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Southwest Shadow

Southwest Shadow

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‘Thankgiving Recipe’ Contest


Along with counting our blessings, sharing different foods is deeply ingrained in the history of Thanksgiving. Pilgrims and members of the Wampanoag tribe shared the crops of the land and ate together. The Southwest Shadow would like to know your best Thanksgiving recipes and why you love them.


  • Comment on this post with your favorite Thanksgiving recipe and explain why it is your favorite in three sentences.

Ex. Ambrosia Salad

1 cup sour cream

1 cup shredded coconut

1 cup crushed pineapple 

1 cup mini marshmallows

11 oz. of mandarin oranges

1 cup maraschino cherries or to taste

Measure out and mix all ingredients together except for mandarin oranges. After everything is combined, gently fold in mandarin oranges.

I really love ambrosia salad because it holds a lot of memories for me. It reminds me of when I was little and I would go up to my grandparents’ house and every Thanksgiving I got to make the salad. It was simple enough that even a five-year-old could make it without messing it up, but I would always add extra marshmallows without telling anyone. Even to this day, I get to make ambrosia salad on Thanksgiving alongside my more complicated dishes. 

  • Entries must be school appropriate.
  • Students must log-in to comment (make sure your username is your first and last name)
  • The winner will be chosen by the editorial staff of the Southwest Shadow. Entries will close on November 30 at 11:59 p.m.

Prize: $10 McDonald’s Gift Card

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  • A

    AvaNov 14, 2023 at

    Roasted Garlic Mashed Potatoes


    4 lbs Yukon Gold potatoes, peeled and quartered
    1 head of garlic
    1 cup whole milk
    1/2 cup unsalted butter
    Salt and pepper to taste


    Preheat the oven to 400°F (200°C). Boil the potatoes in salted water until tender, then drain. Heat the milk and butter until the butter melts. Mash the boiled potatoes and add the garlic and butter mixture until you reach your desired consistency. Season with salt and pepper to taste. Garnish with chopped fresh chives before serving.

    I grew up eating this meal with my family and it really reminds me of where I grew up. Growing up in New York and then leaving at such a young age changed many of my relationships back home, but I know that when I return to New York every year for Thanksgiving, my great grandma’s famous mashed potatoes will be there.