Easter, one of the central holy days of Christianity and the cornerstone of the Christian faith, is celebrated, this year of 2024, on Sunday, March 31st. We honor the resurrection of Jesus of Nazareth, which is believed by biblical scholars and historical evidence to have happened in 1st-century Judaea, three days after his crucifixion, which was carried out on Good Friday, resulting in his death at 3 p.m. (the Ninth hour), Friday, April 3, 33 AD.
Accounts rendered in the New Testament say, “As the sun rose, the women who had followed Jesus, including Mary Magdalene, Mary the mother of James and Salome, made their way to the tomb where Jesus had been laid. Upon arrival, they discovered the stone rolled from the entrance and the tomb empty. This momentous discovery was accompanied by the appearance of angels who proclaimed the astounding news: “He is not here; he has risen, just as he said.” (Matthew 28.6).”
Christians in our country today observe this miraculous occasion with joyful celebration by coming together with special Easter services at church and the sharing of food and singing and praising Jesus’ name!
We have some delicious recipes you may like to try while preparing to serve the fare of Easter celebration to your friends and family.
Mark Sohn’s Pan-Fried Chicken is rated as “easy” in his book, Hearty Country Cooking. It has five ingredients and yields four to six servings. This is sure to be a hit at your Easter celebration.
From Emily Meggett, we have Stuffed Yellow Squash and Zucchini. She says, “Back in my day, we really liked to fill vegetables with all sorts of new foods and flavors. I loved making stuffed zucchini and squash because you could use all of the vegetable parts and create a tasty side that everyone would enjoy, even the children.” The picture that accompanies the recipe shows a lovely white platter laden with the golden stuffed squash and zucchini shells. This dish, which serves seven, will be a perfect addition to your celebratory feast.
Jane Bradley in Southern Style, shares Granny’s Potato Salad. Jane says, “Everyone in the family tries to duplicate Granny’s potato salad, and we all come close, but no one has her touch. One thing I learned many years ago is that I must mix my dressing and taste it prior to pouring it over the cooked potatoes. Granny just puts everything right on top of the potatoes and mixes the salad with her hands. I suggest you try my method until you’ve made it, as she has, for over 75 years!
“Actually there are a few things to remember when making any potato salad. Use the right kind of potato, a red skinned or all-purpose boiling potato. They are lower in starch and the best boilers, retaining their cubed shape when cooked. Pour dressing on potatoes while still hot so that the dressing is absorbed by the potato; and season the dressing well.”
From The Jones-Morris Family Treasury, here is Carrot, Nut & Raisin Cake from Betty Ann Vakauza. It calls for a cream cheese frosting, a recipe (from Southern Living) which follows Betty Ann’s cake recipe.
PAN-FRIED CHICKEN
(Fried Chicken and
Floured Fried Chicken)
From: Mark F. Sohn’s
Hearty Country Cooking
Ingredients:
2 to 3 pounds cut-up fryer parts
1-1/2 cups all-purpose flour
2 teaspoons paprika
2 teaspoons salt
1 to 2 cups safflower oil, or as needed
Steps:
1) Wash the chicken and soak it for several hours in enough salted water to cover. 2) As the chicken soaks, mix the flour, paprika, and salt in the bottom of a soup plate. 3) In a skillet, heat 1/4-inch of oil until it starts to smoke. Dredge the chicken in the flour mixture, and place it in the skillet. If you want more crust on your chicken, pack the flour on the chicken. 4) Fry over a high heat until the chicken has browned on all sides. Reduce the heat and cover the pan, simmering for an additional 20 minutes or until the chicken reads 160 degrees Fahrenheit on a quick-response thermometer. Uncover, and fry for 5 to 10 more minutes, or until the chicken is crisp and the internal temperature reads 170-175 degrees Fahrenheit. 5) Drain on paper towels, and serve.
