In article >,
Melba's Jammin' > wrote:
>In article >,
> (Charlotte L. Blackmer) wrote:
>
>> Since I switched parishes and joined the Church Lady battalion, I
>> am usually exhausted on Easter afternoon - will have the festive
>> breakfast including ham and champagne, and various treats after main
>> service, then a nap. Will try to have something eastery for my small
>> dinner such as asparagus (very traditional in my California family).
>
>OMA! What the hell kind of church are you going to that serves
>CHAMPAGNE for Easter breakfast? ROTFL!! Never mind that's it the
>biggest celebration/holy day in the Christian church. Champagne??

An Episcopalian one who 1) knows very well that Easter is the biggest day
on the calendar (we are "compelled to feast" as Rector says) 2) likes
their food 3) has only eaten crackers for coffee hour during Lent and 4)
has just collectively finished a service that started at 5:30 am (4:45 am
choir/server call) and lasted over two hours.

We have coffee, hot water for tea, and a variety of juices as well.

I occasionally have idle thoughts about setting up an "espresso club" to
fund a proper espresso machine so we could have some Real Cawfee. I have
these thoughts a lot more between services on Easter morning .

So, got any tips for a breakfast hotdish/casserole that's potluck
friendly? I can always sneak out after the communion part starts and
stick it in the oven.

Charlotte
--

"jmcquown" > wrote in message
...
> ravenlynne wrote:
>> kilikini wrote:
>>> jmcquown wrote:
snip
>>>
>>> My mom used to make Ambrosia with fruit cocktail, cool whip and
>>> little marshmallows. When I was little, I liked it, but even as a
>>> pre-teen I thought it was too sweet. Apparently my brother and
>>> sister did, too, because after a while she quit making it. LOL.
>>>
>>> kili
>>>
>>>
>>
>> Mine is pineapple, mandarin oranges, coconut, little marshmallows,
>> cherries and cool whip.
>
> I think that's what my aunt made. Cool whip, not sour cream. Fresh fruit
> and I don't recall marshmallows on top but it was a while back. Even back
> then I didn't really care for desserts. Except for her homemade German
> chocolate cake! YUM!
>
> Jill
>
You may not have recognized the difference. The idea was to make the
Ambrosia a day ahead. The sour cream and other ingredients as well as the
little marshmallows were mixed all together. Mixing the marshmallows with
everything else caused them to sort of dissolve and therefore sweeten and
become part of the dressing. No marshmallows on top.
Janet

On Sat, 31 Mar 2007 14:23:28 +0000 (UTC),
(Charlotte L. Blackmer) wrote:

Snipped for brevity
>
>So, got any tips for a breakfast hotdish/casserole that's potluck
>friendly? I can always sneak out after the communion part starts and
>stick it in the oven.
>
>Charlotte

On only one cup of coffee, the only thing I can think of right now is
a breakfast strada, or chilequiles.

Sometimes I use Hatch brand enchilada sauce when I make these. I
prefer the Mexican queso seco for this also.

This can be done the day before keeping the sauce and tortillas
seperate.
Before going to church assemble casserole style. I make mine in
layers, first some sauce then tortillas and cheese etc.. top with
cheese and place in a 350* oven to reheat.

Chilaquiles
Chilaquiles is a good way to use up left over tortillas. Like all
great, simple recipes, this one probably came about when something
quick and filling was needed but only the most basic ingredients were
available. This dish makes a wonderful breakfast or first course
before a light entree.

* 8 corn tortillas (preferably bought the day before & left out to
go stale)
* 1 or 2 serrano peppers (depending on how hot you like it)
* 3/4 C. oil
* 2 tomatoes, cooked (boiled or roasted)
* 1 pinch dried oregano (Mexican)
* 1/2 C. Manchego cheese or Monterey Jack
* 2 Tbsp. chopped onion
* 1/2 C cream (Mexican Crema or sour cream)
* Salt to taste
* Water


Cut the tortillas into 1" x 1" squares and, if possible, let them sit
out a day before making this dish so they can get a bit stale. Grind
the tomatoes in a blender with the oregano, peppers, salt and water as
needed to loosen the blades (about 1/3 cup) until smooth. Or you may
use a salsa rojo in place of the above.

Heat the oil in a large skillet and fry the tortilla chips until crisp
and golden (I recommend doing this in batches), then remove and drain
on paper toweling. Drain the oil, reserving 2 Tbsp., and save the
remainder for another occasion.

