Italian Easter Ham Pizza
Crust:
6 eggs
6 c flour
4 T baking powder
1/2 c sugar
1 c water
1 c shortening
1 t vanilla
Filling:
2 lbs. ham cubed
2 lbs. Muenster cheese cubed
6 eggs beaten
3/4 lb. grated parmesan cheese
pepper
Crust: Beat shortening and sugar with eggs. Add some flour then add baking powder. Add water and vanilla. Add the rest of the flour and knead until not sticky. Roll out 1/2 of the dough to fit a large cookie sheet. Filling: Mix together all ingredients and fill crust.
Top crust: Roll remaining dough to cover filling. Be sure to close well. Prick top crust all over with a fork Bake in 350-degree oven on lower rack. When top starts to brown, paint with melted margarine and place back in oven. Raise oven temp. for 10-15 minutes then lower to 350 degrees. Baking time app. 1 hour total.
Ham Casserole
2 T butter
1 onion, chopped
4 oz can mushrooms, sliced
2 c cubed ham
1 t lemon juice
1 c sour cream
1 c frozen peas
2 c cooked noodles
Preheat oven to 350 degrees. Melt butter in heavy skillet; add onions and mushrooms. Cook until onions are soft and lightly browned. Stir in ham, lemon, sour cream and peas, heat for 3 minutes. Add noodles; mix well. Pour into a greased casserole dish. Bake 30 minutes. Makes 4 servings.
Ham and Cheese Casserole
1 c milk
1- 8 oz pkg cream cheese
1/2 t salt
1/2 t garlic salt
1/2 c Parmesan Cheese
1 1/2 c cooked, diced ham
1/2 c onion
1/2 c diced red pepper
4 oz dry noodles, cooked and drained
Gradually add milk to cream cheese; blend well in a bowl. Add seasonings, half the cheese, ham, onion and green pepper. Pour over noodles in a casserole dish. Mix well. Sprinkle with the remaining cheese. Bake at 350 degrees for 30 minutes. This can be froze before baking also. Makes 6-8 servings.
Showing posts with label Easter. Show all posts
Showing posts with label Easter. Show all posts
1. Scotch Eggs
Britain's favorite bar food makes a great snack, hot or cold.
6 hard boiled eggs
1 lb. spicy sausage meat
1/2 t dried thyme
1/2 t dried basil
1/2 c flour, divided
1 c breadcrumbs
1 t salt
2 t pepper
1 t paprika
2 eggs, beaten
oil for frying
Peel the eggs and set aside. Mix sausage and spices in a small bowl. Divide sausage into 6 equal portions, set aside. Mix breadcrumbs with salt, pepper and paprika, set aside. Dry each egg with a paper towel, then roll lightly in flour to coat. Take one portion of sausage and using hands, shape a coating around the hard-boiled egg, completely enclosing it. Roll in flour again, then dip in beaten egg then roll in breadcrumb mixture. Repeat with remaining eggs.
Heat about 2-3 inches of oil in a large skillet. Fry eggs, turning frequently, until golden brown on all sides. Drain on paper towels. Let cool slightly before serving. To serve, cut each in half and serve with some good mustard.
Makes 6 Eggs
6 hard boiled eggs
1 lb. spicy sausage meat
1/2 t dried thyme
1/2 t dried basil
1/2 c flour, divided
1 c breadcrumbs
1 t salt
2 t pepper
1 t paprika
2 eggs, beaten
oil for frying
Peel the eggs and set aside. Mix sausage and spices in a small bowl. Divide sausage into 6 equal portions, set aside. Mix breadcrumbs with salt, pepper and paprika, set aside. Dry each egg with a paper towel, then roll lightly in flour to coat. Take one portion of sausage and using hands, shape a coating around the hard-boiled egg, completely enclosing it. Roll in flour again, then dip in beaten egg then roll in breadcrumb mixture. Repeat with remaining eggs.
Heat about 2-3 inches of oil in a large skillet. Fry eggs, turning frequently, until golden brown on all sides. Drain on paper towels. Let cool slightly before serving. To serve, cut each in half and serve with some good mustard.
Makes 6 Eggs
2. Egg and Arugula Stuffed Tomato
Cut up a tomato and stuff it with a special egg salad. Almost instant lunch.
