Finally pared down the contenders for Easter dinner. It's just going
to be the local family, so I'm keeping it fairly simple. Found a
couple of new recipes to try. The family is used to acting as my
culinary guinea pigs. I figure the chances of being sued by someone
who hopes to inherit is slim, so I don't worry about such things as
stomach pumps if the experiment should go badly wrong <veg>

So, here's the lineup:

parmesan pastry puffs (easy peasy recipe from Food Network)
marinated mushrooms ('nother easy peasy)

ham
deviled eggs
crashed potatoes (from RFC - whoinhell was it??)
green bean casserole (also from Food Network)
dinner rolls
pineapple slices with brown sugar and Kahlua (adaptation from a
favorite recipe)


Koko's carrot cake

So, what are you guys serving for Easter?

Terry "Squeaks" Pulliam Burd...recipes given upon request

--

"If the soup had been as warm as the wine,
if the wine had been as old as the turkey,
and if the turkey had had a breast like the maid,
it would have been a swell dinner." Duncan Hines


To reply, remove "spambot" and replace it with "cox"

Terry Pulliam Burd wrote:

> So, what are you guys serving for Easter?

We don't do Easter, so I have no idea what I'm serving -- it's as likely
to be pizza or spaghetti as anything else -- but I love party-menu
posts, so keep 'em coming, folks!

Serene

--
"I tend to come down on the side of autonomy. Once people are grown up,
I believe they have the right to go to hell in the handbasket of their
choosing." -- Pat Kight, on alt.polyamory

In article >,
Terry Pulliam Burd > wrote:


> crashed potatoes (from RFC - whoinhell was it??)

Don't know who posted it here, but:

http://thepioneerwoman.com/cooking/2...-hot-potatoes/

--
Dan Abel
Petaluma, California USA

Squeaks wrote about Easter Dinner:

> parmesan pastry puffs (easy peasy recipe from Food Network)
> marinated mushrooms ('nother easy peasy)
>
> ham
> deviled eggs
> crashed potatoes (from RFC - whoinhell was it??)
> green bean casserole (also from Food Network)
> dinner rolls
> pineapple slices with brown sugar and Kahlua (adaptation from a
> favorite recipe)
>
> Koko's carrot cake

It looks fantastic. What time will you be eating dinner?

I posted my Easter brunch and dinner menus here about a week ago, but I've
modified it somewhat, and I need to go shopping for some of the ingredients:

Moscato d'Asti with Strawberries
Homemade Chicken-Apple Sausage Patties
Multi-Grain Toast
Poached Eggs
Steamed Asparagus
Blintzes with Sherry Apricots and Toasted Almonds
Coffee
Pomegranate Juice


Spring-Vegetable Minestrone (I'm *hoping* for fava beans!)
Easter Focaccia
Lettuce with Spring Peas, Pea Shoots, Yellow Beets, and Mint Vinaigrette
Angel-Hair Pasta with Asparagus and Lemon-Garlic Oil
Veal with Egg Sauce
Stewed Artichokes with Lemons, Carrots, Fennel, and Anchovies
Chestnut Cheesecake with Rosemary-Infused Honey and Oranges
Prosecco


Bob

On Wed, 31 Mar 2010 21:18:51 -0700, Dan Abel > wrote:

> In article >,
> Terry Pulliam Burd > wrote:
>
>
> > crashed potatoes (from RFC - whoinhell was it??)
>
> Don't know who posted it here, but:
>
> http://thepioneerwoman.com/cooking/2...-hot-potatoes/

I made them last week using leftover boiled russets and it was great.

--
Forget the health food. I need all the preservatives I can get.

On Wed, 31 Mar 2010 22:24:01 -0700, "Bob Terwilliger"
> wrote:


>I posted my Easter brunch and dinner menus here about a week ago, but I've
>modified it somewhat, and I need to go shopping for some of the ingredients:

<snipped elaborate menus>

Are y'all gonna be able to eat all that? That is an awful lot of food.
I would be stuffed after brunch, and not ready to eat til the next
day.

And I won't be there to help you eat it...

Christine

Christine wrote:

> Are y'all gonna be able to eat all that? That is an awful lot of food.
> I would be stuffed after brunch, and not ready to eat til the next
> day.

