Easter Menu by Gina
List of Ingredients
Mixed Greens Salad with Mandarin Oranges, Feta and Pecan Boulders
Roast Eye of Round with Golden Mushroom Gravy
Garlic Mashed Potatoes with Sour Cream and Fresh Garden Chives
Baby Carrots with Dijon and Brown Sugar
Glazed Sweet Potatoes with Pineapple & Spices
Baked Broccoli and Spinach Gratin
Creekside Style Corn Pudding
Sister Shubert's Yeast Rolls and Butter
Fresh Strawberry Tart
Chocolate Fudge & Brickle Bits Ice Cream Pie
Coconut Poundcake with Lemon Rum Glaze
Passion Fruit Sangria
Assorted Cold Beers, Soda
Coffee
The Recipes:
Eye Round of Roast with Golden Mushroom Gravy
serves 8-10
1 6 lb. eye of the round roast
2 cans Campbell's Soup Golden Mushroom
1 pkg. Lipton Onion Soup Mix
olive oil
3-4 garlic cloves, mashed
salt and pepper
Rub roast with oil, make a mash with the garlic and salt and pepper, rub all over and insert in roast by making slits and
inserting the garlic in. When all browned, place roast on heavy aluminum foil. Empty mushroom soup over roast,
sprinkle the onion soup over this. Seal the foil securely and bake 350 for 3 hours. When you open the foil, the gravy is
done and the meat has the best flavor!!
Mixed Greens Salad with Pecan Boulders, Mandarins & Feta Cheese
serves 8
1 large bag pre-washed & mixed greens/Romaine mix
1 cup Pecan Boulders (recipe below)
1 cup crumbled feta cheese
2 small cans mandarin sections, drained, save juice
2 red bell peppers, sliced in strips
2 large tomatoes, cut into chunks
1 large cucumber, sliced
In a large bowl, toss together the greens, feta cheese, mandarins and other raw veggies. Drizzle in favorite dressing ( I
use any Citrus Splash Dressing). Place mixture in a large glass salad bowl. Decorate top with Pecan Boulders.
Pecan Boulders
1/2 pound shelled pecans, about 2 cups
1 egg white
1/3 cup sugar
1/4 t. cinnamon
Preheat oven to 350�. Mix pecans, egg whitesugar and cinnamon together in a medium bowl. Place on greased cookie
pan and bake at 350 for 15 to 20 minutes. Let cool, then break into pieces if necessary.
Baby Carrots with Brown Sugar and Mustard
Cold-Weather Cooking by
Sarah Leah Chase, pg. 81
makes 6 servings
1 lb. baby carrots or fresh carrot chunks
3 T. butter
2 1/2 T. light brownsugar
1 T. grainy Dijon mustard
My Addition: add1/4 t. cumin
1/4 t. ground cinnamon
Steam carrots til crisp tender, 8 minutes. Melt the butter in a skillet, stir in the sugar and spices and mustard to make
a smooth sauce. Add the cooked carrots and toss to coat. Cook one minute more and serve at once.
Creekside Cabin Corn Pudding (North Carolina)
serves 8
6 T. butter
4 eggs
1 c. heavy cream
1/2 t. salt
1 T. sugar
1/4 t.nutmeg
1/8 t. cayenne pepper
1 can corn kernels, drained
1 can creamed corn
2 T. flour
4 scallions, chopped
paprika for sprinkling over top
Oven at 350. Butter a shallow 1 1/2 quart baking dish generously with butter. In a large bowl, beat the eggs, cream, &
seasonings with a whisk. Stir in all the corns and flour, blending well. Stir in the scallions. Pour the mixture into the
buttered baking dish and dot with the two T. of butter and sprinkle paprika over. Bake for 45 minutes or until pudding is
set.
Broccoli and Spinach Gratin
serves 6-8
3 T. olive oil
1/2 c. butter
1/2 med. onion, chopped
3 T. flour
3 garlic cloves, minced
1 10 oz. pkg. frozen chopped spinach, drained and thawed
2 c. fresh raw broccoli, chopped coarse
3 eggs, slightly beaten
2 c. small curd cottage cheese
8 oz. grated cheddar
salt and pepper to taste
Preheat oven to 350. Heat 3 T. olive oil in a skillet and saute onion and garlic, when wilted and golden, add spinach
and broccoli and blend well. Cool and set aside.
Melt butter in a saucepan and when melted add the flour to form a roux. Add to the veg mixture along with the
cheeses, eggs and salt and pepper. Mix well and pour into a casserole dish. Bake 45 mts.
**To dress up this dish, remove dish from oven after 30 mts. and arrange sliced tomatoes on top, sprinkle with
Parmesan and bake another 15 mts. YUM!!
Candied Spiced Holiday Sweet Potatoes Casserole
serves 10
6 large sweet potatoes (4 lbs.)
