Hi Nancy:
What a nice idea. Should be fun to view all the different recipes.
Although, I think you are asking for lots more work. We so do appreciate
your working so hard to get this newsletter out each day for all of us. I
think it would be nice to have a couple of your favorites also. We really
do not have much of a tradition on Easter. We used to go out for dinner at
Easter and that was the time we always got a new outfit from head to toe.
The good ole days. Now I have my Mom and my two children and maybe my ex-SIL
over. It is a small gathering, but we appreciate each others company and
enjoy ourselves. Now to the recipes. Here are a few that we enjoy with Ham
which is usually the main course. This year, I would like to try something
different, but just not sure what. Maybe some of the ideas from the
newsletter will help.
Pea Salad
1 pkg. Frozen peas (defrosted and drained well)
1 small red onion, chopped into small pieces
1 can chick peas (drained)
Mayo to moisten
Mix altogether and just before serving sprinkle with bacon bits or cooked
crumbled bacon. This is a very good salad, surprisingly. I suppose you
could add water chestnuts if you do not like the chick peas. You just want
something for texture.
Perogi
3 Cups flour
1 egg
1/2 teaspoon salt, mix with an egg
1 Cup hot tap water or milk, and a little sour cream, maybe 1Tablespoon
These are for potato perogi. Cook about 4-6 potatoes with a large onion.
Mash and add 1/2-3/4 Cups grated cheddar cheese (depending on how cheesy
you like them). Add a little salt and pepper but no milk.
Roll dough to about 1/4" thick and cut into small squares or rounds. Put a
dab of filling in each and seal well. I usually brush a little water on
edge and press to seal them. (I just fold them in half, whether using
round or square shape) Drop into boiling water and they are done when they
float to the top and are cooked 5 minutes.. I also stir them after
dropping them into the water. Remove from water with slotted spoon and fry
in onions and butter to brown just a bit. I then transfer into a roaster
or large casserole and layer them with kielbasa and heat and serve. They
are work, but so worth the effort. They can be made the day before and
reheated in the oven. The hot water makes this dough come together pretty
easily. And make sure they are sealed well. If not, they will pop open and
you lose the filling.
Apricot Jello Salad
1 large or 2 small apricot jello
2/3 Cups water
2/3 Cups sugar
1 can crushed pineapple (14oz size)
2 jars apricot strained baby food, small jars
8 oz cream cheese
1 can evaporated milk (chilled)
Add all ingredients except milk to a heavy saucepan. Bring to a boil,
cool. Whip the evaporated milk and fold together with the apricot mixture.
Put in serving bowl and top with chopped nuts. This makes a lot of salad,
but is good and keeps a few days.
I hope all enjoy the recipes if they try them and maybe Easter is not the
day to try the Periogi, but they are good and we enjoy them. Hope everyone
out there in Nancyland has a very Happy Easter.
Judy in Ohio
Favorite recipes/links of
our members
Mom's
Macaroni & Cheese
Inside
Out Cake
Corn Dog Casserole
Blasted Chicken
The Best
Spaghetti Sauce You'll Ever Eat
Indescribably Delicious Banana Bread
Hummingbird Cake
Orange Soak Cake
by Tona in Bama
Snickerdoodle
Recipe by Prepared Pantry
Lemonade Dessert by
Annette
Cake Mix Cookies
Angel Food
Variations
Honey or
Cinnabon Cake
Dreamsicle Cake
sent in by Terry
Baked Beans with
Pineapple (Crockpot)
Orange Sunshine
Cake
Peanut Butter
Swirl Brownies
Grape Salad
Life and Times of Sigmund
Freud Kitty (Told in his own words)
Newsletter index.
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