EASTER RECIPES
Pineapple-Stuffed Pork with Apricot Glaze
4 boneless pork loin chops
½ c. dry white wine
2 T Worcestershire
1 tsp. garlic powder
Pineapple Stuffing:
2 c. herb-seasoned stuffing
¾ c. defatted chicken broth
1 8-oz. can crushed pineapple in juice, undrained
1 stalk celery, minced
2 T chopped onions
2 T minced green bell pepper
1 tsp. minced fresh ginger
1 tsp. shredded orange zest
¼ tsp. crushed red pepper flakes
¼ tsp. nutmeg
2 T golden raisins
Glaze:
½ c. apricot preserves
2 T Dijon mustard
1 T butter
1 c. chopped green onions
Rub pepper into pork and place pork in a large plastic zipper bag (such as
Ziploc). Whisk together wine, Worcestershire, and garlic powder and pour
over pork. Seal the bag and place in the refrigerator to marinate 2-24
hours, turning the bag occasionally to coat.
Preheat oven to 375º.
Combine all stuffing ingredients but raisins in
microwave and cook 3 minutes. Stir in raisins, return to microwave and cook
1 minute. Let stand 5 minutes. Cut a slit in the side of each pork chop to
form a pocket; divide stuffing and stuff pork pockets. Secure with a
toothpick. Place chops in a shallow roasting pan and bake 40-50 minutes or
until no pink remains. Remove toothpicks and place on serving platter.
Meanwhile, heat butter in small saucepan over medium-high heat. Add green
onions and sauté until wilted. Add apricot preserves and Dijon mustard; cook
and stir until preserves are melted, about 10 minutes. Spoon over stuffed
chops and serve.
Serves 4
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Creamed Peas and Pearl Onions
1 10-oz. package frozen peas
1 10-oz. package frozen pearl onions
1 c. plain nonfat yogurt
3 T defatted chicken broth
2 T light cream cheese, softened
1 2-oz. jar diced pimientos, well drained
½ tsp. salt
¼ tsp. ground black pepper
Cook peas and onions according to package directions. Combine remaining
ingredients in a medium saucepan or microwave-safe bowl. Heat through and
stir in peas and onions. Serve.
Serves 4
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Mushroom Stuffing Balls
2½ c. herb-seasoned stuffing
2 c. chopped fresh mushrooms
1 medium onion, chopped
¼ c. minced celery
½ c. grated Parmesan
½ c. defatted chicken broth
3 eggs, lightly beaten
1 tsp. dried parsley
½ tsp. garlic powder
Preheat oven to 350º.
Coat a baking sheet with nonstick cooking spray. Bring
broth to a boil and pour over stuffing. Stir in mushrooms, onion, celery,
Parmesan, eggs, parsley, and garlic. Shape into 2" diameter balls and place
on baking sheet. Bake 15-20 minutes or until lightly browned.
Serves 4
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Polish Easter Bread
½ c. butter, softened
½ c. sugar
2 eggs, lightly beaten
1 package active dry yeast
¼ c. warm water
2 tsp. grated orange peel
1 tsp. grated lemon peel
1 tsp. ground cinnamon
½ tsp. salt
4 c. all-purpose flour
1 c. hot milk
1 c. golden raisins
powdered sugar
Preheat oven to 350º.
Coat a Bundt pan with nonstick cooking spray. Beat
butter and sugar in large mixing bowl until creamed; add eggs until well
blended. Set aside.
Meanwhile, dissolve yeast in warm water and let stand 10 minutes or until
foamy. Whisk together yeast mixture, orange and lemon peels, cinnamon, and
salt; stir into butter mixture. Stir in flour alternately with milk, beating
well, until a soft dough forms; stir in raisins.
Cover and let rise in warm place until doubled, about 1½ hours. Punch down
dough. Cover and let rise again until doubled, about 1 hour. Shape into
prepared Bundt pan and bake 35-40 minutes or until bread is golden. Cool in
pan 5 minutes, then remove bread from pan and cool completely before
slicing. Dust with powdered sugar.
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Italian Easter Bread
3 cups all-purpose flour
1/4 cup sugar
1 package active dry yeast
1 teaspoon salt
2/3 cup warm milk -- 120-130 degrees
2 Tablespoons butter -- softened
7 eggs
1/2 cup mixed candied fruit -- chopped
1/4 cup blanched almonds -- chopped
1/2 teaspoon anise seed
Vegetable oil
In a mixing bowl, combine 1 cup flour, sugar, yeast and
salt. Add milk and butter; beat 2 minutes on med. Add 2 eggs
and 1/2 cup flour; beat 2 minutes on high. Stir in fruit,
nuts and aniseed; mix well. Stir in enough remaining flour
to form a soft dough. Turn onto a lightly floured board;
knead until smooth, 6-8 min. Place in a greased bowl; turn
once. Cover and let rise in a warm place until doubled;
about 1 hour. If desired, dye remaining eggs (Leave the
uncooked); lightly rub with oil. Punch dough down. Divide in
half; roll each piece into a 24" rope. Loosely twist ropes
together; place on a greased baking sheet and form into a
ring. Pinch ends together. Gently split ropes and tuck eggs
into openings. Cover and let rise until doubled, about 30
min.
Bake at 350 degrees for 30-35 minutes or until golden
brown. Remove from pan; cool on a wire rack.
