Nancy,
Thank you for doing this. It will be so exciting to read everyone's
recipes and traditions. I love all holidays, because I get to cook for
someone other than myself. It is just my cat, Sweetie and myself now. My
son only lives about 2-1/2 miles away so I invite him and some of his/my
friends over. Easter is a celebration of life and re-birth. I love the
climate, flowers coming into bloom, and sharing with others. These are
some of my favorite Easter recipes. My son has been a vegetarian for about
eight (8) years now, and I have managed to revise all recipes so that he
can eat them. However, I can't think of a entree that does not contain
meat. He just eats a lot of side-dishes and is happy. So if there are any
vegetarians who have an idea of something for a main dish to replace a
meat dish please share. For the others I am fixing a "Perfect Roasted
Chicken" introduced by the Barefoot Contessa. You will notice that the
side dishes, and a couple of desserts are named for the people who gave me
the recipes. I like to name the recipes that way so that I think of that
person each time I make the dish. Happy Easter -Happy Spring!
Atlanta Pat.
Perfect Roast Chicken
Roast chicken with caramelized roasted vegetables, crispy garlic roasted
potatoes.
1 (5 to 6 pound) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme, plus 20 sprigs
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons (1/4 stick) butter, melted
1 large yellow onion, thickly sliced
4 carrots cut into 2-inch chunks
1 bulb of fennel, tops removed, and cut into wedges
Olive oil
Preheat the oven to 425 degrees F. Remove the chicken giblets. Rinse the
chicken inside and out. Remove any excess fat and leftover pin feathers
and pat the outside dry. Liberally salt and pepper the inside of the
chicken. Stuff the cavity with the bunch of thyme, both halves of lemon,
and all the garlic. Brush the outside of the chicken with the butter and
sprinkle again with salt and pepper. Tie the legs together with kitchen
string and tuck the wing tips under the body of the chicken. Place the
onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20
sprigs of thyme, and olive oil. Spread around the bottom of the roasting
pan and place the chicken on top.
Roast the chicken for 1 1/2 hours, or until the juices run clear when you
cut between a leg and thigh. Remove the chicken and vegetables to a
platter and cover with aluminum foil for about 20 minutes. Slice the
chicken onto a platter and serve it with the vegetables. Yield: 8
servings.
Source: 1999, The Barefoot Contessa Cookbook
BETH’S VEGETABLE CASSEROLE
1 cup lima beans
1 cup carrots
1 cup potatoes
1 cup Peas
(If you use canned vegetables, drain well. I use frozen.)
1 cup corn
1 cup celery
1 cup onion
1 cup shredded cheddar cheese
1 cup mayonnaise
1 can cream of chicken soup *
Mix mayonnaise and soup together with cheese and add to all the
vegetables. Use a 13” X 9” pan.
1-package Ritz crackers
1 stick butter
Crush crackers and combine with melted butter and put on top of casserole.
Bake 350 degrees for 35 minutes.
* You can use 1/2 can Cream of Potato Soup and 1/2 can Cream of Celery
Soup OR 1 can of either in place of the Cream of Chicken Soup. My son has
been a vegetarian for about eight years and I have to modify recipes when
he comes over, such as Easter.
PAT’S (That’s me) DELICIOUS SQUASH CASSEROLE
1-1/2 lbs. squash, sliced, cooked and drained
1 medium onion, chopped
2 carrots, grated
1 2 oz. jar pimentos, diced
1 cup sour cream
1 can Cream of Chicken soup *
1/2 can (or more to suit taste) water chestnuts **
4 oz. (1/2 cup) cheddar cheese, grated **
1 stick margarine, melted
salt and pepper to taste
2 cups Pepperidge Farm cornbread stuffing mix
Mix all ingredients together except stuffing. Put 1 cup stuffing in bottom
of buttered 2 qt. casserole. Add squash mixture. Top with remaining
stuffing, mixed with a small amount of melted margarine. Bake at 350
degrees for 30 minutes. Serves 12.
* To make this a vegetarian dish, substitute 1 can of Cream of Onion soup
and reduce
chopped onion to 1/2-medium onion.
** Cheese & water chestnuts are my additions and optional - but good.
My niece, Lauren gave me this next recipe about 19 years ago. Even if you
do not like sweet potatoes/yams, give this a try. You will LOVE it!
LAUREN’S SWEET POTATO CASSEROLE
16 Yam patties (You usually find this in the meat section or freezer
section -ask the grocer.)
2 sticks butter or margarine
2 cups light brown sugar
2 cups rice crispies
1 can evaporated milk
1 cup chopped pecans
4 teaspoons cinnamon (2 for yams mixture and 2 for topping)
Melt 1 stick butter or margarine, 1 cup brown sugar, 2 teaspoons cinnamon
and the milk together. Mash ingredients into yams in a bowl.
