Easter Recipe Box

Happy Easter, everyone!

It was a beautiful day here at DewKist. A record THIRTEEN eggs were waiting for us in the coop, and after our Easter dinner, my hubby, youngest son, and I saddled up the horses for a ride around the hay fields. The usual Easter egg hunt was replaced with a hunt for morel mushrooms - which turned out quite well.

Knowing that my family would like to have a nice spread of food on the table, I went looking through my recipe box for old favorites and a couple of new ones.

I'm sharing them with you for two reasons. First, I know you would love to have some new recipes for yourself. Second, I want to have them recorded somewhere else so I can't say that I lost them.

Summer Salad

Summer Salad

          7 oz. ring pasta, cooked and drained                               1 cup broccoli, finely chopped
          1/2 green pepper, chopped                                              1/2 cup shredded cheddar cheese
          1 cucumber, peeled and chopped                                    1 cup mayonnaise
          2 cups shredded cabbage                                                 1/2 cup sugar
          1/2 cup onion, chopped                                                   1/4 vinegar
          1/2 cup celery, chopped

Mix everything together in a large bowl. Add more of the dressing until it suits your taste. Cover  and chill until serving time.

Cheesy Potato Casserole

Cheesy Potato Casserole

         2 packages Country-style has brown potatoes                 1 16 oz. container sour cream

         1 14-16 oz. can chicken broth                                          1/2 cup butter, melted

        4 cups shredded cheddar cheese                                        2 cups crushed Corn Flakes

In a 9x13 pan, mix the hash brown potatoes, 2 cups of the cheese, sour cream, and broth. Once thoroughly stirred, top with the remaining 2 cups of cheese.

In a separate bowl, mix together the butter and Corn Flakes. Place on top of cheese layer. Bake at 350º for one hour. Allow to set and cool for an additional 10 minutes. Tip: You may want to sop up some of the grease from the cheese on top before serving. That's what I did.

Green Beans w/Tomatoes

          1 lb fresh green beans, but diagonally into 1" slices          1/2 tsp salt

          1/4 butter                                                                            1/2 tsp dried oregano

          1/4 cup finely chopped onion                                             1/8 tsp pepper

          1 garlic clove, minced                                                        2 ripe tomatoes, cut up

          1 T brown sugar

          1 T lemon juice

Steam the beans until crisp-tender. Drain. Saute onion and garlic in butter. Stir into the skillet brown sugar, lemon juice, salt, oregano, and pepper. Add tomatoes. Stir everything into the green beans. Serve while hot.

Of course, there was more food on the table. I suspect we'll have leftovers for the rest of the week. There's enough ham, deviled eggs, and fruit pizza to go around as well.  :)

Enjoy!