3. Egg Salad Sandwich
A classic: egg salad spread it on bread, topped with lettuce and sliced tomato
Egg Salad
6 hard boiled eggs, peeled
1/2 c celery, chopped
1/3 c scallions, chopped
4 T mayonnaise
1 t Dijon mustard
1/4 t Worcestershire sauce
salt and pepper to taste
Mash eggs and mix all ingredients together until well mixed. Makes 4 Sandwiches or Stuffed Tomatoes
Egg Salad
6 hard boiled eggs, peeled
1/2 c celery, chopped
1/3 c scallions, chopped
4 T mayonnaise
1 t Dijon mustard
1/4 t Worcestershire sauce
salt and pepper to taste
Mash eggs and mix all ingredients together until well mixed. Makes 4 Sandwiches or Stuffed Tomatoes
4 . Deviled Eggs
Why wait till your next party to serve this great hors d'ouervre?
How To Cook Perfect Hard Boiled Eggs
Place a desired amount of eggs in a saucepan. Cover the eggs with enough cold water, so that the water level is approximately one inch above the eggs.
Keeping the saucepan uncovered, heat the eggs and water over high heat until the water boils rapidly. Remove the saucepan from the heat and cover. Allow the water and eggs to stand for 18 - 20 minutes. Immediately pour the hot water from the saucepan, and run cool water over the eggs until the are cool enough to handle. Drain.
To Peel Your Hard Boiled Eggs
With a hard-boiled egg that has been cooled, tap each end of the egg lightly on kitchen counter to crackle the shell. Roll the egg between your hands or on your kitchen counter to loosen the shell, then peel under gently running cold water.
Simple Deviled Eggs
6 hard-cooked eggs, peeled
3 T mayonnaise, salad dressing
1/2 t ground mustard (dry)
1/8 t salt
1/4 t pepper
Cut eggs lengthwise in half. Slip out yolks and mash with fork. Stir in mayonnaise, mustard, salt and pepper. Fill whites with egg yolk mixture, heaping it lightly. Cover and refrigerate up to 24 hours.
Crunchy Garden Vegetable Deviled Eggs
6 hard-cooked eggs -- peeled
3 T fat-free mayonnaise or salad dressing
1 T finely chopped red bell pepper
1 T finely chopped green onion
1 t mustard
1/4 t salt
Cut eggs lengthwise in half. Slip out egg yolks; mash with fork. Stir in remaining ingredients. Fill egg whites with egg yolk mixture, heaping slightly.
Breakfast Deviled Eggs
12 hard-cooked eggs, peeled
1/2 c fat free plain yogurt
1/4 t salt
1/8 t pepper
1/3 c cooked, crumbled bacon
1/4 c parsley -- chopped
Cut in eggs in half lengthwise. Mash yellow yolk and mix with yogurt, salt and pepper. Fill yellow mixture back into shells. Garnish with cooked, crumbled bacon and chopped parsley. Refrigerate until ready to serve.
How To Cook Perfect Hard Boiled Eggs
Place a desired amount of eggs in a saucepan. Cover the eggs with enough cold water, so that the water level is approximately one inch above the eggs.
Keeping the saucepan uncovered, heat the eggs and water over high heat until the water boils rapidly. Remove the saucepan from the heat and cover. Allow the water and eggs to stand for 18 - 20 minutes. Immediately pour the hot water from the saucepan, and run cool water over the eggs until the are cool enough to handle. Drain.
To Peel Your Hard Boiled Eggs
With a hard-boiled egg that has been cooled, tap each end of the egg lightly on kitchen counter to crackle the shell. Roll the egg between your hands or on your kitchen counter to loosen the shell, then peel under gently running cold water.
Simple Deviled Eggs
6 hard-cooked eggs, peeled
3 T mayonnaise, salad dressing
1/2 t ground mustard (dry)
1/8 t salt
1/4 t pepper
Cut eggs lengthwise in half. Slip out yolks and mash with fork. Stir in mayonnaise, mustard, salt and pepper. Fill whites with egg yolk mixture, heaping it lightly. Cover and refrigerate up to 24 hours.
Crunchy Garden Vegetable Deviled Eggs
6 hard-cooked eggs -- peeled
3 T fat-free mayonnaise or salad dressing
1 T finely chopped red bell pepper
1 T finely chopped green onion
1 t mustard
1/4 t salt
Cut eggs lengthwise in half. Slip out egg yolks; mash with fork. Stir in remaining ingredients. Fill egg whites with egg yolk mixture, heaping slightly.
Breakfast Deviled Eggs
12 hard-cooked eggs, peeled
1/2 c fat free plain yogurt
1/4 t salt
1/8 t pepper
1/3 c cooked, crumbled bacon
1/4 c parsley -- chopped
Cut in eggs in half lengthwise. Mash yellow yolk and mix with yogurt, salt and pepper. Fill yellow mixture back into shells. Garnish with cooked, crumbled bacon and chopped parsley. Refrigerate until ready to serve.
