Easter Side Dishes
Easter is April 17 and I thought I would share a couple of recipes that I always serve on Easter Sunday. It is our tradition to serve ham at Easter, but these dishes would go with any meat. I hope you enjoy them as much as we do.
Deviled Eggs – hard-boil as many eggs as you choose. Peel and cut in half lengthwise. Take out the yolks and put in a bowl. Mash with a fork.
You will need mayonnaise, mustard, pickle relish (we like dill), salt and pepper. The amounts of each of these will depend on how many eggs you used.
Add a little mustard, as much pickle relish as your family would like, some salt and pepper. Stir and then add some mayonnaise. I don't like mine too runny so I'm careful about the mayonnaise. You use what you like.
At this point I use a ziplock bag as a piping bag. I put the mixture in the bag, cut the tip and pipe the mixture onto the egg halves. Sprinkle with paprika and you're done!
Potato Salad – I like to use Yukon Gold potatoes, but my mother always used just Russet potatoes. I usually plan on about one potato per person for adults.
You will need:
celery – chopped
pickles – chopped (we like dill). I also like to use some of the juice
onion - chopped
pimiento – chopped in a jar from the grocery store
Wash the potatoes and put in a pot. Do not peel them or cut them up. Cover with cold water and set on the stove to bring to a boil. When the water boils, turn down the heat to medium and let the potatoes cook until you can insert a paring knife blade in without any trouble.
Drain the water and let the potatoes cool enough to handle. Peel and cut into small bite-sized pieces.
Put potatoes in a large bowl.
Add the celery, onion, pickles and pimiento in and stir gently. Add salt and pepper to taste. Then add a little mustard and enough mayonnaise to moisten. I add a little pickle juice too. Stir well.
My family sprinkles paprika on top of this too. Don't ask me why.
Baked Beans -
You will need:
pork and beans – how many cans will again depend on how many people you are serving.
bacon – cut into small pieces
onion - chopped
In a skillet, add the bacon and onion and cook until the bacon is done, but not crispy. Pour this mixture into a baking dish.
Drain a little (not all) of the liquid off the beans (I also like to fish out the little piece of pork fat and discard it). Add the beans to the baking dish and stir.
Add a little mustard, some ketchup and a little brown sugar.
OK, I'm sorry I can't tell you exact amounts but cooking is a lot by feeling and sight.
Stir really well. Taste and see if you like it and adjust if you don't.
Heat oven to about 425 degrees. Put dish in oven and cook until the beans are bubbling. Serve hot.
I also like to serve asparagus just roasted in the oven with olive oil, salt and pepper. Asparagus is in season in the spring and goes really well with ham.
And, of course, no Easter (or other holiday) meal would be complete without Aunt Bibby's yeast rolls – the recipe is on this website.
He is risen! He is risen indeed!