Carly Yearsley ,Child Nutrition Coordinator and Nancy Carringto, President & CEO, of Connecticut Food Bank
are In The Kitchen to tell us about "Fill the Bowl, Thanksgiving for All".
Thanksgiving for All is a series of fundraising events and food drives hosted and sponsored by the community to help Connecticut Food Bank make Thanksgiving special for thousands of our neighbors who may be in danger of going without a holiday meal this year.
Please check our Web site, www.ctfoodbank.org
, for dates and times of the food drives and events.
Connecticut Food Bank provides food to approximately 300,000 Connecticut residents through our network of 600 food-assistance programs.
The soup kitchens and food pantries we serve are experiencing a high demand for their services. Poverty is continuing to rise in Connecticut with 11% of residents having incomes under the Federal Poverty Level.
The need is greater this year as the unemployed and underemployed who were affected by the recent storm are recovering and need to replace food they may have lost due to flooding and power outages.
Sweet Potato Pie I
1 (1 pound) sweet potato
1/2 cup butter, softened
1 cup white sugar
1/2 cup milk
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 (9 inch) unbaked pie crust
1. Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.
2. Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.
3. Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.