EMILY MEGGETT’S STUFFED
YELLOW SQUASH AND ZUCCHINI
Recipe from Gullah Geechee Home Cooking by Emily Meggett
5 yellow squash
2 zucchini
4 slices bacon, fried until crisp, chopped
1/4 cup (1/2 stick) unsalted butter, at room temperature
1/2 cup breadcrumbs, plus more for topping
1/2 scallion, thinly sliced
Seasoning salt
1) Preheat the oven to 350 degrees Fahrenheit. 2) In a 12-quart pot, bring 8 quarts water to a boil over high heat. (No salt added.) Add the whole yellow squash and zucchini to the pot and boil for 4 minutes. 3) After the vegetables are cooked, drain the hot water and replace it with cold water to cool the squash. When the squash and zucchini are cool enough to handle, cut each one in half lengthwise, and cut off the narrow necks of the yellow squash. Chop the squash necks into pieces. Place the necks in a bowl and set aside. 4) Remove the insides of each squash and zucchini half and add them to the necks. 5) Place the halves in a 9 x 13-inch baking dish. 6) To the squash mixture, add the bacon, butter, breadcrumbs, scallion, and seasoning salt to taste. Mix the ingredients together thoroughly. Use this mixture to fill each yellow squash and zucchini cavity. 7) Sprinkle the top of each stuffed squash and zucchini with breadcrumbs. Pour 1/4 cup tepid water into the bottom of the baking dish to prevent the squash from burning. 8) Bake the stuffed squash for 20 to 25 minutes until the squash is cooked and slightly golden.
GRANNY’S POTATO SALAD
Recipe from
Southern Style, by Jane Bradley
3-1/2 pounds (about 8 large) red skinned potatoes
2 teaspoons salt
6 hard boiled eggs, chopped finely
1 jar (6 ounces) pimento, chopped finely, liquid reserved
1 large onion (about 8 ounces), chopped finely
1 teaspoon sugar
1-1/2 teaspoons salt
1/2 teaspoon black pepper
3 tablespoons (apple) cider vinegar
1 cup mayonnaise
Hard boiled egg, celery leaves, bell pepper, or paprika for garnish
1) Peel potatoes and cut into bite-sized cubes. 2) Place in a pan of cold water, add salt and bring to a boil. Reduce heat and simmer potatoes for 12 to 15 minutes until tender. 3) In the meantime, using a medium mixing bowl, combine hard boiled eggs, pimento, and its liquid, onion, sugar, salt, pepper, vinegar and mayonnaise. Stir well to blend and set aside. 4) When potatoes are tender, pour into a colander and let drain for a minute or two. Place potatoes into a large bowl and cover with dressing. 5) Using a rubber spatula so that you won’t mash the potatoes, begin to combine, folding until the potatoes are completely covered with the dressing. 6) Cover and cool to room temperature. 7) Stir salad and taste a bit, adjusting the seasonings if necessary. 8) Spoon into a serving bowl and garnish as you like with paprika, celery leaves, sliced bell pepper, or sliced boil egg. Yield: About 2 quarts, or 5-1/4 pounds, or 10 to 12 servings.
BETTY ANN VAKAUZA’S
CARROT, NUT & RAISIN CAKE
Recipe from
The Jones-Morris Family Treasury
1-1/3 cups butter, softened
2 cups sugar
Cream together the butter and sugar
4 eggs
And add next group of ingredients:
2 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons cinnamon
Mix well until smooth, then add:
3 cups grated carrots
2/3 cups nuts
2/3 cups raisins
Mix well. Bake at 350 degrees in 13-inch greased and floured pan for 45-50 minutes or until well browned and center springs back to touch. Frost with cream cheese frosting.
CREAM CHEESE FROSTING
Recipe from Southern Living
All-Time Favorites
3/4 cup butter or margarine, sof- tened
1 (8-ounce) package cream cheese, softened
1 (3-ounce) package cream cheese, softened
3 cups sifted powdered sugar
1-1/2 teaspoons vanilla extract
Beat first 3 ingredients at medium speed with an electric mixer until creamy. Add powdered sugar and vanilla; beat until smooth.
Yield: 4 cups.
