Yam Good Cranberry Tofurky
Frances Benthin

1 can (15oz.) cranberry jelly
1 clove mashed garlic
3 minced green onions
2 tablespoons minced crystallized ginger
1 tablespoon dry mustard
1 tablespoon soy sauce
1 tablespoon sesame oil
2 tablespoons freshly grated orange peel
½ cup coconut cream
½ cup chopped pecans

Put cranberry jelly into a medium sized bowl. Mix in all the remaining ingredients, set aside.

1 pkg. (1lb. 10oz.) Tofurky Roast
1 can (22oz.) yams packed in syrup & drained

Preheat oven to 350 degrees. Remove thawed roast from plastic wrap. Place roast in the sauce mixture, turn until coated. Place roast on a large piece of foil. Arrange yams around roast. Pour remaining sauce over all. Wrap roast in the foil & place in a shallow baking pan. Bake for 45 minutes. Remove roast from foil. Slice into serving pieces. Place a piece of roast on a plate, surround with yams and drizzle remaining sauce over all.

Makes 4 servings.