This week, we are sharing some of our March Click It To Win It contest entries.
With Easter quickly approaching, and in light of the crisis surrounding COVID-19, the Wright County Journal-Press and The Drummer would like to remind readers to continue social distancing and self-quarantine practices throughout the holiday season. We wish you a happy Easter, and good health in the days to come.
This week, we are sharing some of our March Click It To Win It contest entries. The topic was Favorite Easter Meal Recipe, along with a special story or tradition, if there was one.
We hope you find something new to try this year for your Easter celebration.
Deviled Easter Eggs
Submitted by: Betty Glunz, Maple Lake
Use your colored Easter Eggs to make deviled eggs for your Easter brunch. Easter colored eggs taste the best!
Use basic deviled egg recipe but add 1 T pickle juice to mixture. Always sprinkle with paprika.
Submitted by: Gerald Anderson, St. Michael
On cookie sheet drizzle with olive oil sprinkle with salt and pepper. Roast in 350 oven for 10 - 15 minutes.
Submitted by: Rebecca Francisco, Monticello
Mashed potatoes with Velveeta® cheese melted in them
2 c. flour
1/3 c. water
Set potatoes aside to cool. Mix dough ingredients together until it forms a ball. Let rest, a few minutes. Roll out flat then cut into squares about 3 inches by 3 inches. Put a spoonful of cooled potato mixture on each square.
Fold the dough over the potatoes, and seal closed. When finished you need to put in boiling water( a few at a time) leave in boiling water until they float and then transfer to cold water until they sink. You can serve them now with melted butter.
Our family prefers to fry them in margarine until golden brown, and then eat. This is a family tradition we do only 2 times a year. (Easter & Christmas)
It’s a lot of work preparing but rewarding when eating.
Cheesy Potato Casserole
Submitted by: Mark Abraham, Monticello
1 lb. frozen hash brown potatoes
2 (10.75 ounce) cans condensed cream of
1 small onion, chopped
1 pint sour cream
2-1/2 c. shredded Cheddar cheese
salt and pepper to taste
4-1/2 c. crispy rice cereal squares
2/3 c. butter
Place hash browns in the bottom of a 9x13 inch baking dish. In a medium bowl, stir together soup, onion, sour cream, cheese, salt and pepper until well combined. Pour over hash browns. Crush the cereal and mix with the butter.
Sprinkle mixture over soup layer. Cover and let rest in refrigerator 24 hours.
Preheat oven to 325 degrees F (165 degrees C).
Bake in preheated oven 45 minutes, until golden, hot and bubbly.
Walnut Cream Pie
Submitted by: Doris Korthof, Buffalo
1 pkg. Knox® unflav. gelatin
1/4 c. cold water
1 c. maple syrup
3 egg yolks, well beaten
1 pt. heavy cream
3/4 c. walnuts
Dissolve gelatin in cold water. Boil maple syrup. Stir in gelatin and egg yolks. Cool.
Whip cream and fold in along with walnuts and the maple mixture. Pile into cooked pie shell and chill.
My mother’s recipe from 1920-30’s.
Candy Eggs In Nest
Submitted by: Connie Anderson, St. Michael
Melt dozen+ white or green candy wafers. Pour over 1-1/2 cups chow mein noodles. Scoop generous tablespoon on parchment paper.
Press in a hollow space and place small colored jelly beans or Easter egg candies in the nest.
Quote of the Week:
“The best cure for the body is a quiet mind.”
~ Napoleon Bonaparte