RECIPE EXPLAINS THE STORY OF EASTER

With Sunday being Easter, we have a special cookie recipe to share with you. Sherry Hoernig of Benton, Mo., shares her recipe for Resurrection Cookies that are to be made the Saturday night before Easter morning. This is a wonderful activity to do with children to help explain the wonderful and remarkable Easter story.

Our family did this activity last Easter, and the kids really enjoyed it.

We will make the cookies again this Saturday night as an attempt to continue this family tradition. I hope this activity adds to your Easter celebration.

Be sure to read through this entire recipe before beginning.

Resurrection Cookies

You'll need:

Bible

Wooden spoon

Zip-top plastic baggie

Tape

Ingredients for cookies:

1 cup whole pecans

3 egg whites

1 cup sugar

1 tsp. vinegar

Pinch salt

Preheat oven to 300 degrees. Place pecans in a zipper baggie and let the children beat them with the 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 children smell the vinegar. Put 1 tsp. 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 child's hand. Let the children 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 aren't 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 Psalm 34:8 and John 3:16.

Beat with a mixer on high speed for 11-15 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 3:13.

Fold in the broken nuts. Drop by teaspoon onto waxed paper-covered cookie sheet. Explain that each mound represents the rocky tomb where Jesus' body was laid.

Read Matthew 27:65-66.

Put 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 John 16:20 and 22.

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 Resurrection morning, open the oven and give everyone a cookie! Notice the cracked surface and take a bite. The cookies are hollow! On the first Resurrection Day, Jesus' followers were amazed to find the tomb open and empty.

Read Matthew 28:1-9.

HE HAS RISEN! HALLELUJAH!

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Last week we had a request for lo mein from Renda of the Southeast Missourian staff. Cheryl Mothes of Cape Girardeau shares her favorite recipe for Renda to enjoy and be able to make the dish at home.

Vegetable Lo Mein

1 (16-ounce) package of linguini

1/3 cup hoisin sauce

2 tablespoon reduced-sodium soy sauce

1/2 teaspoon cornstarch

3 teaspoon vegetable oil

1 10-ounce package of sliced mushrooms

1 tablespoon grated, peeled fresh ginger

1 10-ounce package shredded carrots

3 small zucchini in 1/4 inch thick slices

3 green onions, cut in 1 inch pieces

1 cup reduced-sodium chicken broth

2 tablespoons seasoned rice vinegar

Prepare linguini as label directs. In a cup, stir hoisin sauce, soy sauce and cornstarch until smooth. Set aside. In skillet, head vegetable oil and saut vegetables until warmed-through, but still firm. Add chicken broth and vinegar to skillet and heat. Slowly stir in cornstarch mixture to thicken. Cover and cook until flavors are mixed. Serve over the linguini.

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Helen and Bob Poirot are a part of my family that lives in Nashville, Ill., and they were large pork producers in their working years before retirement. Even after retirement, they are still involved with the pork industry, but are not doing all of the heavy labor work on the farm. Helen has responded to a recent request for pickled pig's feet. I have never yet had a request for any pork recipe that Helen did not have or has not made.

Helen adds a cured pork hock to the cooking process to add some good lean meat to the pickled feet. They also leave the meat on the bones as opposed to picking all of the meat off the bones. Either is perfectly acceptable.

Poirot-Style Pickled Pig's Feet

Wash 4 split pig's feet. In a large pan, cover them with water, bring to a boil, then simmer uncovered for four hours. To this pot add:

1 large onion, sliced

2 to 3 cups white vinegar

Place the following ingredients in a cheesecloth bag and tie it closed or place in a tea ball. Add to the large kettle.

1 cut clove garlic

1 lemon, sliced

2 bay leaves

3 or 4 whole black peppercorns

6 or 8 whole cloves, optional

2 tablespoons pickling spices

If you need to add water, add boiling water to keep it hot and cooking. During the last hour of cooking add about 1/2 pound of cured pork hock. Remove the skin and dice. This will add some lean meat to the dish when ready to eat. Strain stock through a sieve or cheesecloth, reserving it to add back to the meat. The meat may be picked off the pig's feet bones or left on the bones. Cool and serve.

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Jodi Thompson of Jackson, Mo., has a peanut butter pie recipe to answer a recent request from Mr. Nebel of Cape Girardeau. It sounds very good.

Peanut Butter Pie

1 9-inch graham cracker pie shell

1 (8 ounce) package cream cheese, at room temperature

3/4 cup powdered sugar

1/2 cup chunky peanut butter

2 tablespoons milk

3 tablespoons chopped roasted peanuts

4 cups heavy cream, whipped with a little sugar to sweeten, divided

1/4 cup chopped roasted peanuts

Chocolate shavings

1 cup chocolate sauce in squeeze bottle

Powdered sugar in a shaker container

Fresh mint sprigs

Using an electric mixer, beat the cream cheese and powdered sugar until smooth. Add the peanut butter, milk and peanuts. Beat the mixture until smooth. Fold half of the whipped cream into the peanut butter and cheese mixture. Set aside the remaining whipped cream in the refrigerator. Spoon the filling into the prepared pie shell. Refrigerate the pie for 1 hour or until the pie is set. Place a piece of the pie in the center of a serving plate. Garnish with whipped cream, chopped peanuts, chocolate shavings, chocolate sauce, powdered sugar and a sprig of mint.

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I saw a very cute bird's-nest dessert at our school a few evenings ago. A parent had made a recipe of Rice Krispie treats using the recipe on the cereal package. While still warm she formed this mixture on the bottom, around the edges and up the sides of a serving bowl. Then in the bottom she placed several malted milk bird egg-shaped candies and then added two colored Peep candy birds. It was cute and would be a fun activity for the kids to make. I think we will make ours in muffin tins and make for their friends. Wish us luck!

Have a wonderful Easter and enjoy the true meaning of this special day, and, of course, happy cooking.

Susan McClanahan, an administrator at Cape Senior Center, can be reached at Box 699, Cape Girardeau, Mo., 63702-0699. Recipes published are not kitchen-tested by the Southeast Missourian staff.