Kitchen Delights 4/4/19
What are some of your favorite Easter memories? For most of us, the details we remember most, are the ones that revolve around the people we were with. Maybe your family sat together at the early Easter church service, singing those favorite hymns, like, “I Know My Redeemer Lives,” or “The Old Rugged Cross.” Perhaps you recall coloring Easter eggs with your children and grandchildren. Maybe you can recall everyone’s names, who sat at the dinner table, enjoying that Easter meal.
The God who rolled the rock away is the same God who can roll your shame and pain away. We don’t have to be held back by the things of this world. By His dying on the cross, thanks to His sacrifice, we have the hope of heaven.
I’m sharing food recipes for brunch or dinner meal.
Pineapple Ham Bake
2 (8 oz.) cans crushed pineapple, undrained
2/3 c. brown sugar
1 T. vinegar
2 tsp. ground mustard
Combine pineapple with juice, brown sugar, vinegar and mustard. Place ham in roaster. Pour mixture over ham. Bake at 300 degrees, 4 hours for a 5-10 lb. ham; 5 hours for a larger ham. Baste 3-4 times while baking.
6 eggs (extra large)
2 c. milk
1-1/2 tsp. ground mustard
8 slices bacon, browned & crumbled
Salt & pepper, to taste
Green onions, red pepper & shredded cheese
Place bread slices in a greased 9x13 inch pan. Beat eggs, milk and mustard together. Add bacon, salt and pepper. Add green onions, red pepper and shredded cheese (your choice). Pour over the bread. Sprinkle more cheese on top. Chill over night. Bake at 350 degrees for 1 hour, or until done.
Yield: 16 servings
Spring Time Quiche
Baked 9 inch pie shell
1/2 c. Stove Top® stuffing
1/2 c. asparagus, cut up
1 tsp. onion, grated
1/4 tsp. dry mustard
Sprinkle of salt & pepper
1/2 c. grated colby or sharp cheddar cheese
1/2 c. grated Swiss cheese
1/2 c. ham, diced
1-1/2 c. milk
Pre-bake pie shell for 5 minutes, at 375 degrees.
Place stuffing in pie shell, then follow with asparagus (or broccoli), onion, dry mustard, sprinkle of salt and pepper, cheeses and ham. Beat eggs and milk, pour over all in pie shell. Sprinkle top with a little paprika.
Place in oven, bake at 375 degrees for 10 minutes, lower temperature to 350 degrees and bake 40-50 minutes, or until set in center. Triple recipe for a crowd, using 9x13 inch pan.
Yield: 6 servings/recipe
Shoestring Potato and Corn Bake
40 oz. pkg. frozen shoestring potatoes, thawed
1/2 c. frozen corn, thawed
10-3/4 oz. can cr. of chicken soup
2 c. sour cream or Top The Tator®
3/4 c. diced onion
1 to 1-1/2 tsp. salt
1/2 tsp. pepper
8 oz. shredded cheddar cheese
Preheat oven to 350 degrees. Combine all ingredients in a greased 9x12 inch casserole. Add extra cheese on top. Bake 1 hour or until bubbly and hot.
Yield: 12 servings
Raspberry Chiffon Salad
21 oz. can raspberry (or strawberry) pie filling
20 oz. can crushed pineapple, drained
1-1/2 c. miniature marshmallows
14 oz. can sweetened condensed milk
12 oz. tub frozen whipped topping, thawed, divided
12 fresh raspberries (or strawberries)
In a large bowl, combine pie filling, pineapple, marshmallows, sweetened condensed milk and half the whipped topping. Before serving, top with remaining whipped topping and fresh berries.
with Lemon Dressing
1/2 c. sour cream
3 T. lemon juice
2 T. mayonnaise
2 T. sugar
1 T. rice vinegar
2 tsp. grated lemon zest
1 tsp. Dijon mustard
1/2 tsp. salt & a little pepper
12 oz. pkg. broccoli coleslaw mix
2 red apples, julienned
In a large bowl, mix sour cream, lemon juice, mayonnaise, sugar, vinegar, zest, mustard, salt and pepper. Add the coleslaw mix and apples; toss to coat. Refrigerate, covered, until serving. Great dressing to also use on cabbage coleslaw.
