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I was recently reminded that
I should not wait until the week of Easter to share recipes
for the special day. “We need plenty of time to plan and
shop for what we need,” a sweet lady told me. I was flattered
when another told me a short time later that she plans her meals
and grocery shopping around this column. Wow – I thought
you all were surely growing weary of me!
I was also kindly reminded that
I had forgotten Saint Patrick’s Day, but I was so caught
up with my other “job” as magazine editor that St.
Patty never even entered my mind! We operate on a month-in-advance
schedule with All About Women of the High Country, so I rarely
feel that I am in the here-and-now.
I do want to take this opportunity
to thank our magazine readers for the kind comments we receive
each month from area women – and men – who tell us
they are loving what they see. It really means a lot to me that
we are reaching women of every stage of life and social circle.
Summer issues will introduce a few new surprises, so don’t
miss a single copy!
Now, let’s think about Easter.
In the next two weeks, we’ll offer ideas to help with your
family gatherings – treats for the young and 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 diminish the true meaning.
1Tbsp. butter
½ onion, chopped
1 (12 oz.) pkg. pork sausage (mild or hot)
4 eggs
½ cup Ranch-style salad dressing
½ cup milk
1 (8 oz.) 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.
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.
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.
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