In the same skillet heat the reserved 2 Tbsp. oil and add the tomato
or rojo sauce. Simmer for 5 minutes, add the tortilla chips and remove
from the heat. Add the cheese and allow it to melt. Serve hot, top
with onions and cream and accompany with well-fried beans. NOTE: It is
quite common for this recipe to be made using a variety of left-over
ingredients.

Recipe courtesy of Bruce Jensen of Jalisco Culinary Tours & Armando's
Restaurant at the Danza del Sol hotel in Ajijic, Jalisco, Mexico.

Koko
---
New blog in progress
http://kokoscorner.blogspot.com
updated 3/24 added mole page

"There is no love more sincere than the love of food"
George Bernard Shaw

On Fri, 30 Mar 2007 16:43:38 -0500, Melba's Jammin'
> wrote:

>In article >,
> (Charlotte L. Blackmer) wrote:
>
>> Since I switched parishes and joined the Church Lady battalion, I
>> am usually exhausted on Easter afternoon - will have the festive
>> breakfast including ham and champagne, and various treats after main
>> service, then a nap. Will try to have something eastery for my small
>> dinner such as asparagus (very traditional in my California family).
>
>OMA! What the hell kind of church are you going to that serves
>CHAMPAGNE for Easter breakfast? ROTFL!! Never mind that's it the
>biggest celebration/holy day in the Christian church. Champagne??

Were you looking for whiskey?

--
See return address to reply by email

On Sat, 31 Mar 2007 08:51:49 +0200, ravenlynne >
wrote:

>zxcvbob wrote:
>> Melba's Jammin' wrote:
>>> In article >,
>>> (Charlotte L. Blackmer) wrote:
>>>
>>>> Since I switched parishes and joined the Church Lady battalion, I am
>>>> usually exhausted on Easter afternoon - will have the festive
>>>> breakfast including ham and champagne, and various treats after main
>>>> service, then a nap. Will try to have something eastery for my small
>>>> dinner such as asparagus (very traditional in my California family).
>>>
>>> OMA! What the hell kind of church are you going to that serves
>>> CHAMPAGNE for Easter breakfast? ROTFL!! Never mind that's it the
>>> biggest celebration/holy day in the Christian church. Champagne??
>>
>>
>>
>> Sounds like Unitarian Universalist to me. HOWEVER, if you recall what
>> Jesus's first recorded miracle was, I think he might approve.
>>
>> Bob
>
>I was raised catholic and there was always alcohol around!

When I was a kid... coming from a fine, upstanding protestant church -
I was surprised to learn catholics drank real wine at communion. All
we ever got was grape juice.

--
See return address to reply by email

On Sat, 31 Mar 2007 01:55:50 GMT, "Michael \"Dog3\" Lonergan"
> wrote:

>LOL... I'm going to a trivia night with some friends at a Catholic church
>on April 14th. Never been to trivia night before. I will most likely be
>vaporized the instant I set food inside of the church. Any church for that
>matter Anyway, apparently the booze and snacks flow profusely at this
>yearly event. I'll report back what is served up.
>

Find out who is in charge... sounds like the Jesuits to me.



--
See return address to reply by email

On Fri, 30 Mar 2007 16:43:38 -0500, Melba's Jammin'
> wrote:

>In article >,
> (Charlotte L. Blackmer) wrote:
>
>> Since I switched parishes and joined the Church Lady battalion, I
>> am usually exhausted on Easter afternoon - will have the festive
>> breakfast including ham and champagne, and various treats after main
>> service, then a nap. Will try to have something eastery for my small
>> dinner such as asparagus (very traditional in my California family).
>
>OMA! What the hell kind of church are you going to that serves
>CHAMPAGNE for Easter breakfast? ROTFL!! Never mind that's it the
>biggest celebration/holy day in the Christian church. Champagne??

must be unitarians. i don't know if they have church ladies, though.

your pal,
blake

BOB > wrote:

> Hasenpheffer
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 2 1/2 pounds rabbit (up to 3 lb) -- cut up

You are an evildoer, BOB!!! :-)

Hase is hare. No true Hasenpfeffer can be made with rabbit. In a
sense, it is another "falscher Hase" (false hare) recipe.

The recipe, as such, seems to be good, though. Rabbit is very good
meat. People keep comparing it with chicken, but the chicken of
yesteryear (which *was* comparable, if only superficially) is no longer
with us. Rabbit's texture, in any case, is markedly different, being so
smooth.