5. Pickled Eggs
These come in many varieties. Poking the eggs a few times with a toothpick will help curing (not beet reds --- see below). Figure about 7 days to complete curing. These pickled egg formulas all may be doubled, tripled, etc., as needed. For storage, make in larger quantities and keep in the juice, refrigerated. The pickled eggs will keep months that way or you can can them.
Pickled Eggs from Women's Circle Home Cooking, November 1982
1 c vinegar
1/2 c water
1 1/2 T sugar or sweetener
1/2 t salt
1/8 t pepper
6 hard boiled eggs, peeled
Place eggs into a jar and cover with liquid. Refrigerate for 24 hours before using
Mustard Pickled Eggs: Hard-boil the eggs, cool, and remove the shells. Boil together 1-quart vinegar, 1-tsp. dry mustard, 1-tsp. salt and 1 tsp. pepper. Pour the cooled brine into your pickling jar and add the eggs. Cover and let them cure at least 10 days before they are ready.
Spiced Pickled Eggs: Hard-boil the eggs, cool and remove shells. Make brine of 1/2-cup salt to 2 cups water, Soak the eggs in the brine 2 days. Then pour off the brine and make new brine by heating 1-quart vinegar, 1/4 cup pickling spices, 2 cloves garlic and 1 T sugar to boiling. Pour it
over the eggs.
Dilly Eggs: In a pan combine 1 1/2 c white vinegar, 1 c water, 1 t dill seed, 1/2 t white pepper, 3 t salt, 1/2 t mustard seed, 1/2 t onion juice, and 1/2 t minced garlic. Bring to a slow boil. Boil 5 minutes, stirring frequently. Add peeled hard-boiled eggs. Cool, cover tightly, and refrigerate.
Canned Pickled Eggs: Fill a sterilized quart jar with hard-boiled, peeled, cooled eggs. (You can fit about a dozen eggs in per quart.) Add to the eggs in the jar, 1 sprig of dill, 1 chopped clove of garlic, 1 dried crushed red hot pepper, and 1 t peppercorns. In enamel or other noncorrosive pan combine, for each quart of eggs you are canning, 3 cups white vinegar and 2 T sugar. Bring the solution to a boil and simmer 5 minutes, then pour hot liquid over eggs and spices to within 1/2 inch of the jars top. Put on the lid and seal it. Process in boiling water bath 20 minutes.
Pickled Eggs from Women's Circle Home Cooking, November 1982
1 c vinegar
1/2 c water
1 1/2 T sugar or sweetener
1/2 t salt
1/8 t pepper
6 hard boiled eggs, peeled
Place eggs into a jar and cover with liquid. Refrigerate for 24 hours before using
Mustard Pickled Eggs: Hard-boil the eggs, cool, and remove the shells. Boil together 1-quart vinegar, 1-tsp. dry mustard, 1-tsp. salt and 1 tsp. pepper. Pour the cooled brine into your pickling jar and add the eggs. Cover and let them cure at least 10 days before they are ready.
Spiced Pickled Eggs: Hard-boil the eggs, cool and remove shells. Make brine of 1/2-cup salt to 2 cups water, Soak the eggs in the brine 2 days. Then pour off the brine and make new brine by heating 1-quart vinegar, 1/4 cup pickling spices, 2 cloves garlic and 1 T sugar to boiling. Pour it
over the eggs.
Dilly Eggs: In a pan combine 1 1/2 c white vinegar, 1 c water, 1 t dill seed, 1/2 t white pepper, 3 t salt, 1/2 t mustard seed, 1/2 t onion juice, and 1/2 t minced garlic. Bring to a slow boil. Boil 5 minutes, stirring frequently. Add peeled hard-boiled eggs. Cool, cover tightly, and refrigerate.
Canned Pickled Eggs: Fill a sterilized quart jar with hard-boiled, peeled, cooled eggs. (You can fit about a dozen eggs in per quart.) Add to the eggs in the jar, 1 sprig of dill, 1 chopped clove of garlic, 1 dried crushed red hot pepper, and 1 t peppercorns. In enamel or other noncorrosive pan combine, for each quart of eggs you are canning, 3 cups white vinegar and 2 T sugar. Bring the solution to a boil and simmer 5 minutes, then pour hot liquid over eggs and spices to within 1/2 inch of the jars top. Put on the lid and seal it. Process in boiling water bath 20 minutes.
6. Beet Pickled Eggs
Red Beet: Hard-boil the desired number of eggs. Shell eggs and cover in half pickle juice and half beet juice. Keep in refrigerator 3 to 4 days. Drain and serve with garnish. Or start with 1 cup of strongly colored beet juice, either from canned beets or the homemade equivalent. In a small pan, combine beet juice, 1 cup cider vinegar, 1/2 cup sugar, and 1 tsp. salt. Bring to a low boil and hold there for 5 minutes, stirring constantly. Pour over 6 peeled, hard-boiled eggs and refrigerate, tightly covered. Halve to serve. You can add a few slices of cooked whole beet to the mixture.