Spread into casserole dish. Spread topping on top.
TOPPING
Melt 1 stick butter or margarine and 1 cup brown sugar. Add 2 teaspoons
cinnamon, 2 cups Rice Krispies and 1 cup pecans. Mix well and spread over
yams. Bake 35 minutes at 375 degrees.
* I sometimes double the topping, especially if I use a long casserole
dish.
I got the recipe for these easy biscuits from a Bisquick booklet some
years back. They are so easy and are delicious!
WHIPPED CREAM BISCUITS
Only two ingredients make these melt-in-your mouth biscuits. So simple and
delicious!!
2 cups Bisquick baking mix
2/3 cup whipping cream
Heat oven to 450 degrees.
MIX baking mix and whipping cream until soft dough forms. Turn onto
cloth-covered board well dusted with baking mix. Gently roll in baking mix
to coat; shape into ball. Knead 10 times. Roll or pat 1/2 inch thick.
CUT with 2-inch biscuit cutter dipped in baking mix. Place about 1 inch
apart on ungreased cookie sheet. Bake until golden brown, approximately
10-12 minutes. Makes one dozen biscuits.
DO-AHEAD TIP: Before baking, biscuits can be covered and refrigerated up
to 4 hours.
THREE- DAY COCONUT CAKE
1 18-1/2 Ounce box Duncan Hines
2 9-ounce packages frozen coconut, thawed
2 cups sugar
1-1/2 cups Cool Whip, thawed
2 cups sour cream
Bake cake as directed using 2 layer pans. Split each layer in half.
Combine sugar, sour cream and coconut. Chill. Reserve 1cup sour cream
mixture for frosting. Spread remainder between layers of cake.
Combine reserved sour cream mixture with Cool Whip. Blend until smooth.
Spread on top and sides of cake. Store in air-tight container in
refrigerator for 3 days before serving.*
This cake is worth waiting for!
* The flavors need to mingle. I made this cake when my son was about 8
years old. I sealed it up good in a cake container and told him not to
open up the container -and that the cake didn’t taste good at all until it
sits in the refrigerator for 3 days. Like many little boys may do, he
thought that I was just telling him this so that he wouldn’t eat any of
it.. He told me later that he went into the refrigerator and tasted it. He
said, “It tasted nasty!” I think all he tasted was the sour cream. But it
is a delicious and easy cake. Just resist the temptation to taste it right
away.
Sandra is my sister-in-law, whom I love as a sister! She gave me this
recipe years and years ago -as well as other wonderful recipes.
SANDRA’S NO CRUST COCONUT PIE
(Makes 2 Pies)
4 eggs, beaten
Pinch Of Salt
2 cups sugar
1/2 stick melted margarine
2 cups Milk
1 Teaspoon Vanilla
1/2 plain flour
1 can flaked (Or 1-1/2 cups packaged) coconut
1/2 Teaspoon baking powder
Mix all ingredients to together. Pour into greased pie plates. Bake At 350
degrees for 30 To 40 minutes, or until coconut is nicely browned. easiest
ever!
For people who are too full for a heavy dessert (A lot of times we eat,
relax and visit and eat dessert later.) Here is a light and good dessert
to top off a meal or anytime. My mother use to make this for my younger
brother and I on hot summer evenings when we were growing up.
Mama's Sherbet Delight
Orange or Pineapple Sherbet (can use any flavor)
Sliced, canned peaches in their own juice (store can in refrigerator
overnight so that the peaches are cold)
Pineapple chunks in their own juice (also store in refrigerator)
Maraschino cherries (have cold)
Scoop the sherbet into individual dessert bowls. Spoon about 4 sliced
peaches, without over sherbet (save juice for something else). Spoon about
4-6 pineapple chunks, without juice over sherbet. Put a Maraschino cherry
on top.
Favorite recipes/links of
our members
Mom's
Macaroni & Cheese
Inside
Out Cake
Corn Dog Casserole
Blasted Chicken
The Best
Spaghetti Sauce You'll Ever Eat
Indescribably Delicious Banana Bread
Hummingbird Cake
Orange Soak Cake
by Tona in Bama
Snickerdoodle
Recipe by Prepared Pantry
Lemonade Dessert by
Annette
Cake Mix Cookies
Angel Food
Variations
Honey or
Cinnabon Cake
Dreamsicle Cake
sent in by Terry
Baked Beans with
Pineapple (Crockpot)
Orange Sunshine
Cake
Peanut Butter
Swirl Brownies
Grape Salad
Life and Times of Sigmund
Freud Kitty (Told in his own words)
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