Old Fashioned Easter Party Ideas

How did they celebrate Easter in 1905? I have a small hardcover of Bright Ideas for Entertaining, written in 1905 by Mrs. Herbert B. Linscott. There is a small section on Easter Egg Hunts and other tidbits I'd like to share.

Easter Egg Hunt: Nests are made of paper moss. In them are placed eggs of different varieties, some genuine hard boiled eggs, some of china or wood and some of candy. The wooden eggs should contain tiny ducks or chickens. The nests are hidden in every nook and corner of the house. The guests are then bidden to go nest hunting, and a half hour is given for the hunt. Each guest is given a little fancy basket for the hunt in which to gather his eggs. The one securing the greatest number of eggs is given a prize of a large fancy egg. The baskets and eggs may be kept as souvenirs.

Children's Party Ideas: Give them small baskets to hunt for the eggs which the mother has a few days before blown and colored then hidden all over the house. (I assume this means the method of piercing the egg with a pin and blowing out the raw egg.) On the floor have little yellow chicks arranged as tenpins at one end and give the children each an egg and let them roll the eggs and see how many chicks they can knock down.

In the center of the table place a "nest" which on top is a large rabbit on his haunches, and in his front paws is an Easter Egg. From this to each plate run a different colored piece of ribbon, with a card attached. Upon the card have the child's name who sits at that place. At the end of the party each child will pull their ribbon which should have an egg filled with treats hidden under the rabbit.

Have all the refreshments upon the table--thin slices of bread and butter, sandwiches, nuts, tiny cups of chocolate, cake and ice cream.

Easter Salad: A delicious and most attractive salad for Easter may be made by building a nest of narrow strips of cold boiled potatoes upon a few very crisp lettuce leaves. Fill the nest with eggs made of cream cheese rolled in grated yellow cheese. Serve on individual plates with a well-made mayonnaise dressing and plain crackers, or thin slices of brown bread and butter.

I hope you all have a wonderful Easter weekend:)

~Brenda

Polish Food for Easter

My great grandparents were born in Poland, which is probably why I have a love of cabbage, kielbasa and sauerkraut in all their variations. Easter always brings to mind kielbasa and baked ham because I recall those two items always being on the menu when my grandmother cooked large meals. Today I wanted to share a few Polish recipes with you since they've been on my mind. My great grandparents and grandparents on that side of the family have passed away, but it's nice to know we can always cook up a batch of good Polish food when they come to mind.

The first recipe is for Stuffed Cabbage Rolls, which have many, many variations. I made them once for my father who instantly told me "They aren't greasy enough." It's hard to get them just like grandma used to make so I stopped trying and added my own touches to the recipe.

Stuffed Cabbage Rolls/Golabki

Ingredients:

Large head of cabbage

1 pound ground beef (chuck or round)

1/2 pound sausage (medium or hot)

salt and pepper to season

1 cup cooked white rice

1 small onion, minced

1 egg

1/2 tsp. thyme

15 ounce can tomato sauce

1 tbsp. brown sugar

1/4 cup water

1 tbsp. vinegar

Peel the leaves from the head of cabbage, carefully keeping them whole. I don't normally count the leaves. I use every whole leaf I can. Some will be larger than others; usually they will all fit in a 9x13 pan or a roaster.

Cook the cabbage leaves in the pot of boiling water for 5 minutes, or until just pliable. Remove and run under cool water, laying them carefully on clean towels or paper towel. If some leaves have a large center vein, carefully cut out so they will be easier to roll up.

Combine the ground meat, rice, onion, egg and thyme in a bowl with a very sturdy wooden spoon or your hands. Mix it well until all is combined. Shape a small "log" of meat and place on a cabbage roll. Fold the sides over the meat, then roll up. Toothpicks can be used to fasten. Usually I lay each one seam down in the pan and they stay rolled up. Use all of your leaves and meat. Mix together the tomato sauce, sugar, water and vinegar. Pour this over the cabbage rolls. Cover loosely with foil, and bake at 325 degrees F. for about an hour and 1/2 until the meat is cooked through. Check every once in awhile to make sure it isn't drying out-- if so, add a little water to the pan.

