"Melba's Jammin'" > wrote in message
...
> 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.
>
> 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


sounds familiar.......9 lb. ham, 3 lbs. fresh and 3 lbs. smoked kielbasi,
mashed spuds, green beans, asparagus, devilled eggs, pickles, olives, rye
bread and the obligatory butter lamb.

Carrot cake for dessert if I can get it done tonight.