7. Meatloaf
Bury a few of hard boiled eggs in a meatloaf for a visual and taste surprise.
2 c bread crumbs
1 lb. ground beef
1 lb. lean ground pork
1 egg, slightly beaten
3 T chopped parsley
1 med. onion, chopped
3 cloves garlic, chopped or pressed
1 stalk celery, finely chopped
1/2 t thyme
3 hard boiled eggs, peeled
1/2 t pepper
1 1/2 t salt
Pre-heat oven to 350°F. Mix all ingredients together. Shape into a loaf pan. Bake for 1 1/2 hours. If desired, spoon onion gravy over baked meatloaf slices. This is good to serve with onion gravy. If you want to add the optional hard boiled eggs, just fill the meatloaf pan half full, insert the whole, hard boiled eggs in the center, and fill in with the rest of the meatloaf mixture. This makes for a great presentation when the meatloaf is cut open. Serves 8
2 c bread crumbs
1 lb. ground beef
1 lb. lean ground pork
1 egg, slightly beaten
3 T chopped parsley
1 med. onion, chopped
3 cloves garlic, chopped or pressed
1 stalk celery, finely chopped
1/2 t thyme
3 hard boiled eggs, peeled
1/2 t pepper
1 1/2 t salt
Pre-heat oven to 350°F. Mix all ingredients together. Shape into a loaf pan. Bake for 1 1/2 hours. If desired, spoon onion gravy over baked meatloaf slices. This is good to serve with onion gravy. If you want to add the optional hard boiled eggs, just fill the meatloaf pan half full, insert the whole, hard boiled eggs in the center, and fill in with the rest of the meatloaf mixture. This makes for a great presentation when the meatloaf is cut open. Serves 8
8. Potato Salad
Bet you never think of this favorite picnic side dish until summer, but it makes a great way to use extra boiled eggs now.
5 pounds potatoes peeled
2-3 stalks celery, finely chopped
1 medium onion, chopped
1/4 c cider vinegar
1/4 c cilantro, stemmed and chopped
1 T Dijon mustard
salt and pepper to taste
1 c mayonnaise
6-8 hard boiled eggs
3-4 ripe tomatoes, cut in wedges
1-2 cucumbers, cut in slices
Cut peeled potatoes into cubes and cook in boiling water until tender -- do not overcook. Drain and cool slightly. In a large bowl, combine all ingredients except tomatoes, and cucumbers. Mix well to combine flavors. Arrange tomatoes and cucumbers on top. Cover and chill thoroughly before serving. Serves 12-14
5 pounds potatoes peeled
2-3 stalks celery, finely chopped
1 medium onion, chopped
1/4 c cider vinegar
1/4 c cilantro, stemmed and chopped
1 T Dijon mustard
salt and pepper to taste
1 c mayonnaise
6-8 hard boiled eggs
3-4 ripe tomatoes, cut in wedges
1-2 cucumbers, cut in slices
Cut peeled potatoes into cubes and cook in boiling water until tender -- do not overcook. Drain and cool slightly. In a large bowl, combine all ingredients except tomatoes, and cucumbers. Mix well to combine flavors. Arrange tomatoes and cucumbers on top. Cover and chill thoroughly before serving. Serves 12-14
10. Scalloped Eggs -- This is an old fashioned recipe.
8 hard boiled eggs
about 3/4 c milk, half & half or cream
about 3/4 c seasoned breadcrumbs
about 2 T butter
salt and pepper to taste
4 slices crumbled cooked bacon, optional
Pre-heat oven to 350°F. Grease an 8" square glass baking dish and cover bottom with a layer of crumbs. Place a layer of sliced hard boiled eggs, then sprinkle with crumbled bacon if using, dot with a few bits of butter, then repeat this layer process, finishing with a layer of buttered crumbs. Pour cream, milk or half and half over the whole dish until it comes about halfway up the side of the dish. Place in oven until heated and browned, about 4-6 minutes. Serves 4-8
about 3/4 c milk, half & half or cream
about 3/4 c seasoned breadcrumbs
about 2 T butter
salt and pepper to taste
4 slices crumbled cooked bacon, optional
Pre-heat oven to 350°F. Grease an 8" square glass baking dish and cover bottom with a layer of crumbs. Place a layer of sliced hard boiled eggs, then sprinkle with crumbled bacon if using, dot with a few bits of butter, then repeat this layer process, finishing with a layer of buttered crumbs. Pour cream, milk or half and half over the whole dish until it comes about halfway up the side of the dish. Place in oven until heated and browned, about 4-6 minutes. Serves 4-8
EASTER GAMES
Easter games are an important part of the celebration for many people and provide many a child with happy memories for years to come. In the U.S., even the White House gets in on the action, with their annual Easter Egg Roll on the White House lawn.