The brunch will be fairly early, around 9:30 AM. Dinner will be fairly late,
8:00 PM or even later. Brunch isn't all that huge, either, it's not like
we're going to be loading up our plates with everything again and again,
like PVC does at her gorging trough.


> And I won't be there to help you eat it...

Well, you're INVITED anyway! :-)

Bob

On Wed, 31 Mar 2010 23:05:25 -0700, "Bob Terwilliger"
> wrote:


>
>The brunch will be fairly early, around 9:30 AM. Dinner will be fairly late,
>8:00 PM or even later. Brunch isn't all that huge, either,

Not that huge????

For whom?? It is huge to me!! Maybe not to you......

And dinner is even bigger!!

I personally would do one or the other.. For me, it would be too much
for one day....

And just think of how much work that will be on very little sleep...

Don't you ever do simple???

Christine

Hi Wayne, you wrote:

> Everything sounds awesome, Bob, but it doesn't "sound" like Easter.

Well, it doesn't feel like Easter for me at least. I've always managed
to be with my daughters and grandkids, but this year we couldn't make
it. So, I sent out boxes with Easter outfits, shoes, baskets, candy, and
some fun kiddie gidgees to my five grandchildren.

> I guess I'm more inclined toward "traditional" holiday foods for most
> holidays. Ham or lamb for Easter and more traditional side dishes. Koko's
> menu is more in line with my thinking.

We eat a LOT of lamb. Probably 2-3 times more than beef. Ham ... I can
take it or leave it. Two of my girls didn't eat ham, and the other two
felt about the same way I do. I'm not saying I've never done a ham for
Easter, it was more of a secondary entree for those that prefer it. And
back then, I had to trick the girls when I made lamb. They always
enjoyed it till they found out what it was (queue the ham!)

My favorite "traditional" Easters involved BBQ or fried chicken, with
potato salad and lots of deviled eggs. So many eggs from the hunt, you
just HAVE to use them up! My girls are now begging me to send the
recipes for the potato salad and deviled eggs. I wish I had a written
recipe, but I don't. It's just one of those things that you KNOW is
right as you prepare it and make adjustments.

> Not criticizing, but just my 2¢

I get it. We all have our traditions! I wish I could get a do-over from
when my dad was still alive. Easter was ALWAYS spent at my folks place
in the country. Not a ham, lamb, deviled egg or batch of BBQ that can
replace that. I think the kids loved it as much as Christmas.

So, sometimes we just have to reinvent the wheel each year.

Have a lovely weekend, Wayne! :-)

--Lin

Christine wrote:

>> The brunch will be fairly early, around 9:30 AM. Dinner will be fairly
>> late, 8:00 PM or even later. Brunch isn't all that huge, either,
>
> Not that huge????
>
> For whom?? It is huge to me!! Maybe not to you......

We're talking a 4-ounce sausage patty, one or two pieces of toast (though
I'll grant that the multi-grain bread is pretty heavy), two or three pieces
of asparagus, one or two poached eggs (one egg is more likely, since it's
mainly there for asparagus dippage.), and maybe three or four mouthfuls of
blintz. That's not even CLOSE to being huge. That's less total food than two
sausage patties and a stack of pancakes -- and in a breakfast restaurant
you'd probably get a bunch of hash browns along with it.


> And just think of how much work that will be on very little sleep...

I'm sure I'll be energized by the fact that I'll be on vacation.


> Don't you ever do simple???

Isn't my planned Iowa-themed dinner simple?

Bob

On Wed, 31 Mar 2010 23:27:36 -0700, "Bob Terwilliger"
> wrote:


>Isn't my planned Iowa-themed dinner simple?

That is one dinner, Bob, and maybe it is simple to you..but you keep
on wanting to add more dishes to it.

I keep on thinking of David Kinch of Manresa, who says when he is
plannign menus or dishes ( and cooking them) he starts subtracting
things, until he can subtract no more. That includes menus....

Christine

On Mar 31, 10:32*pm, Terry Pulliam Burd > wrote:
>
>
> So, what are you guys serving for Easter?

Turkey, stuffing, mashed potatoes, corn. Like Thanksgiving, but w/o
cranberry sauce or pumpkin pie.

