Wednesday, March 19, 2008

Easter Menu, Recipes & Grocery List

Easter Menu (*=recipe):
o Pork Roast (mom)
o Greasy Rice (mom)
o Deviled eggs*
o Green beans
o Turnip greens
o Corn
o Butter beans
o Potato salad*
o Baked Macaroni & Cheese*
o Homemade rolls*
o Strawberry Cream Trifle*
o Chocolate Chess Pie*
o Easter Cookies (kids making from store bought dough)
o Lemon Meringue Pie*
o Tea (sweet & unsweet)
o Lemonade (splenda)*
o Water

Easter Recipes:
Deviled Eggs

Recipe By :Cherylann
Serving Size : 12
Categories : Side Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 eggs
mayonnaise -- as needed to moisten yolk mixture--do NOT add
too much. You can always add more as needed.
2 Tablespoons relish
paprika -- for garnish
1 teaspoon Dijon mustard -- optional

Place eggs in cold water to cover in a medium saucepan. Bring to a boil over medium heat. Reduce heat to low, cover and cook 5 minutes. Remove from heat and leave eggs in covered pot of hot water 15 minutes. Drain eggs, refill with cold water. Remove shells.

Cut eggs in half lengthwise. Remove yolks. In small bowl, mash yolks, mayonnaise, relish and mustard. Fill eggs with yolk mixture.

Sprinkle with paprika.

Potato Salad

Recipe By :Cherylann
Serving Size : 18
Categories : Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
9 white potatoes -- peeled and cubed
12 tablespoons Hellman's mayonnaise
6 tablespoons relish -- drained
salt and pepper -- to taste
paprika -- to taste
4 hard-boiled eggs -- shelled and sliced, optional

Boil potatoes; drain. Add mayonnaise, relish, salt and pepper. Mix well.

Top with eggs, if desired. Sprinkle with paprika.

NOTES : If more mayonnaise or relish is needed, add in increments of 1 Tablespoon at a time.

Ultimate Macaroni & Cheese
Recipe by: Cherylann
Serving Size : 12
Categories : Side Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
24 ounces elbow macaroni – cooked and drained
36 ounces processed American cheese -- cut up
1 cup milk
1/2 teaspoon pepper
2 cups shredded cheddar cheese

Preheat oven to broil.

Add processed cheese, milk and pepper to macaroni; mix well. Cook on low heat until cheese is melted, stirring frequently.

Lightly grease a 2-quart casserole dish. Add macaroni and cheese mixture to dish. Sprinkle shredded cheddar cheese on top. Put in oven, checking every few minutes. Take out when cheddar cheese is melted and golden brown.

Yeast Rolls

Recipe By : Cherylann
Categories : Biscuits & Rolls

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 cups bread flour -- 6-8 cups
2 packets dry yeast
2 cups milk
1 Tablespoon salt
1/2 cup vegetable oil
1/2 cup sugar
3 eggs -- beaten

In a large mixing bowl, mix 4 cups. of flour with the yeast. Set aside. Pour the milk, salt, oil and sugar into a pot, stirring to mix, and place over medium heat until lukewarm. Pour the milk mixture into the flour and yeast; beat until smooth. Add the eggs, stirring hard to mix well (use your hands). One cup at a time, add as much of the remaining flour as needed to form a soft dough. Put the dough on cutting block. Let it rise to double its size. Knead dough 12-15 times. Roll out on floured block until about 1/2" thick. Cut rolls. Place rolls in a lightly greased baking pan. Let rise again until doubled in size. Bake for 15-20 minutes.

Old-Fashioned Pound Cake

Recipe By : Cherylann
Serving Size : 12
Categories : Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon nutmeg
1/4 teaspoon salt
1 1/2 cups unsalted butter
3 cups powdered sugar
2 teaspoons vanilla
5 eggs
1/2 cup half and half

Preheat oven to 350°.

Grease and coat with sugar, 2-8" loaf pans or one 10" fluted tube pan.

In a bowl, combine flour, baking powder, nutmeg and salt. Set aside.

Cream together butter, powdered sugar and vanilla.

Add eggs, one at a time, beating well after each addition. Mixture should be light and fluffy.

Mix in half of flour mixture until smooth. Blend in half and half. Beat in remaining dry ingredients until smooth.

Pour cake batter into pans.

Bake for 45-75 minutes (depending on pan size), or until toothpick inserted in center comes out clean.

Cool in pan about 10 minutes before removing.

