The Roanoker - November/December 2015 - 63
So, really, why do we eat
turkey on Thanksgiving?
Why not ham or lamb
or, if you are vegetarian,
tofu? Because it's a tradition. And even though my
love for Thanksgiving dinner runs deep, I also like
the idea of creating new
Sliders with Bacon Onion Marmalade
Think outside the box when it comes to finger food for cocktail hour at your next
gathering. Sliders are fun and casual and can be garnished with a wide variety of
toppings and sauces.
Marinated flank steak, wild
mushroom bread pudding, and
pumpkin pie martinis.
Flank Steak Marinade
* 1 cup Worcestershire sauce