Yield: 10 servings
16 oz. pkg. frozen peas
1/4 c. slivered almonds
3 T. butter
4-1/2 oz. jar sliced mushrooms
1/4 oz. finely chopped onion
Salt & pepper, to taste
Cook peas according to package directions; drain. Set aside and keep warm. In a small skillet, sauté almonds in butter until lightly browned. Remove them with a slotted spoon. Add to the peas. In the same skillet, sauté mushrooms and onion until tender; add to the peas. Season with salt and pepper.
Yield: 8 servings
My Favorite Easter Dessert
Heavenly Blueberry Dessert
1-1/2 c. graham cracker crumbs
1/3 c. melted butter
2 tsp. sugar
8 oz. pkg. cream cheese, softened
1/2 c. sugar
1 tsp. lemon flavored Kool Aid® (reg. or sugar-free)
12 oz. tub whipped topping, thawed, divided
20 oz. can blueberry pie filling
Remaining whipped topping
Melt butter, add graham crackers and 2 tsp. sugar. Press into a 9x13 inch pan. (Best to bake at 325 degrees for 5 minutes, but you don’t have to.) Cool.
Cream the cream cheese and sugar; add the dry Kool-Aid®, or you could add lemon zest in place of it. Fold in 1/2 of the whipped topping. Spread evenly over the crust.
Spread the blueberry pie filling on top of the creamy layer. Top with remaining whipped topping. Refrigerate until serving.
Yield: 16 servings
Strawberry Coffee Cake
1 c. butter, softened
1-1/2 c. sugar
1-1/2 tsp. vanilla or 1/2 tsp. almond extract
2-1/2 c. flour
1-1/2 tsp. baking powder
1/2 tsp. salt
21 oz. can strawberry pie filling
1/2 c. butter, softened
1 c. sugar
1/4 tsp. almond extract
3/4 c. flour
Preheat oven to 350 degrees (dark pan, 325 degrees). In mixing bowl, cream butter and sugar; stir in vanilla and eggs. In another bowl, combine flour, baking powder and salt. Incorporate into the creamy batter. Spread half the batter into the pan. Spoon the pie filling over. Dollop remaining batter over the top.
Combine crumb ingredients; sprinkle over the top. Bake for 50-60 minutes.
Best-Ever Lemon Meringue Pie
6 T. cornstarch
1-1/2 c. sugar
2 c. water
1 tsp. lemon zest
1/3 c. fresh squeezed lemon juice
3 egg yolks
3 T. butter
1-1/2 tsp. white vinegar
2 drops yellow food coloring, opt.
9 inch unbaked pastry crust
3 egg whites
1/4 tsp. cream of tartar
Pinch of salt
1/2 tsp. vanilla
6 T. sugar
Using a fork, prick holes in the unbaked pie crust. Bake at 350 degrees until light brown. (I place another pie pan over the crust, so it doesn’t shrink.)
To cook in microwave or on stove: In saucepan, or microwave-safe bowl, combine cornstarch and sugar, stir to blend together. Add water, zest, lemon juice and egg yolks. Cook until thickened. Take off heat, stir in butter, vinegar and yellow food coloring. Pour into baked crust.
For meringue: Beat egg whites with cream of tartar and salt until soft peaks form. Add the vanilla. Slowly add sugar one tablespoon at a time, beating after each addition. Spoon over the filling, spread to cover all the filling, right up to the edge of the crust. Bake on top rack of the oven, at 350 degrees until golden brown, about 7-9 minutes.
“May the blessings of Easter fill your home with love and closeness, remembering the real reason for Easter.”