RECIPE CORNER
FOR EASTER
FOR EASTER
If you would
like to see your
recipe
posted
here
please click "egg"
like to see your
recipe
posted
here
please click "egg"
Lana Moerer
DEVILED
EGGS
Ingredients
6 eggs
1/2 teaspoon paprika (optional - stage 2)
2 tablespoons mayonnaise
1/2 teaspoon mustard powder
Directions
1. Place eggs in a pot of salted water. Bring the
water to a boil, and let eggs cook in boiling
water until they are hard boiled, approximately
10 to 15 minutes. Drain eggs, and let cool.
2. Remove eggs from shell, then cut eggs in
half, lengthwise. Remove the egg yolks and
mash them together in a small mixing bowl. Mix
in the mayonnaise and dry mustard.
3. Spoon mixture into the empty egg halves,
chill and serve. Sprinkle with paprika (optional).
HAM & EGG
CASSEROLE
Ingredients
4 cups cubed firm white bread (8 slices)
8 to 12 ounces fully-cooked diced ham
2 cups shredded sharp cheddar cheese
10 large eggs, lightly beaten
4 cups milk
1 teaspoon dry mustard
1 teaspoon onion powder
1 teaspoon salt
ground pepper
Directions
1. Preheat oven to 300 degrees. Generously butter a 13
x 9 x 2-inch glass baking dish.
2. Arrange bread cubes on bottom. Sprinkle with meat,
then with cheese.
3. Beat together milk, eggs, mustard, onion powder, salt,
and pepper.
4. Bake at 300 degrees for 1 hour.
Makes 12 servings.
Instead of ham you can use cooked and crumbled
sausage or bacon.
click on ad to go to website
ROASTED LEG
OF LAMB
Ingredients:
1 whole leg, about 5 to 6 pounds lamb
salt and pepper
3 to 4 cloves garlic, crushed
3/4 of 32 ounce box beef stock
2 tablespoons vinegar
1 onion, sliced
meat thermometer
Preparation:
1- Preheated oven to 450°
2- Rub leg of lamb with salt, pepper, and crushed garlic.
Place in a larger roasting pan. Add beef broth, water,
vinegar, and onion slices. Insert meat thermometer into
thickest part of the lamb, not touching bone.
3- Roast lamb at 450° for 15 minutes. Reduce heat to
350° and continue roasting until thermometer registers
145° to 150° for medium-rare, or 160° to 170° for
well-done.
4- Simmer and reduce drippings, skim fat, and serve
with the lamb.
Serves 8.
CARROT CAKE
Cake
1 1/2 cups granulated sugar
1 cup vegetable oil
3 eggs
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon vanilla
1/2 teaspoon salt
3 cups shredded carrots (5 medium)
1 cup coarsely chopped walnuts
Cream Cheese Frosting
1 (8 oz) cream cheese, softened
1/4 cup butter, softened
2-3 teaspoons milk
1 teaspoon vanilla
4 cups powdered sugar
1. Heat oven to 350°F. Grease bottom and sides of one 13x9-inch
pan or two 8-inch or 9-inch round pans with butter; lightly flour.
2. In large bowl, beat granulated sugar, oil and eggs with electric
mixer on low speed about 30 seconds or until blended. Add flour,
cinnamon, baking soda, 1 teaspoon vanilla and the salt; beat on low
speed 1 minute. Stir in carrots and nuts. Pour into pan(s).
3. Bake 13x9-inch pan 40 to 45 minutes, round pans 30 to 35
minutes, or until toothpick inserted in center comes out clean. For
13 x 9-inch pan cool completely before frosting. For 8-9 inch
rounds, cool 10 minutes; remove from pans to cooling rack.
4. In medium bowl, beat cream cheese, butter, milk and vanilla
with electric mixer on low speed until smooth. Gradually beat in
powdered sugar, 1 cup at a time, on low speed until smooth and
spreadable. Frost 13x9-inch cake or fill and frost round layers with
frosting. Store in refrigerator.
Cake
1 1/2 cups granulated sugar
1 cup vegetable oil
3 eggs
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon vanilla
1/2 teaspoon salt
3 cups shredded carrots (5 medium)
1 cup coarsely chopped walnuts
Cream Cheese Frosting
1 (8 oz) cream cheese, softened
1/4 cup butter, softened
2-3 teaspoons milk
1 teaspoon vanilla
4 cups powdered sugar
1. Heat oven to 350°F. Grease bottom and sides of one 13x9-inch
pan or two 8-inch or 9-inch round pans with butter; lightly flour.
