Yams with Watercress Sauce

1/4 cup margarine
1/2 cup chopped watercress
1/4 tsp onion
Dash of pepper
2 tbs lemon juice
4 med Louisiana yams, cooked, peeled and quartered or 2 cans, (1 lb each) Louisiana yams drained

Melt margarine in saucepan. Stir in water cress, onion salt, pepper and lemon juice. Add yams. Toss together over low heat until yams are heated through.

Serves four.

Return To:


Cajun Country -- New Iberia, Louisiana