour
      3 tb Butter; melted
      1 ts Salt
 
  Set oven @ 375§F/190§C.
  
  In a blender, mix everything together. Pour the mixture
  into a greased casserole.
  
  Bake, uncovered, in the pre heated oven until done,
  approximately 1 hour.
  
  Recipe: Kathleen Herold of the Richmond/Rosenburg area,
  Texas
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Right-wingers shocked & horrified to discover that young people vote.
--- MultiMail/Win v0.52