Although this is a wonderful way to use leftover carrots and cranberry sauce, I often find myself making it specifically for Thanksgiving dinner. --Mary Ann Gilbert, Cincinnati, Ohio
A sweet, savory saute of bell pepper, green onion and bean sprouts is tossed with strips of cooked chicken and angel hair pasta, and coated with an exotic blend of peanut butter, soy sauce, chicken broth and fresh ginger.
Kwanzaa celebrations incorporate foods and dishes native to Africa. Hailing from Senegal, this mildly spicy, slightly sweet soup would be well complemented by a side of stewed collard greens or Swiss chard.
This originally came from Real Simple Magazine and lends itself well to improvisations. On the night I made it I realized I did not have any mushrooms so I left those out. My husband thought it was wonderful.
