What You Need:

1 T of bacon grease

1 C onion, sliced

1/2 lb. processed cheese, cubed

1/4 C milk

2 (9 oz.) pkgs. frozen cut green beans, thawed

4 bacon slices, cooked crisp and crumbled

1/4 C almonds, slivered

1/4 t pepper

1/2 C butter flavored crackers, crushed

How to Make It:

Set the oven to 350 degrees and allow the oven to heat while preparing the beans.

Place the onion slices into the reserved bacon grease over medium heat.

Cook the onion slices, stirring occasionally for 5 minutes or until tender.

Stir in the cheese and milk.

Stirring constantly cook until the cheese has completed melted about 5 minutes.

Stir in the green beans until covered with the cheese sauce.

Add the bacon and almonds and stir to combine.

Sprinkle the pepper into the mixture and stir until incorporated into the ingredients.

Remove the pan from the heat and spoon the mixture into an ungreased 1 1/2 qt. casserole dish.

Sprinkle the top with the crushed crackers being sure to go to the edge of the dish.

Bake 15 minutes or until bubbly around the edges.

Serves: 6

If you don’t have butter flavored crackers use regular saltine crackers and dab the top of the casserole with 4 or 5 small pieces of butter.

What You Need:

6 bananas, peeled and cut in half lengthwise

1/2 C Mandarin orange sections

1 T brown sugar

2 T of orange juice

2 T of lemon juice

How to Make It:

Set the oven temperature to 350 degrees and allow the oven to heat while preparing the casserole.

Lightly spray a 13X9 casserole dish with a non stick cooking spray.

Layer the bananas in to the casserole dish.

Spread the orange segments over the top of the bananas.

Sprinkle the brown sugar evenly over all the fruit.

Place the orange juice into a small mixing bowl.

Add the lemon juice and whisk to combine.

Pour the mixture over the fruit in the casserole dish.

Bake the casserole for 30 minutes.

Serves:  6

This fruit casserole is an easy yet delicious addition to any Easter table.  If you don’t have any orange juice on hand use the juice from the Mandarin orange sections instead.  Maraschino cherry halves can also be added to this casserole.

What You Need:

6 C fresh sweet potatoes, peeled and cubed

1 C mayonnaise

1/2 C brown sugar, firmly packed

1 C pecans, toasted and chopped

1/2 C raisins

How to Make It:

Place the cubed potatoes into a large saucepan.

Completely cover the potatoes with water.

Place the pan over medium heat and bring the water to a brisk steady boil.

Reduce the heat to low and simmer the potatoes for 10 minutes or until the potatoes are fork tender.

Drain the potatoes well and allow them to cool for about 5 minutes.

Put the mayonnaise into a small mixing bowl.

Dump the brown sugar in with the mayonnaise and stir until well combined.

Fold in the pecans and raisins until well coated.

Place the potatoes into a serving bowl.

Add the mayonnaise mixture and stir to coat the potatoes well.

Cover the bowl and chill in the refrigerator at least one hour before serving.

Serves: 8

If you can’t find toasted pecans at your local supermarket you can toast them yourself pretty easy. Heat the oven to 350 degrees. Place the pecans (pecan halves work best) in a single layer on a rimmed baking sheet. Place the pecans in the oven for about 6 minutes, stirring them often, until the pecans are nice golden brown. Allow them to cool enough to work with. Use a sharp knife or a chopper to chop the nuts to desired size.

What You Need:

4 T unsalted butter, at room temperature and cut into pieces

1 large egg, lightly beaten

2 C hot roll mix

3 t yeast (if a packet comes in the hot roll mix use 3 t of that yeast)

1 t baking powder

2 t sugar

1/2 C very hot water (125 degrees)

1 C of flour, divided

4 T unsalted butter, melted

How to Make It:

Spray a rimmed baking sheet lightly with a non stick cooking spray.

Place the butter into a large mixing bowl.

Add the egg into the butter.

Place the hot roll mix and the yeast into the bowl.

Sprinkle the baking powder and the sugar over the yeast.

Pour the hot water over the top of the ingredients in the bowl.