Strawberry Cream Trifle

Recipe By :Cherylann
Serving Size : 12
Categories : Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup sliced almonds -- toasted and chopped
1 pound cake -- baked; cut into 1" cubes
1 quart fresh strawberries -- reserve one for garnish
16 ounces frozen sliced strawberries in syrup -- thawed
2 Tablespoons fresh lemon juice
24 ounces strawberry yogurt
1 package cheesecake instant pudding
8 ounces Cool Whip® -- thawed, divided
powdered sugar

Hull all but one strawberry and cut into quarters. Combine fresh and thawed strawberries; mix well.

Whisk lemon juice, yogurt and pudding ix until smooth; immediately fold in 1 cup of Cool Whip.

To assemble trifle, place 1/3 of the cake cubes into bottom of trifle bowl. Top with 1/3 strawberry mixture. Top with 1/2 of the yogurt mixture, spreading evenly. Sprinkle with 1/3 of the almonds. Repeat layers one time. Top with remaining cake cubes and strawberry mixture.

To garnish, spread remaining Cool Whip over top of trifle, forming a flat surface. Sprinkle with remaining almonds. Sprinkle with powdered sugar. Create strawberry fan with reserved strawberry; place in center of trifle.
Chocolate Chess Pie
Recipe by: Cherylann
Categories : Pies & Cheesecakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 eggs
1 1/2 cups sugar
1/4 cup milk
1 teaspoon vanilla
1/4 cup cocoa
1 stick butter
pinch salt
9 inch pie shell -- unbaked

Preheat oven to 350°.

Combine cocoa, butter and milk in saucepan.

Cook over low heat until smooth.

Remove from heat, add sugar, eggs and vanilla; beat well.

Pour into unbaked pie shell.

Bake 30 minutes or until well done.

Lemon Meringue Pie

Recipe By : Cherylann
Serving Size : 8
Categories : Pies & Cheesecakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups sugar
5 Tablespoons cornstarch
2 egg yolks
1 Tablespoon unsalted butter
2 teaspoons lemon peel -- finely shredded
1/3 cup fresh lemon juice
3 egg whites
1/2 teaspoon vanilla
1/4 teaspoon cream of tartar
6 Tablespoons sugar
1 9 inch pie crust -- baked

Preheat oven to 350°.

For filling, in a medium saucepan, combine 1 1/2 cups sugar, cornstarch and a dash of salt. Gradually stir in 1 1/2 cups water. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat. Cook and stir 2 more minutes. Remove from heat. Lightly beat egg yolks with a fork. Gradually stir about half of the hot filling into the beaten yolks. Return egg yolk mixture to the remaining hot filling in saucepan. Bring to a gentle boil. Cook 2 minutes more. Remove from heat. Stir in butter and lemon peel. Gently stir in lemon juice. Keep warm while preparing meringue.

In large mixing bowl, combine egg whites, vanilla and cream of tartar. Beat with electric mixer on medium speed about 1 minute or until soft peaks form. Gradually add 6 Tablespoons sugar, 1 Tablespoon at a time, beating on High speed about 4 minutes more or until mixture forms stiff peaks and sugar is dissolved.

Pour warm filling into baked pie crust. Immediately spread meringue over warm filling, sealing to edges. Bake 15 minutes. Cool for 1 hour on a wire rack. Chill 3-6 hours before serving.


Recipe By :Cherylann
Categories : Beverages

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 quarts water
2 1/2 cups sugar
4 small lemons -- sliced

Fill 1 gallon jar 3/4 of water. Add sugar. Stir until sugar is melted. Add lemons. Fill jar with water and chill.

Easter Grocery List:

o White potatoes
o 1 quart fresh strawberries
o 8 lemons

o Mini corn on cob
o 16 oz. frozen sliced strawberries in syrup
o 8 oz. Cool Whip
o 4 deep dish pie shells (recipes only call for 2, but this is in case it makes too much filling, like it did at Thanksgiving)

o Mayonnaise
o Relish
o Dijon mustard

Canned Goods:
o Green beans
o Turnip greens
o Butter beans

Pasta/Boxed Goods:
o 24 oz. elbow macaroni
o 36 oz. Velveeta cheese

o Paprika
o Salt
o Pepper
o Bread flour
o 2 packets dry yeast
o Sugar
o Vanilla
o Cocoa
o Vegetable oil
o 1 pkg. cheesecake instant pudding
o Powdered sugar
o ½ cup sliced almonds
o All-purpose flour
o Baking powder
o Nutmeg
o Cornstarch
o Cream of tartar

o Easter Cookie dough
o 3 doz. eggs
o 1 gallon milk
o 1 lb. unsalted butter
o 24 oz. strawberry yogurt
o 2 cups shredded cheddar cheese
o ½ cup half and half

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