This, too, was in my drafts folder. I have no idea why or where it came from, but it looks like a nice little side dish. EASTER FILLING 3 whole eggs2 C milk1 ¼ lb cooked smoked meat, chopped fine (“you can use kozleci or jehneci korinek instead of smoked meat”)1 tsp saltPinch pepper (or
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EASTER SALAD Serves 6 2 Tbsp unflavored gelatin3 ½ C chicken stock (can use stock from cooking chicken below)Salt, pepperHard-cooked eggs, sliced1 pimento, cut into attractive shapesSliced cooked chicken, skin and bones removed, white and dark meat kept separateTomato aspic, chopped (one simple recipe below, or search your cookbooks)Watercress, choppedMayonnaiseOlives, chopped Soften gelatin in ½
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Dishes like this have fallen out of favor–but it’s nothing more than a meatloaf, right? I’ll bet it would make a danged good cold sandwich. “Meat Dishes”—Hana Gajdoštíková, Czech National Cookbook (1998) EASTER PUDDING 1 lb. pork shoulder meat, cut into small cubes1 lb. smoked meat, cut into small cubesBoiling salted water6 eggs, separated, whites
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Frost with confectioners’ icing, sprinkle eggs with candy decorettes, nest with green shredded coconut. —America’s Favorite Recipes from Better Homes and Gardens (1966) EASTER NEST COFFEECAKE 1 envelope active dry yeast, soaked in ¼ C warm water½ C milk¼ C shortening¼ C sugar1 tsp salt1 C flour, sifted, plus an additional 2 C sifted (or
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EASTER LILY COOKIES 1 C egg yolks1 C sugar½ tsp vanillaPinch salt1 C flourSweetened whipped cream and cherries (for garnish, when ready to serve) Preheat oven to 375˚. Beat egg yolks until light, then add sugar gradually, beating constantly. Add vanilla and salt, then stir in flour with a spoon. Drop batter onto greased baking
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We have a lot of baking equipment but we do not have a lamb mold. And I’m okay with that. “Velikonoční Beránek” EASTER LAMB SPONGE CAKE WITH ICING 1 C sugar5 eggs, separated, whites beaten stiff, plus an additional 2 whole eggsJuice, rind from ½ lemon½ tsp vanilla1 or 2 bitter almonds (insides of a
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Another fun one for the kids! EASTER EGGS Makes 2 ½ C sweetened condensed milk¼ C brown sugar½ tsp vanilla1 C sifted confectioners’ sugarTiny candies, fruit (to decorate eggs) Blend together milk and brown sugar thoroughly in top of double boiler (or in a saucepan), and cook over boiling water (or low heat) 4 minutes
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OR what to do with Easter Eggs when Easter is over! EASTER EGG SALAD Serves 4 1 Tbsp salt, plus an additional 1 tsp3 quarts boiling water½ lb elbow macaroni½ C salad dressing2 Tbsp French dressing3 drops Tabasco sauce (or more, to taste)1 C cooked kidney beans, drained3 hard-cooked eggs, diced¼ C sweet pickles, choppedWatercress
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EASTER DELIGHT FRENCH SAVARIN CAKE Serves 12-15 2 cakes yeast (or 2 envelopes active dry yeast)¼ C lukewarm water½ C milk, scalded1/3 C sugar1 tsp salt2/3 C butter, melted4 C sifted flour1 ½ tsp vanilla extract4 eggs, beatenConfectioner’s Sugar IcingChopped blanched almondsCandied fruit pieces Soften yeast in water. Add sugar, salt, and butter to milk,
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I posted a couple of Easter bread recipes awhile back: Danish Easter Duck Bread (no real duck involved, just shaped like a duck), and Italian Easter Egg Bread. This one looks a bit less complicated in terms of forming the loaf. “Velikonoční Mazanec” EASTER CAKE SMALLER RECIPE 5 C flour6 oz (12 Tbsp, 1 ½
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This sounds cute. Fun for the little girls in your life. EASTER BONNET SALADS From The Encyclopedia of Cooking Complete in 24 Volumes, Volume 18: 300 Healthful Dairy Dishes (1953) Serves 4 “Mix ¼ C chopped nut meats with ½ C cream cheese. Fill centers of 4 pineapple rings with mixture and invert an apricot
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Originally published April, 2019. It’s fun to do these more elaborate recipes every once in a while, isn’t it? From The Best of Bon Appetit (1979) Be creative! Make this in the shape of a bunny instead of a duck! More info here; similar recipe here.) “Each slice of this festive bread will show a
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Originally published April, 2019. This looks like something that would be fun to make with… oh, I don’t know… a little boy, doesn’t it? 😉 From The Best of Bon Appetit (1979) brought to you courtesy of Mr. Big Food’s Big Food Manual and Survivalist Flourishing Guide. (More info here; similar recipe here.) “This bread may
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As we say in The South, have a blessed day.
Happy Easter Monday! I’ll start posting recipes from brunch and dinner shortly. But first, I must recover from a Monday morning trip to the grocery store. Shelves were barren. Carts in the aisles everywhere. People hustling and bustling to get the selves restocked. Unknown cashiers. TTYL!
Fabulous. The star was the grits bread. Recipes coming soon. Mr. Big Food and I had a lovely conversation about this and that. Some continental philosophers came up. We listened to Rimsky-Korsakov’s Russian Easter Overture. We lingered. All very civilized. Soon it will be time to prepare Easter Dinner. I’ll set the dining room table!
Nothing fancy. In fact, with all of the kitchy pottery, it’s sort of silly. I think Mr. Big Food is calling it “How we do Easter Brunch in Dixie.” The asparagus and mint were picked minutes ago. They’ll be used later in the day. FYI I am going to have to check some crappy old
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I shall transcribe. Easter Breakfast (actually Easter Brunch) Creole Eggs (Luncheon variation) (1/2 recipe) Boiled Shrimp (1/3 recipe) Fluffy Golden Grits Bread Easter Dinner Baked Ham w/ Honey Glaze Sautéed Leeks (there’s a story) Maple Mashed Sweet Potatoes There will be pictures!
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