>
> Terry "Squeaks" Pulliam Burd

--Bryan

On Mar 31, 11:32*pm, Terry Pulliam Burd > wrote:
> Finally pared down the contenders for Easter dinner. It's just going
> to be the local family, so I'm keeping it fairly simple. Found a
> couple of new recipes to try. The family is used to acting as my
> culinary guinea pigs. I figure the chances of being sued by someone
> who hopes to inherit is slim, so I don't worry about such things as
> stomach pumps if the experiment should go badly wrong <veg>
>
> So, here's the lineup:
>
> parmesan pastry puffs (easy peasy recipe from Food Network)
> marinated mushrooms ('nother easy peasy)
>
> ham
> deviled eggs
> crashed potatoes (from RFC - whoinhell was it??)
> green bean casserole (also from Food Network)
> dinner rolls
> pineapple slices with brown sugar and Kahlua (adaptation from a
> favorite recipe)
>
> Koko's carrot cake
>
> So, what are you guys serving for Easter?

Haven't decided for sure. Perhaps river eel (unagi) on a bed of rice,
salad on the side. Skinny Cow fudgsicle or ice cream sandwich
for dessert.

If the sushi bar is open, we might bag it and go there. We can
always have the dessert when we come home.

Cindy Hamilton

In article >,
Terry Pulliam Burd > wrote:

<snipped yummy sounding stuff>

> Koko's carrot cake
>
> So, what are you guys serving for Easter?
>
> Terry "Squeaks" Pulliam Burd...recipes given upon request

No plans at the moment. Dad and I don't celebrate Easter. I'll have to
check with my sister to see if she wants anything special...

Maybe a BBQ'd pork roast. I have a brand new Polder thermometer I've
not taken out of the package yet.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
"We're all adults here, except for those of us who aren't." --Blake Murphy

In article
>,
Dan Abel > wrote:

> In article >,
> Terry Pulliam Burd > wrote:
>
>
> > crashed potatoes (from RFC - whoinhell was it??)
>
> Don't know who posted it here, but:
>
> http://thepioneerwoman.com/cooking/2...-hot-potatoes/

I think it was Damsel.

I heard from her day before yesterday. :-) She is doing well at the
moment and so is Crash.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
"We're all adults here, except for those of us who aren't." --Blake Murphy

In article >,
"Bob Terwilliger" > wrote:

> Stewed Artichokes with Lemons, Carrots, Fennel, and Anchovies

How do you stew Artichokes? Will you be using the canned ones?
I've used those before, heated drawn butter, dill weed, ground lemon or
orange peel and just a smidge of granulated garlic.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
"We're all adults here, except for those of us who aren't." --Blake Murphy

On 4/1/2010 9:22 AM, Omelet wrote:
> In >,
> Terry Pulliam > wrote:
>
> <snipped yummy sounding stuff>
>
>> Koko's carrot cake
>>
>> So, what are you guys serving for Easter?
>>
>> Terry "Squeaks" Pulliam Burd...recipes given upon request
>
> No plans at the moment. Dad and I don't celebrate Easter. I'll have to
> check with my sister to see if she wants anything special...
>
> Maybe a BBQ'd pork roast. I have a brand new Polder thermometer I've
> not taken out of the package yet.

It's just the two of us this year so I'm smoking a rack of ribs, making
some potato salad and baking some beans. Of course freshly made
multi-grain bread and probably some sort of dessert. If the descendants
were coming over it would be baked turkey, smoked ham, and all the
traditional fixings. Thank goodness they're all staying home this year.

In article
>,
Cindy Hamilton > wrote:

> > So, what are you guys serving for Easter?
>
> Haven't decided for sure. Perhaps river eel (unagi) on a bed of rice,
> salad on the side. Skinny Cow fudgsicle or ice cream sandwich
> for dessert.
>
> If the sushi bar is open, we might bag it and go there. We can
> always have the dessert when we come home.
>
> Cindy Hamilton

I think I like that idea the best so far. :-)
Sushi Ya is also an idea. That stuff is prepared fresh every morning so
if I hit the store early...
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
"We're all adults here, except for those of us who aren't." --Blake Murphy

On Thu, 01 Apr 2010 07:21:25 -0700, Ranee at Arabian Knits
> wrote:


