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FeaturesMarch 19, 2008

We are right in the middle of Holy Week as we anticipate the exciting climax to the week with Easter Sunday. Christians recalls writings of the events that led up to the crucifixion and resurrection of Jesus. In modern times, Christians celebrate Easter in many ways. Dyeing Easter eggs and making Resurrection Cookies are among many people's traditions...

We are right in the middle of Holy Week as we anticipate the exciting climax to the week with Easter Sunday. Christians recalls writings of the events that led up to the crucifixion and resurrection of Jesus. In modern times, Christians celebrate Easter in many ways. Dyeing Easter eggs and making Resurrection Cookies are among many people's traditions.

This year, like years in the past, I received several requests for the cookie recipe. So, instead of trying to copy and e-mail it to those that asked, I will include it here. It is a great activity to do with children and grandchildren. I hope you find as much joy in this activity as we have in our family.

Easter Resurrection Cookies

To be made the evening before Easter.

You need:

1 cup whole pecans

1 teaspoon vinegar

3 egg whites

Pinch salt

1 cup sugar

Zipper baggie

Wooden spoon

Tape

Bible

Preheat oven to 300 degrees (this is important -- don't wait until you're half done with the recipe).

Place pecans in zipper baggie and let children beat them with wooden spoon to break into small pieces. Explain that after Jesus was arrested, He was beaten by the Roman soldiers. Read John 19:1-3.

Let each child smell the vinegar. Put 1 teaspoon vinegar into mixing bowl. Explain that when Jesus was thirsty on the cross he was given vinegar to drink. Read John 19:28-30.

Add egg whites to vinegar. Eggs represent life. Explain that Jesus gave his life to give us life. Read John 10:10-11.

Sprinkle a little salt into each child's hand. Let them taste it and brush the rest into the bowl. Explain that this represents the salty tears shed by Jesus' followers, and the bitterness of our own sin. Read Luke 23:27.

So far the ingredients are not very appetizing. Add 1 cup sugar. Explain that the sweetest part of the story is that Jesus died because he loves us. He wants us to know and belong to him. Read Psalms 34:8 and John 3:16.

Beat with a mixer on high speed for 12 to 15 minutes until stiff peaks are formed. Explain that the color white represents the purity in God's eyes of those whose sins have been cleansed by Jesus. Read Isaiah 1:18 and John 3:1-3.

Fold in broken nuts. Drop by teaspoon onto parchment or brown paper covered cookie sheet. Explain that each mound represents the rocky tomb where Jesus' body was laid. Read Matthew 27:57-60.

Put the cookie sheet in the oven, close the door and turn the oven off. Give each child a piece of tape and seal the oven door. Explain that Jesus' tomb was sealed. Read Matthew 27:65-66.

Go to bed. Explain that they may feel sad to leave the cookies in the oven overnight. Jesus' followers were in despair when the tomb was sealed. Read John 16:20 and 22.

On Easter morning, open the oven and give everyone a cookie. Notice the cracked surface and take a bite. The cookies are hollow. On the first Easter, Jesus' followers were amazed to find his tomb open and empty. Read Matthew 28:1-9.

While we are talking about Easter meal recipes, I will include here a few recipes that you might find enjoyable on your table this year as you sit down to your family Easter feast.

Asparagus with Hazelnut Oil

1 1/2 pounds thin asparagus

2 tablespoons hazelnut oil

Juice of 1 lemon

Salt and pepper

4 tablespoons toasted chopped hazelnuts

1/4 cup grated Parmesan cheese

Prepare asparagus by snapping off tough ends and rinsing under cool water. Steam until bright green and still slightly crisp, about 5 minutes. Toss in hazelnut oil and sprinkle with lemon, salt and pepper to taste. Garnish with grated hazelnuts and Parmesan cheese.

Cheese Tortellini Caesar Salad

1 (9-ounce) package refrigerated three-cheese tortellini, prepared according to package directions, chilled

1 bag ready-to-use romaine lettuce

3/4 cup creamy Caesar salad dressing

1/3 cup shredded Parmesan cheese

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1 cup diced fresh tomatoes

1 cup Caesar-style croutons

Combine pasta, lettuce, dressing and cheese in medium bowl. Toss to coat. Top with tomatoes and croutons. Season with ground black pepper.

Field Salad with Citrus Vinaigrette and Sugared Pecans

Cooking spray

1/4 cup chopped pecans

2 teaspoons sugar

1/8 teaspoon ground red pepper

10 cups gourmet salad greens

3/4 cup Citrus Vinaigrette (see recipe)

2 navel oranges, peeled and sectioned

1/4 cup sweetened dried cranberries

Heat a small nonstick skillet coated with cooking spray over medium-low heat. Add pecans. Cook 6 minutes or until lightly toasted, stirring frequently. Sprinkle with sugar and red pepper. Cook for 1 minute, stirring constantly. Remove pecans from skillet. Cool on wax paper. Combine greens, Citrus Vinaigrette and orange sections in a large bowl. Toss well. Place 1 cup greens mixture on each of 8 plates. Top each serving with 1 1/2 teaspoons pecans and 1 1/2 teaspoons cranberries. Serve immediately.

Citrus Vinaigrette

1/2 cup fresh orange juice (about 1 orange)

1/3 cup fresh grapefruit juice

2 tablespoons fresh lemon juice

1 tablespoon extra-virgin olive oil

1 tablespoon honey

1 tablespoon Dijon mustard

1 tablespoon low-sodium soy sauce

2 teaspoons minced peeled fresh ginger

Combine all ingredients in a blender. Process until smooth. Pour into a bowl. Cover and chill.

NOTE: Store in an airtight container in the refrigerator for up to 1 week.

Almond-Orange Holiday Cakes

2/3 cup sugar

1/2 cup (1 stick) unsalted butter, room temperature

1 (8 1/2-ounce) package almond paste, broken into pieces

3 large eggs

2 tablespoons Grand Marnier or other orange liqueur

1 1/2 teaspoons grated orange peel

1/4 teaspoon almond extract

1/4 teaspoon salt

2/3 cup all-purpose flour

1/2 teaspoon baking powder

Powdered sugar

Preheat oven to 325 degrees. Butter 4 holiday cake pans. Dust pans with flour. Tap out excess. Using electric mixer to beat sugar and butter in large bowl until light and creamy. Add almond paste, one piece at a time, beating until well blended after each addition. Beat in eggs one at a time. Mix in Grand Marnier, orange peel, almond extract and salt. Mix flour and baking powder in small bowl. Add to batter. Beat just until blended. Spoon scant 1/3 cup batter into each of prepared pans. Smooth tops. Place cakes on baking sheet. Bake cakes on sheet until tops are golden brown and tester inserted into center comes out clean, about 25 minutes. Cool in pans on rack. Transfer cakes to platter. (Can be made 1 day ahead. Store airtight at room temperature.) Dust with powdered sugar and serve.

However you celebrate the wonderful meaning of Easter, I hope it includes lots of family and people you love and, of course, a buffet full of your favorite foods.

Have a wonderful week, and 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.

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