Requested recipes for Easter

5 years ago

These three were requested on the Easter menu thread. PLEASE SHARE YOURS HERE

Kalua Pork Misspelled on Easter menu

BTW Carol from CA got me started on this recipe and it is delicious!

boston butt bone in or out 4 lb or more
rub with kosher salt all over
2 Tbl liquid smoke
1 banana
Put the roast in you cast iron dutch oven, I put foil in the bottom
pour the smoke over the roast
I also put two bay leaves in
cut an unpeeled banana in half, and place on two sides of the pan
Pour 1/2 cup water around the roast

Cover
Place in preheated 250 degree oven, and let it cook 5, 6 hours, until the meat falls off the bone, or falls apart. Depends on the size. Larger ones take 8 hours.

Let it cool, a little, before taking two forks to shred the meat.

Put the juices in the refrig to cool, then remove the fat.

I add the meat back to some of the juices, and have the other on reserve, for the guest to add as desired.

I serve it with white bbq sauce on the side and Hawaiian sweet rolls for sliders.

-----------------------------------------------------------------

Al white bbq sauce

1/2 c mayo Hellmans/Dukes

1/4 c vinegar **I use white wine vinegar 1 1/2 tsp lemon juice 1 3/4 pepper

1/4 tsp salt

1/8 tsp cayenne pepper

Store in refrigerator at least 8 hours before using

-----------------------------------------------

Pineapple Casserole This recipe needs to be double/tripled

1 20 oz can pineapple chunks, drain, and reserve juice
3 Tbsp flour
1/4 cup melted butter
1/2 cup sugar
1 cup grated cheddar cheese (grate your own) Pre grated cheese doesn't melt
1/2 cup crushed Ritz crackers **I always use saltines

Preheat oven to 350

Combine flour, sugar and 3 Tbsp pineapple juice. Stir in cheese and pineapple. Spoon into greased casserole dish. Mix crackers with butter, and add to top of mixture.
Bake 25 minutes or until bubbly.

Featured Answer

raee_gw zone 5b-6a Ohio

5 years ago

As big family dinners have faded away in my family, I have started a tradition of making myself (and my DD) a quiche. I have two favorite recipes, but this one is my favorite for Easter:

Fresh Herb Quiche

Pastry for single crust, partially baked Oven preheated to 375F

Cream cheese, 4 oz

Sour cream, 1/2 cup

Flour, 2 TBS

Salt and pepper, 1/2 tsp each

Nutmeg, grated, 1/8-1/4 tsp

Eggs, 2

Milk or half & half, 1.5 cup

Gruyere or Swiss cheese, grated, 1.5 cup (about 4 oz)

Parmesan cheese, 2 TBS

Scallions, sliced, 3 TBS

Parsley, fresh chopped, 3 TBS

Dill, basil, watercress or other herb of your choice snipped (I love it with dill) 1 TBS+

Beat together the cream cheese, sour cream, flour, salt pepper & nutmeg until smooth. Beat in the eggs, blending well, then blend in the milk. Sprinkle the cheeses, scallions, parsley and herb of choice in the prepared crust. Gently pour in the cream cheese mixture. Place the filled pan on a baking sheet.

Bake 45 min or until the custard is set. Cool about 10 minutes before slicing.

I have made this with lowered fat cream cheese, milk and sour cream and still found it acceptable in texture and just as tasty!

Comments (19)

janey_alabama
5 years ago
Glenda's pineapple recipe is very good.. I use pineapple tidbits and Ritz crackers. It is great with ham and can easily be doubled.
eld6161
5 years ago
Thank you Glenda
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glenda_al
Original Author
5 years ago
Would love to see your versions of deviled eggs.

Mine is dill pickle relish, mustard, mayo, etc and then topped with a thin olive slice
sheilajoyce_gw
5 years ago
I mash the yolks, and mix in paprika, a dab of yellow mustard, and a little mayonnaise and mix with a fork till smooth. Then add a generous dollop of Del Monte's Sweet Pickle Relish.
tjkeen
5 years ago
last modified: 5 years ago
I make mine with mayo, bit of dry mustard and pipe into whites and top with finely chopped walnuts.
lgmd_gaz
5 years ago
last modified: 5 years ago
Yes! Glenda's Pineapple casserole! I quadruple it to serve about 10 or 12. Leftovers are always clamed for take home...if there is any leftover.
tjkeen
5 years ago
Dumb question, Glenda, but is the banana discarded with the peel or mashed into pan drippings?
glenda_al
Original Author
5 years ago
No, you do not use the banana after cooking. Just toss it. Carol-Ca used banana leaves and when I told her I did not have access, then she suggested using the whole banana and cutting it in half when cooking.
lovemrmewey
5 years ago
Glenda, do you cover the pot? Thanks for the recipes!
Elizabeth
5 years ago
Does anyone have a fancy cake recipe that does not include nuts? I am not much of a baker but I would like to bring something special to Easter dinner. One person is allergic to nuts.
Annie Deighnaugh
5 years ago
No nuts in a Harvey Wallbanger cake...always a big seller at my family picnics. I see the recipes on line call for yellow cake mix, but the original uses orange cake mix if you can find it.
Summer
5 years ago
Not really fancy, but you could make carrot cake with cream cheese frosting and omit the nuts.
glenda_al
Original Author
5 years ago
ovemrmewey Yes you cover the pot. I cook mine in the cast iron dutch oven.
glenda_al
Original Author
5 years ago
Former KT member shared this recipe. Highly recommended. Many here have made this cake. Somehow I remember her receiving an award for the cake as well.

Hot Milk Cake
from pixistix

4 eggs
2 cups sugar
2 1/4 cups flour
2 1/4 teaspoon baking powder
1 teaspoon vanilla
1 1/4 cups milk
1/2 cup (1 stick) butter

Beat eggs and sugar well. Combine flour with bk. powder and add to egg mixture along with vanilla. Heat milk and butter together until butter melts; gradually add to batter, beating until well blended.

Pour batter into a greased 9x13 pan or a bundt pan. Bake at 350 for 30 to 35 minutes. Old fashioned, simple, melts in your mouth

****I bake mine in a square pyrex dish, and bake it about 45 minutes.
Janie
5 years ago
Glenda, what size square pyrex dish do you bake this cake? I have a 9" square, is that okay do you think? Thank you. (I remember this cake and pixistix from many years ago :)
glenda_al
Original Author
5 years ago
Yep, the 9 inch is what I used. It is delicious!
Janie
5 years ago
Thanks, I've had this recipe saved probably for as long as I've had your pineapple casserole saved LOL but never made it. But when you said "melts in your mouth" - that got to me! Thanks, Glenda :)
glenda_al
Original Author
5 years ago
Here's the chocolate pudding I made for son when he was young. Still my favorite and his treat Sunday.

Chocolate Pudding
The quick easy way!
1/2 cup of Bisquick
3/4 cup of granulated white sugar
1/3 cup of Cocoa
1 cup of water
2 cups of whole milk
Combine Bisquick, sugar and cocoa in large saucepan. Gradually stir in water and milk. Cook stirring
constantly with wire whisk, over medium high heat, until the mixture thickens and boils. Boil and stir
constantly for 1 minute. Spoon into serving dishes. Cover as pudding will get a light skin on it if you
don’t.
Serves 6 -