> We'd like to break the fast after the
>Vigil with mamoul, but I don't have a mold, will not be able to find one
>locally and haven't been able to find one online, so don't think I'll be
>able to make them all by hand. I also don't think I'll be able to find
>them pre-made anywhere here, so we may just be out of luck. When we
>travel back "home," I will look in the Middle Eastern markets both for
>the cookies and for the mold, so I won't be stuck next year.
>

A little late to order, but what about these:

http://www.centralchef.com/storefron...=7714 &dfid=1

Boron

In article >,
George Shirley > wrote:

> On 4/1/2010 9:22 AM, Omelet wrote:
> > In >,
> > Terry Pulliam > wrote:
> >
> > <snipped yummy sounding stuff>
> >
> >> Koko's carrot cake
> >>
> >> So, what are you guys serving for Easter?
> >>
> >> Terry "Squeaks" Pulliam Burd...recipes given upon request
> >
> > No plans at the moment. Dad and I don't celebrate Easter. I'll have to
> > check with my sister to see if she wants anything special...
> >
> > Maybe a BBQ'd pork roast. I have a brand new Polder thermometer I've
> > not taken out of the package yet.
>
> It's just the two of us this year so I'm smoking a rack of ribs, making
> some potato salad and baking some beans. Of course freshly made
> multi-grain bread and probably some sort of dessert. If the descendants
> were coming over it would be baked turkey, smoked ham, and all the
> traditional fixings. Thank goodness they're all staying home this year.

Not in the cooking mood with the Spring weather? <g>
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
"We're all adults here, except for those of us who aren't." --Blake Murphy

In article
>,
Ranee at Arabian Knits > wrote:

> We'd like to break the fast after the
> Vigil with mamoul, but I don't have a mold, will not be able to find one
> locally and haven't been able to find one online, so don't think I'll be
> able to make them all by hand.

<http://www.centralchef.com/storefron...aspx?sfid=1230
94&i=237066959&mpid=7714&dfid=1>

Or: <http://tinyurl.com/yftfmsp>
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
"We're all adults here, except for those of us who aren't." --Blake Murphy

Terry Pulliam Burd wrote:
> Finally pared down the contenders for Easter dinner. It's just going
> to be the local family, so I'm keeping it fairly simple. Found a
> couple of new recipes to try. The family is used to acting as my
> culinary guinea pigs. I figure the chances of being sued by someone
> who hopes to inherit is slim, so I don't worry about such things as
> stomach pumps if the experiment should go badly wrong <veg>
>
> So, here's the lineup:
>
> parmesan pastry puffs (easy peasy recipe from Food Network)
> marinated mushrooms ('nother easy peasy)
>
> ham
> deviled eggs
> crashed potatoes (from RFC - whoinhell was it??)
> green bean casserole (also from Food Network)
> dinner rolls
> pineapple slices with brown sugar and Kahlua (adaptation from a
> favorite recipe)
>
>
> Koko's carrot cake
>
> So, what are you guys serving for Easter?


We are roasting a leg of lamb. Since my brother hates lamb ..don't think
he has ever actually tried it.. my wife is goign to bake a chunk of
peameal bacon.

assparagus
carrots
roasted potatoes

fruit salad
cream puffs of chocolate eclaires
alternately-- meringue shells

I don't know when "Easter dinner" is, or what particular day it's supposed to
be, as I don't really GAS.

All I know is that I have 3kgs of the freshest bloody Tiger Prawns to come
out of the ocean......... picked them up from the trawler as it was docking
this afternoon. They cooked them on the boat about 30 mins before I picked
them up.

They are now in the fridge, in a large bowl, with a strainer/divider
underneath them and a layer of ice on top....... which will be
replenished/topped up every couple of hours till Saturday afternoon (at this
stage). Friends coming over then.

Now I just need to think on how/where/why to use them.

3 different dishes, 2 different dishes....... or just the one dish... fresh,
peeled, a squirt of fresh lemon and some fresh made garlic aoli??

Decisions, decisions.....

Bloody hell, life is hard!!! ;-P


And at this rate, if I continue to do 'quality assurance' taste tests on
them, there won't be any left for Sat afternoon :-)

--
Peter Lucas
Brisbane
Australia

All that is necessary for the triumph of evil is that good men do nothing.

Edmund Burke.

