Easter Menu

ravenlynne said:

What are you making that day? I could use some ideas. Right now I
have a tangerine/sage glazed ham and deviled eggs planned. Thinking
about hashbrown casserole and ambrosia salad...

This year we're combining New Year's Day dinner
and Easter dinner. ;-) We missed NYD because I
had fallen and hurt my leg and didn't want to get
out of bed. I was supposed to go to my aunt's
house for kolbassi and kraut. So, she didn't bother
for just her and my cousin, besides which she was
suffering from a stomach virus that had been passed
around in our circle of friends and family.

So, we decided to have the kolbassi and kraut on
Easter. She's also going to make a pierogi casserole,
green beans, applesauce, and for dessert a coconut
cream cake.

That will be on Sun. On Sat. we're going to a friend's
house for a casual Easter buffet - ham, etc. I'll make
one of my usual Easter contributions, Eggs Dikker En Theis,
a curried stuffed egg (like deviled eggs) garnished with
Mandarin orange sections and parsely. My aunt will be
making Berry's Salad (a spinach and strawberry salad with
poppy seed dressing). I gave her this recipe many years
ago and now she makes it all the time and I never make it.
(Well, it's a lot easier to let her do it. ;-) The same goes
for her apple dumplings and moussaka.)

BTW, for those of you who don't know the rule it's
turkey for Tday, anything *but* turkey or ham for Xmas,
and ham for Easter. Sheesh! ;-)

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?
[email hidden]

Melba's Jammin said:

In article <[email hidden]>,

Sheldon said:

Virginia Tadrzynski said:

Ham, fresh and smoked kielbasa, mashed potatoes, green beans, corn, sweet
potatoes (maybe), rye bread, butter lamb, carrot cake, house full of hungry
Pollacks to eat the whole thing.

What is "butter lamb"?

Quoted message said:

Sheldon

Butter lamb - butter molded in the shape of a lamb.

BTW, you can buy it already made in the stores now.
I saw it just recently. I was very surprised. I had
heard of people having the molds and doing it themselves.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?
[email hidden]

Goomba38 said:

Sheldon said:

The deviled eggs are nice for a pre dinner snack.  It's plain old
"Ambrosia", not ambrosia salad.  Ambrosia is a dessert.  For a salad
you may want to serve a Waldorf Salad instead.  Hashbrown casserole
doesn't turn me on, sounds like a lot of empty greasy calories.  I
think if you want potatoes then plain roasted are a far better
choice.

I think of deviled eggs as picnic food <shrug>...Just me and my notions.
I also wouldn't want to serve something so heavy or filling pre-dinner
or I might dull peoples appetite for the meal.

Typically they're [censored]-doovers, folks only have 1-2 with the drink
n' mingle hour before dinner... maybe you have a church feed
mentality, where the pre-lunch appetizer is a dozen deviled eggs with
two baloney on white w/yaller mustard... and then they dive into the
six kinds of pasta caseroles... I've been to them church feeds, yoose
can't fool me.

Sheldon

Kate Connally said:

Melba's Jammin said:

Sheldon said:

"Virginia Tadrzynski" wrote:

Quoted message said:

Quoted message said:

>Ham, fresh and smoked kielbasa, mashed potatoes, green beans, corn, sweet
>potatoes (maybe), rye bread, butter lamb, carrot cake, house full of hungry
>Pollacks to eat the whole thing.

Quoted message said:

Quoted message said:

What is "butter lamb"?

Quoted message said:

Quoted message said:

Sheldon

Quoted message said:

Butter lamb - butter molded in the shape of a lamb.

BTW, you can buy it already made in the stores now.
I saw it just recently.  I was very surprised.  I had
heard of people having the molds and doing it themselves.

That's a new one on me, but I don't do a traditional Easter meal. Now
I've had chopped liver molded as a fish.

Yesterday I was shopping for a few things at the local stupidmarket
and noticed a huge display of hams at the meat department, all cured,
none fresh. I was about to walk off when I spotted the butcher, so I
asked where's the fresh hams... he had them in back... whole fresh
hams, too much for me. No problem, he said come back in ten minutes,
there was a butt half waiting for me... always make friends with the
butcher.