Notes: You can use more tomato sauce if you wish. Some people use spaghetti sauce, although that is not the traditional type of flavor. The vinegar and sugar give the tomato sauce a little bit of a sweet/sour taste. Also, you can vary the meat however you wish-- more sausage or less. IF you use instant rice you don't have to cook it first.

Polish Easter Soup

Ingredients:

2 quarts water

1/2 tsp. salt

1 cup of diced ham

1 cup smoked/cooked sliced kielbasa

2 hard cooked eggs

1 tbsp. horseradish

1 tbsp. vinegar

2 tbsp. flour mixed in 1/2 cup water

Add all ingredients except the flour mixture and boil for 15 minutes or so. Add the flour mixture, straining any lumps that may have formed first. Cook a few more minutes until it thickens the soup slightly. Serve.

Notes: To me this is more of a leftover soup, made with the ham and and kielbasa served at Easter. I love adding sauteed cabbage to soup as well. This recipe is easy and it can be served as a side dish for Easter.

Sweet Sour Cabbage/Kapusta

Ingredients:

1 medium head of cabbage

3 cups water

2 1/2 tbsp. vinegar

1/2 cup sugar

1 1/2 tsp. salt

ground black pepper to taste

2 tbsp. bacon grease

1 onion, sliced thin

Combine all but the cabbage and bring it to a boil. Shred or very thinly slice/chop the cabbage, and add to the mixture. Cook for 20-30 minutes.

Notes: You can cook up some bacon to get the grease and use the same pan. It doesn't have to be exactly 2 tbsp. Remove the bacon when cooked, cool, chop and put back in with the cabbage. Serve this on the side with kielbasa or any type of sausage.

On OFL we have a lovely article on Polish Easter Traditions:

http://oldfashionedliving.com/anna.html

~Brenda

Easter Recipes For Brunch

The story of Easter is the story of God's wonderful window of divine surprise. ~Carl Knudsen

It's always fun to shake things up and plan a brunch instead of a dinner for a holiday meal. Serve it up buffet style and ask for everyone to bring their favorite muffin, bagel or fruit while make other dishes yourself. Here are some suggestions:

Asparagus Frittata

Ingredients:
1 green bell pepper, diced
12 thin asparagus stalks
3 green onions, ends removed, and chopped
1/4 pound Parmesan cheese, grated
8 large eggs
5 fresh thyme sprigs or a tsp. of dried thyme
salt and freshly ground black pepper
1 teaspoon butter or olive oil

Preheat the oven to 400 degrees. Gently break the asparagus stalks off approximately 2 inches from the end. Slice into 2-inch pieces. Beat the eggs into a large bowl until frothy. Add the green onion, bell pepper, asparagus and grated cheese by the handful into the beaten eggs. Strip the thyme leaves from the stems and add to the bowl with salt and pepper to taste.

In a large skillet, melt the butter over high heat. Add the egg mixture and cook until the eggs begin to set, approximately 1 minute. Reduce the heat to medium and cook for 2 more minutes. Place the skillet in the preheated oven and cook approximately 5 more minutes or until the eggs are set on top. Remove from the heat, cut into wedges and serve.

Celery Appetizer:
Stuff celery hearts with a mixture of 3 ounces cream cheese, 3 tsps. mustard, 1/4 tsp. salt, 1/2 tsp. Worcestershire Sauce, 2 tsp. butter, a dash of cayenne pepper, white pepper and paprika. Mix with fork until creamy. ~1930 Ladies' Home Journal

Strawberry Salad

Ingredients:
4 cups torn salad greens
1 cup watercress (sprouts are nice too)
1 cup sliced, hulled strawberries
1/2 half of a small red onion, thinly sliced
Poppy seed Dressing (homemade or bought)
Edible flowers such as nasturtiums or chive blossoms

In a salad bowl, place greens, watercress, strawberries onion. Top with dressing and toss to coat. Garnish with edible flowers. Chive blossoms and nasturtiums are
peppery in taste. If they are not available to you, fresh mint can be used for garnish. Caution: Be sure that all herbs and blossoms are free of pesticides.