Victor

Janet B. wrote:
> "jmcquown" > wrote in message
> ...
>> ravenlynne wrote:
>>> kilikini wrote:
>>>> jmcquown wrote:
> snip
>>>>
>>>> My mom used to make Ambrosia with fruit cocktail, cool whip and
>>>> little marshmallows. When I was little, I liked it, but even as a
>>>> pre-teen I thought it was too sweet. Apparently my brother and
>>>> sister did, too, because after a while she quit making it. LOL.
>>>>
>>>> kili
>>>>
>>>>
>>>
>>> Mine is pineapple, mandarin oranges, coconut, little marshmallows,
>>> cherries and cool whip.
>>
>> I think that's what my aunt made. Cool whip, not sour cream. Fresh
>> fruit and I don't recall marshmallows on top but it was a while
>> back. Even back then I didn't really care for desserts. Except for
>> her homemade German chocolate cake! YUM!
>>
>> Jill
>>
> You may not have recognized the difference. The idea was to make the
> Ambrosia a day ahead. The sour cream and other ingredients as well
> as the little marshmallows were mixed all together. Mixing the
> marshmallows with everything else caused them to sort of dissolve and
> therefore sweeten and become part of the dressing. No marshmallows
> on top.
> Janet

I watched her make the stuff and we weren't spending the night so no, it
wasn't marshmallows and sour cream. And it wasn't "southern". <shrugs>

Jill

sf wrote:
> On Sat, 31 Mar 2007 08:51:49 +0200, ravenlynne >
> wrote:
>
>> zxcvbob wrote:
>>> Melba's Jammin' wrote:
>>>> In article >,
>>>> (Charlotte L. Blackmer) wrote:
>>>>
>>>>> Since I switched parishes and joined the Church Lady battalion, I am
>>>>> usually exhausted on Easter afternoon - will have the festive
>>>>> breakfast including ham and champagne, and various treats after main
>>>>> service, then a nap. Will try to have something eastery for my small
>>>>> dinner such as asparagus (very traditional in my California family).
>>>> OMA! What the hell kind of church are you going to that serves
>>>> CHAMPAGNE for Easter breakfast? ROTFL!! Never mind that's it the
>>>> biggest celebration/holy day in the Christian church. Champagne??
>>>
>>>
>>> Sounds like Unitarian Universalist to me. HOWEVER, if you recall what
>>> Jesus's first recorded miracle was, I think he might approve.
>>>
>>> Bob
>> I was raised catholic and there was always alcohol around!
>
> When I was a kid... coming from a fine, upstanding protestant church -
> I was surprised to learn catholics drank real wine at communion. All
> we ever got was grape juice.
>

The monsignor at the church I went to growing up used Riunite. I saw it
through the door once since I couldn't go back there since he was old
fashioned and didn't allow "Altar Girls" like the church does now.

In article >,
(Charlotte L. Blackmer) wrote:

> In article >,
> Melba's Jammin' > wrote:
> >In article >,
> > (Charlotte L. Blackmer) wrote:
> >
> >> Since I switched parishes and joined the Church Lady battalion, I
> >> am usually exhausted on Easter afternoon - will have the festive
> >> breakfast including ham and champagne, and various treats after main
> >> service, then a nap. Will try to have something eastery for my small
> >> dinner such as asparagus (very traditional in my California family).
> >
> >OMA! What the hell kind of church are you going to that serves
> >CHAMPAGNE for Easter breakfast? ROTFL!! Never mind that's it the
> >biggest celebration/holy day in the Christian church. Champagne??
>
> An Episcopalian one who 1) knows very well that Easter is the biggest day
> on the calendar (we are "compelled to feast" as Rector says) 2) likes
> their food 3) has only eaten crackers for coffee hour during Lent and 4)
> has just collectively finished a service that started at 5:30 am (4:45 am
> choir/server call) and lasted over two hours.
>
> We have coffee, hot water for tea, and a variety of juices as well.
>
> I occasionally have idle thoughts about setting up an "espresso club" to
> fund a proper espresso machine so we could have some Real Cawfee. I have
> these thoughts a lot more between services on Easter morning .
>
> So, got any tips for a breakfast hotdish/casserole that's potluck
> friendly? I can always sneak out after the communion part starts and
> stick it in the oven.
>
> Charlotte
> --

Have you ever made my spinach torte? I've posted it here a number of
times. I think the last time I did it, I rolled the crepes with the
filling instead of stacking them. Mighty fine. And if you really want
to dazzle 'em put some shrimps in the sauce you top it with. You could
easily assemble, refrigerate, and take and bake. You could do worse.
(lemme know what you decide to bring).

