blogs: What's for Dinner? 

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Martha Boltz #322355   mon apr 05 2010 at 1:28 pm         ·  You know, that sounds like something my Mom used to make at home when I was a kid -- am glad to have the recipe in writing. If it's the same one, it was SUPER and we all loved it! Thanks.

This replay from the old AOL Cooking Club is a favorite in my family! Cola Ham Green Bean and New Potato Succotash Sweet and Sour Vegetables Cauliflower Au Gratin Granny Duncan's Potato Rolls Easter Bunny Cake ******* Cola Ham 1 4-6 lb.precooked, partially boned ham, skin removed Cloves Sliced pineapple Maraschino cherries cut in half Brown sugar 1 16 oz. can your favorite cola product Preheat the oven to 325. Score ham in diamond pattern and insert a clove in the center of each diamond. Place in oven and bake for 1 hour or until heated through. Remove from oven and extract cloves. Place pineapple rings on ham, securing on slopes with toothpicks. Put a half cherry in center of each ring. Pack brown sugar all over ham. Pour cola product in bottom of pan. Baste with cola every ten minutes as ham bakes for an additional hour. Remove from oven and allow to cool for 30 minutes. Baste occasionally as it cools. Slice and serve. Green Bean and New Potato Succotash 3 pounds green beans 1-pound tiny red new potatoes 1 medium onion, diced 2 ears white corn with small kernels* 1/2 C country ham or ham scraps 1 tsp. cayenne pepper Salt and black pepper to taste String green beans and break off tips, snap into 1 inch pieces in a large kettle. Rinse well and add onion, ham, and seasonings to kettle. Cover with water and bring to a boil. Cut back to a simmer, cover and simmer for 2 hours. Scrub potatoes and cut in quarters. Add to kettle with corn cut from cob. Cook an additional hour until potatoes are tender. Sweet and Sour Vegetables 1 large mild onion, sliced thin 1 cucumber, peeled and sliced thin 1 tomato, sliced thin 1/2 C apple cider vinegar 2 tbsp. sugar 2 tbsp. vegetable oil Salt and black pepper to taste Slice vegetables and toss together in a bowl. In another bowl, mix dressing ingredients, stirring until sugar dissolves. Pour over vegetables and allow to marinate for 3 hours or overnight. Serve chilled. Cauliflower Au Gratin 1 large cauliflower 2 tbsp. butter or margarine 1/3 C flour 2 cups skim milk 1/2 tsp. salt 1/4 tsp. black pepper 1/8 tsp. cayenne pepper 1/8 tsp. cinnamon 1 1/2 C sharp Cheddar cheese, grated 1/4 C buttered breadcrumbs Trim and wash the cauliflower and separate into flowerets. Cook in boiling water for 15 minutes or until tender but not mushy. Drain. In the microwave, melt the butter and add the flour. Cook 1 minute. Stir well and add milk a bit at a time stirring until well blended. Microwave on high in 1-minute increments, stirring after each heating until thickened. Add seasonings and cheese, stir and let stand on counter, stirring to blend cheese as it melts. Put the cauliflower in a low rectangular casserole and Pour cheese sauce over top. Sprinkle with crumbs and brown under broiler until just barely brown. Serve. Granny Duncan's Potato Rolls 1-cup leftover mashed potatoes 2/3 C shortening 1 1/2 tsp. salt 2/3 C sugar 2 eggs, beaten 2 pkg. active dry yeast 1/2 C lukewarm water 1 C milk, heated to lukewarm 6-8 cups all-purpose flour Butter, melted Warm leftover potatoes in microwave with shortening, salt and sugar. Cream well and then beat in the eggs. Dissolve the yeast in the water and watch until bubbly. Stir lukewarm milk into potato mixture, and add yeast dissolved in water. Add enough sifted flour to make stiff dough. Turn out on a lightly floured board and knead well, adding flour if necessary to make a sleek, shiny dough. Place in a large greased bowl and let ruse until doubled in bulk. Turn out and knead lightly. Put back in bowl and rub top with melted butter. Cover and place in refrigerator at least overnight. About 1 1/2 hours before baking, roll out dough to 1/4-inch thickness. Cut with a 3-inch cookie cutter and score across center. Brush with melted butter and fold over. Place on a lightly greased cookie sheet and cover with a linen towel. Set pan in a warm place to rise for 1 1/2 hours or until doubled in bulk. Brush tops with melted butter and bake in a preheated 400-degree oven for 15 minutes or until nicely browned. Makes 3 dozen. Bunny Cake (Actually this cake works great with a cake mix and canned frosting. Very cute and a good family project) 2 1/4 C all purpose flour 2 1/2 tsp. baking powder 1 tsp. salt 1 1/2 C sugar 3/4 C shortening 3/4 C milk 3 large eggs 2 tsp. vanilla extract Combine flour, baking powder, salt, sugar, shortening, milk, eggs, and vanilla in a bowl. Beat until just blended with an electric mixer on low speed. Then beat on medium for 5 minutes or until fluffy. Generously grease and lightly flour 2 8-inch cake pans and insert a paper liner in one section of a cupcake pan. Spoon batter into pans and prepared cupcake pan. Bake at 375 for 25 minutes (cupcake will take a bit less time, check on it.) and remove from oven. Cool ten minutes in pans and completely on rack. Cream Cheese Frosting 2 8 oz. packages cream cheese, softened 2 lb. confectioner's sugar 11/2 tsp. vanilla extract Beat cream cheese in a large mixing bowl at medium speed until smooth. Gradually add confectioners sugar and vanilla, beating until blended and of spreading consistency. Butter Cream Decorating Icing 1/4-cup (1/2 stick) margarine 1/2 lb (+-) confectioner's sugar 1 tsp. vanilla 2 tbsp. (+-) evaporated milk Cream margarine in a small bowl with electric mixer. Add sugar a bit at a time, and then add vanilla. Add milk as needed to reach spreading or piping consistency. Assembly Place one layer of cake on large platter or foil covered cardboard, leaving space of one layer at one end and space for half a layer on the other. Cut football shaped oval from each side of remaining layer, leaving a bowtie shaped piece in the middle. Place ovals carefully at long end of board in position like rabbit's ears. Place bowtie under chin at other end. Frost with the cream cheese icing. Remove the paper from the cupcake and invert in bottom of “face”. Decorate with decorating icing in white or pink. Place black jellybean for nose and pieces of licorice whip for mouth and whiskers. Frost white area for each eye and place chocolate marshmallow eggs for pupils. Color some frosting pink and frost center or each ear. If desired, a patch of grated coconut can emulate a tuft of hair between ears. Making the bunny cake is a good project to share with your favorite kids! ©Copyright 1994, Liz Waters, All Rights Reserved