EGG HUNT
Probably the most popular Easter Game is an egg hunt. You might not have to worry about preparing for this one, because if you're lucky, when you wake up on Easter morning, the Easter Bunny will have already come to your house and hidden the eggs. In this case, all you'll have to do search until you find them. However, if the bunny was too busy to hide the eggs (which he frequently is), you'll have to do it yourself. Here are a few egg hunt hints:
1. Take a count of how many eggs are hidden and how many are found. Make sure they match. The aroma of eau de rotten oeuf in July can be overpowering.
2. Don't hide eggs where pets might eat them.
3. Hide eggs in easy and difficult places to find to keep it interesting for all the kids.
4. Sometimes it's a good idea to give little kids a minute or so head start on their older siblings.
5. For extra fun, let the kids know that finding certain designated colored eggs will earn them an extra prize.
EGG ROLLING
For an egg roll, you must have some sort of incline preferably a hill. The Egg Roll is basically a race; the eggs are rolled down the hill and the one that reaches the bottom first, wins. Steep hills make great races, but slow climbing.
EGG BOWLING
When coloring boiled eggs, leave one white for this game which is very similar to Italian Bacci Ball. Place the white egg in the center of an open space and take turns to see who can roll their dyed egg closest to the white egg without touching or moving it.
EGG HUNT
Probably the most popular Easter Game is an egg hunt. You might not have to worry about preparing for this one, because if you're lucky, when you wake up on Easter morning, the Easter Bunny will have already come to your house and hidden the eggs. In this case, all you'll have to do search until you find them. However, if the bunny was too busy to hide the eggs (which he frequently is), you'll have to do it yourself. Here are a few egg hunt hints:
1. Take a count of how many eggs are hidden and how many are found. Make sure they match. The aroma of eau de rotten oeuf in July can be overpowering.
2. Don't hide eggs where pets might eat them.
3. Hide eggs in easy and difficult places to find to keep it interesting for all the kids.
4. Sometimes it's a good idea to give little kids a minute or so head start on their older siblings.
5. For extra fun, let the kids know that finding certain designated colored eggs will earn them an extra prize.
EGG ROLLING
For an egg roll, you must have some sort of incline preferably a hill. The Egg Roll is basically a race; the eggs are rolled down the hill and the one that reaches the bottom first, wins. Steep hills make great races, but slow climbing.
EGG BOWLING
When coloring boiled eggs, leave one white for this game which is very similar to Italian Bacci Ball. Place the white egg in the center of an open space and take turns to see who can roll their dyed egg closest to the white egg without touching or moving it.
A Basket of Easter Flowers
The flower that most often comes to mind, when we think of Easter, is the Easter lily. But there are others as well, all with rather interesting origins. We can thank Louis Houghton, a World War I soldier, for the popularity of the Bermuda lily--better known as the Easter lily--in this country. In 1919 he brought a suitcase full of hybrid lily bulbs to the southern coast of Oregon and gave them to family and friends to plant. The climate there was ideal for growing this lily, a native of the Ryukyu Islands of Japan.
The Bermuda Lily is a pure white flower, believed to symbolize purity. Coming from one bulb, the flower is said to represent the tomb of Jesus with the blossoms symbolizing his life after death.
In the Alps, the narcissus has been associated with Easter for centuries. In fact, even before Christianity, the narcissus represented springtime in Greek mythology.
In England and Russia, pussy willows are used for Easter flowers. In the Middle East, it is wild tulips, while in Mexico, tropical flowers fill the churches during this spring holiday season.
The early Germans decorated with red flowers and red fruited plants such as English holly, believing the red color represented the blood of Christ. The field anemone, Anemone coronaria, also was associated with the passion of Christ.
In this country, most people buy Easter lilies to celebrate the season. When buying a lily, select a plant with many unopened buds and leaves all the way down the stem. Poor growing conditions or root disease will cause the loss of leaves from the bottom up, so be sure to pull back the wrapper to check. Choose a well-proportioned plant, one that's about two times as high as the pot. Check the buds, flowers, and leaves--especially the undersides--for signs of insect pests and disease. To keep your lily healthy at home, remove the decorative foil or paper covering the pot, or make a hole in the bottom, to allow better drainage. Put your plant where it will get plenty of bright, indirect light and cool temperatures. About 40 to 50 degrees F at night and below 68 degrees F during the day is ideal. You also will need to keep the soil constantly moist. To prolong the life of the blossoms, remove the yellow, pollen-bearing pods or anthers found in the center of each flower.