I think I'm gonna join your congregation. Nice. Russian Orthodox make
decent enough Episcopalians if they try. Lutherans, too. In a former
life we did an Easter vigil service with wine and hors d'oeuvres. The
pastor (the bishop's son) the council president, and I finished up the
party long after every one else left. :-) One woman got her knickers
in a serious knot about likker in church. They didn't do it that way
anymore. My friend's congregation holds a vigil service that starts at
8:00 p.m. or something. I'm sure they're outta there by 9:15. What the
heck kind of vigil is THAT!? Fake, that's what kind. Geared to get
people to come. Kinda like Christmas EVE services that start at 2:30
p.m. Me, I'm of an old school. The Grumpy School. ;-o)

Careful of all that bubbly on but a cracker-fed tum.

--
-Barb, Mother Superior, HOSSSPoJ
http://jamlady.eboard.com - Comfort Food for Bob Pastorio, updated
3-16-2007
http://web.mac.com/barbschaller - blahblahblog - Orange Honey
Garlic Chicken, 3-29-2007
http://www.caringbridge.org/visit/amytaylor

"Victor Sack" > wrote in message

> BOB > wrote:
>
> > Hasenpheffer
> >
> > Amount Measure Ingredient -- Preparation Method
> > -------- ------------ --------------------------------
> > 2 1/2 pounds rabbit (up to 3 lb) -- cut up
>
> You are an evildoer, BOB!!! :-)

Yes! It's worse than you think...
Easter Bunny = Rabbit = Hare ;-)


>
> Hase is hare. No true Hasenpfeffer can be made with rabbit. In a
> sense, it is another "falscher Hase" (false hare) recipe.

True. But hare is next to impossible to find around here. "Falscher
Hase"...I like that.
>
> The recipe, as such, seems to be good, though. Rabbit is very good
> meat. People keep comparing it with chicken, but the chicken of
> yesteryear (which *was* comparable, if only superficially) is no
> longer with us. Rabbit's texture, in any case, is markedly
> different, being so smooth.

It's not a bad recipe for rabbit, though I have tasted better (this one was
handy). Everything tastes like chicken, espsecally when it's spiced, coated
and fried like chicken.
;-)

>
> Victor

BOB

On Sat, 31 Mar 2007 12:30:34 -0700, sf wrote:

>On Sat, 31 Mar 2007 01:55:50 GMT, "Michael \"Dog3\" Lonergan"
> wrote:
>
>>LOL... I'm going to a trivia night with some friends at a Catholic church
>>on April 14th. Never been to trivia night before. I will most likely be
>>vaporized the instant I set food inside of the church. Any church for that
>>matter Anyway, apparently the booze and snacks flow profusely at this
>>yearly event. I'll report back what is served up.
>>
>
>Find out who is in charge... sounds like the Jesuits to me.
>
>

say what you want about jesuits, but they're no fools.

your pal,
blake

On Mar 30, 1:19 am, 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.

It's to be a picnic-type dinner with the emphasis on make ahead
dishes: ham, potato salad, and grilled-and-marinated asparagus, so
far. Maybe some sliced tomatoes if I can find some that aren't
terrible in the off-season. I like the idea of the color.

Deviled eggs sounds likely, now that you mention them, probably as
appetizers. (My MIL *really* wants things to eat before dinner.)

No dessert so far. Maybe a mix of berries.

David

On Sun, 01 Apr 2007 19:08:16 GMT, blake murphy >
wrote:

>On Sat, 31 Mar 2007 12:30:34 -0700, sf wrote:
>
>>On Sat, 31 Mar 2007 01:55:50 GMT, "Michael \"Dog3\" Lonergan"
> wrote:
>>
>>>LOL... I'm going to a trivia night with some friends at a Catholic church
>>>on April 14th. Never been to trivia night before. I will most likely be
>>>vaporized the instant I set food inside of the church. Any church for that
>>>matter Anyway, apparently the booze and snacks flow profusely at this
>>>yearly event. I'll report back what is served up.
>>>
>>
>>Find out who is in charge... sounds like the Jesuits to me.
>>
>>
>
>say what you want about jesuits, but they're no fools.
>

They aren't afraid of a little booze either.

--
See return address to reply by email

sf wrote:
> On Sun, 01 Apr 2007 19:08:16 GMT, blake murphy >
> wrote:
>
>> On Sat, 31 Mar 2007 12:30:34 -0700, sf wrote:
>>
>>> On Sat, 31 Mar 2007 01:55:50 GMT, "Michael \"Dog3\" Lonergan"
>>> > wrote:
>>>
>>>> LOL... I'm going to a trivia night with some friends at a Catholic church
>>>> on April 14th. Never been to trivia night before. I will most likely be
>>>> vaporized the instant I set food inside of the church. Any church for that
>>>> matter Anyway, apparently the booze and snacks flow profusely at this
>>>> yearly event. I'll report back what is served up.
>>>>
>>> Find out who is in charge... sounds like the Jesuits to me.
>>>
>>>
>> say what you want about jesuits, but they're no fools.
>>
>
> They aren't afraid of a little booze either.
>

My kind of people!

