Tuesday, April 6, 2010
Easter Cooking Frenzy
http://www.kayewing.com/ is her website and information on her classes and books are located there. We prepared a double batch and froze them before cooking. We then placed them in ziploc bags and can now take out as many (or few) as we need for appetizers or main dish. Kay also has a recipe for a salsa to accompany the meat pies, but we used jarred salsa that we had in the pantry. We served some for our Easter Feast on Sunday. I must confess that I have been heating up a couple each morning this week for breakfast. The beef and sausage filling is irrestible and the pastry has a teaspoon of sugar in the dough, so it has a tantalizing and addictive flavor. The salty/sweet combination keeps you going back for more. I can't post the recipe here so you have to take a class from Kay or purchase her cookbook for the secret. I recommend both.
The highlight of our Sunday meal was a Honeybaked Ham. This is a special delicacy for us and even these can be purchased all year round, I normally wait for holidays to fetch one from the store. On past visits to get my holiday ham, I have noticed that many people had coupons of some sort when checking out. This time I did my homework and printed a coupon from an internet download, so that I could get that discount, too! Nothing better than enjoying Honeybaked Ham at a discount!
Aunt Donna contributed "Aunt Dot's Coleslaw" to our feast. I wish I were the Aunt Dot in the recipe, but it's not me. Aunt Dot was not really Uncle David's aunt, but a neighbor of his real aunt. It's a complicated story, but boy could she make a great coleslaw! Donna has shared this recipe and it is posted here.
After lunch we went for a walk around the neighborhood. This made us feel that we were walking off some of the calories, but our pace was slow and we had to keep up with three dogs who accompanied us on our ramble. The Children's Miracle Mansion is located on the next street, so we wanted to take a look at the progress of the project. There will be open houses for the Mansion during the month of May and you can buy a ticket for a chance to win it. Tickets are $100 each and they proceeds benefit Our Lady of the Lake Children's Hospital in Baton Rouge. We are proud that this is happening in our subdivision. Pictures of the mansion and ticket information is found at http://www.ololfoundation.org/. If you get to Zachary to tour the mansion, be sure to stop by. We live around the block and would love to see you.
Aunt Dot's Cole Slaw
1. Shred 1 large firm head of cabbage or use three bags of prepared slaw mix. In a large flat bowl, make two layers of shredded cabbage, thinly sliced red and green bell peppers and onions.
2. Sprinkle 1 cup of sugar over top of the layered vegetables.
3. Mix and bring to boil 1 tsp. mustard seed, 1 tsp. celery seed 1 cup regular wesson vegetable oil and 1 cup white vinegar.
4. Cool a little but while still hot, pour over top of layered slaw and sugar. Cover with plastic wrap and refrigerate overnight.
Fresh Strawberry Pie
Two baked pie crusts. (I use Pillsbury Refrigerated pie crusts)
1/4 cup cornstarch
1 cup sugar
2 cups water
1 four serving size package strawberry gelatin
1 quart strawberries, sliced or whole with stems removed
1. Prepare the pie crusts. Make them appear homemade by crimping the edges before baking. (no one will suspect that these are not homemade!)
2. In a medium saucepan, combine the cornstarch and sugar. Add the water and cook, stirring constantly, over medium heat until the mixture becomes thick and almost transparent. This takes less than 10 minutes. Remove from heat, stir in the gelatin and cool slightly.
3. Arrange berries in the prepared crusts and pour gelatin mixture over them.
4. Refrigerate the pies. The gelatin will become firm. Serve with whipped cream.