Lemon Fluff

Ingredients:
1 cup flour
1 stick butter
1 tablespoon sugar
1 large tub frozen whipped topping (16 oz.)
2 cups confectioners' sugar
1 tablespoon lemon rind-outer layer only
2 tablespoons fresh squeezed lemon juice
2 8 ounce blocks cream cheese, softened
2 small boxes instant lemon pudding mix
3 3/4 cups milk

Mix together flour, sugar, and butter. Press into a lightly greased 13 x 9 pan. Bake crust for 15 minutes. Let cool completely. Blend together the sugar, cream cheese and 2 cups of whipped topping. Spread onto cooled crust. Mix together the pudding and milk. Pour over the cream cheese mixture. Top with remaining cool topping.
Refrigerate overnight before serving.

On OFL we have recipes for lovely lemon desserts.

~Brenda

Old Fashioned Easter Ideas

We recently asked fans on our Facebook page if they were doing anything old fashioned for Easter.

Here were some of the comments:

Ann K - We always use onion skins to color eggs.
Great tip Ann! You can use onion skins (red and yellow), beets, cranberries, and several other natural ingredients to dye your eggs. These ingredients give off a wonderful earthy look. Here's more ideas for dyeing eggs naturally this Easter.

Kim P - I always buy my grand daughters and nieces kites to fly at my mom's on easter after our dinner and egg hunt. No one flies kites anymore so we have made it a family tradition. Last year a few of the grown ups even brought their own to fly.

Bianca G - Can't get any more old fashioned than Passover matzoh,  lamb, horeradish, and pickled fish.

So what about you? Doing anything old fashioned for Easter this year?

Here are some ideas for table decorations this Easter!

Turn a recycled white sheet into a spectacular Easter tablecloth by sponge painting bunnies, baskets and eggs in bright spring colors. Be sure to use textile paints so the tablecloth can be washed and used another year. Fabric paints are also available in squeeze applicators with glitter colors for decorating the sponged Easter eggs. Paint will need to dry at least 24 hours prior to use.

 Make a festive napkin ring by threading a sewing needle with narrow elastic thread and stringing jelly beans onto it. You may need to put a little vegetable oil on the needle to help it slide threw the candy. Tie off the ends to form a circle and slide it over the rolled napkins for a cute way to dress up the table. Add a solid colored doily under the plates for a festive way to dress up the table.

You can serve creamy lemon pie or light strawberry custard, strawberry almond pastry or let the kids decorate personalized tulip cookies. The menu options are endless but I suggest you keep the choices light and festive. Tableware does not need to match but keep to a color theme of bright spring colors or soft pastels.

If you are looking for something fun, try these Easter egg hunt ideas!

Friday Recipes: Easter Leftover Ideas

Easter is on Sunday, and many families will have leftover ham and boiled eggs that they will need to use up. We've pulled a few of our favorite recipes to share with you. Here's wishing everyone a very Happy Easter, see you on Monday!


Egg Salad Sandwiches

2 hard-boiled eggs, chopped fine
1/2 cup mayonnaise
salt and pepper to taste
1 teaspoon chives, finely chopped

Mix mayonnaise with eggs, chives, salt and pepper. Spread each slice of bread with a layer of butter, and then egg mixture.


Deviled Ham Sandwiches

1 1/3 cups finely chopped ham
1/4 cup finely chopped celery
1/4 cup finely chopped onion
1/4 cup mayonnaise
3 tablespoons sweet pickle relish
Salt and pepper

Combine all ingredients and mix well.


Egg Salad with Herbs

6 large eggs
3 green onions thinly sliced
2 tsp. minced lovage
2 tsp. minced parsley
1 tablespoon snipped chives
1 cup light or regular mayonnaise to taste
salt and pepper (optional)

Hard boil the eggs, them place in a bowl of cold water to cool. Peel them, place in bowl and mash. Add the green onions and herbs, then add chives, mayonnaise and mustard. Season with salt and pepper. Serve on bread or on a bed of lettuce.


