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Happy Thanksgiving!

Recipes for thanksgiving turkey dinner, sweet potato pie with marshmallow topping and roasted vegetables

Thanksgiving turkey roasting

Ingredients

1 (14 to 16 pound) frozen young turkey

1 cup kosher salt
1 tablespoon black peppercorns
1 1/2 teaspoons allspice berries
Chopped vegetables like carrots, Brussel sprouts, yams, garlic, onion
1 Butter  marinade injectables
For the aromatics:
1 cup water
4 sprigs rosemary
6 leaves sage
Canola oil
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Directions
Watch how to make this recipe.
2 to 3 days before roasting:

Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.

Place the thawed turkey and rinse inside and out, take out innards and tail from inside of the turkey
Preheat the oven to 425 degrees F.
Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.

Stuff vegetables like garlic, brusell sprouts, onions, carrots, yams to the turkey's cavity along with the rosemary and sage. Spread salt and pepper everywhere. Tuck the wings underneath the bird and inject with butter injectable marinade into the skin literally.

Roast the turkey on lowest level of the oven at 425 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.


Recipe for roasting vegetables with olive oil

 

There isn't a better way to enjoy the rainbow of fresh vegetables than a simple, straightforward oven roasted vegetables recipe. In this recipe, oven roasting with a splash of extra virgin olive oil caramelizes and brings out the flavor of zucchini, squash, bell peppers, asparagus, and onion.

Ingredients

  • 1 medium zucchini, cut into bite-size pieces
  • 1 medium yellow summer squash, cut into bite-size pieces
  • 1 medium red bell pepper, cut into bite-size pieces
  • 1 medium yellow bell pepper, cut into bite-size pieces
  • 1 pound fresh asparagus, cut into bite-size pieces
  • 1 red onion, chopped
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 Servings

Preparation

  1. Preheat the oven to 450 degrees Fahrenheit.
  2. While oven is pre-heating, prepare all vegetables by cutting into bite-sized pieces.
  3. Then, place the zucchini, squash, bell peppers, asparagus, and red onion in a large roasting pan, and toss with the olive oil, salt, and black pepper.
  4. Spread vegetables in a single layer on a baking pan.
  5. Roast in the oven for 30 minutes, stirring occasionally until the vegetables are lightly browned and tender.

Sweet potato pie topping with marshmallow recipe

  • 3 cups mashed sweet potatoes, cooled
  • 1 cup brown sugar, packed
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla
  • 1/2 cup milk
  • 1/2 cup melted butter​
  • Topping:
  • 1/2 cup brown sugar
  • 1/3 cup flour
  • 1/3 cup melted butter
  • 3-4 cups of small marshmallow

Heat the oven to 350° F (180° C/Gas 4). Butter a 2-quart casserole or baking dish.

In a large bowl combine the mashed sweet potatoes with 1 cup of brown sugar, eggs, vanilla, milk, and 1/2 cup of melted butter. Blend thoroughly; spoon the mixture into the prepared baking dish.

In another bowl combine the 1/2 cup of brown sugar, flour, 1/3 cup of melted butter, and the chopped pecans; blend well. Sprinkle the pecan mixture over the top of the sweet potato mixture.

Bake the casserole for 35 to 40 minutes, until the filling is hot and the topping has browned.

Top with about three to four cups of mini marshmallows. Return to the oven for 10 minutes longer, or until the marshmallows are lightly browned.

 

 

 

Women's Empowerment Program

Our operating premise is that improving social, economic, and political opportunities for women improves societies as a whole. The Mongolian women's Association seeks to identify change agents, build constituencies for reform around key issues affecting women’s status, and promote internal efforts to identify and solve problems.

The Association has more than 5 years of experience in designing and implementing innovative programs to improve women’s social, economic, and political opportunities and enhance women’s legal and human rights. Extensive in-country and regional networks, long-term relationships, and more than a five years of experience give the Foundation credibility, access, sources of innovation, and the necessary tools to complete pilot projects and larger scale interventions that can influence systems.

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