Clara Nutrition
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Clara Nutrition Health food store in Waynesboro
75 Clara School Rd, Waynesboro, MS 39367
Monday: 6AM-5PM | Tuesday: 6AM-5PM | Wednesday: 6AM-5PM | Thursday: 6AM-5PM | Friday: 6AM-5PM | Saturday: 8AM-2PM | Sunday: 10:30AM-2:30PM
America/Chicago time zone
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Business Name: Clara Nutrition
Address: 75 Clara School Rd
Waynesboro
Mississippi
39367
United States
Waynesboro
Mississippi
39367
United States
Caesar Salad with Grilled Chicken and Hard-Boiled Eggs
A hearty Caesar salad with crisp romaine, juicy grilled chicken, hard-boiled eggs, crunchy croutons, and creamy dressing for an easy meal.Beef and Broccoli Stir-Fry recipe
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Classic Pecan Pie with a Golden Crust (Inspired by the Photo)
This classic pecan pie recipe is inspired by a glossy, nut-topped beauty with a golden crust. Learn how to get a set, sliceable filling, evenly toasted pecans, and safe storage tips for this beloved American dessert.
Berry-Topped Cheesecake with Chocolate Drizzle
A classic cheesecake slice gets a fresh finish with mixed berries and a quick chocolate drizzle for an easy, elegant dessert.
Greek-Style Stuffed Grape Leaves (Dolma/Sarma) with Rice
Learn how to roll tender dolma/sarma—grape leaves stuffed with lemony rice—then simmer to juicy perfection. Make-ahead friendly and freezer option.
Rustic Antipasto Platter with Stuffed Peppers, Olives, and d Meats
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Herb-Finished Steak Medallions with Grilled Vegetables (A Restaurant-Style Dinner for Home Cooks)
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Herb Roasted Chicken Meal Recipe
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Crispy Golden Fried Chicken Wings (Simple, Extra-Crunchy Method for Home Cooks)
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Tomato Seafood Pasta with Mussels, Clams, Shrimp, and Squid
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Cover fish with cold water to freshen. Let stand in cold water 4 hours, changing water 3 to 4 times (or follow directions on package). Drain fish and remove any pieces of bone. Flake and set aside.
Wash, pare, and cut potatoes into pieces. Combine fish, potatoes, and onion in a large saucepan. Add cold water to cover. Cover saucepan and bring to boiling. Cook until potatoes are tender.
For dill sauce, combine all ingredients. Mix well. Refrigerate.
Thoroughly drain and mash potatoes, fish, and onion. Add eggs, paprika, and pepper; whip until mixture is fluffy. Using 2 tablespoons of batter for each, shape into balls.
Heat Crisco to 365ºF in a deep saucepan or deep fryer. Drop only as many fish balls at one time into hot Crisco as will float uncrowded one layer deep. Fry for 2 to 5 minutes or until golden brown, turning balls as they brown. Drain on paper towels.
Serve with Dill Sauce.