On 4/1/2010 10:18 AM, Omelet wrote:
> In article<R6WdnX82FoDwLCnWnZ2dnUVZ_sAAAAAA@giganews. com>,
> George > wrote:
>
>> On 4/1/2010 9:22 AM, Omelet wrote:
>>> In >,
>>> Terry Pulliam > wrote:
>>>
>>> <snipped yummy sounding stuff>
>>>
>>>> Koko's carrot cake
>>>>
>>>> So, what are you guys serving for Easter?
>>>>
>>>> Terry "Squeaks" Pulliam Burd...recipes given upon request
>>>
>>> No plans at the moment. Dad and I don't celebrate Easter. I'll have to
>>> check with my sister to see if she wants anything special...
>>>
>>> Maybe a BBQ'd pork roast. I have a brand new Polder thermometer I've
>>> not taken out of the package yet.
>>
>> It's just the two of us this year so I'm smoking a rack of ribs, making
>> some potato salad and baking some beans. Of course freshly made
>> multi-grain bread and probably some sort of dessert. If the descendants
>> were coming over it would be baked turkey, smoked ham, and all the
>> traditional fixings. Thank goodness they're all staying home this year.
>
> Not in the cooking mood with the Spring weather?<g>

Listen, feeding my grandkids and greatgrandkids is sort of like slopping
hogs. Toss it on the table and run for your life. The heathens probably
don't eat for a week just so they can gobble up all the grub in the
house. Then they won't leave until I give them a box of jellies, jams,
and pickles to take home. Ungrateful little things. <G>

I do miss them when they're not around though, but not enough to move
closer to them.

Ranée at Arabian Knits wrote:
>
> My own personal, weird, hangup is that I have a hard time with the
> idea of any pork served for feasts of the Incarnation. I figure Jesus
> wouldn't have eaten it, so why should we serve it?

I don't think that view is weird or a hangup. It reflects your own
religious devotion so I think it's a very good plan for your family. I
wonder if a meal using chick peas like fellafel might be a better
parallel for Good Friday in addition to bread and wine.

Have a good Easter!

> We serve Ham at New Year's.

Both Christmas and New Years were adopted from the 12 nights of Yule as
celebrated in northern Europe by the Heathens. Start with Mothers Night
in honor of Frau Holda on the night before the Equinox and count forward
12 nights to get to New Years and the feast that includes the oaths for
the year. Pork was the traditional feast food for the first and/or last
night of the holiday. That's where the tradition of a Christmas ham
comes from. It's not Christian in origin rather adopted in as
syncretism. Same path of adoption as decorating a tree, the name
Easter (Ostara) and rabbits and eggs.

Being myself a devout Heathen I prefer pork meals at both holidays based
on my own religious context that's different from yours. My church
group got together last week to honor Ostara. At home there will be
either ham steak or baked ham from our recent country ham purchase.

Food Snob® wrote:

> Turkey, stuffing, mashed potatoes, corn. Like Thanksgiving, but w/o
> cranberry sauce or pumpkin pie.

> --Bryan

you don't like vegetables with all your starches?

On Apr 1, 11:41*am, Goomba > wrote:
> Food Snob® wrote:
> > Turkey, stuffing, mashed potatoes, corn. *Like Thanksgiving, but w/o
> > cranberry sauce or pumpkin pie.
> > --Bryan
>
> you don't like vegetables with all your starches?

On a regular day, yes. On a holiday, maybe a romaine and tomato
salad, but the simple answer is, "No." I see most green vegetables as
good for you, rather than purely pleasurable.

--Bryan

On 3/31/2010 11:32 PM, Terry Pulliam Burd wrote:
> Finally pared down the contenders for Easter dinner. It's just going
> to be the local family, so I'm keeping it fairly simple. Found a
> couple of new recipes to try. The family is used to acting as my
> culinary guinea pigs. I figure the chances of being sued by someone
> who hopes to inherit is slim, so I don't worry about such things as
> stomach pumps if the experiment should go badly wrong<veg>
>
> So, here's the lineup:
>
> parmesan pastry puffs (easy peasy recipe from Food Network)
> marinated mushrooms ('nother easy peasy)
>
> ham
> deviled eggs
> crashed potatoes (from RFC - whoinhell was it??)
> green bean casserole (also from Food Network)
> dinner rolls
> pineapple slices with brown sugar and Kahlua (adaptation from a
> favorite recipe)
>
>
> Koko's carrot cake
>
> So, what are you guys serving for Easter?