Don't expect your lily to flower again as it's already been "forced" once by the grower to bloom in time for Easter. However, you might get your lily to bloom again next fall by planting it outdoors once the soil has warmed up. If you plan to replant your lily outdoors, remove the flowers as they fade. Put the plant on a sunny windowsill for four to six weeks until the foliage matures. Continue to water. When the leaves turn brown, cut the stem off at the soil line. Then in late May, plant the bulb four to six inches deep in a sunny, well-drained location. Fertilize twice during the summer. With luck, your lily will bloom this fall.
The Bermuda Lily is a pure white flower, believed to symbolize purity. Coming from one bulb, the flower is said to represent the tomb of Jesus with the blossoms symbolizing his life after death.
In the Alps, the narcissus has been associated with Easter for centuries. In fact, even before Christianity, the narcissus represented springtime in Greek mythology.
In England and Russia, pussy willows are used for Easter flowers. In the Middle East, it is wild tulips, while in Mexico, tropical flowers fill the churches during this spring holiday season.
The early Germans decorated with red flowers and red fruited plants such as English holly, believing the red color represented the blood of Christ. The field anemone, Anemone coronaria, also was associated with the passion of Christ.
In this country, most people buy Easter lilies to celebrate the season. When buying a lily, select a plant with many unopened buds and leaves all the way down the stem. Poor growing conditions or root disease will cause the loss of leaves from the bottom up, so be sure to pull back the wrapper to check. Choose a well-proportioned plant, one that's about two times as high as the pot. Check the buds, flowers, and leaves--especially the undersides--for signs of insect pests and disease. To keep your lily healthy at home, remove the decorative foil or paper covering the pot, or make a hole in the bottom, to allow better drainage. Put your plant where it will get plenty of bright, indirect light and cool temperatures. About 40 to 50 degrees F at night and below 68 degrees F during the day is ideal. You also will need to keep the soil constantly moist. To prolong the life of the blossoms, remove the yellow, pollen-bearing pods or anthers found in the center of each flower.
Don't expect your lily to flower again as it's already been "forced" once by the grower to bloom in time for Easter. However, you might get your lily to bloom again next fall by planting it outdoors once the soil has warmed up. If you plan to replant your lily outdoors, remove the flowers as they fade. Put the plant on a sunny windowsill for four to six weeks until the foliage matures. Continue to water. When the leaves turn brown, cut the stem off at the soil line. Then in late May, plant the bulb four to six inches deep in a sunny, well-drained location. Fertilize twice during the summer. With luck, your lily will bloom this fall.
Fluffy Pinecone Chick
large, fat pinecone
pencil
yellow paint and paintbrush
fiberfill
white, blue, orange, and yellow felt scraps
green construction paper
Easter grass
white glue
newspaper to work on
scissors
Paint the pinecone yellow and let it dry. Wrap the pinecone in a thin layer of fiberfill, using a pencil to poke the fluff between the scales of the pinecone.
Cut wings, a beak, and eyes from felt scraps and glue them on the pinecone body.
Cut a 4-inch circle out of green construction paper. Glue Easter grass on top of the circle. Then glue the pinecone chick to the middle of the grass. This little chick makes a very nice table decoration.
pencil
yellow paint and paintbrush
fiberfill
white, blue, orange, and yellow felt scraps
green construction paper
Easter grass
white glue
newspaper to work on
scissors
Paint the pinecone yellow and let it dry. Wrap the pinecone in a thin layer of fiberfill, using a pencil to poke the fluff between the scales of the pinecone.
Cut wings, a beak, and eyes from felt scraps and glue them on the pinecone body.
Cut a 4-inch circle out of green construction paper. Glue Easter grass on top of the circle. Then glue the pinecone chick to the middle of the grass. This little chick makes a very nice table decoration.
Handprint Lamb Easter Card
Turn your hand into a lamb to make this special Easter card.
9 X 12-inch light-colored construction paper
scrap of blue construction paper
package of white hole-reinforcement rings
hole punch
black poster paint and a paintbrush
markers
white glue
thin pick ribbon or yarn
Fold the construction paper in half to form a 6 X 9- inch card. Paint your palm black with the poster paint. Make a handprint on the front of the card with your fingers and thumb spread apart and pointing toward the bottom of the card.
Let the handprint dry before you continue.