Sheldon said:

Kate Connally said:

Melba's Jammin said:

?"Sheldon" <[email hidden]> wrote:
>"Virginia Tadrzynski" wrote:

Quoted message said:

Quoted message said:

>>Ham, fresh and smoked kielbasa, mashed potatoes, green beans, corn, sweet
>>potatoes (maybe), rye bread, butter lamb, carrot cake, house full ofhungry
>>Pollacks to eat the whole thing.

Quoted message said:

Quoted message said:

>What is "butter lamb"?

Quoted message said:

Quoted message said:

>Sheldon

Quoted message said:

Quoted message said:

Butter lamb - butter molded in the shape of a lamb.

Quoted message said:

BTW, you can buy it already made in the stores now.
I saw it just recently. ?I was very surprised. ?I had
heard of people having the molds and doing it themselves.

That's a new one on me, but I don't do a traditional Easter meal.  Now
I've had chopped liver molded as a fish.

Yesterday I was shopping for a few things at the local stupidmarket
and noticed a huge display of hams at the meat department, all cured,
none fresh.  I was about to walk off when I spotted the butcher, so I
asked where's the fresh hams... he had them in back... whole fresh
hams, too much for me.  No problem, he said come back in ten minutes,
there was a lovely butt half waiting for me... always make friends with the
butcher

Sorry for the piggy back (no pun intended) butt decided to do "Tell &
Show".

[IMG]i12.tinypic.com490y63s.jpgOpen ↗[/IMG]

[IMG]i5.tinypic.com35hjo5c.jpgOpen ↗[/IMG]

[IMG]i3.tinypic.com30k5d2o.jpgOpen ↗[/IMG]

Will be cooked Saturday, will try to remember more pics.

Sheldon

sf said:

On Sun, 01 Apr 2007 19:08:16 GMT, blake murphy <[email hidden]>

Quoted message said:

sf said:

On Sat, 31 Mar 2007 01:55:50 GMT, "Michael \"Dog3\" Lonergan"
<[email hidden]> wrote:

>LOL... I'm going to a trivia night with some friends at a Catholic church
>on April 14th. Never been to trivia night before. I will most likely be
>vaporized the instant I set food inside of the church. Any church for that
>matter 😉 Anyway, apparently the booze and snacks flow profusely at this
>yearly event. I'll report back what is served up.
>

Find out who is in charge... sounds like the Jesuits to me.

🙂

say what you want about jesuits, but they're no fools.

They aren't afraid of a little booze either.

well, it is ixnay on the ussypay, so they gotta do something.

your pal,
xavier

In article <[email hidden]>,

Melba's Jammin said:

In article <[email hidden]>,

(Charlotte L. Blackmer) said:

In article <[email hidden]>,

Melba's Jammin said:

In article <[email hidden]>,
[email hidden] (Charlotte L. Blackmer) wrote:

> Since I switched parishes and joined the Church Lady battalion, I
> am usually exhausted on Easter afternoon - will have the festive
> breakfast including ham and champagne, and various treats after main
> service, then a nap. Will try to have something eastery for my small
> dinner such as asparagus (very traditional in my California family).

OMA! What the hell kind of church are you going to that serves
CHAMPAGNE for Easter breakfast? ROTFL!! Never mind that's it the
biggest celebration/holy day in the Christian church. Champagne??

An Episcopalian one who 1) knows very well that Easter is the biggest day
on the calendar (we are "compelled to feast" as Rector says) 2) likes
their food 3) has only eaten crackers for coffee hour during Lent and 4)
has just collectively finished a service that started at 5:30 am (4:45 am
choir/server call) and lasted over two hours.

We have coffee, hot water for tea, and a variety of juices as well.

I occasionally have idle thoughts about setting up an "espresso club" to
fund a proper espresso machine so we could have some Real Cawfee. I have
these thoughts a lot more between services on Easter morning 😉.

So, got any tips for a breakfast hotdish/casserole that's potluck
friendly? I can always sneak out after the communion part starts and
stick it in the oven.

Charlotte
--

Have you ever made my spinach torte? I've posted it here a number of
times. I think the last time I did it, I rolled the crepes with the
filling instead of stacking them. Mighty fine. And if you really want
to dazzle 'em put some shrimps in the sauce you top it with. You could
easily assemble, refrigerate, and take and bake. You could do worse.
(lemme know what you decide to bring).

