ravenlynne wrote:

> What are you making that day? I could use some ideas. Right now I
> have a tangerine/sage glazed ham and deviled eggs planned. Thinking
> about hashbrown casserole and ambrosia salad...

This year we're combining New Year's Day dinner
and Easter dinner. ;-) We missed NYD because I
had fallen and hurt my leg and didn't want to get
out of bed. I was supposed to go to my aunt's
house for kolbassi and kraut. So, she didn't bother
for just her and my cousin, besides which she was
suffering from a stomach virus that had been passed
around in our circle of friends and family.

So, we decided to have the kolbassi and kraut on
Easter. She's also going to make a pierogi casserole,
green beans, applesauce, and for dessert a coconut
cream cake.

That will be on Sun. On Sat. we're going to a friend's
house for a casual Easter buffet - ham, etc. I'll make
one of my usual Easter contributions, Eggs Dikker En Theis,
a curried stuffed egg (like deviled eggs) garnished with
Mandarin orange sections and parsely. My aunt will be
making Berry's Salad (a spinach and strawberry salad with
poppy seed dressing). I gave her this recipe many years
ago and now she makes it all the time and I never make it.
(Well, it's a lot easier to let her do it. ;-) The same goes
for her apple dumplings and moussaka.)

BTW, for those of you who don't know the rule it's
turkey for Tday, anything *but* turkey or ham for Xmas,
and ham for Easter. Sheesh! ;-)

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?