An Easter menu that's more than rabbit food

Easter Sunday is only a few days away, and I am planning what I will take to my parents' house for supper that evening. While some of us were together recently at their home, we grabbed a paper plate and started writing a menu on it, dividing it up between everyone. It makes it fun to see what everyone brings and makes it so much easier on Mom. As you plan your own menu, I hope you will be able to include a recipe or two included here today. Of course, in all of the planning, don't forget the true meaning of Easter and why we celebrate this special day with family.

Easter Brunch Chicken and Fruit Salad

3/4 cup orange marmalade

3 tablespoons soy sauce

3 tablespoons lemon juice

1 1/2 tablespoons chopped fresh ginger

6 skinned and boned chicken breast halves

1 cored fresh pineapple

1 large jicama, optional

2 cups fresh strawberry halves

1 cup fresh raspberries

Orange-raspberry vinaigrette

Lettuce leaves

Combine first 4 ingredients. Remove 1/4 cup marmalade mixture and chill. Place chicken in a plastic zip-top bag. Pour remaining marmalade mixture over chicken. Seal bag, and refrigerate 8 hours. Cut pineapple into spears. Peel jicama and cut into 1/2-inch slices. Place pineapple and jicama in a plastic zip-top bag and add remaining marmalade mixture. Seal and chill at least 8 hours. Remove chicken from marinade and discard the marinade. Drain pineapple mixture. Coat chicken and pineapple with vegetable cooking spray. Grill chicken, covered with grill lid, over medium-high heat 5 to 6 minutes on each side or until done. Grill pineapple and jicama 2 to 3 minutes on each side. Cut chicken and jicama into thin strips. Cut pineapple into bite-size pieces. Combine chicken, jicama, pineapple, strawberry halves and raspberries. Toss gently with orange-raspberry vinaigrette. Serve over lettuce leaves. Yields 6 servings.

Orange-raspberry vinaigrette:

1/2 cup orange marmalade

1/4 cup raspberry vinegar

1 medium jalapeno pepper, seeded and minced

2 tablespoons finely chopped fresh cilantro

2 tablespoons olive oil

Whisk together all ingredients in a small bowl. Yields 1 cup.

Warm Goat Cheese Salad

1/2 cup olive oil

1/3 cup lemon juice

1 tablespoon diced green onions

1 1/2 teaspoons Dijon mustard

1/2 cup Italian-seasoned breadcrumbs

1 1/2 tablespoons grated Parmesan cheese

1 1/2 tablespoons sesame seeds

3 (4-ounce) goat cheese logs

1 large egg, lightly beaten

3 tablespoons butter or margarine

6 cups torn mixed salad greens

12 pitted ripe olives, sliced

Combine first 4 ingredients. Set aside. Combine breadcrumbs, Parmesan cheese and sesame seeds. Cut each goat cheese log into 4 slices. Dip in egg, then dredge in breadcrumb mixture. Cover and chill at least 2 hours. Melt butter in a large skillet over medium-high heat. Add goat cheese, and fry 1 to 2 minutes on each side or until browned. Drain on paper towels. Toss mixed greens with dressing. Add olives and top with warm goat cheese. Yields 6 servings.

Sugar Snap Peas and Goat Cheese

1 pound fresh or frozen sugar snap peas

2 shallots, minced

1 tablespoon olive oil

8 ounces grape tomatoes

2 to 3 tablespoons chopped fresh basil

1 (3-ounce) goat cheese log, crumbled

1 teaspoon salt

1/2 teaspoon freshly ground pepper

Cook peas in boiling water 2 minutes. Drain. Plunge into ice water to stop the cooking process. Drain. Saute shallots in hot oil in a large skillet until tender. Add peas and until thoroughly heat. Place mixture in a bowl. Add tomatoes and remaining ingredients. Toss gently. Serve immediately. Yields 4 servings.

While you are waiting for all of your Easter dinner guests to arrive, try having this strawberry dip available for guess to enjoy over conversation.

Strawberry Dip

1 cup plain nonfat yogurt

3 tablespoons strawberry cream cheese

1/2 cup powdered sugar

1 cup fresh strawberries, chopped

Process first 3 ingredients in a blender or food processor until smooth. Stir in strawberries. Serve with a variety of fresh fruit, vanilla wafers or gingersnaps. Yields 2 1/4 cups.

Fruit Punch

1 cup loosely packed fresh mint leaves

2 cups hot water

2 1/2 cups sugar

2 cups water

1 1/2 cups lemon juice

1/2 cup lime juice

1 pint fresh strawberries, quartered

2 (46-ounce) cans pineapple juice, chilled

3 cups orange juice, chilled

1 (1-liter) bottle ginger ale

Stir together mint and 2 cups hot water. Let stand 25 to 30 minutes. Pour through a wire-mesh strainer into a 2-quart container, discarding mint. Stir in sugar and next 3 ingredients. Chill 8 hours. Stir in strawberries and remaining ingredients just before serving. Serve over ice. Yields 7 quarts.

Have a wonderful week and a blessed Easter. Until next time, happy cooking.

Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at smcclanahan@semissourian.com or by mail at P.O. Box 699, Cape Girardeau, Mo. 63701. Recipes published have not been kitchen-tested by Southeast Missourian staff.