Winner, Winner, Easter DinnerBy: Jon Webber
Easter Sunday is full of excitement. Your family may attend a sunrise service, wear bright and colorful outfits, hide dozens of eggs that you hope you hardboiled, and, of course, sit down to dinner with the whole family (including the in-laws).
Your traditional Easter feast may includes ham, potatoes, and everyone's favorite: leftover hardboiled eggs. However, by the time you think of making dinner, you may be coming off a sugar high from eating your weight in fat free jellybeans, getting the egg dye off your hands, or struggling to keep your in-laws entertained.
This month, I am taking the traditional Easter dinner staples and turning them into a simple and stunning culinary delight that might even impress your mother-in-law.
- 2½ cups flour
- ½ lb. shortening
- ½ tsp baking powder
- ½ tsp salt
- 1 egg, beaten
- 1 Tbsp vinegar
- ½ cup cold water
- 8 oz shredded cheese
- 8 oz ham, chopped
- 1 can cheddar cheese soup
- 1 cup red onion, finely chopped
- 2 cups O'Brien potatoes (home fry style)
- 2 cups frozen corn, thawed
- 1 Tbsp garlic powder
- 2 tsp pepper
- 1 tsp salt
In a large mixing bowl mix the dry ingredients and shortening until fine crumbs form. In a small bowl combine the egg, vinegar, and water. Slowly incorporate the wet ingredients to the dry ingredients, mixing well with your hands. Separate dough into five equal balls. Roll out each dough ball to 1/4". In a large bowl combine all the filling ingredients and stir well. Spoon the filling onto half of the dough. Fold the empty half of the dough on top and crimp the edges of the dough. Place on a greased cookie sheet and bake in a 375o oven for 25-30 minutes.
- 1½ sticks of butter
- 5 Tbsp flour
- 1½ cup milk
- 1 cup cheese
- 6 boiled eggs, peeled
- 1 packet of butter crackers, smashed into crumbs
Using an apple or egg slicer (or peering knife) cut each egg into ¼" pieces. In a medium size mixing bowl, melt 1 stick of butter and combine with the cracker crumbs. In a small sauce pan, melt ½ stick of butter and the flour together. Stir constantly. Once mixture thickens, add the milk and ½ cup of the cheese. In a greased 8" square, layer eggs, cheese sauce, shredded cheese, and cracker mixture. Bake in a 350o oven for 28-30 minutes. Let stand for several minutes before serving.
Tangy Pea Salad
- 12 oz frozen peas, thawed
- ½ cup bacon bits (about 6-8 pieces of fried bacon)
- ½ cup red onion, finely diced
- ¼ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 2 Tbsp garlic powder
- salt and pepper to taste
In a large salad or mixing bowl combine all ingredients. Toss lightly. You can serve immediately, however I recommend refrigerating the salad for at least 1 hour.
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Jon Webber is an experienced caterer, party planner and amateur chef. Over the years, he has perfected the various ways to prepare and plan simple everyday dinners, as well as the party everyone will be talking about for weeks to come. He loves to tinker in the kitchen, experimenting with different flavors until they mix just right. He is currently developing his own line of salsas, as well as writing several cookbooks.
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