Easter Sunday Meals

Easter Sunday, was not a big deal in my household when I was growing up. Really, most of our holidays were no big deal. They were just something to get through. My mom tried, but the violent household we shared, with my ex-step-father, hardly allowed for family relations, let alone any family traditions. We were estranged from all of our relatives, so we also did not get the benefit of memories with, and the traditions of our relatives. My brother and I are descended from a few nationalities, and had they all been represented at Easter, it might have really made for some fun holidays memories for our childhood.

Now, it is up to me, to create my own traditions, to come up with things that will create great memories for the people in my life today. I cannot say "My mother taught me this." But I can still put smiles on people's faces, by trying my best!

The simplest Easter meal is the dyed Easter egg it's self. Simply shelled and eaten on the spot, it's also the primary symbol of Easter, signifying life, goodness and bountiful harvest. Egg dyeing is older than Christianity. Many families make dying the Easter eggs and decorating the eggs, family affair. In fact, after Easter, it becomes a challenge on how to use all of the eggs that may have been boiled and decorated, for family and friends.

After Easter, I personally like a simple egg salad sandwich: You can take about 4 hard boiled eggs, and mash them with a potato masher. Add about 2 Teaspoons of mayonnaise, 1 Tablespoon of your favorite mustard, and ½ Teaspoon of dried dill weed. Finally, add 1 finely minced celery stick, sprinkle with paprika, and you have my favorite egg salad, perfect for your favorite bread.

Traditional Easter foods may include pork, veal, fowl, lamb and an abundance of sweet and savory baked goods, just for Easter. Here are some of favorites.

I stumbled onto the best way to make a pork-butt roast, when I really did not know what I was doing... But this is what I did. I took a large pork-butt roast, and before I set it in a pan to roast, I crumpled lots of aluminum foil to put on the bottom of the pan, to keep the roast up and out of the fat that drained from the roast. I placed the roast on top of the foil. Then I mixed a small jar of apricots preserves, with an equal amount of honey, and squeezed in the juice of half a lemon. I drizzled the well mixed glaze over the roast. I then covered, and cooked at a low temperature. It was so delicious and tender. This work just as well for any cut of roast of ham.

I am one of those people who just puts things together and it seems to work out great! I love this one. I once took London Broil and was not quite sure what to do with it. I also had some of the herb Anise in my fridge. I took a can of beer (known to tenderize meats really well), and put the beer into a bowl, sliced and chopped the Anise, adding that to the beer. I then put the London Broil into the mix and let it marinade over night. Next day, I covered the meat, with my favorite barbeque sauce, and barbequed the marinated meat. It was fantastic. I think this marinade, and method of preparation, will go well with any meat you desire as your Easter main dish. If weather does not permit for out door barbeque, roast the meat, covered, at low temperature, in your oven, barbeque sauce and all, and give it a few minutes under the broiler before you serve it.

For a large meal, I like to serve My Best Bread Pudding:

350 degrees F. Grease a 13 by 9 by 2-inch pan.

Beat 10 eggs in a bowl; add 4 cups sugar, 4 cups mils 1 Tablespoon Vanilla Extract, 1 stick of melted butter, and 2 cups of brown sugar. Mix well and set aside. I like to use the hard breads for bread pudding, the ones with thicker crusts. They just show better and give the pudding more character. I will even use bread with Poppy or Sesame seeds, for more character. Tear 6 to 8 cups of bread into the size of a large walnut, dropping them into the pan. Core, and thinly slice two apples and drop them into the bread, and mix them up a bit. Pour the liquid mixture over the bread and apples, place into the pre-heated oven - and bake for 35-45 minute, up to one hour.

And because when I have a large meal at my house, I like everyone to feel a part of, when I pass out my invitations, I let my guests know it would be wonderful if they could bring along their favorite easy side dish or treat. That way, I am always just as surprised and delighted as my guests are! Bon Appetit!