Sherrie Norris Lovin’ Spoonful Cooking Column: Celebrating Easter With Those You Love

Published Wednesday, March 28, 2018 at 2:38 pm

Many families across the High Country will be gathering this week to observe the sanctity of Easter. We hope you find a special place at the table with your loved ones for good food and fellowship, with the true meaning of the day close to your heart. And, hopefully, too, some of our favorite dishes will find their way onto that table and become part of your family tradition.

 

Sunrise Breakfast Cups

 

1 lb. bacon, fried or baked until crispy, then crumbled

1 lb. sausage, fried and crumbled

½ cup chopped onions

1 cup spinach, fresh or frozen

12 eggs

1/2 cup milk

½ tsp. salt

½ tsp. pepper

¼ cup shredded Cheddar cheese (plus a little extra for topping)

 

Preheat oven to 350 degrees.

When sausage is fully cooked, drain most of the grease; add onions and spinach and saute just until onions are tender.

In a large bowl, mix eggs, milk, salt and pepper.

Spray or grease a muffin tin. Into muffin cups, layer sausage mixture, then egg mixture and top with most of the bacon.

Bake for about 25 minutes or until set and lightly browned.

Sprinkle extra bacon and cheese on top and return to oven just long enough for cheese to melt.

 

Simple Fruit Salad

1 (15 oz.) can fruit cocktail

1 (15 oz.) can mandarin oranges

1 (20 oz.) can crushed pineapple

1 (3 oz.) pkg. instant vanilla pudding mix

 

Drain fruits, reserving the syrup. Pour drained fruits into bowl, add pudding mix and stir well. Add about ¼ cup reserved fruit syrup to moisten, or a little more, if needed.

 

Mandarin Spinach Salad

 

1 (6 oz.) bag fresh spinach

1 (15 oz.) can mandarin oranges, drained

½ medium red onion

1 (5 oz.) pkg. sliced almonds

Dressing (see below)

 

Sesame-Honey Vinaigrette Dressing

1 tsp. dry mustard

½ tsp. sesame oil

4 Tbs. seasoned rice vinegar

1 tsp. soy sauce

1 tsp. freshly ground black pepper

2 tsp. honey

½ cup oil

1 tsp. Dijon mustard

½ tsp. salt

 

Mix all ingredients for dressing with whisk or fork.

In a separate bowl, combine salad ingredients; add dressing and toss when ready to serve.

 

 

Easy Deviled Eggs

12 hard-boiled eggs

¼ cup Miracle Whip Salad Dressing

¼ cup Dijon mustard

¼ tsp. paprika

 

Peel eggs; cut in half lengthwise. Remove yolks; place in small bowl. Mash with fork.

Add dressing and mustard; mix well. Spoon evenly into egg whites; sprinkle lightly with paprika. Cover and refrigerate until ready to serve.

 

Spinach and Cheese Casserole

1½ cup Bisquick

½ cup milk

5 eggs

1 small onion, chopped

½ cup grated Parmesan cheese

1¼ cup shredded Cheddar cheese

2 cups cottage cheese

2 tsp. minced garlic

1 cup cooked spinach, drained well and patted dry

¼ cup shredded Cheddar cheese for topping

In a large bowl, combine Bisquick, milk and two of the eggs. Add onion; spread mixture in bottom of greased 9 x 13-inch baking dish. In a bowl, mix together Parmesan and Cheddar cheese, cottage cheese, garlic, spinach and remaining 3 eggs. Carefully spoon over first layer. Cover and refrigerate overnight. Next day, preheat oven to 350; bake for 30 minutes or until set. Remove from oven and let stand for several minutes before cutting. Sprinkle each serving with 1 Tbs. Cheddar cheese. Makes about 12 servings.

 

Potato Casserole

1 medium onion, thinly sliced

2 Tbsp. melted butter or margarine

6 medium potatoes, peeled and thinly sliced

1 cup grated sharp cheese

2 Tbsp. flour

2 tsp. salt

1/8 tsp. pepper

2 ½ cups milk

¼ cup finely crushed cracker crumbs or potato chips

Cook onion slices in butter/margarine until lightly browned. Place ¼ potatoes in bottom of greased baking dish. Layer ¼ of each: onion, cheese, flour, salt and pepper. Repeat layers. Pour milk over top; sprinkle with crumbs. Cover and bake in oven at 350 for one hour. Remove cover the last 15 minutes to brown.

 

Easy Spring Dessert

Crust:

1½ cups graham cracker crumbs

⅓ cup sugar

½ cup butter, melted

 

(1) 8 oz. pkg. cream cheese, softened

(1) (8 oz.) container whipped topping

1 (20 oz.) can crushed pineapple, drained

¾ cup powdered sugar

½ cup pineapple chunks

½ cup shredded coconut

Crust: Mix the graham cracker crumbs and sugar. Add melted butter; stir to combine well. Press into a 8 x 8 or 9 x 9-inch pan.

 

Filling: In a large bowl, beat softened cream cheese and powdered sugar until smooth. Mix in whipped topping and fold in drained pineapple.

Spread filling on top of crust. Top with pineapple chunks and sprinkle with coconut. Chill at least 4 hours before serving.

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