1 package of Wiley's Sweet Potato & Spice*
small can of pineapple chunks, drained, save juice
1/2 c. melted butter
1/2 c. brown sugar
1/2 c. chopped pecans
1 T. lemon juice
1/2 c. pineapple juice
1/4 c. cream sherry
1 cinnamon stick
1 t. vanilla
1 T. ground coriander
Peel and slice raw potatoes. Layer potatoes and pineapple chunks in a well buttered casserole dish. Combine the
butter, sugar, lemon juice, pineapple juice, sherry, corriander and cinnamon stick. Add vanilla and stir well. Bring to a
boil. Pour over potatoes, and sprinkle on the chopped pecans. Bake at 350 for 1 1/2 hours.
* Wiley's can be found in the produce dept. of your local grocer.
FUDGE & BRICKLE BITS ICE CREAM TORTE
2 c. oreo cookies, crushed
� gallon softened Breyer's chocolate ice cream
� gallon softened Breyer's vanilla ice cream
8 oz. chocolate covered toffee crushed
Bittersweet Fudge Sauce
1. Sprinkle half of the cookie crumbs evenly over the bottom of9" round springform pan.
2. Spread softened chocolate ice cream in even layer over crumbs. Freeze until
firm.
3. Drizzle evenly with half the fudge sauce. Sprinkle with toffee bits. Freeze until firm.
4. Spread softened vanilla ice cream in even layer over fudge sauce/brickle.Sprinkle with remaining crushed oreo
cookies. Freeze until firm.
5. Drizzle remaining bittersweet fudge sauce over top. Sprinkle brickle over that. Cover with foil and freeze until ready
to serve.
6. Remove sides of pan and transfer to serving plate. Pipe whipped cream rosettes around top and bottom of cake.
Bittersweet Chocolate Fudge
Combine 6 tablespoons of unsalted butter.
2/3 cup granulated sugar
2/3 cup firmly packed brown sugar
1 cup unsweetened cocoa
2/3 cup heavy cream
1/8 teaspoon salt
In a medium size saucepan, cook over medium heat, stirring constantly until butter melts. Reduce heat to low; cook,
stirring constantly until sugar melts and sauce is smooth.
Store in tightly covered container in refrigerator up to one month. Reheat over hot water.
Coconut Pound Cake with Lemon Rum Glaze
serves 12
3 1/2 c. flour
3 3/4 c. sugar
1/2 c. flaked coconut
1 t. vanilla extract
6 eggs
2 1/4 sticks butter, softened
1 c. toasted coconut flakes
1 t. coconut extract
1/4 t. baking soda
1/4 t. salt
8 oz. cream cheese
Preheat oven to 325. Spray pam into bottom and sides of bundt pan. Sift flour, baking soda and salt. Set aside. Cream
butter and cream cheese til very fluffy. Add sugar and continue beating. Scrape down sides occasionally. Add eggs
one at a time beating well after each one. Add extracts and beat well. Blend in lemon juice and fold in coconut flakes.
Bake for 1 1/2 hours, coll 10 minutes in pan and then invert.
Glaze:
3/4 c. sugar
1/4 c. lemon juice
3 T. corn syrup
1/4 c. rum
rind of 1 lemon grated
Boil all ingredients for glaze for about 4 minutes and glaze cake after poking holes thru top.
Icing: 2 c. powdered sugar plus 3 T. milk, blend well and drizzle over cake.
Sprinkle toasted coconut flakes all over top and sides.
Strawberry Bavarian Trifle
serves 12
1 quart strawberries, sliced
2 pkgs. French Vanilla Pudding *4 oz. each)
3 cups milk
1 8 oz. container Cool Whip
36 ladyfingers, the crispy type not soft
2 T. amaretto
1 c. sliced almonds
1/4 c. sugar
1 T. water
In a skillet combine the sugar, water and almonds and cook over med-high heat til sugar caramelizes the almonds.
Cool and set aside.
Mix pudding with milk til creamy and thick. Fold in Cool Whip. Line bottom and sides of trifle bowl with lady fingers,
brush amaretto. Spoon half of the bavarian cream over the ladyfingers, then sliced berries, then bavarain cream and top
off with remaining berries. Chill covered overnight. When ready to serve, sprinkle the sugared almonds over the berries.
PASSION FRUIT SANGRIA
Serves 10 to 12
2 cups passion-fruit pur�e
2 bottles dry white wine
3/4 cup Simple Syrup (recipe below)
1/2 cup triple sec
3/4 cup brandy
3 lemons, halved lengthwise and sliced 1/4 inch thick
3 oranges halved lengthwise and sliced 1/4 inch thick
3 Granny Smith apples, cored and cut into eighths
Ice
Combine all ingredients in a large container. Stir to combine. Add ice before serving.
Simple Syrup:
mix 1 cup sugar with 1 cup of water and 1 stick of cinnamon. Bring to the boil and let cool. Set aside until ready to mix
the sangria ingredients.
Recipe
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