I'll look it up.

Quoted message said:

I think I'm gonna join your congregation. Nice. Russian Orthodox make
decent enough Episcopalians if they try.

Come on by!

Quoted message said:

Lutherans, too. In a former
life we did an Easter vigil service with wine and hors d'oeuvres. The
pastor (the bishop's son) the council president, and I finished up the
party long after every one else left. :-) One woman got her knickers
in a serious knot about likker in church. They didn't do it that way
anymore.

Lutheran, right? What synod?

My Presbyterian (formerly Methodist) parents think the idea is great, but
it will never, ever, EVER happen at their church 😉.

Quoted message said:

My friend's congregation holds a vigil service that starts at
8:00 p.m. or something.

Is it dark by then?

I keep hearing about vigils that start at 4 or 5 pm. The Cathedral had
theirs at 9 pm, and it went on till just about midnight. They did ALL the
readings, and had a whackload of adult baptisms and confirmations.

Quoted message said:

I'm sure they're outta there by 9:15. What the
heck kind of vigil is THAT!? Fake, that's what kind. Geared to get
people to come. Kinda like Christmas EVE services that start at 2:30
p.m. Me, I'm of an old school. The Grumpy School. ;-o)

I'm not a big fan of "daylight" Christmas Eve services. However, it does
get dark before 6 pm out here, so anything after about 5 is legit as far
as I'm concerned.

After we go to church on Dec 24, we usually have dessert and a lively
round of drinking and card-playing. We couldn't do the drinking if we went to
church later. 😉 (My late great-grandmother, who was a very strict
Methodist, is no doubt spinning in her grave). Ah, the joys of a broad
church upbringing!

Next year I will suggest that Mom, Dad, and I have Christmas here, so I
can nap and then go to midnight Mass.

Quoted message said:

Careful of all that bubbly on but a cracker-fed tum.

Oh yeah. That's for after eating. I have to remain sober because I'm
doing coffee hour 😉.

Obfood for coffee hour that I'm doing:

devilled eggs
ham, cream cheese, and chutney (mango-pear) rollups
hummus and roasted red pepper rollups
mini quiches a la fine cooking with asparagus and goat cheese
Nigella's banana bread
Mom's peanut butter cup cookies

Charlotte

--

One time on Usenet said:

Felice said:

My contribution will be an appy:

WHITE SALSA

1 cup sour cream
1 cup mayonnaise (yep, Hellman's)
juice from 3 limes
4 cloves garlic, crushed
1-1/2 cups finely chopped cilantro
1 6-ounce can chopped black olives
1-1/2 cups chopped green onions
5 teaspoons hot pepper sauce
white pepper to taste

Combine mayonnaise and sour cream. Add remaining ingredients. Refrigrate 2
hours before serving.

Looks pretty rich! Do you scoop it with chips?

That's what I would do. How many people would that serve? I'm not
good at figuring that out based on ingredient quantities. It sounds
tasty...

--
Jani in WA

"Little Malice" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Quoted message said:

Felice said:

My contribution will be an appy:

WHITE SALSA

1 cup sour cream
1 cup mayonnaise (yep, Hellman's)
juice from 3 limes
4 cloves garlic, crushed
1-1/2 cups finely chopped cilantro
1 6-ounce can chopped black olives
1-1/2 cups chopped green onions
5 teaspoons hot pepper sauce
white pepper to taste

Combine mayonnaise and sour cream. Add remaining ingredients.
Refrigrate 2
hours before serving.

Looks pretty rich! Do you scoop it with chips?

That's what I would do. How many people would that serve? I'm not
good at figuring that out based on ingredient quantities. It sounds
tasty...
--
Jani in WA

Yep. Chips. And then you take a spoon to any leftovers (I had a friend who
once took a straw to the leftover eggnog in the punch bowl). My guess is
that it makes about 4 cups. You got dainty dippers or pigs?

