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registered: Jun. 2002
Posts: 145
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last visit: 21.10.08
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The traditional Stoner family Easter Dinner:
1. Honey glazed spiral-cut ham with Mom Fenrich's Cherry Sauce (see recipe below).
2. Grandma Stoner's Scalloped Potatoes (see recipe below).
3. Mom Fenrich's Corn Casserole (see recipe below).
4. Fresh steamed asparagus with hollandaise sauce.
5. Steamed baby carrots.
6. Lime - Pineapple jello salad (see recipe below).
7. Fresh bakery Crossaints with butter and jam.
8. Fruit Pizza (see recipe below) or Ronda's home made cheesecake (will she give up the recipe?) for dessert.
I take great pride in serving Easter Sunday dinner on my Nana's (Dorothy Lowe) china... each place setting is layed out with love and fond memories. I serve dessert on my lovely Herrand china that I aquired in Budapest, Hungary on our Fabulous Fenrich Family Tour. Hopefully this china will become a cherished heirloom also...
Here's the recipes!
[b]Mom Fenrich's Cherry Glaze[/b]
- 1 can cherry pie filling
- 1 cup Orange marmalade
- White wine or cooking sherry
Combine above ingredients in saucepan and slowly simmer. After carving the ham and placing in your serving dish, drizzle the glaze over the top, reserving some for placement on your table in a pretty bowl.
[b]Grandma Stoner's Scalloped Potatoes[/b]
- 2 lbs. Frozen cubed hashbrowns (partially thawed)
- 10 oz. Shredded sharp cheddar cheese
- 1 pt. Sour cream
- 1 can Cream of chicken soup
- 1/2 c. Melted butter (divided)
- 1 t. Salt and pepper
- 1 small onion, finely chopped
- 2 c. Crushed corn flakes (measure before crushing)
Preheat oven to 350. Spray 9 x 13 baking dish with Pam (or just grease). Combine potatoes, 1/4 c. melted butter, salt and pepper, soup, onion, sour cream and cheese in mixing bowl. Spread into greased baking dish, sprinkle with crushed corn flakes and drizzle on remaining 1/4 c. of butter. Bake for 35 to 40 minutes.
[b]Mom Fenrich's Famous Corn Casserole[/b]
- 1, 15 oz. can Whole kernel corn (drained)
- 1, 15 oz. can Cream style corn (don't drain)
- 8 oz. Sour cream
- 1 beaten egg
- 1 package "Jiffy" corn muffin mix
- 1 small finely chopped onion (or 1 c. chopped celery)
- dash of salt and pepper
Combine all ingredients and pour into a greased 8 x 8 pan. Bake 45 minutes at 350. [i]Note: This dish works well baked in a round souffle dish also. It's very pretty.[/i]
[b]Mom Fenrich's Lime-Pineapple Cream Mold[/b]
Dissolve 3 packages LIME FLAVORED JELLO gelatin (don't use sugar-free jello) in 3 CUPS BOILING WATER. Stir well and store in frig until mixture begins to set. Wait until it gets "snotty", then beat in 1 PINT SOUR CREAM (do not use low-fat) and 2 cups of crushed, drained and "squeezed-out" PINEAPPLE (one 16 oz. can of pineapple usually will give you 2 cups drained).
Spray a 1 1/2 quart ring mold (or individual molds) with Pam. Pour mixture into mold, then chill until firm. Make the day before.
[b]Mom Bodkin's Fruit Pizza[/b]
- 1 Premade roll of Pillsbury Sugar Cookies
- 1 block of Cream cheese
- Sugar
- 1 can Manderin oranges (drained)
- Fresh Bananas
- Fresh Strawberries
- Fresh Kiwi fruit
Spray round pizza pan with Pam. Cut sugar cookies into 1/4 inch slices and place (touching) on pizza pan. Bake according to directions, except take out of oven 5 minutes early (you don't want them to be crispy). This is your crust!
Mix cream cheese with sugar until creamy to taste (we like it real sweet), then spread mixture over cookie crust.
Arrange fruits listed above (or others if available - your choice) on top of pizza. Slice into wedges (just like pizza) with a pizza roller. [i]Note: This dish is always a big hit at potlucks, use a disposable aluminum pizza pan and cover with tin foil.[/i]
Hope you enjoy these family recipes! Lets hear yours...
Cheryl Fenrich Stoner
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