Melba's Jammin' wrote:
>
> We're having Easter dinner tonight. That sound you hear is my mom
> whirling in her grave. Hospodi pomiluj!
>
> A boring and uninspired menu to some, disgusting to at least one reader,
> and it's what we're having.

I've eaten far worse food for more money There was that one trip to a
buffet for Easter...

We are probably having yeast-raised pancakes with strawberry sauce for
Easter breakfast, with the obligate coloured eggs should I get around to
doing them.

For lunch: ham, The Green Bean Casserole (TMU likes it), assorted
vegetables and something starchy. Didn't get around to making hot cross
buns or sweet bread with eggs baked in it Assorted Easter sweets for
dessert.


>
> Baked ham (Frick's brand, 88 cents/lb at Cub this week)
> Kolbasa from Kramarczuk's, steamed or grilled
> Crash Hot Potatoes, Pioneerwoman blog link posted by Serene yesterday.
> Asparagus, prepared one way or another
> Deviled eggs*
> Carrot salad from last weekend's church salad lunch affair *
> Relishes
> Condiments
> Egg bread
> Butter Notcurls, since my butter curler has disappeared. Dammit.
> Raspberry Angel Food Dessert*
> Wine? Probably not.
>
> What'd I forget?
>
> It'll be interesting to see who eats what. The original dessert recipe
> uses cherry pie filling (I know, from a can. Sosumi.) and vanilla
> pudding but I used raspberry because the family's Lord High Supreme
> Finicky Eater hearts raspberries. I may garnish servings with frozen
> berries snatched from the freezer at the moment of delivery to table.
> Or I may not. I might put some Abdallah's pectin jelly beans on top
> insead. Or I may not.
>
> *Recipe included
>
> Deviled Eggs
> 2 green onions
> 6 hard-cooked eggs, peeled and halved, yolks removed and set aside
> 1 teaspoon prepared horseradish
> a couple dashes of curry powder
> a couple pinches of sugar
> a squirt of yellow mustard
> Mayo to moisten to your satisfaction
>
> Finely mince the green onions. Add everything else and mash it so it's
> smooth. I use my Braun multi-mix chopper for the whole process,
> starting with the green onions.
>
> Transfer the egg mixture to a plastic bag, snip the corner and fill the
> eggs from that, using the bag as you would a pastry bag. If you throw
> a pastry tip into the bag and use it, you can have a fancier mess than
> without it. (If you use the pastry tip, either use two regular bags or
> one freezer-weight bag to avoid the mess. Don't ask me why I'm
> recommending this.)
>
> Carrot-Craisin Salad
> Serves 8-12
>
> 10 ounce bag julienned carrots (not finely shredded)
> 6 ounce bag Ocean Spray craisins
> 2 cups Miracle Whip
> 1/4 cup brown sugar
> 1 bag crisp chow mein noodles (I'm using rice-based noodles)
> Cashews (a cup?)
>
> Source: Penny Johnson, MCLC Spring 2010 Salad Luncheon
>
> I'm making only half the recipe and have mixed the carrots, dressing,
> and craisins. Will add the crispy chow mein noodles just before
> serving, per Penny's instructions.
>
> Raspberry Angel Dessert
>
> Serving Size: 12-15 (too bad there are only four of us for dinner)
>
> 1 angel food cake (approximately 9" round) cubed
> 1 can Wilderness raspberry pie filling (20 oz.)
> 1 pkg. Jell-O brand instant white chocolate pudding
> 1 1/2 cups milk
> 1 cup sour cream
>
> Make layer of cake cubes in 9x13² pan. Spoon cherry pie filling over
> layer. Add another layer of cake cubes. Beat pudding, milk, and sour
> cream together until smooth. Spoon over top; chill 5 hours.
>
> Notes: Adapted from Sara Utt's recipe, 1970s.
>
> --
> Barb, Mother Superior, HOSSSPoJ
> http://web.me.com/barbschaller
> Updated 4-2-2010