Sounds good except for the carrot cake. ;-)

I'm having Easter dinner on Saturday at my aunt's.
She's making scalloped potatoes with ham in them, German-style
green beans (you know - with the bacon dressing), and coconut
cream pie for dessert. I'm bringing my curried eggs which I always
make on Easter and often other times as well for the last 20 or
more years - I love this recipe! I'm also making my famous
dove breads - also been making those on Easter for lo these
many years. I think I got the Stuffed Eggs from Gourmet magazine
and the Spring Dove Breads is from Bon Appetit.

STUFFED EGGS DIKKER EN THIJS

9 hard-boiled large eggs
3 T. shallot mayonnaise
2 T. softened unsalted butter
1 lg. shallot, sliced
1/2 t. kerrie djawa (Indonesian curry powder) or more, to taste
1/4 t. turmeric
1/4 t. salt or more, to taste
1 can mandarin oranges, drained
fresh parsley

Halve eggs lengthwise and remove yolks from 8 of them. In food
processor blend yolks, one whole egg, mayonnaise, butter, shallot, curry
powder, turmeric, and salt until mixture is smooth. Add more curry
powder and salt if necessary. Blend until well combined. Transfer to
pastry bag fitted with decorative tip and pipe into whites. Arrange on
platter. Press 1 orange section gently into each stuffed egg and
garnish each egg with a small sprig of parsley. Makes 16. (Note: I
always at least double, sometimes triple, this recipe. Also I don’t put
one whole egg out of each 9 eggs in the blender. I may put one or 2
eggs if there are a couple that don’t peel nicely and are pitted
looking. In any case it’s not really necessary as there is plenty of
filling without doing that. Also, since I have nowhere to buy “shallot
mayonnaise” and am not about to make it, I just use good old Miracle
Whip and add minced shallots. I also don’t bother with the unsalted
butter which I rarely have around. And I don’t have much use for kerrie
djawa so I just use a good Indian curry powder like Maharaja, and I put
a lot more in than it calls for.)

SPRING DOVE BREADS

1/2 c. butter
6 T. whipping cream
1/3 c. sugar
1/2 t. salt
1/2 t. cardamom
1 pkg. dry yeast
1/4 c. warm water
3 eggs
~4 c. flour
24 raisins
12 whole blanched almonds, lightly toasted
1 egg yolk beaten with 1 T. water

Melt butter. Add to cream, sugar, salt, and cardamom. Let cool to
lukewarm. Dissolve yeast in water. Let stand 5 minutes to soften. Add
cooled butter mixture, eggs, and 2 c. flour. Mix well. Gradually add
remaining flour to make a soft dough. Knead 10 minutes, adding
additional flour as needed to prevent sticking. Place in greased bowl,
turning to coat. Cover and let rise until doubled, about 1 1/2 hours.
Punch down, divide into 12 equal portions. For each dove, pinch off a
3/4" ball for head. Roll remaining dough into a 9" long tapered rope
that measures about 1/2" in diameter at one end and 1" in diameter at
the other end. Tie and overhand knot at the thin end. For dove tails,
make several slashes in the wide end to resemble tail feathers. Shape
head into smooth tear-shaped drop and settle head into knot cavity.
Press down lightly to secure. (I sometimes put a little dab of water to
make sure it sticks.) Make small slashes at sides of head and insert
raisins for eyes. (I cut really large raisins in half.) At front of
head make a small slash and insert wide end of almond for beak. Cover
doves and let rise in warm place until puffy, about 45 minutes. Before
baking push raisins and almonds back into heads to secure. Brush rolls
all over with egg glaze. Bake at 375F 12-15 minutes. Makes 1 dozen.

Here is a picture of the technique for shaping the doves:

http://www.photoshop.com/accounts/b0...b35a55101a3bff

Here is a picture of the finished doves:

http://www.photoshop.com/accounts/b0...df942bebbcdefc

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

On 4/1/2010 12:18 AM, Dan Abel wrote:
> In >,
> Terry Pulliam > wrote:
>
>
>> crashed potatoes (from RFC - whoinhell was it??)
>
> Don't know who posted it here, but:
>
> http://thepioneerwoman.com/cooking/2...-hot-potatoes/

Wow! These look yummy! I'm saving this one!