Cover the hand part of the handprint with the hole-reinforcement rings to make the lamb's woolly coat. The four fingers will be the lamb's legs, and the thumb will be the head. Use the hole punch to make an eye for the lamb from blue paper. Make a dot in the middle of the eye with a marker and glue the eye to the thumb of the handprint. Glue a pink ribbon bow to the neck of the lamb. Use markers to add grass, flowers, and a sun. Inside the card, write "Happy Easter from your little lamb" and sign your name.
9 X 12-inch light-colored construction paper
scrap of blue construction paper
package of white hole-reinforcement rings
hole punch
black poster paint and a paintbrush
markers
white glue
thin pick ribbon or yarn
Fold the construction paper in half to form a 6 X 9- inch card. Paint your palm black with the poster paint. Make a handprint on the front of the card with your fingers and thumb spread apart and pointing toward the bottom of the card.
Let the handprint dry before you continue.
Cover the hand part of the handprint with the hole-reinforcement rings to make the lamb's woolly coat. The four fingers will be the lamb's legs, and the thumb will be the head. Use the hole punch to make an eye for the lamb from blue paper. Make a dot in the middle of the eye with a marker and glue the eye to the thumb of the handprint. Glue a pink ribbon bow to the neck of the lamb. Use markers to add grass, flowers, and a sun. Inside the card, write "Happy Easter from your little lamb" and sign your name.
THE WORLD OF EASTER BREADS
Throughout the world, many cultures have special celebratory breads that are traditionally baked at Easter. Many of these breads are rich with eggs and butter and studded with fruits and nuts. In today's world of supermarkets and modern conveniences, we often take these ingredients for granted, but at one time they were very expensive and hard to find, and thus reserved only for holidays and special occasions. Bread is an important symbol at Easter in that it is a metaphor for the resurrection of Christ - flour comes to life and transforms itself to bread.
Paska Russian Mennonite Easter Bread
1 package or 1 T. yeast
3/4 c potato water
1/2 c or more mashed potato
2 c flour
2 1/2 c warm milk
7 or 8 eggs, separated
1 1/2 to 2 c sugar
1 t lemon juice
1/2 c margarine
1 t salt
1/2 t grated orange rind
bit of vanilla
Soften yeast in lukewarm potato water for 10 minutes. Add a bit of flour to make a soft sponge. In the meantime, warm milk, pour it over 2 cups flour. Beat until smooth. Cool slightly. Beat egg yolks with 1 cup sugar and add warm flour mixture. Add stiffly beaten egg whites. Add yeast mixture. Let rise till light (covered). Add softened margarine, salt, 1-cup sugar and mashed potato. Add enough flour to make a medium soft dough (should be a bit sticky). Knead 10 minutes. Cover and let rise to double its bulk. Put on greased cookie sheets (I make round, oval, and braided loaves) and let rise again. Bake at 325 degrees F until golden. Careful not to overbake.
Ice with white icing.
3/4 c potato water
1/2 c or more mashed potato
2 c flour
2 1/2 c warm milk
7 or 8 eggs, separated
1 1/2 to 2 c sugar
1 t lemon juice
1/2 c margarine
1 t salt
1/2 t grated orange rind
bit of vanilla
Soften yeast in lukewarm potato water for 10 minutes. Add a bit of flour to make a soft sponge. In the meantime, warm milk, pour it over 2 cups flour. Beat until smooth. Cool slightly. Beat egg yolks with 1 cup sugar and add warm flour mixture. Add stiffly beaten egg whites. Add yeast mixture. Let rise till light (covered). Add softened margarine, salt, 1-cup sugar and mashed potato. Add enough flour to make a medium soft dough (should be a bit sticky). Knead 10 minutes. Cover and let rise to double its bulk. Put on greased cookie sheets (I make round, oval, and braided loaves) and let rise again. Bake at 325 degrees F until golden. Careful not to overbake.
Ice with white icing.
Easter Babka
Serve with sweet butter in the shape of a lamb.
4 c. milk, scalded
2 yeast cakes
1/2 lb. butter, melted (use the unsalted kind)
6 eggs, beaten
1 1/2 c. sugar
1 T salt
5 lbs. flour
1 box golden raisins
Melt yeast in 1 c milk. Add melted butter, beaten eggs and yeast mixture to milk. Add sugar, flour and salt to milk mix. Mix well and knead. Cover with butter and with towel and let rise until doubled. Punch down and add raisins. Knead again. Place in greased bowl until doubled. Punch down and knead again. Form into loaves and place in greased bread pans and let rise again until doubled. Bake at 350 for approximately 30 min, or until done. Brush tops with butter and allow to cool. Warning: large recipe -- makes 5 loaves. Make sure your bowl is big enough!