Easter Lamb

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	rob   mon mar 29 2010 at 4:33 pm         ·  That sounds pretty good. I bet it would be killer with chorizo!
	davilledude   mon mar 29 2010 at 4:57 pm         ·  I agree but instead of chorizo, I would use Purnell's Italian sausage (Purnel's chorizo is good, too.) Either one.
	LizinLouisville   tue mar 30 2010 at 8:37 am         ·  I'll bet that would be great -- I will pass that along to Sally! Thanks for the idea!

Passover is a time rich in Jewish history and tradition. The ritual of the Seder is carried out in homes around the world at this holy time. After the ritual meal, dinner is served and the kugel is very much a part of that dinner. Either savory as a side dish, or sweet for dessert, a kugel is a wonderful addition to any meal, holiday or every day. Basic Potato Kugel A standard kugel recipe in the eastern European Jewish tradition is a must for Passover. It is a great side dish for brisket or roast chicken, hearty and comforting. 6 medium white potatoes 1 large sweet onion 4 eggs 1/2 cup oil 3 Tbsp. all-purpose flour 1 tsp. salt ½ tsp. pepper Preheat oven to 400° F. Grease a 9” x 13” baking pan. In a large bowl, mix eggs, oil, flour, salt and pepper. Set aside. Coarsely grate the potatoes and onion by hand or food processor. Let stand 3-5 minutes. Squeeze out excess liquid. Add grated potatoes to the egg-flour mixture. Mix by hand only until smooth. Pour into prepared pan and bake, uncovered, for 1 hour or until golden brown on top and a knife inserted in the middle comes out clean. 8-10 servings Basic Sweet Noodle Kugel 1 1/2 cup wide egg noodles 1 egg 3 tbsp. sugar 1 tbsp. butter or margarine 1/4 tsp. cinnamon dash nutmeg 1/2 cup raisins 1 cup cottage cheese 1/2 cup sour cream Preheat oven to 350°F. Cook the noodles in lightly salted boiling water for ten minutes. Drain and place in mixing bowl. Add egg, sugar, butter or margarine, cinnamon, raisins, cottage cheese and sour cream. Blend well. Pour into a greased casserole. Bake in 350°F oven for 30 minutes. Cottage cheese and sour cream can be omitted if dairy is an issue. Serve warm 8-10 servings

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GtownGuy   fri mar 26 2010 at 2:20 pm         ·  I LOVE noodle kugel. Never ever had it until leftovers were brought to work by a Jewish co-worker a few years back. Yum! I think the idea of SWEET noodles, baked in a casserole, was a delicious & unexpected surprise. Thanks for your recipe.