Easter Dinner

I cannot believe that we are already through the first week of March! I guess it is true that the older you get, the faster time goes and I really believe it! Easter is fast approaching, and it is earlier this year it seems. Growing up in a suburb Chicago with my big family, Easter meant new everything. My 4 sisters and I always got a brand new dress, shoes, hat, and gloves for Easter Sunday morning! Yes, I know, hat and WHITE gloves! AND all the dress colors mimicked Easter Egg Colors! My 2 brothers got new suits and haircuts.

Breakfast was normal and going to Mass was normal. We always were late because my Mom was always late. So, in all of our new splendor we came in the side door of the Church and UP the middle aisle to my Father’s chosen aisle. All nine of us!

All of our Easter dinners included ham, potatoes, cole slaw, pickled beets, cranapples, green beans, and pies! Over the years I have tried lamb and salmon for a change but, I still prefer most of the same old menu with my own twists. Why don’t you shake it up a bit? YUMMMMMMMM!

Jezebel Sauce For Roasted Ham

• Jar of Apple Jelly
• Jar of Marmalade
• ½ Cup Horseradish
• 3 Tbs. Dry Mustard
• 1 Tbs. Cracked Pepper

Mix together and served with ham as a sauce.

 

Red Cabbage with Apples

Serves 6 people

• 2 Tart Red Apples
• 3 Tbs. Margarine or butter
• 1 Medium head Red Cabbage, shredded
• 1 Fennel bulb trimmed and thinly sliced
• ¼ cup Water
• ¼ cup Red Wine Vinegar
• 2 tbs. Sugar
• 1 tsp. Salt
• ¼ tsp Pepper

Cook & stir apples in margarine or butter over medium heat for 5 minutes. Stir in rest of ingredients and heat to boiling, then reduce the heat. Cover & simmer until cabbage is tender, about 35 to 40 minutes.

My Family’s Famous “Zimms” Potatoes

Serves 6

• 1 2 lbs  bag of frozen hash browns
• 1 cups diced onions
• 1/16 oz sour cream carton
• 1 can of cream of chicken soup
• 2 cups cheddar cheese
• ¼ cup melted butter
• 2 cups of crushed corn flakes
• 1/4 cups melted butter

Mix everything together in a bowl except for the cornflakes and ¼ cup melted butter. Pour into baking pan. Mix cornflakes with melted butter and pour over the top. Bake 375 degrees until bubbly and browned, about 1 hour.

 

Pistachio Cheesecake

Serves 12-14

• 2 cups all-purpose flour
• 1/2 cup ground almonds
• 1/2 cup cold butter
• 6 packages -8 oz. cream cheese, softened
• 1 can -14 oz. sweetened condensed milk
• 2 packages -3.4 oz.) instant white chocolate pudding mix
• 1 cup or more chopped pistachio nuts
• 5 eggs, lightly beaten
• Chocolate syrup
• Whipped cream and chopped pistachios, optional

In a small bowl, combine the flour and almonds; cut in butter until crumbly. Press onto the bottom and 1-1/4 in. up the sides of a greased 10-in. spring form pan. Bake at 400° for 10 minutes. Meanwhile, in a large bowl, beat cream cheese, milk and pudding mixes until smooth. Add eggs; beat on low speed just until combined. Add in chopped pistachios. Pour over crust. Place pan on a baking sheet. Reduce heat to 350°. Bake for 55-60 minutes or until the center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Drizzle slices with chocolate syrup. Garnish with whipped cream and pistachios if desired.

Happy Easter Everyone! Enjoy!