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Bunny Patch Dessert
10 ozs Fat-Free Pound Cake
cut into 10 slices
21 ozs strawberry pie filling
12 ozs Cool Whip Lite®
1 c coconut
1 tsp green food coloring
1 c jelly beans
4 Marshmallow Bunnies®
Line bottom of 12 x 8" baking pan with cake slices. Top with strawberry
pie filling and all of the whipped topping. Refrigerate 1 hour or until ready
to serve. Tint coconut pale green with food coloring. Sprinkle over center
of whipped topping. Decorate with jelly beans and Marshmallow Bunnies®.
Per serving: 210 Calories; 4g Fat (17% calories from fat); 1g Protein; 41g
Carbohydrate; 1mg Cholesterol; 66mg Sodium
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Easter Kulick with Paska
(BREAD)
2 pk Active Dry Yeast
1/2 c Warm Water
1/2 c Warm Milk
1/2 c Sugar
1 ts Salt (opt)
2 Eggs
1/2 c Shortening
6 Flour
1/2 c Raisins
1/4 c Blanched Almonds, chopped
1/2 ts Vanilla
FROSTING
1/2 c Powdered Sugar
1 1/2 ts Warm Water
1/2 ts Grated Lemon Peel
1/2 ts Lemon Juice
PASKA
1/4 lb Sweet Butter, unsalted
1/2 lb Powdered Sugar
4 Egg Yolks
3 lb Farmer Cheese
1/4 lb Raisins
1/2 lb Nuts, chopped
1 ts Vanilla
1/2 pt Cream
2 c Cherries, chopped
Bread
Dissolve yeast in warm water. Stir in milk, sugar, eggs, shortening, 2/
cups flour, raisins, almonds and vanilla. Beat until smooth with electric
mixer. Mix in enough flour remaining flour to make dough easy to handle.
Turn out on a lightly floured board and knead adding remaining flour until
smooth and elestic, about 5 minutes. Cover with saran wrap and let rest 20
minutes. Divide in half and let rise about 1/ hours until double. Place
each half in a well greased 1-lb coffee can. Let rise to top of cans
(about 40 minutes).
Preheat oven to 375oF. Bake 40-45 minutes or until brown.
Remove and drizzle with frosting mixture while still warm and serve with
Paska.
Frosting
Mix all ingredients together.
Paska
Mix the butter and sugar together until smooth. Add remaining ingredients,
mixing well. Put in a cheese cloth to drain out liquid (about 3 hours),
using a weight. Remove from cloth and refrigerate.
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Coconut Cream Easter Eggs
1 med. potato -- cooked and mashed
1 (16oz.) bag coconut
1/4 tsp. salt
1 tsp. vanilla
3 lb. confectioners' sugar
1 lb. melted chocolate
Preparation : Thoroughly mix potato, coconut, salt and
vanilla. Gradually add sugar and mix until thoroughly
blended. Shape into eggs on cookie sheet and let ripen
overnight. Next day, dip into chocolate. Set eggs onto
waxed paper to harden. Enjoy.
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Hareless Potpies
With all the ingredients of a square meal packaged secretly in a round bowl,
this tiny potpie is a kid favorite. And because we don't share the food
preferences of Old England (where the traditional meal was Easter hare),
it's also a favorite of the Easter Bunny.
PIECRUST
2 1/2 cups all-purpose flour
1/2 tsp. salt
1/2 cup frozen sweet butter, cut in small chunks
1/4 cup vegetable shortening
7 to 8 tbsp. ice water
FILLING
2 medium onions, diced
4 celery stalks, diced
2 tbsp. olive oil
1 1/2 cups frozen corn
2 cups frozen baby peas
2 1/2 cups carrots, peeled, chopped and cooked (about 4 carrots)
2 medium potatoes, peeled, cubed and cooked
4 cups diced cooked chicken, turkey or ham
5 tbsp. sweet butter
5 tbsp. all-purpose flour
4 1/2 cups chicken, vegetable or turkey stock
1/2 tsp. pepper
Salt to taste
1 egg, lightly beaten
TO MAKE THE PIECRUST:
In the bowl of a food processor fitted with a metal
blade, pulse the flour, salt, butter and vegetable shortening until the
mixture resembles a coarse meal. Sprinkle with the ice water and pulse until
the dough starts to come together, being careful not to let the dough form a
ball. Remove the dough and press it into two disks. Cover with plastic wrap
and refrigerate while you make the filling.
TO MAKE THE FILLING:
In a large saucepan, sauté the onions and celery in the
olive oil over medium heat until soft. Add all the vegetables, and the
chicken, turkey or ham, and set aside.
In a separate saucepan, melt the butter over medium heat. Whisk in the flour
and cook for 2 to 3 minutes. Slowly whisk in the stock until the sauce is
smooth. Bring to a boil, whisking constantly. Reduce the heat and simmer,
stirring occasionally, for 5 to 7 minutes. Add the pepper and salt. Pour the
sauce over the meat and vegetables. Then pour the mixture into 10 individual
ovenproof bowls or two 9-inch pie pans.
Preheat the oven to 400 degrees.
Roll out the piecrust on a lightly floured
surface. Cover the 10 (or two) pies with the dough. Use a cookie cutter to
cut bunnies out of scraps of piecrust. Lightly brush the egg onto the
piecrusts and place a bunny on top. Bake for 20 to 40 minutes, or until the
crust is browned and the filling bubbles. It's a good idea to place a cookie
sheet below the pies to catch any drips. Makes 10 to 12 servings.
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