We'll have no major pieces of dead animal this year.

No. 1 Daughter tells me that Easter dinner will consist of margaritas and
enchiladas prepared by her husband, because he will be ending a week of
Ecclesiastical Excess (a man of the cloth, he) and will be leaving Monday
morning for a week's vacation, and didn't want leftovers.

My contribution will be an appy:

WHITE SALSA

1 cup sour cream
1 cup mayonnaise (yep, Hellman's)
juice from 3 limes
4 cloves garlic, crushed
1-1/2 cups finely chopped cilantro
1 6-ounce can chopped black olives
1-1/2 cups chopped green onions
5 teaspoons hot pepper sauce
white pepper to taste

Combine mayonnaise and sour cream. Add remaining ingredients. Refrigrate 2
hours before serving.

Felice

That sounds great - I'll have to try it sometime - thanks for posting it.

- C.

--
CDC

If you're going through hell, keep going
- Winston Churchill
"Felice Friese" > wrote in message
. ..
> We'll have no major pieces of dead animal this year.
>
> No. 1 Daughter tells me that Easter dinner will consist of margaritas and
> enchiladas prepared by her husband, because he will be ending a week of
> Ecclesiastical Excess (a man of the cloth, he) and will be leaving Monday
> morning for a week's vacation, and didn't want leftovers.
>
> My contribution will be an appy:
>
> WHITE SALSA
>
> 1 cup sour cream
> 1 cup mayonnaise (yep, Hellman's)
> juice from 3 limes
> 4 cloves garlic, crushed
> 1-1/2 cups finely chopped cilantro
> 1 6-ounce can chopped black olives
> 1-1/2 cups chopped green onions
> 5 teaspoons hot pepper sauce
> white pepper to taste
>
> Combine mayonnaise and sour cream. Add remaining ingredients. Refrigrate 2
> hours before serving.
>
> Felice
>

Felice wrote:

> My contribution will be an appy:
>
> WHITE SALSA
>
> 1 cup sour cream
> 1 cup mayonnaise (yep, Hellman's)
> juice from 3 limes
> 4 cloves garlic, crushed
> 1-1/2 cups finely chopped cilantro
> 1 6-ounce can chopped black olives
> 1-1/2 cups chopped green onions
> 5 teaspoons hot pepper sauce
> white pepper to taste
>
> Combine mayonnaise and sour cream. Add remaining ingredients. Refrigrate 2
> hours before serving.

Looks pretty rich! Do you scoop it with chips?

Bob

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?

Melba's Jammin' wrote:

> In article . com>,
> "Sheldon" > wrote:
>
>
>>"Virginia Tadrzynski" wrote:
>>
>>>Ham, fresh and smoked kielbasa, mashed potatoes, green beans, corn, sweet
>>>potatoes (maybe), rye bread, butter lamb, carrot cake, house full of hungry
>>>Pollacks to eat the whole thing.
>>
>>What is "butter lamb"?
>
>
>>Sheldon
>
>
> Butter lamb - butter molded in the shape of a lamb.

BTW, you can buy it already made in the stores now.
I saw it just recently. I was very surprised. I had
heard of people having the molds and doing it themselves.

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?

On Mar 30, 11:42�am, Goomba38 > wrote:
> Sheldon wrote:
> > The deviled eggs are nice for a pre dinner snack. *It's plain old
> > "Ambrosia", not ambrosia salad. *Ambrosia is a dessert. *For a salad
> > you may want to serve a Waldorf Salad instead. *Hashbrown casserole
> > doesn't turn me on, sounds like a lot of empty greasy calories. *I
> > think if you want potatoes then plain roasted are a far better
> > choice. *
>
> I think of deviled eggs as picnic food <shrug>...Just me and my notions.
> I also wouldn't want to serve something so heavy or filling pre-dinner
> or I might dull peoples appetite for the meal.

Typically they're whores-doovers, folks only have 1-2 with the drink
n' mingle hour before dinner... maybe you have a church feed
mentality, where the pre-lunch appetizer is a dozen deviled eggs with
two baloney on white w/yaller mustard... and then they dive into the
six kinds of pasta caseroles... I've been to them church feeds, yoose
can't fool me.

