Who made these dishes for you, and how did that make you feel?
I’m not religious at all … and I don’t think the Easter Bunny is either. No chocolate eggs? Hello?
A traditional family dinner on Easter doesn’t necessarily have to be religious in significance.
When I was a young child, my family wasn’t religious but we did celebrate holidays. Not much religious connotation. My sister and I would wake up and find muddy bunny paw prints all over the place. My parents used my cats paws for that.
My grandmother made breakfast to dinner every holiday, i felt special because my grand would go out of her way to make what you want these are three of the family easter dish
Traditional Green Bean Casserole
INGREDIENTS:
1 onion, chopped
2 cloves garlic, minced
1 Tbsp. olive oil
10 oz. can cream of mushroom soup
1/2 cup milk
1 tsp. soy sauce
1/8 tsp. white pepper
2 (9 oz.) pkgs. frozen green beans, thawed and drained
1 cup canned french fried onion rings
PREPARATION:
Preheat oven to 350 degrees F. In heavy skillet, cook onion and garlic in olive oil until tender and translucent. Combine soup, milk, soy sauce, pepper, beans and 2/3 cup of the onions in a 1-1/2 quart baking dish; stir in onions and garlic. Bake at 350 degrees F for 25 minutes or until hot and bubbly. Stir casserole well. Sprinkle with remaining onions, then bake 5 minutes longer.
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Crockpot Pineapple Glazed Ham
INGREDIENTS:
1 Tbsp. flour
10 to 12 lb. fully cooked ham
20 oz. can crushed pineapple, drained
1 Tbsp. cornstarch
1/2 cup apple jelly
2 Tbsp. lemon juice
1/8 tsp. ground cinnamon
PREPARATION:
Place flour in crockpot safe cooking bag. Lightly score surface of ham. Place ham in bag with the flour, seal bag, and turn to coat. In medium saucepan, combine pineapple, cornstarch, apple jelly, lemon juice, and ground cinnamon and blend with wire whisk.Cook and stir over medium heat until cornstarch dissolves and mixture thickens. Bring to a boil and simmer for 1 minute. Pour over ham in the cooking bag. Place in 6 quart crockpot, cover, and cook on low for 8-10 hours
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Fresh Strawberry Pie
INGREDIENTS:
1/2 recipe Hot Water Pastry or 9″ pie crust
6 cups strawberries, hulled
1 cup sugar
2 Tbsp. cornstarch
1/2 cup water
3 oz. pkg. cream cheese, softened
1/4 cup powdered sugar
1 tsp. lemon juice
1/2 tsp. lemon rind
PREPARATION:
Preheat oven to 400 degrees. Line the Hot Water Pastry with pie weights or aluminum foil and dried beans (this is called blind baking). Bake at 400 degrees until light brown and crisp, about 8-10 minutes. Cool completely.
Mash enough strawberries to measure 1 cup. Mix sugar and cornstarch in a heavy saucepan and stir in strawberries and water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Cook and stir for 1 minute and then remove from heat and cool.
Beat cream cheese with sugar, lemon juice, and lemon rind until smooth and spread in cooled pie crust. Top with whole strawberries. Pour cooked and cooled strawberry mixture over the whole strawberries and chill for 3 hours or until set. Refrigerate any remaining pie.
My Mom used to make Duck and homemade potato salad plus her gravy was so good it makes you wanna bite your fingers off……. YUMMMMY!!!
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Don’t..Non religious home..its just like any other day around here
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My mom always made dirt and worms for easter!
Have little pails, fill with crushed oreos, pudding and cool whip! Put gummy worms on top! This is so cute and yummy.
I do this now for my daughter and she loves it, just like I did and still do! makes me smile!
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My mom always made Polish sweetbread. We’d have that with colored eggs, sausage (from my dad’s meat market) and horseradish. It made me feel safe and blessed.
References :
My grandmother made breakfast to dinner every holiday, i felt special because my grand would go out of her way to make what you want these are three of the family easter dish
Traditional Green Bean Casserole
INGREDIENTS:
1 onion, chopped
2 cloves garlic, minced
1 Tbsp. olive oil
10 oz. can cream of mushroom soup
1/2 cup milk
1 tsp. soy sauce
1/8 tsp. white pepper
2 (9 oz.) pkgs. frozen green beans, thawed and drained
1 cup canned french fried onion rings
PREPARATION:
Preheat oven to 350 degrees F. In heavy skillet, cook onion and garlic in olive oil until tender and translucent. Combine soup, milk, soy sauce, pepper, beans and 2/3 cup of the onions in a 1-1/2 quart baking dish; stir in onions and garlic. Bake at 350 degrees F for 25 minutes or until hot and bubbly. Stir casserole well. Sprinkle with remaining onions, then bake 5 minutes longer.
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Crockpot Pineapple Glazed Ham
INGREDIENTS:
1 Tbsp. flour
10 to 12 lb. fully cooked ham
20 oz. can crushed pineapple, drained
1 Tbsp. cornstarch
1/2 cup apple jelly
2 Tbsp. lemon juice
1/8 tsp. ground cinnamon
PREPARATION:
Place flour in crockpot safe cooking bag. Lightly score surface of ham. Place ham in bag with the flour, seal bag, and turn to coat. In medium saucepan, combine pineapple, cornstarch, apple jelly, lemon juice, and ground cinnamon and blend with wire whisk.Cook and stir over medium heat until cornstarch dissolves and mixture thickens. Bring to a boil and simmer for 1 minute. Pour over ham in the cooking bag. Place in 6 quart crockpot, cover, and cook on low for 8-10 hours
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Fresh Strawberry Pie
INGREDIENTS:
1/2 recipe Hot Water Pastry or 9" pie crust
6 cups strawberries, hulled
1 cup sugar
2 Tbsp. cornstarch
1/2 cup water
3 oz. pkg. cream cheese, softened
1/4 cup powdered sugar
1 tsp. lemon juice
1/2 tsp. lemon rind
PREPARATION:
Preheat oven to 400 degrees. Line the Hot Water Pastry with pie weights or aluminum foil and dried beans (this is called blind baking). Bake at 400 degrees until light brown and crisp, about 8-10 minutes. Cool completely.
Mash enough strawberries to measure 1 cup. Mix sugar and cornstarch in a heavy saucepan and stir in strawberries and water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Cook and stir for 1 minute and then remove from heat and cool.
Beat cream cheese with sugar, lemon juice, and lemon rind until smooth and spread in cooled pie crust. Top with whole strawberries. Pour cooked and cooled strawberry mixture over the whole strawberries and chill for 3 hours or until set. Refrigerate any remaining pie.
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