Kate


--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

On Mar 31, 8:32*pm, Terry Pulliam Burd > wrote:



I'm having some friends in for Easter Brunch/Lunch .

Serving my version of honey baked ham:

http://www.hizzoners.com/index.php?o...eats&Itemid=60

Pineapple au gratin:

http://www.hizzoners.com/index.php?o...bles&Itemid=65

Deviled Eggs
Fresh Asparagus

a Spring risotto with spinach and butternut squash:

http://www.hizzoners.com/index.php?o...bles&Itemid=65

my homade 'no knead' bread:

http://www.hizzoners.com/index.php?o...eads&Itemid=56

my friends are bring the dessert and the wine.

Should be a fun day.

"Omelet" > wrote in message
news
> In article
> >,
> Cindy Hamilton > wrote:
>
>> > So, what are you guys serving for Easter?
>>
>> Haven't decided for sure. Perhaps river eel (unagi) on a bed of rice,
>> salad on the side. Skinny Cow fudgsicle or ice cream sandwich
>> for dessert.
>>
>> If the sushi bar is open, we might bag it and go there. We can
>> always have the dessert when we come home.
>>
>> Cindy Hamilton
>
> I think I like that idea the best so far. :-)
> Sushi Ya is also an idea. That stuff is prepared fresh every morning so
> if I hit the store early...
> --

I currently have a resident sushi maker. Unfortunately, neither me or my GD
eat it. They do look pretty when she makes them though!

Debbie

"Terry Pulliam Burd" > wrote in message
news
>
> So, what are you guys serving for Easter?
>

Easter dinner has been on and off again at my house for a few weeks now.
Seems to be on again now, so I plan to smoke a ham, make au gratin taters,
and am still sorting out the veggies. I am thinking of a lemon flavoured
dessert of some kind.

Debbie

On Thu, 01 Apr 2010 13:12:59 -0400, Kate Connally
> wrote:

>Sounds good except for the carrot cake. ;-)
>
>I'm having Easter dinner on Saturday at my aunt's.
>She's making scalloped potatoes with ham in them, German-style
>green beans (you know - with the bacon dressing), and coconut
>cream pie for dessert. I'm bringing my curried eggs which I always
>make on Easter and often other times as well for the last 20 or
>more years - I love this recipe! I'm also making my famous
>dove breads - also been making those on Easter for lo these
>many years. I think I got the Stuffed Eggs from Gourmet magazine
>and the Spring Dove Breads is from Bon Appetit.

We usually have strawberry shortcake and if I'm feeling lazy, it's
macerated strawberries over store bought or box mix angel food cake.
I saw a ricotta cheesecake recipe on the Today show this morning that
looked really easy to make, so I think I'll make cheesecake this year
and serve it with a sauce of chopped fresh strawberries macerated in
sugar.

http://today.msnbc.msn.com/id/361045...food_and_wine/

Ricotta cheesecake
Lucinda Scala Quinn, Martha Stewart Living, April 2010

Makes one 9-inch cake

This is the easiest cheesecake to make — it takes just 15 minutes to
assemble and doesn't require a water bath.

INGREDIENTS

• 1 1/2 pounds fresh whole-milk ricotta cheese, puréed in a food
processor until smooth
• 6 egg yolks
• 6 egg whites
• 1/4 cup all-purpose flour
• Finely grated zest of 1 orange or 2 lemons
• 1/4 teaspoon salt
• 6 tablespoons sugar

Recipe continues below ? advertisement

DIRECTIONS

Preheat oven to 375°.

Generously butter and sugar a 9-inch springform pan (3 inches deep).

Whisk together ricotta cheese, egg yolks, flour, zest and salt in a
large bowl.

In another bowl, whisk 6 egg whites with a mixer on low speed until
foamy. Raise speed to high, and gradually add 6 tablespoons of sugar,
whisking until stiff, glossy peaks form, 3 to 4 minutes. Gently fold a
third of the whites into ricotta mixture using a rubber spatula until
just combined.

Gently fold in remaining whites until just combined.

Pour batter into pan, and bake until center is firm and top is deep
golden brown, about 1 hour.