Sheldon

Kate Connally wrote:
> Melba's Jammin' wrote:
> > *"Sheldon" > wrote:
> >>"Virginia Tadrzynski" wrote:
>
> >>>Ham, fresh and smoked kielbasa, mashed potatoes, green beans, corn, sweet
> >>>potatoes (maybe), rye bread, butter lamb, carrot cake, house full of hungry
> >>>Pollacks to eat the whole thing.
>
> >>What is "butter lamb"?
>
> >>Sheldon
>
> > Butter lamb - butter molded in the shape of a lamb.
>
> BTW, you can buy it already made in the stores now.
> I saw it just recently. *I was very surprised. *I had
> heard of people having the molds and doing it themselves.

That's a new one on me, but I don't do a traditional Easter meal. Now
I've had chopped liver molded as a fish.

Yesterday I was shopping for a few things at the local stupidmarket
and noticed a huge display of hams at the meat department, all cured,
none fresh. I was about to walk off when I spotted the butcher, so I
asked where's the fresh hams... he had them in back... whole fresh
hams, too much for me. No problem, he said come back in ten minutes,
there was a butt half waiting for me... always make friends with the
butcher.

"Sheldon" wrote:
> Kate Connally wrote:
> > Melba's Jammin' wrote:
> > > ?"Sheldon" > wrote:
> > >>"Virginia Tadrzynski" wrote:
>
> > >>>Ham, fresh and smoked kielbasa, mashed potatoes, green beans, corn, sweet
> > >>>potatoes (maybe), rye bread, butter lamb, carrot cake, house full of hungry
> > >>>Pollacks to eat the whole thing.
>
> > >>What is "butter lamb"?
>
> > >>Sheldon
>
> > > Butter lamb - butter molded in the shape of a lamb.
>
> > BTW, you can buy it already made in the stores now.
> > I saw it just recently. ?I was very surprised. ?I had
> > heard of people having the molds and doing it themselves.
>
> That's a new one on me, but I don't do a traditional Easter meal. *Now
> I've had chopped liver molded as a fish.
>
> Yesterday I was shopping for a few things at the local stupidmarket
> and noticed a huge display of hams at the meat department, all cured,
> none fresh. *I was about to walk off when I spotted the butcher, so I
> asked where's the fresh hams... he had them in back... whole fresh
> hams, too much for me. *No problem, he said come back in ten minutes,
> there was a lovely butt half waiting for me... always make friends with the
> butcher

Sorry for the piggy back (no pun intended) butt decided to do "Tell &
Show".








Will be cooked Saturday, will try to remember more pics.

Sheldon

On Mon, 02 Apr 2007 12:50:11 -0700, sf wrote:

>On Sun, 01 Apr 2007 19:08:16 GMT, blake murphy >
>wrote:
>
>>On Sat, 31 Mar 2007 12:30:34 -0700, sf wrote:
>>
>>>On Sat, 31 Mar 2007 01:55:50 GMT, "Michael \"Dog3\" Lonergan"
> wrote:
>>>
>>>>LOL... I'm going to a trivia night with some friends at a Catholic church
>>>>on April 14th. Never been to trivia night before. I will most likely be
>>>>vaporized the instant I set food inside of the church. Any church for that
>>>>matter Anyway, apparently the booze and snacks flow profusely at this
>>>>yearly event. I'll report back what is served up.
>>>>
>>>
>>>Find out who is in charge... sounds like the Jesuits to me.
>>>
>>>
>>
>>say what you want about jesuits, but they're no fools.
>>
>
>They aren't afraid of a little booze either.

well, it is ixnay on the ussypay, so they gotta do something.

your pal,
xavier

In article >,
Melba's Jammin' > wrote:
>In article >,
> (Charlotte L. Blackmer) wrote:
>
>> In article >,
>> Melba's Jammin' > wrote:
>> >In article >,
>> > (Charlotte L. Blackmer) wrote:
>> >
>> >> Since I switched parishes and joined the Church Lady battalion, I
>> >> am usually exhausted on Easter afternoon - will have the festive
>> >> breakfast including ham and champagne, and various treats after main
>> >> service, then a nap. Will try to have something eastery for my small
>> >> dinner such as asparagus (very traditional in my California family).
>> >
>> >OMA! What the hell kind of church are you going to that serves
>> >CHAMPAGNE for Easter breakfast? ROTFL!! Never mind that's it the
>> >biggest celebration/holy day in the Christian church. Champagne??
>>
>> An Episcopalian one who 1) knows very well that Easter is the biggest day
>> on the calendar (we are "compelled to feast" as Rector says) 2) likes
>> their food 3) has only eaten crackers for coffee hour during Lent and 4)
>> has just collectively finished a service that started at 5:30 am (4:45 am
>> choir/server call) and lasted over two hours.
>>
>> We have coffee, hot water for tea, and a variety of juices as well.
>>
>> I occasionally have idle thoughts about setting up an "espresso club" to
>> fund a proper espresso machine so we could have some Real Cawfee. I have
>> these thoughts a lot more between services on Easter morning .
>>
>> So, got any tips for a breakfast hotdish/casserole that's potluck
>> friendly? I can always sneak out after the communion part starts and
>> stick it in the oven.
>>
>> Charlotte
>> --
>
>Have you ever made my spinach torte? I've posted it here a number of
>times. I think the last time I did it, I rolled the crepes with the
>filling instead of stacking them. Mighty fine. And if you really want
>to dazzle 'em put some shrimps in the sauce you top it with. You could
>easily assemble, refrigerate, and take and bake. You could do worse.
>(lemme know what you decide to bring).

