Recipes for Thanksgiving Covington GA

Thanksgiving is a very important festival, so the meals for this festival are also very important. Here are some recipes for thanksgiving. Read on to obtain the recipes for thanksgiving.

Rockdale Career Academy
(770) 653-6109
1064 Culpepper Drive
Conyers, GA
Miller Grove High School
(678) 875-1212
2645 DeKalb Medical Parkway
Lithonia, GA
Jordan High School
(706) 748-2819
3200 Howard Avenue
Columbus, GA
Ursula COOKS
404-876-7463
1764 Cheshire Bridge Rd
Atlanta, GA
Fort Valley State University (Food and Nutrition)
912-825-6315
1005 State University Dr
Fort Valley, GA
Grayson High School
(770) 554-7082
50 Hope Hollow Road
Loganville, GA
Le Cordon Bleu College of Culinary Arts - Atlanta
(770) 938-4711
1927 Lakeside Parkway
Tucker, GA
West Georgia Technical Institute (Culinary Arts Program)
(706) 756-4577
303 Fort Dr
LaGrange, GA
The Rolling Pin
706-354-8080
196 Alps Rd.
Athens, GA
Viking Cooking School - Atlanta
404-745-9065
1745 Peachtree Road, NE
Atlanta, GA
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Recipes for Thanksgiving

Recipes for Thanksgiving

written by Betty Lynch |

Thanksgiving Sweet Potatoes

Thanksgiving Sweet Potatoes

1 can yams OR 4 Fresh yams
1/4 cup butter
1/2 bag miniature marshmallows
1/2 cup Orange juice OR 1 orange, sliced
1/4 cup Brown sugar Splenda

Drain yams and discard liquid if using can yams. Peel and small dice sweet potatoes. Arrange in baking dish. Pour orange juice over yams. Sprinkle liberally with brown sugar Splenda. Dot with butter. Sprinkle with marshmallows, if desired. Place orange slices on top.

Bake for 30 minutes at 350 degrees until marshmallows melt and liquid is bubbly.

Serves 6.

###############

Salad with Creamy Orange-Shallot Dressing

Makes about 1 1/2 cups dressing:

1/4 cup reduced-fat mayonnaise
1/2 teaspoon Dijon mustard
1/4 cup orange juice
2 teaspoons finely chopped shallot
Freshly ground pepper to taste

Salad:

1 large head Boston lettuce, torn into bite-size pieces (5 cups)
1 cup julienned or grated carrot (1 carrot)
1 cup cherry or grape tomatoes, rinsed and cut in half
2 tablespoons snipped fresh tarragon or chives (optional)

Whisk mayonnaise and mustard in a small bowl. Slowly whisk in orange juice until smooth. Stir in shallot. Season with pepper.

Divide lettuce on plates and scatter carrot and tomatoes on top. Drizzle the dressing over the salads and sprinkle with tarragon (or chives), if desired. Serve immediately.

###############

Winter Fruit SaladWinter Fruit Salad

4 seedless oranges, peeled
3 pink grapefruits, peeled
1 pineapple, peeled, quartered, cored and sliced
2 star fruit, sliced
1 pomegranate, cut in half and seeds removed

Remove white pith from oranges and grapefruits; quarter the fruit lengthwise and cut into 1/4-inch slices. Place in a large bowl and toss with pineapple, star fruit and pomegranate seeds.

Betty Lynch , author of Back to the Table with My Country Kitchen, and owner of My Country Kitchen, Easy Answers to Bring Your Family Together. My Country Kitchen prides itself in helping family’s cook easy, convenient meals so that the family can save money in today’s economy. Recipes, tips and ideas for easy and nutritious meals are only a click away. You may visit her website at http://www.mycountrykitchen.com; Email at: blynch1490@gmail.com


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