Use a wooden spoon and stir until the butter has blended into the dough.

Sprinkle 6 T of the flour over the top of the dough.

Use the wooden spoon and knead the flour into the dough until the dough is no longer sticky.

More flour may be added 1 T at a time until you reach the desired consistency.

Lightly flour your hands and knead 2 T of flour into the dough 3 times or until the dough is smooth and elastic.

Cover the bowl with a kitchen towel and let the dough rest for 5 minutes.

Light flour a cutting board or flat surface.

Flour you hands and place the dough into the center of the floured surface.

Pat the dough out to 1/2 in. thick round.

Use a round cutter to cut out the biscuits.

Reroll the scraps and pat out to continue cutting biscuits until the dough is completely used.

Place the biscuits on the baking sheet.

Brush the tops of the biscuits with the melted butter.

Fold the biscuits in half and brush the tops with butter again.

Cover the biscuits loosely with plastic wrap.

Place them in a draft free area and allow the dough to rise for about 2 hours.

Allow the oven to heat to 400 degrees.

Uncover the biscuits and bake 12 minutes or until a golden brown on top.

Serves: 12 biscuits depending on size

What You Need:

1 (5 lb.) rack of lamb, trimmed

1 t salt

1 t pepper

3 T canola oil

6 T of Dijon style mustard

1 C Italian style breadcrumbs

6 T Parmesan cheese, grated

3 cloves of garlic, peeled and minced

3 t rosemary

How to Cook It:

Set the oven temperature to 450 degrees and allow the oven to heat up.

Line a large roaster pan with aluminum foil.

Sprinkle the rack of lamb with the salt and pepper being sure to cover the entire piece of meat.

Place the canola oil in a skillet over medium heat and allow the oil to heat.

Place the rack of lamb carefully into the hot oil.

Brown the lamb carefully on all sides for about 6 minutes per side.

Remove the browned lamb from the skillet and place in the lined roaster pan.

Brush the mustard evenly on all sides of the lamb.

Place the breadcrumbs into a bowl.

Sprinkle the cheese into the bowl with the breadcrumbs.

Add in the garlic and the rosemary.

Toss the mixture together until well blended.

Use your fingers to press the breadcrumb mixture into the top of the lamb.

Roast the lamb for 15 minutes for medium rare, 22 minutes for medium or 25 minutes for well done.

Allow the lamb to rest for 10 minutes before carving.

Serves: 8

When you purchase a rack of lamb most often it has been already trimmed. If it is not the method to trim it is simple. Cut between the rib bones and scrape the meat off exposing the bottom 3 inches of the bone. Do this at the thick end so you can easily carve off the individual chops when you are ready to serve.

What You Need:

2 T margarine

1 onion, chopped

2 T flour

2 T of brown mustard

1 3/4 C of milk

1/2 (8 oz.) pkg. cream cheese

1 C Swiss cheese, shredded and divided

1 t chives

11/2 lb. red potatoes cut into thin wedges

1/2 C bagel chips, crushed

1 T of parsley

How to Make It:

Allow the oven temperature to heat up to 350 degrees.

Spray a rectangular baking dish with a non stick cooking spray well on the bottom and sides.

Place the margarine into a saucepan over medium heat and allow the margarine to melt.

Add the onion to the melted margarine and cook 5 minutes, stirring often, until the onion is tender.

Whisk in the flour until moist.

Add the mustard and whisk until well combined.

Pour in the milk and continue cooking over medium heat, stirring often.

Cook 3 minutes or until the sauce is starting to thicken and become bubbly.

Reduce the heat under the pan to low.

Add the cream cheese and whisk until smooth.

Place 1/2 C of the Gruyere cheese into the mixture and stir until the cheese is melted.

Add the chives and whisk to combine.

Place the potatoes into a mixing bowl.

Pour the sauce over the potatoes and toss to coat well.

Spread the potatoes evenly into the prepared baking dish.

Cover the pan and bake 1 hour or until the potatoes are fork tender.

Remove the cover and stir.

Sprinkle the crushed bagel chips over the top of the casserole.