2. In large bowl, beat granulated sugar, oil and eggs with electric
mixer on low speed about 30 seconds or until blended. Add flour,
cinnamon, baking soda, 1 teaspoon vanilla and the salt; beat on low
speed 1 minute. Stir in carrots and nuts. Pour into pan(s).
3. Bake 13x9-inch pan 40 to 45 minutes, round pans 30 to 35
minutes, or until toothpick inserted in center comes out clean. For
13 x 9-inch pan cool completely before frosting. For 8-9 inch
rounds, cool 10 minutes; remove from pans to cooling rack.
4. In medium bowl, beat cream cheese, butter, milk and vanilla
with electric mixer on low speed until smooth. Gradually beat in
powdered sugar, 1 cup at a time, on low speed until smooth and
spreadable. Frost 13x9-inch cake or fill and frost round layers with
frosting. Store in refrigerator.
GARLIC MASHED
POTATOES
2 pounds peeled and diced potatoes
6 tablespoons butter
1/2 to 1 head garlic cloves, peeled and mashed
1/2 to 3/4 cup sour cream, half&half or milk
Directions
1- Cover potatoes with water sufficient to cover in
a heavy-bottomed pan. Bring to a boil. Reduce heat
slightly and simmer until potatoes are fork-tender.
2- Drain potatoes and set aside.
3- Return empty pan to heat and add butter, leaving
until butter melts. In a separate pan, bring cream or
milk to boil (do not allow to curdle; remove from
heat immediately when it starts to boil).
4- Mash the potatoes before adding other
ingredients. Beat in butter and sour cream or milk,
mashed garlic, and salt and pepper, until potatoes
are smooth and fluffy.
NOTE: For milder garlic flavor, parboil garlic along
with potatoes, then mash with potatoes.
HONEY GLAZED
BABY CARROTS
2-3 cups baby carrots (pre-peeled)
1/2 cup butter
1 tablespoon brown sugar
1 tablespoon honey
1/2 teaspoon cinnamon
Directions
1- In a medium skillet, melt butter. Add brown
sugar, honey and cinnamon; mix together. Add
Carrots.
2- Cover; cook on medium low to medium heat
for about 15 minutes, stirring occasionally
Note - When finished cooking, the carrots should
be firm, not mushy.
BUTTERY LIGHT
DINNER ROLLS
1/4 cup sugar
1 teaspoon salt
1 cup milk
1/4 cup (1/2 stick) butter
1/3 cup warm water
1 package active dry yeast
1 egg, beaten
About 4 1/2 to 5 cups all-purpose flour
2 tablespoons melted butter
Directions
1- Place milk in saucepan and heat until just starts to boil. Stir
sugar, salt, and butter into milk; cool to lukewarm.
2- Place warm water in a large mixing bowl. Sprinkle with yeast
and stir to dissolve. Add warm milk mixture and beaten egg;
blend well.
3- Stir in 2 to 3 cups flour and beat with a wooden spoon until
smooth. Mix in additional flour about 1/2 cup at a time until a soft
dough forms. The dough should be soft and sticky but not stick to
the sides of the bowl. Knead dough on a lightly floured surface
until smooth and elastic, about 8 to 10 minutes. If you need
further directions on how to knead bread,
click on the egg.
4- Place dough in a large greased bowl, turning to cover dough
with grease. Cover with damp towel and let rise in a warm,
draft-free area until doubled in bulk, about 45 minutes to one hour.
5- Punch down dough. Shape into rolls (1 1/2-inch balls) and place
in two greased 8- or 9-inch cake pans or on a large baking sheet
about 1/2 inch apart. Cover with damp towel. Let rise until doubled
in bulk, about 30 minutes.
6- Preheat oven to 400 degrees. Brush rolls with melted butter
and bake 15 minutes or until tops are golden brown. Serve hot.
Makes about 24 rolls.
Grace at Easter
Mason (5 ) Reagan (1)
Luke Matheson's 4th Birthday
Click on baby bib to visit the
Feingold Shop
Feingold Shop
 |
| |
 |
| |
 |
| |
 |
| |
 |