Bean Soup with Ham

1 ham bone with some meat left on
2 cups Navy, Northern beans or mixed beans
8 cups water
1 clove garlic, minced
1 bay leaf
1 large onion, chopped
Salt and pepper, to taste

Wash beans the beans and add to a medium to large pan on the stove. Cover with water, boil, and turn off the heat. Let these sit about a 1/2 hour. Drain the beans, and place all the ingredients in the crock pot. Cover and cook on high for 4 hours or so, then switch to low and continue to cook. You want the beans to be done, but not mushy. Add more water if needed to make it a soup consistency as it cooks. Cut the meat off the bone and put in with the beans and remove the bay leaf before serving.


Split Pea Soup

one ham bone with remaining meat
1 cup minced onions
2 tsp. black pepper
1 pound dried split peas, green or yellow
1 cup chopped carrot

Place the ham bone and other ingredients to a crock pot. Just cover with water, and cook on low all day long or high for 4-6 hours. I cook my peas til they are fairly mushy, but you can cook less if you like them less done. We always ate big bowls of this soup with bread and butter. Very simple! If the meat isn't falling off the ham bone, remove and use a fork to remove it and place the meat into the soup. Discard the bone. Season with salt if desired.


These recipes are from our friends at Alicia's Recipes


Kraft Incredible Egg Macaroni Salad

17 1/4 oz. pkg. Kraft macaroni and cheese dinner
10 oz pkg. frozen peas
1 med. tomato, chopped
3/4 c. Miracle Whip salad dressing
1/2 c. celery, sliced
1/2 c. onion, chopped
1/2 tsp. salt
Dash of pepper
6 hard-boiled eggs

Prepare Kraft dinner as directed on package. Add peas, tomato, salad dressing, celery, onion and seasonings. Chop 5 eggs; add to dinner mixture. Mix lightly. Chill. Stir in additional salad dressing before serving, if desired. Garnish with remaining egg, sliced. Serves 6-8.


Ham And Macaroni Salad

7 oz elbow macaroni, cooked and drained
1 whole hard-boiled egg, chopped
15 oz canned peas, drained
1/2 c onions, chopped
8 oz turkey ham, cooked and cubed
1/8 tsp black pepper
1 c fat-free mayonnaise

In a mixing bowl, combine cooked macaroni, peas, ham, mayonnaise, eggs, and black pepper. Mix well. Cover and refrigerate several hours before serving.


Ham And Cheese Spread

1 pkg. (8 oz.) cream cheese
1/4 c. mayonnaise
1/2 lb. boiled or leftover baked ham,
cut in sm. pieces
4 tbsp. fresh parsley, divided
1/4 tsp. dry mustard
1/4 tsp. Tabasco sauce
1 tbsp. chopped green onion

Combine all ingredients except 2 tablespoons of parsley in food processor or blender and pulse until ham is minced. Do not over process. Roll into a ball; chill until firm. Cover outside of ball with reserved chopped parsley. Serve with a variety of crackers. Yield: 24 appetizer servings.


Ham And Potato Quiche

Vegetable oil spray
3 c. shredded raw potatoes
1-1/2 c. grated extra sharp Cheddar cheese
1 c. turkey, chicken or ham (any leftover meat)
1 c. evaporated milk
2 eggs
1/2 tsp. salt (optional)
1/4 tsp. pepper

Spray quiche pan with cooking spray. Press potatoes evenly into crust shape and bake at 425 degrees for 15 minutes or until lightly browned on edges. Remove from oven and layer the following: meat of your choice; then layer cheese on top. In a bowl, beat together evaporated milk, eggs, salt, and pepper. Pour mixture on top of cheese and return to oven. Bake at 425 degrees about 30 minutes. Allow to cool at least five minutes.


Deviled Eggs

4 Hard-boiled eggs
1/4 Cup Grated parmesan cheese
1 Teaspoon Prepared mustard
Dash pepper
2% Milk
Dill weed; or paprika

Cut the eggs in half lengthwise; remove the yolks and mash. To the yolks, add the cheese, mustard and pepper; stir until well combined. Stir in enough milk to moisten the mixture. Refill the egg whites with the mixture. Sprinkle with paprika. Serve immediately or refrigerate until serving time.