Sprinkle the remaining Gruyere cheese over the chips.

Return, uncovered to the oven, for 15 minutes or until the cheese has completely melted.

Let stand 10 minutes then sprinkle with the parsley just before serving.

Serves:  6

What You Need:

4 canned pear halves

8 whole cloves

8 almond halves

4 t cottage cheese

4 lettuce leaves

How to Make It:

Lay a leaf of lettuce on 4 small serving plates.

Place a pear half cut side down on the lettuce leaf.

Place 2 cloves on the skinny end of the pear half for the bunny eyes.

Place 2 almond halves on each side of the pear for the bunny ears.

Add 1 t of cottage cheese behind the larger end of each pear for the cotton tail.

Serves: 4

These are cute little salads that can be placed at any child’s place setting. They will get a giggle out of seeing an Easter bunny at the dinner table. Chopped red maraschino cherries can also be placed on the pear with a toothpick for a cute little bunny nose.

What You Need:

2 C of fresh spinach

2 garlic cloves, minced

1/2 C Parmesan cheese, grated

1/4 C walnuts, chopped

1/4 C olive oil

8 celery stalks, trimmed and rinsed

How to Make It:

Place the spinach into the blender

Add the garlic and Parmesan cheese.

Add the walnuts to the mixture.

Pour the olive oil in over the other ingredients.

Process the mixture until it becomes very smooth.

Spread the mixture into each of the celery stalks.

Cut each stalk into 2 in. pieces.

Place the appetizers on a plate and cover with plastic wrap.

Refrigerate at least 30 minutes or for up to 2 hours.

Serves:  48 appetizers

You can use any of the remaining stuffing mixture as a dip for these appetizers.  Just add 1/2 C plain yogurt, 1 T grated Parmesan cheese and a 1/4 t of pepper.  Mix together well and set out with the appetizers for everyone to enjoy.  

What You Need:

1 (5 lb.) boneless rib eye roast, at room temperature

4 cloves of garlic, peeled

1/2 C soy sauce

1 t pepper

1 large onion, peeled and diced

1 1/2 C red wine

1 C beef broth

How to Make It:

Place the oven temperature at 450 degrees and allow the oven to preheat.

Cut the garlic cloves into six slices each.

Cut 1 in. deep slits into the roast and place the garlic into the slits.

Rub the roast with soy sauce to completely cover.

Sprinkle the pepper over the entire roast.

Place the prepared roast into a large roaster pan.

Sprinkle the diced onions around the roast in the pan.

Roast in the oven for 30 minutes being sure to baste the roast every 10 minutes with the red wine.

After 30 minutes, reduce the oven temperature to 350 degrees.

Continue roasting for 1 1/2 hours or until a thermometer inserted into the roast reaches 160 degrees, being sure to baste the roast about every 15 minutes.

Remove the roast to a serving platter.

Cover loosely with aluminum foil and allow it to stand 20 minutes.

Skim the fat from the top of the juice in the roasting pan.

Pour the remaining wine and the broth into the roasting pan.

Place the roasting pan on the stove top over medium high heat.

Deglaze by stirring to dislodge any brown bits from the bottom of the pan.

Simmer for 2 minutes, then remove and pour into a serving dish.

Serve the carved pieces of beef with juice spooned over each piece.

Serves:  6

A rib eye roast is a standing rib roast that has been removed from the bone and tied.  It is a very tender piece of meat and has more flavor than tenderloin.  Using wine to baste the meat gives it flavor and helps it to remain moist.  A dark stout beer can be used in place of the wine if you prefer.  The beer will give it more of stout taste where the wine will give it a slightly sweeter taste.

What You Need:

1 pot of brewed herbal tea

4 t of honey

1 large sweet apple, diced

How to Make It:

Pour the tea into 4 cups filling them 2/3 full.

Stir in 1 t of honey per cup.

Add 1/4 of the diced apple to each cup.

Let the tea stand for 5 minutes before serving.

Serves:  4

There’s nothing better than a nice cup of tea after a good meal.  This tea is the perfect sipping tea to relax with after that wonderful Easter dinner.