I'll look it up.

>I think I'm gonna join your congregation. Nice. Russian Orthodox make
>decent enough Episcopalians if they try.

Come on by!

>Lutherans, too. In a former
>life we did an Easter vigil service with wine and hors d'oeuvres. The
>pastor (the bishop's son) the council president, and I finished up the
>party long after every one else left. :-) One woman got her knickers
>in a serious knot about likker in church. They didn't do it that way
>anymore.

Lutheran, right? What synod?

My Presbyterian (formerly Methodist) parents think the idea is great, but
it will never, ever, EVER happen at their church .

>My friend's congregation holds a vigil service that starts at
>8:00 p.m. or something.

Is it dark by then?

I keep hearing about vigils that start at 4 or 5 pm. The Cathedral had
theirs at 9 pm, and it went on till just about midnight. They did ALL the
readings, and had a whackload of adult baptisms and confirmations.

>I'm sure they're outta there by 9:15. What the
>heck kind of vigil is THAT!? Fake, that's what kind. Geared to get
>people to come. Kinda like Christmas EVE services that start at 2:30
>p.m. Me, I'm of an old school. The Grumpy School. ;-o)

I'm not a big fan of "daylight" Christmas Eve services. However, it does
get dark before 6 pm out here, so anything after about 5 is legit as far
as I'm concerned.

After we go to church on Dec 24, we usually have dessert and a lively
round of drinking and card-playing. We couldn't do the drinking if we went to
church later. (My late great-grandmother, who was a very strict
Methodist, is no doubt spinning in her grave). Ah, the joys of a broad
church upbringing!

Next year I will suggest that Mom, Dad, and I have Christmas here, so I
can nap and then go to midnight Mass.

>Careful of all that bubbly on but a cracker-fed tum.

Oh yeah. That's for after eating. I have to remain sober because I'm
doing coffee hour .

Obfood for coffee hour that I'm doing:

devilled eggs
ham, cream cheese, and chutney (mango-pear) rollups
hummus and roasted red pepper rollups
mini quiches a la fine cooking with asparagus and goat cheese
Nigella's banana bread
Mom's peanut butter cup cookies

Charlotte

--

One time on Usenet, "Bob Terwilliger" > said:
> Felice wrote:
>
> > My contribution will be an appy:
> >
> > WHITE SALSA
> >
> > 1 cup sour cream
> > 1 cup mayonnaise (yep, Hellman's)
> > juice from 3 limes
> > 4 cloves garlic, crushed
> > 1-1/2 cups finely chopped cilantro
> > 1 6-ounce can chopped black olives
> > 1-1/2 cups chopped green onions
> > 5 teaspoons hot pepper sauce
> > white pepper to taste
> >
> > Combine mayonnaise and sour cream. Add remaining ingredients. Refrigrate 2
> > hours before serving.
>
> Looks pretty rich! Do you scoop it with chips?

That's what I would do. How many people would that serve? I'm not
good at figuring that out based on ingredient quantities. It sounds
tasty...

--
Jani in WA

"Little Malice" > wrote in message
...
>> Felice wrote:
>>
>> > My contribution will be an appy:
>> >
>> > WHITE SALSA
>> >
>> > 1 cup sour cream
>> > 1 cup mayonnaise (yep, Hellman's)
>> > juice from 3 limes
>> > 4 cloves garlic, crushed
>> > 1-1/2 cups finely chopped cilantro
>> > 1 6-ounce can chopped black olives
>> > 1-1/2 cups chopped green onions
>> > 5 teaspoons hot pepper sauce
>> > white pepper to taste
>> >
>> > Combine mayonnaise and sour cream. Add remaining ingredients.
>> > Refrigrate 2
>> > hours before serving.
>>
>> Looks pretty rich! Do you scoop it with chips?
>
> That's what I would do. How many people would that serve? I'm not
> good at figuring that out based on ingredient quantities. It sounds
> tasty...
> --
> Jani in WA

Yep. Chips. And then you take a spoon to any leftovers (I had a friend who
once took a straw to the leftover eggnog in the punch bowl). My guess is
that it makes about 4 cups. You got dainty dippers or pigs?

