Thanksgiving to me is about sharing with friends, family and orphans. There have been many years where I have hosted a potluck dinner for people and invited people who really didn’t have family or a place to go to for Thanksgiving.
Fortunately, I have friends that invite me over for dinner and celebrate with them. (I call my friends family too).
Since this is a time of year that we especially Give Thanks, I ask you to invite one to a few people over for dinner. It’s a great time to make new friends, meet your neighbors and share your blessings. Make it easy, do a potluck – it will be less work for you, and everyone who contributes will be happy for it.
Here’s a recipe for Yams or use Sweet Potatoes.
• 1/2 cup diced red onion
• 1/2 cup diced red bell pepper
• 1/2 cup diced green bell pepper
• 1/4 lb. butter
• 1/2 cup cider vinegar
• 1 1/2 cups brown sugar
• 1/4 cup black currants
• 1/4 cup golden raisins
• 3 cups fresh cranberries
• 1 cup diced Granny Smith apples (or mango)
• 1 teas. allspice
• 1/2 teas. ginger
Slowly melt 1/4 lb. butter in sauce pan. Add red onion, red and green bell pepper and sautee for a minute.
Add vinegar, brown sugar, currants, raisins, and cranberries, and cook over medium heat for 20 minutes.
Add diced apples or diced mango, allspice, and ginger, then cook for another 10 minutes.
Baked Sweet Potato
• 6 medium-sized sweet potatoes/yams
• 4 tbls. canola oil
• 1 tbls. sea salt
• 1 tbls. cracked black pepper
Preheat oven to 350 degrees.
Wash and dry yams. Rub with canola oil and place on baking sheet. Sprinkle salt and pepper on sweet potatoes. Bake for 1 hour and 10 minutes, or until soft in the center.
While the yams/sweet potato is hot, cut in half, top with sour cream and Chutney, and serve immediately.