Okay, all of you readers with “stellar” talents, now is the time to share your favorite recipes – especially those you would make for Easter celebrations, but any others that you would like to share.
Menagerie once said:
I’m on an international recipe kick. Czechoslovakian bread, Danish aebleskivers, French-Canadian tourtière, Irish stews and Guiness pies, German beer chees soups. I need a Russian recipe and I don’t think I want to try borscht. 😀
Hey Stella, how about doing a pre-Easter international recipe thread? Lots of people still love their ethnic foods on holidays. I don’t know where hot cross buns originated, but Europe I assume? Can’t believe I’ve never made those.
Anyhow, it might be fun.
So, whether or not you have an ethnic food recipe passed down from your grandmother (or your wife’s grandmother), or you have a fun recipe that you enjoy preparing with your children or grandchildren, please share!
Hey, Menagerie – here is the great Mary Berry making her Hot Cross buns!
And here’s The Recipe
Stella's Place 
I can’t think of anything exotic. My family was raised on pinto beans and cornbread. We considered spaghetti as way out there Italian.
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Same here. On both sides we were too far descended from traditional foods, and probably too many generations poor to even have exotic ingredients such as cinnamon. My mom made foods from magazines in the 1950’s. Jello salads, fruit and marshmallow salad. Cake from boxed mixes.
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Yes. Same here.
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Love her accent!
Never heard of using mixed dried fruit. A friend’s mom made hers with currants.
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Thanks Stella! I must not have changed much, I just saved this recipe yesterday to make when my little six year old grandson comes over. He just loves to bake with me.
https://ahomemadeliving.com/2012/04/italian-easter-bread/
I love this post and hope we see more recipes! I’ll find a few more favorites when I have time.
Perhaps it’s not too late, a bit after St. Pat’s day, to mention Guinness stew? I was in the mood, but my husband was out of town, so I elected to wait to make it. I’m thinking of just using some very good ground meat I have instead of stew meat, and speeding up the process. IMO, stew meat often has to be nursed along hours to be good and flavorful.
Also, I have occasionally been on a pierogi kick. And still love spaetzle so much. Czar taught me how to really make that good!
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Good morning, Menage! I always look forward to your contributions.
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This one isn’t an ethnic recipe, but I am planning to try it Sunday.
For many, many years there was a wonderful restaurant right at the foot of Lookout Mountain in Chattanooga called the Mount Vernon. One of the many fine foods they were known for was their amaretto cream pie. They closed several years ago, never revealing any of their recipes.
I have looked for years for the recipe, and this one looks like the closest to what I guess the original recipe to be.
Most things you eat at a restaurant can be matched, or made better, at home. I can truly say that many of my favorites from this place have never been matched.
I think this will be a very good pie, but I doubt it matches what the old cooks at the Mt. Vernon accomplished. Incidentally, I used to occasionally drive 30-40 minutes to enjoy their food. Now I live only minutes from the old site, which is now a Publix.
https://www.savingdessert.com/2-amaretto-cream-pie/
If this pie even gets close to the original, it’s a worthy pie for a special occasion. When my daughter in law was especially covered up at work and with the kids, she used to buy this pie for various family holidays if she didn’t have time to cook.
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That looks delicious! I would never have thought to use Lorna Doone’s for the crust, but that would be really good for a lot of pies – like chocolate cream or coconut cream.
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This would be very good for breakfast of brunch on Easter Sunday. Pictures are just mouth watering!
https://www.yellowblissroad.com/ham-and-cheese-potato-croquettes/
Here’s a side we love.
https://www.closetcooking.com/maple-dijon-roasted-carrots/
And finally, a chicken recipe I’ve always wanted to try. Although I must say, my favorite Easter meat is lamb, and Stella’s recipes is the only one I use.
https://www.thekitchn.com/jamie-oliver-chicken-in-milk-best-chicken-recipe-all-time-80388?epik=dj0yJnU9THgzeUtOR2pFVzVUbVhZWDZsQXo2cG15ZjBKc01TdFImcD0wJm49Z2llQmtrQnJob09Veld6Z2ptUmZ5QSZ0PUFBQUFBR1lEQVJn
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You know I love potatoes! This is how I made carrots on St. Patrick’s Day:
I didn’t have brandy, so I used the little bit I had in a bottle of Grand Marnier. The orange was great with the carrots. I did flame them, but almost singed my eyebrows!
I also added a little bit of honey.
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PS: I recently bought a mini torch for the kitchen. I use it lots more than I thought I ever would, and I love it!
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Looks delicious!
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I am making ham with a brown sugar and mustard glaze for Easter this year. Got a store brand spiral sliced ham for $1.09 a pound. Will have lots of leftovers, including a nice bone for soup.
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This isn’t necessarily for Easter, but it is a really good recipe for thousand island dressing. I made it recently and I have been having salads every day for lunch ever since with a bit of ham and chopped hard-boiled egg. Today I had tuna and egg (out of ham).
I left out the pimento (didn’t have any) and used Heinz catsup instead of chili sauce. I also had sweet pickle relish, so I used that rather than chopped pickles.
INGREDIENTS
1 ½ cups mayonnaise
½ peeled and small diced yellow onion
½ cup small diced bread and butter pickles
2 tablespoons pimentos
2 finely chopped hard-boiled eggs
¼ cup chili sauce
2 teaspoons Worcestershire sauce
2 teaspoons white distilled vinegar
2 dashes hot sauce
1 tablespoon sugar
1 teaspoon sea salt
¼ teaspoon cracked black pepper
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