4 c. milk, scalded
2 yeast cakes
1/2 lb. butter, melted (use the unsalted kind)
6 eggs, beaten
1 1/2 c. sugar
1 T salt
5 lbs. flour
1 box golden raisins
Melt yeast in 1 c milk. Add melted butter, beaten eggs and yeast mixture to milk. Add sugar, flour and salt to milk mix. Mix well and knead. Cover with butter and with towel and let rise until doubled. Punch down and add raisins. Knead again. Place in greased bowl until doubled. Punch down and knead again. Form into loaves and place in greased bread pans and let rise again until doubled. Bake at 350 for approximately 30 min, or until done. Brush tops with butter and allow to cool. Warning: large recipe -- makes 5 loaves. Make sure your bowl is big enough!
Lambropsomo - Greek Easter Bread
Lambropsomo, the traditional Greek Easter bread, may or may not incorporate eggs that have been hard boiled and dyed red; usually one egg is centered in a round leaf with a cross formed over it, or four red eggs will be nestled into a braided loaf. This recipe calls for one loaf of each of these shapes. In some households the same bread without the red egg decoration is baked and served on Sunday throughout the year.
2 T (2 packets) active dry yeast
1/2 c warm water
1 c warm milk
1/2 c melted butter
2 t coarse salt or 1 t table salt
2 t anise seed, crushed
3 eggs, beaten
1/2 c sugar
1 T grated orange rind
6 c white flour, preferably unbleached
2-5 hard boiled eggs, dyed red
For the glaze:
Soft butter
Sesame seeds (optional)
In large bowl mix yeast with warm water, then stir in milk, butter and salt. Add the anise seed, the beaten eggs, the sugar, and grated orange peel. Keep stirring while adding the flour. When the mixture is stiff, turn out on a floured surface and knead about 10 minutes, until smooth and satiny. Clean the bowl and grease it well. Put the dough in the bowl, and turn so all surfaces are oiled; cover with plastic and let rise about 2 hours, until doubled. Punch the dough down, knead briefly and divide in half to make the two different shapes (or make two loaves of the same shape if you prefer). To make a round loaf with a cross with one half of the dough, first tear off a piece of dough, about one-fifth the whole amount. Form the larger piece into a round and put it on a greased baking sheet. Center one red egg on the top of the round. Divide the reserved piece in half and roll out 2 long strips. Place these over the egg in the form of a cross, tucking the ends under the loaf. To make a braided crown with the other half, divide the dough in thirds and roll out into ropes at least 2 feet long. Braid the ropes together, pinching the ends securely and then form into a circle on a greased baking sheet, pinching again the ends where they overlap. Nestle 4 red eggs in among the braids. Cover both loaves with a kitchen towel and let rise 1-hour. Bake in a preheated 350F oven for 30 minutes. Remove and brush immediately with butter, then sprinkle on optional sesame seeds. Makes 2 round loaves.
2 T (2 packets) active dry yeast
1/2 c warm water
1 c warm milk
1/2 c melted butter
2 t coarse salt or 1 t table salt
2 t anise seed, crushed
3 eggs, beaten
1/2 c sugar
1 T grated orange rind
6 c white flour, preferably unbleached
2-5 hard boiled eggs, dyed red
For the glaze:
Soft butter
Sesame seeds (optional)
In large bowl mix yeast with warm water, then stir in milk, butter and salt. Add the anise seed, the beaten eggs, the sugar, and grated orange peel. Keep stirring while adding the flour. When the mixture is stiff, turn out on a floured surface and knead about 10 minutes, until smooth and satiny. Clean the bowl and grease it well. Put the dough in the bowl, and turn so all surfaces are oiled; cover with plastic and let rise about 2 hours, until doubled. Punch the dough down, knead briefly and divide in half to make the two different shapes (or make two loaves of the same shape if you prefer). To make a round loaf with a cross with one half of the dough, first tear off a piece of dough, about one-fifth the whole amount. Form the larger piece into a round and put it on a greased baking sheet. Center one red egg on the top of the round. Divide the reserved piece in half and roll out 2 long strips. Place these over the egg in the form of a cross, tucking the ends under the loaf. To make a braided crown with the other half, divide the dough in thirds and roll out into ropes at least 2 feet long. Braid the ropes together, pinching the ends securely and then form into a circle on a greased baking sheet, pinching again the ends where they overlap. Nestle 4 red eggs in among the braids. Cover both loaves with a kitchen towel and let rise 1-hour. Bake in a preheated 350F oven for 30 minutes. Remove and brush immediately with butter, then sprinkle on optional sesame seeds. Makes 2 round loaves.
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