Monday, March 17, 2008

What We're Cooking for Easter...

Update: I added some additional notes in the comment section.

In the past, we've always had ham, in celebration of being under grace and not the law (haha), but in recent years, this has become a favorite:

Passover Brisket
This is very tender because it's intensely marinated. I start preparing on Friday, then refrigerate Saturday night as directed, and put it in the oven Sunday morning right before or after church. If you can't find a butcher or market-trim brisket, or if the cost is too high, just get the regular packer trim brisket (which is much larger), cut off the thick end to freeze/cook later, and use the thin end instead.
*link to recipe I use*

Matzoh Ball SoupI don't have a recipe, but the first time we made this, the pastor dude actually found a box at a Fiesta Supermarket with pre-measured ingredients. Since then, we've found a container of Matzo Meal (manufactured by Manischewitz) in the ethnic food aisle. There's a recipe on the back.

Green Bean/Carrot/Mushrooms marinated in cooked onions/sauceI prepare this Saturday evening, refrigerate, and pop in the oven before SS/Church. This is a recipe that I picked up from Lawry's, McCormick, Del Monte... some food company. It originally called for a stick of butter, dehydrated onions, garlic salt, and seasoning salt. I made this for a potluck, and a few hours later a church member nearly died from a heart attack. So... this is my healthy version of their recipe, as I couldn't ever make it the other way again:

3 - 16 oz. cans cut green beans, drained
2 - 16 oz. jars baby carrots, drained
1 onion, chopped
1½ cups herb seasoned beef broth (or 1 can, the exact volume isn't critical. Using beef broth instead of chicken broth is important, though.)
2 – 4½ oz. jars whole button mushrooms, drained
1 tsp. garlic powder
2 tsp. Mrs. Dash
1½ tsp. lemon pepper or extra Mrs. Dash (in an alternative flavor, just for fun)
1 T Worcestershire Sauce
1 T dried parsley (unnecessary, but us if you must!)

Put green beans and carrots in a 3 qt. baking dish and set aside. Saute’ onions in beef broth until clear. Add all spices except parsley while cooking. Add mushrooms and saute’ for about 5 more minutes. Pour mixture over vegetables and refrigerate overnight. Cover and bake at 325° for 45 minutes. (I like to put this in when I turn the oven on, to let the dish gradually heat up.)
Hopefully that's self-explanatory; but when in doubt start with lettuce, spinach leaves, or something green and go from there... You'll know you're finished when either a) the salad bowl is overflowing, or b) you're sick and tired of chopping things.
Homemade Bread (cheating w/bread machine). We set up the bread machine the night before and put in all the dry ingredients. Then in the morning, we add yeast and any wet ingredients and turn on the machine. If we time it right and nothing goes awry, we come home to warm, freshly-made bread.

I am fortunate that the pastor dude can cook, so he always helps me out. Many times his parents come to visit. Here's what they brought last year:

homemade mashed potatoes (this was great for the Brisket gravy)
homemade mac and cheese for the kids
and a bunny cake she always made when her children were little.