Felice

One time on Usenet said:

"Little Malice" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Quoted message said:

Felice wrote:

> My contribution will be an appy:
>
> WHITE SALSA
>
> 1 cup sour cream
> 1 cup mayonnaise (yep, Hellman's)
> juice from 3 limes
> 4 cloves garlic, crushed
> 1-1/2 cups finely chopped cilantro
> 1 6-ounce can chopped black olives
> 1-1/2 cups chopped green onions
> 5 teaspoons hot pepper sauce
> white pepper to taste
>
> Combine mayonnaise and sour cream. Add remaining ingredients.
> Refrigrate 2 hours before serving.

Looks pretty rich! Do you scoop it with chips?

That's what I would do. How many people would that serve? I'm not
good at figuring that out based on ingredient quantities. It sounds
tasty...

Quoted message said:

Yep. Chips. And then you take a spoon to any leftovers (I had a friend who
once took a straw to the leftover eggnog in the punch bowl). My guess is
that it makes about 4 cups. You got dainty dippers or pigs?

A combination -- we're doing Easter at my aunt's house, so there'll
be about 35 people there and a ton of food. I'm thinking this would
be a nice change from the usual dips, but I'd probably need to make
a double batch...

--
Jani in WA

Sheldon said:

Typically they're [censored]-doovers, folks only have 1-2 with the drink
n' mingle hour before dinner... maybe you have a church feed
mentality, where the pre-lunch appetizer is a dozen deviled eggs with
two baloney on white w/yaller mustard... and then they dive into the
six kinds of pasta caseroles... I've been to them church feeds, yoose
can't fool me.

Sheldon

LOL... perhaps? Not me personally though. As I said, they're picnic food
in my world. But I read time and again how people who love them can't
eat just one.....? At a picnic if you fill up on deviled eggs..well..
what do you lose- Just a mediocre hot dog? Feh.

In article <[email hidden]>,

Kate Connally said:

Melba's Jammin' wrote:

Quoted message said:

Quoted message said:

Butter lamb - butter molded in the shape of a lamb.

BTW, you can buy it already made in the stores now.
I saw it just recently. I was very surprised. I had
heard of people having the molds and doing it themselves.

Kate

Kramarczuk's had them in the cooler yesterday. :-) Five dollars for
one. He was pretty cute, too. I was tempted ­ La Twerp would have
loved it.
--
-Barb, Mother Superior, HOSSSPoJ
http://jamlady.eboard.com - Comfort Food for Bob Pastorio, updated
3-16-2007
http://web.mac.com/barbschaller - blahblahblog - Orange Honey
Garlic Chicken, 3-29-2007
http://www.caringbridge.org/visit/amytaylor

One time on Usenet said:

In article <[email hidden]>,

Kate Connally said:

Melba's Jammin' wrote:

Quoted message said:

Quoted message said:

Butter lamb - butter molded in the shape of a lamb.

BTW, you can buy it already made in the stores now.
I saw it just recently. I was very surprised. I had
heard of people having the molds and doing it themselves.

Kate

Kramarczuk's had them in the cooler yesterday. :-) Five dollars for
one. He was pretty cute, too. I was tempted ­ La Twerp would have
loved it.

You should make one -- would be a fun project for the two of you. :-)
It's too late this year, but the molds don't seem to spendy for
something you'd use once per year:

http://www.instawares.com/ice-creations-butter-mold.lac10124.0.7.htm

--
Jani in WA

Melba's Jammin said:

In article <[email hidden]>,

Kate Connally said:

Melba's Jammin' wrote:

Quoted message said:

Quoted message said:

Butter lamb - butter molded in the shape of a lamb.

BTW, you can buy it already made in the stores now.
I saw it just recently. I was very surprised. I had
heard of people having the molds and doing it themselves.

Kate

Kramarczuk's had them in the cooler yesterday. :-) Five dollars for
one. He was pretty cute, too. I was tempted ­ La Twerp would have
loved it.

Cub has them too. In the dairy dept.

Melba's Jammin said:

In article <[email hidden]>,

Kate Connally said:

Melba's Jammin' wrote:

Quoted message said:

Quoted message said:

Butter lamb - butter molded in the shape of a lamb.

BTW, you can buy it already made in the stores now.
I saw it just recently. I was very surprised. I had
heard of people having the molds and doing it themselves.

Kate

Kramarczuk's had them in the cooler yesterday. :-) Five dollars for
one. He was pretty cute, too. I was tempted ­ La Twerp would have
loved it.

Go back and buy it. You only go around once....

gloria p