Planning For Easter

It is so hard for me to believe that in one week, we will be celebrating Easter. Where has the time gone? Someone commented that I had forgotten about recipes for Saint Patrick’s Day, which should have been in last week, but I was so caught up with my cookbook, St. Patty never even entered my mind! I do want to take this opportunity to thank you for the wonderful reception that you have given my book in the few short days since its arrival; especially those of you who have requested your copy, and have patronized the places that are carrying it. There are plenty of copies available, so feel free to visit Black Bear Books on Blowing Rock Road, or one of the stores in the Boone Drug Chain; and through the 26th, visit The Boone Area Children’s Consignment Sale at Boone Mall, near Belk. You can also find copies at the Boone and Banner Elk offices of High Country Media (Mountain Times, Watauga Democrat.) You may also call my home at 264-6761, or my sister Gail in Crossnore, at 733-0373. I have discovered a few minor errors that were not corrected during the proofing stages, but hopefully, you can “read between the lines,” and not hold it against me.

Now, let’s think about Easter. Between now and next week, there will be several enticing ideas included here to help with your family gathering . . . treats for the young, as well as the young at heart. Whether you need ideas for a Sunday brunch, lunch or after-the-hunt party for the kids, we will lend a hand. While there is always a lot of fun surrounding the holiday, don’t let the Easter Bunny take away from its true meaning.

Hash Brown Quiche
1 (16 ounce) package frozen shredded hash brown potatoes, thawed
¼ cup butter, melted
5 eggs, lightly beaten
1 ½ cups shredded Swiss cheese
1 cup cooked ham
¼ cup milk
Salt and pepper to taste

Preheat oven to 375 degrees F. Press potatoes into greased pie plate. Brush with melted butter. Bake in preheated oven until lightly browned, about 10 to 15 minutes. In large bowl, stir together beaten eggs, milk, cheese, ham, salt and pepper. Pour mixture over potato crust. Bake until center is set, about 20 minutes until browned on top

 

Southern Breakfast Pie
1 Tbsp. butter
½ onion, chopped
1 (12 ounce) package pork sausage (mild or hot)
4 eggs
½ cup Ranch-style salad dressing
½ cup milk
1 (8 ounce) package Cheddar cheese, shredded
1 dash hot pepper sauce (optional)
Salt and pepper to taste
Pinch of sugar
1 (9 inch) unbaked deep dish pie crust

Preheat oven to 425 degrees. Melt butter in large skillet over medium heat. Sauté onion, add sausage, and cook until brown. Drain, crumble, and set aside. In medium bowl, whisk together eggs, Ranch dressing and milk. Stir in shredded cheese. Season with hot sauce, salt, pepper and sugar. Spread sausage mixture in bottom of crust. Cover with egg mixture, and shake lightly to level out. Bake for 15 to 20 minutes. Reduce heat to 350 degrees; bake 45 to 50 minutes, or until filling is puffed and golden brown. Remove from oven, prick top with a knife, and let cool 10 minutes before serving.

Bunny Patch Dessert
Frozen pound cake loaf, thawed and cut into 10 slices
21 oz. pie filling, any flavor
8 oz. whipped topping, thawed
1 cup coconut
Green food coloring
Jelly beans and assorted Easter decorations

Line bottom of oblong baking dish with cake slices. Layer with pie filling first and then cover with whipped topping. Refrigerate at least 1 hour or until ready to serve. Tint coconut with green food coloring. (shake coconut and food coloring in jar or zip-lock bag until blended.) Sprinkle over center of whipped topping. Decorate with Easter candies and decorations. Makes 15 servings.

Easter Eggs
2 boxes powdered sugar
2 sticks butter or margarine
1 tsp. salt
1 small can of milk (Carnation is suggested)
1 small pkg. chopped nuts
1 sm. bottle maraschino cherries, drained and chopped
1 cup coconut
1 can crushed pineapple — well drained
1 pkg. (12 oz.) chocolate chips
1/3 block paraffin

In large bowl, mix sugar, butter, nuts, cherries, pineapple and coconut. Add salt. Add enough milk to stick together, but not runny. Shape into oval “eggs” and allow to dry for a few minutes. Melt chocolate chips and paraffin in double boiler. Dip “eggs” into melted chocolate and set on waxed paper to dry. When chocolate is set, eggs can then be personalized and decorated as desired.