Recipes for Easter Sunday

Easter is right around the corner, and as I visit with people, it's interesting to hear about Easter traditions. We usually do not serve lamb, but I would like to and maybe start a new tradition. I have seen lamb in the stores this week, so I might give it a try.

In the exciting midst of the Easter bunny and new clothes for church, be sure to spend time with the children, making sure they understand the real and true meaning of Easter.

Broiled Lamb Chops with Mint Sauce

4 to 6 (1-inch thick) lamb chops

Salt to taste

Mint sauce (recipe below)

Broil chops 3 to 4 inches from heat for 5 to 7 minutes. Salt; turn chops and cook 5 to 7 minutes or to desired degree of doneness. Salt; do not overcook. Best served medium-rare. Serve with mint sauce. Yields 4 to 6 servings.

Mint sauce:

1/2 cup cider vinegar

1/2 cup powdered sugar

1/4 to 1/2 cup fresh mint leaves, finely chopped

Heat vinegar and sugar; pour over mint. Let stand at least 1 hour. Add more sugar for a sweeter sauce. Yields 1 cup.

Easter Salad

2 small boxes strawberry gelatin

1 1/2 cups hot water

1 (16-ounce) package frozen strawberries, thawed

1 (8-ounce) can crushed pineapple, drained

2 bananas, mashed

1/2 cup pecans, chopped

1 (16-ounce) container sour cream

Lettuce leaves, optional

Dissolve gelatin in hot water. Cool slightly. Add next four ingredients. Place mixture in freezer for about 10 minutes. Place half of mixture in a 10-by-10-inch dish. Return to freezer for about five minutes. Spread sour cream on top. Pour remaining gelatin mixture on top. Chill at least six hours in refrigerator. May serve on lettuce leaf, if desired. Serves 12 to 15.

Strawberry Lemonade Salad

For a quicker and delicious strawberry salad, give this one a try. I love the added zing of the lemonade.

1 (6-ounce) package strawberry gelatin

1 cup boiling water

20 ounces frozen strawberries

6 ounces frozen lemonade concentrate

2 cups whipping cream, whipped

Dissolve gelatin in boiling water. Stir in berries until they are separated. Add undiluted lemonade. Mix. Add whipped cream, folding in gently. Chill until firm in mold or serving dish.

Succotash

This recipe for calls for canned lima beans, but I would prefer and use frozen and cook before adding to the remaining ingredients.

1 (16-ounce) can stewed tomatoes

1 (17-ounce) can lima beans, drained

1 (12-ounce) can whole kernel corn, drained

2 tablespoons butter or margarine

Salt and pepper

2 tablespoons cornstarch, optional

Drain tomatoes, reserving 2 tablespoons liquid; set aside. Combine tomatoes, beans, corn and margarine in large saucepan; heat. Season with salt and pepper. Thicken vegetables with cornstarch, if desired. Dissolve cornstarch in reserved tomato liquid; stir into heated mixture. Cook until thick. Yields 6 to 8 servings.

Chocolate Nests for Easter Lunch

1 (14-ounce) can sweetened condensed milk (not evaporated milk)

2 cups (12 ounces) semisweet chocolate chips

2 (5-ounce) cans thin chow mien noodles

Fill with: egg-shaped Easter candies such as Jordan almonds

Line two baking sheets with foil. Lightly coat with nonstick spray. Scrape condensed milk into a medium saucepan or microwave-safe bowl; add chocolate chips. Place over low heat and stir often, or microwave on high 2 to 4 minutes, stirring every minute, until chips melt and mixture is blended and smooth. Put noodles into a large bowl, pour on chocolate mixture and toss with a rubber spatula until noodles are coated. Drop generous 1/2 cups on prepared baking sheets. Lightly spray fingertips with nonstick spray. Form mounds into nests making a depression in the center to hold candies. Refrigerate 30 minutes or until set. Peel off of the foil; fill with candies. Makes: 12

Planning tip: The nests can be made up to three days before serving. Store loosely covered at room temperature.

Refrigerator Rolls

1 cup water

1/2 cup butter

1/2 cup shortening

3/4 cup sugar

1 1/2 teaspoons salt

1 cup warm water

2 packages dry yeast

2 eggs, beaten

7 cups flour

Bring to a boil the 1 cup water in a saucepan. Remove from heat. Add butter and shortening and stir until melted. Add sugar and salt and cool unit lukewarm. In a large bowl put 1 cup warm water. Sprinkle yeast over and stir until dissolved. Add the butter and shortening mixture and eggs to dissolved yeast. Add 1 cups flour and mix thoroughly. Let rise; cover for 1 hour. Work down. Cover and put in the refrigerator overnight or until morning, covered with plastic wrap. When ready to make rolls take out on floured board. Roll to 1/8-inch thick. Cut into 3-inch circles. Dip in melted butter and fold in half. Cover and let rise 2 hours. Bake 12 to 15 minutes at 400 degrees.

Until next time, Happy Easter!

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.