Let cool on a wire rack for 10 minutes. Run a knife around edge of
cake; release sides to remove from pan, and let cool completely.

This cheesecake is best eaten the day it is baked, but it can be
refrigerated, covered loosely with plastic wrap, for up to 3 days. Let
stand at room temperature for 20 minutes before serving.



--
I love cooking with wine.
Sometimes I even put it in the food.

"Omelet" > wrote in message
news
>>
>> Don't know who posted it here, but:
>>
>> http://thepioneerwoman.com/cooking/2...-hot-potatoes/
>
> I think it was Damsel.
>
> I heard from her day before yesterday. :-) She is doing well at the
> moment and so is Crash.
> --
> Peace! Om
>
>


I often use some of her recipes and that site is one of my favorites.
Will she ever come back? I always liked her posts.

Kate Connally > wrote in news:hp2keh$9qg$1
@usenet01.srv.cis.pitt.edu:

> On 4/1/2010 12:18 AM, Dan Abel wrote:
>> In >,
>> Terry Pulliam > wrote:
>>
>>
>>> crashed potatoes (from RFC - whoinhell was it??)
>>
>> Don't know who posted it here, but:
>>
>> http://thepioneerwoman.com/cooking/2...-hot-potatoes/
>
> Wow! These look yummy! I'm saving this one!
>
> Kate
>
>



I love Ree's site, and not just because she loves Australia, and this is an
Australian 'recipe' ;-)



--
Peter Lucas
Brisbane
Australia

All that is necessary for the triumph of evil is that good men do nothing.

Edmund Burke.

"Kate Connally" > wrote in message
...
| On 4/1/2010 12:18 AM, Dan Abel wrote:
| > In >,
| > Terry Pulliam > wrote:
| >
| >
| >> crashed potatoes (from RFC - whoinhell was it??)
| >
| > Don't know who posted it here, but:
| >
| > http://thepioneerwoman.com/cooking/2...-hot-potatoes/
|
| Wow! These look yummy! I'm saving this one!
|
| Kate

Her website has an amazing recipe for stuffed mushroom caps...

pavane

In article >,
PLucas > wrote:

> And at this rate, if I continue to do 'quality assurance' taste tests on
> them, there won't be any left for Sat afternoon :-)
>
> --
> Peter Lucas

Make a good cold salad and get it over with.<g> Some romaine or Boston
butter lettuce, and/or baby spinach leaves with a light Italian dressing.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
"We're all adults here, except for those of us who aren't." --Blake Murphy

In article >,
George Shirley > wrote:

> >
> > Not in the cooking mood with the Spring weather?<g>
>
> Listen, feeding my grandkids and greatgrandkids is sort of like slopping
> hogs. Toss it on the table and run for your life. The heathens probably
> don't eat for a week just so they can gobble up all the grub in the
> house. Then they won't leave until I give them a box of jellies, jams,
> and pickles to take home. Ungrateful little things. <G>
>
> I do miss them when they're not around though, but not enough to move
> closer to them.

As long as you love every minute of it. ;-)
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
"We're all adults here, except for those of us who aren't." --Blake Murphy

In article >,
Doug Freyburger > wrote:

> Being myself a devout Heathen I prefer pork meals at both holidays based
> on my own religious context that's different from yours. My church
> group got together last week to honor Ostara. At home there will be
> either ham steak or baked ham from our recent country ham purchase.

Will you be celebrating May 1st? :-)
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
"We're all adults here, except for those of us who aren't." --Blake Murphy

In article
>,
Food Snob® > wrote:

> On Apr 1, 11:41*am, Goomba > wrote:
> > Food Snob® wrote:
> > > Turkey, stuffing, mashed potatoes, corn. *Like Thanksgiving, but w/o
> > > cranberry sauce or pumpkin pie.
> > > --Bryan
> >
> > you don't like vegetables with all your starches?
>
> On a regular day, yes. On a holiday, maybe a romaine and tomato
> salad, but the simple answer is, "No." I see most green vegetables as
> good for you, rather than purely pleasurable.
>
> --Bryan

I'm just the opposite. I LOVE green veggies. ;-d
Give me Asparagus and Artichokes any day of the week.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
"We're all adults here, except for those of us who aren't." --Blake Murphy