What is everyone cooking for Easter?
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| hopefully ill be able to mooch a good meal at my friends house! |
| I always do a ham and a turkey. And of course stuffing, mashed potatoes, gravy, fresh buns. And I usually steam broccoli and carrots. |
| Nothin'...my MIL does the cooking on Easter. |
bestdogsx4 wrote: My answer is nothing
I love that you started your own thread just so you could tell us you weren't cooking anything. You could make me another one of those cakes that you made Amber and me around Christmas. That was so good! |
| MOM will be cooking :
Ham and fried chicken Sweet potatoes Mashed Potatoes Gravy Deviled eggs Beets Pies (four different kinds) Cheesecake The rest of us are filling in with: Corn ( frozen from last years garden) Candied carrots Homemade applesauce Dressing Lettuce Wedge salad w/ Lemon vinagrett and bacon dressing Cookies Brownies ALKA-SELTZER We love Easter. We play a family trivia game.We put family history / events/ story questions in plastic eggs. You draw an egg- and - if you can answer the question in the egg, you get the prize assocatied with the question. It could be .25 cents maybe a GC for McDonalds--- depends on the question. Something small. We have tons of fun -- the kids LOVE to hear stories about their parents as little kids, PLUS - they get a real feeling for family.  |
| Thanksgiving we were planning on traveling 200 miles to my family's. Then the weather was awful and we were stuck with 3 pumpkin pies and nothing else fixed. Since few restaurants were open, we ended up at a Cracker Barrel. It was actually pretty good. I may see what kind of spread they are doing for Easter. Or I might get a spiral sliced ham. |
| We have hard boiled colored eggs, polish sausage(cold but cooked), rye bread, mustard, horseradish, butter(lamb shaped from Polish market) and finish with a piece of Polish Chocolate Rabbit. This is traditional breakfast. Dinner, pretty much anything. |
| Orthodox Easter isn't until April 27 this year.......so next week will be yet another exciting Lenten meal of either beans or shrimp. I should be looking for lamb right now and put in freezer.......... |
Nothing!!! Cos Im away in Lanzarote (Canary Islands ) for a week!!!!  |
Nothing for me either. I am working 12 hr nights all weekend.  |
ButtersStotch wrote: bestdogsx4 wrote: My answer is nothing I love that you started your own thread just so you could tell us you weren't cooking anything. You could make me another one of those cakes that you made Amber and me around Christmas. That was so good! I'm sorry, did you post your menu and I missed it  . Tell me what kind of cake and I'll make it, consider it your pay for going to PA with me |
No one is fixing Lamb? 
I'm considering it. If anyone has a good recipe, please post it.
Otherwise, it's ham, potato salad, broccoli casserole, green beans, sweet potato casserole (special request of my BIL), deviled eggs & yeast rolls. For desert, it's pecan pie (my sis), hawaiian pie (mom) and banana pudding (my speciality).  |
| No lamb in my freezer. We are all cleaned out until next fall....
I am too cheap to buy it in the store, and I am afraid it won't taste as good as our own! That sounds weird, but true. I stood in front of the meat case at the store last week, looking at the lamb. I was so close to actually buying it, but didn't.  |
Is it all the loving and cuddling that makes your lamb taste better?  |
| Just me and Mom so I'm buying ham slices from Honeybaked Ham, and making scalloped potatoes and creamed peas and onion. Dessert will be eclairs from the bakery.
Lori, your Easter sounds like so much fun! and delicious, what with 4 kinds of pies. I hope one of those is pecan....... |
| easy lamb....
slice tons of garlic fresh rosemary.... cut slits into the leg of lamb and shove some of both into all of the slits.... more garlic smashed in a mortar and pestal....add some sea salt to create some friction...add more rosemary...smooch together .....add some cayene pepper and lots of good olive oil...rub all over lamb and let lamb set at room temp for at least an hour before grilling........ boy oh boy...easy and good! |
| For a quickie lamb, bone a leg of lamb. It's called butterflying because the result "sorta" looks like a butterfly. As the butcher to do it....better go to a real butcher. Then marinate it over night in your favorite homemade marinade. Slap that sucker on a grill and stand back and drool while it cooks.