Friday Recipes: Easter Goodies

This week I decided to browse our archives for some tasty recipes. I found quite a treasure trove of goodies too! Easter is coming so it's time to start planning what we'll serve for dinner, snacks, desserts and appetizers. This week we'll share some fun and tasty treats:

GAYLA'S FAVORITE EASTER COOKIES
Easter Sugar Cookies
From Gayla, OFL Moderator

4 cups all purpose flour
3 1/4 sticks butter cut into pieces
1 1/2 cups powdered sugar (I use 2 cups)
2 egg yolks plus 1 egg white
2 tsp. vanilla extract
1/4 tsp salt
Icing:
1 lb powdered sugar
3 tbsp. powdered egg whites
6 to 9 tbsp. water
assorted liquid food colors

Mix all sugar cookie ingredients in food processor or mixer until dough forms. Divide in half and wrap in plastic wrap and refrigerate for 1 hour. (I have made this dough ahead and refrigerated it for 2 weeks) Roll out dough about 1/8" thick and cut out with cookie cutters. Bake 400 for 8 to 10 minutes (I bake longer because I like crisper cookie) Cool on wire racks. Prepare icing by mixing all ingredients and divide into separate bowls and add food coloring. Decorate cookies when they are completely cooled.

This recipe is good to use with cookie cutters because it holds it's shape during baking. You can make those thick decorated sugar cookies like you get at the bakery. ~Gayla

CINDY'S AWARD WINNING LEMON BARS
I won Grand Champion at our county fair with this recipe!

Tangy Lemon Bars

Crust:
2 c. flour
3/4 c. margarine
3/4 c. sugar

Filling:
4 eggs
2 cups sugar
1 tsp lemon peel
1/4 c flour
1/4 c. lemon juice
1 tsp baking powder
1/2 tsp salt

Glaze:
1 cup powdered sugar
1 1/2 TBL lemon juice
1 tbsp. margarine 1/2 tsp vanilla

Combine crust ingredients. Pour into ungreased 9 x 13 pan. Bake at 350 degrees F.oven for 20 minutes. Combine eggs, sugar, lemon peel salt and lemon juice. Blend 2 minutes with mixer. Add flour and baking powder, blend well. Pour filling onto crust and bake 25 minutes. Combine glaze and spread on cooled bars.

EASY EASTER CANDY FUN

From Laura Kaye
Bunny Kisses

Put some Hershey Kisses or Hugs in a plastic baggie (or use chocolate chips- they look like mini kisses) and attach the following poem:

This cute little bunny has hopped all day
Been delivering baskets for the holiday.
His paws are so tired and his little nose itches.
He left you something special-something to fill all your wishes.
These cute little hugs and Easter kisses

SLOVAK TRADITIONS
I am Slovak and would like to share my Grandma's Hrudka (Easter Cheese) recipe. It's simple to make a good to eat!

Hrudka (Slovak Easter Cheese)
This is to be made the night before Easter.

1 dozen eggs
1 quart milk
1 1/2 tablespoons sugar
1/2 teaspoon vanilla

Crack eggs in a bowl and beat until smooth. Put eggs into large sauce or frying pan and stir in milk, sugar and vanilla. On medium low heat, stir mixture constantly until curds separate from whey. Pour into cheesecloth, squeeze out as much of the whey as you can and hang overnight. On Easter morning, cut into slices or cubes and serve cold.

My Grandmother taught me how to make hrudka. It is traditionally only made and eaten on Easter Sunday and served with kolbasi, ham, paska (a sweet bread with whole hardboiled eggs baked into it) and freshly grated horseradish. Everything is put on a platter and everyone eats from the same big platter. I teach cheesemaking classes and always add this recipe to my handout!

~Suzanne Nagler Harris www.goodnaturedearthling.com

We have a huge variety of Easter features, here are just a few:

• Easter Baskets for Teens
  
• Easter Egg Cake
  
• Coloring Easter Eggs Naturally
  
• Light and Festive Easter Dinner
  
• Silly Easter Bonnets
  

See all of our Easter features in our holiday section!