Marinade can be as simple as tons of sliced garlic (Darcy and I must have dinner together sometime!), lemon juice and oregano...... Or the wines and herbs..... or Oriental version of soy sauce, white wine, garlic, etc. or whatever strikes your fancy. |
SheepieBoss wrote: (Darcy and I must have dinner together sometime!)
you name the time and place, im there!!! |
| This is a family tradition with about 15 people coming......
We always have ham and ravioli with my husband's home made sauce....yummmmmm!!!! (Dino is the cook in the family...I set a fantastic table and clean up!!!) We will also be celebrating my grandson, Leo's 2nd birthday so my DIL will make a delicious cake for the occasion... This will be Heart's  first Easter...wonder how much "extra" food she will get>>>>>
HAPPY EASTER TO EVERYONE!!!!!!!!!!!!!!!!!!!!!!! |
| reservations |
Paula O. wrote: Lori, your Easter sounds like so much fun! and delicious, what with 4 kinds of pies. I hope one of those is pecan.......
Pecan- Coconut Cream- Cherry- Peach She has also added chocolate to the list at the request of my nephews. <smacking lips and oinking like a pig> |
| I'll be making a ham and a leg of lamb. I roast the lamb instead of grilling it. I also cut slits in the meat and stuff it with garlic in some slits and chunks of parmesan cheese in others. Yum, delish!!
Sides will be green bean casserole, garlic mashed potatoes, salad, and a killer carrot cake for dessert. Plus, my daughter has decided that she's turning vegetarian. So she'll be making eggplant parmigiana as well. Oy, I'm full just thinking about it all! |
| Since I'm not cooking maybe I'll just show up for all the yummy desserts...pecan pie, carrot cake, eclairs . Paula, eclairs are a cinch to make, you just need a strong arm to beat the pate a choux. |
| Y'all have just about convinced me to fix the lamb. I've only ever done it once or twice before and I fixed Loin chops - not the rack.
Okay, guide me through this step by step so I don't screw it up. 
I take the rack of lamb and cut slits between the bones and insert garlic cloves and fresh rosemary and whatever else sounds appealing? Drizzle with lemon juice? Then what? Just put it uncovered into a roasting pan in the oven? At what temp and for how long? |
Beaureguard's Mom wrote: Y'all have just about convinced me to fix the lamb. I've only ever done it once or twice before and I fixed Loin chops - not the rack.
Okay, guide me through this step by step so I don't screw it up. I take the rack of lamb and cut slits between the bones and insert garlic cloves and fresh rosemary and whatever else sounds appealing? Drizzle with lemon juice? Then what? Just put it uncovered into a roasting pan in the oven? At what temp and for how long? I don't use a rack of lamb, I use a leg of lamb. I just cut slits in it randomly and stuff the garlic and cheese way down inside. I just season the outside with salt and pepper but may try a light marinade this time, then roast it at 350 deg. Time depends on the size of the leg, usually about 20 minutes per pound. I like mine more well done so I keep it in a little longer. |
| So, do you put it in a roasting bag, Chris, or just in a roasting pan? Does it need to be basted? |
| I haven't used a roasting bag, but it sounds like a good idea! I do baste it occasionally, plus add water to the bottom of the roasting pan if it cooks off too much. |
| Unless you love the lamb flavor, I suggest removing some of the fat on the leg before cooking. Actually I take almost all of it off when having guests as I don't know their tolerance. Then put the garlic in like Darcy mentioned, slivers inserved all over, season with lemon juice, oregano and olive oil, rub it in. Place it on a rack if you have one, otherwise just in the roasting pan and cook. You can baste with whatever you want, I'm usually too busy doing other things. I use a meat thermometer and take it out around 135-140 max, wrap loosely in foil and let sit for about 15 minutes or so before carving. I don't make a gravy, instead I take the drippings (if any) or at least the fond on the bottom of the pan, add chicken stock and cook orzo.......a rice like pasta. OR, do it the Greek way and take baby potatoes and place them around the lamb as it cooks and roast those along with the lamb, season with lemon juice and parsley. Dang it, my stomach is growling. |
| That doesn't sound too difficult. I think I can handle it. Wish me luck. |
| As long as I have a chocolate bunny, then I'm good to go. |
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