Felice

One time on Usenet, "Felice Friese" > said:
>
> "Little Malice" > wrote in message
> ...
> >> Felice wrote:
> >>
> >> > My contribution will be an appy:
> >> >
> >> > WHITE SALSA
> >> >
> >> > 1 cup sour cream
> >> > 1 cup mayonnaise (yep, Hellman's)
> >> > juice from 3 limes
> >> > 4 cloves garlic, crushed
> >> > 1-1/2 cups finely chopped cilantro
> >> > 1 6-ounce can chopped black olives
> >> > 1-1/2 cups chopped green onions
> >> > 5 teaspoons hot pepper sauce
> >> > white pepper to taste
> >> >
> >> > Combine mayonnaise and sour cream. Add remaining ingredients.
> >> > Refrigrate 2 hours before serving.
> >>
> >> Looks pretty rich! Do you scoop it with chips?
> >
> > That's what I would do. How many people would that serve? I'm not
> > good at figuring that out based on ingredient quantities. It sounds
> > tasty...

> Yep. Chips. And then you take a spoon to any leftovers (I had a friend who
> once took a straw to the leftover eggnog in the punch bowl). My guess is
> that it makes about 4 cups. You got dainty dippers or pigs?

A combination -- we're doing Easter at my aunt's house, so there'll
be about 35 people there and a ton of food. I'm thinking this would
be a nice change from the usual dips, but I'd probably need to make
a double batch...

--
Jani in WA

Sheldon wrote:

> Typically they're whores-doovers, folks only have 1-2 with the drink
> n' mingle hour before dinner... maybe you have a church feed
> mentality, where the pre-lunch appetizer is a dozen deviled eggs with
> two baloney on white w/yaller mustard... and then they dive into the
> six kinds of pasta caseroles... I've been to them church feeds, yoose
> can't fool me.
>
> Sheldon
>
LOL... perhaps? Not me personally though. As I said, they're picnic food
in my world. But I read time and again how people who love them can't
eat just one.....? At a picnic if you fill up on deviled eggs..well..
what do you lose- Just a mediocre hot dog? Feh.

In article >,
Kate Connally > wrote:

> Melba's Jammin' wrote:

> > Butter lamb - butter molded in the shape of a lamb.
>
> BTW, you can buy it already made in the stores now.
> I saw it just recently. I was very surprised. I had
> heard of people having the molds and doing it themselves.
>
> Kate

Kramarczuk's had them in the cooler yesterday. :-) Five dollars for
one. He was pretty cute, too. I was tempted * La Twerp would have
loved it.
--
-Barb, Mother Superior, HOSSSPoJ
http://jamlady.eboard.com - Comfort Food for Bob Pastorio, updated
3-16-2007
http://web.mac.com/barbschaller - blahblahblog - Orange Honey
Garlic Chicken, 3-29-2007
http://www.caringbridge.org/visit/amytaylor

One time on Usenet, Melba's Jammin' > said:
> In article >,
> Kate Connally > wrote:
>
> > Melba's Jammin' wrote:
>
> > > Butter lamb - butter molded in the shape of a lamb.
> >
> > BTW, you can buy it already made in the stores now.
> > I saw it just recently. I was very surprised. I had
> > heard of people having the molds and doing it themselves.
> >
> > Kate
>
> Kramarczuk's had them in the cooler yesterday. :-) Five dollars for
> one. He was pretty cute, too. I was tempted * La Twerp would have
> loved it.

You should make one -- would be a fun project for the two of you. :-)
It's too late this year, but the molds don't seem to spendy for
something you'd use once per year:

http://www.instawares.com/ice-creati...c10124.0.7.htm

--
Jani in WA

Melba's Jammin' wrote:
> In article >,
> Kate Connally > wrote:
>
>
>>Melba's Jammin' wrote:
>
>
>>>Butter lamb - butter molded in the shape of a lamb.
>>
>>BTW, you can buy it already made in the stores now.
>>I saw it just recently. I was very surprised. I had
>>heard of people having the molds and doing it themselves.
>>
>>Kate
>
>
> Kramarczuk's had them in the cooler yesterday. :-) Five dollars for
> one. He was pretty cute, too. I was tempted * La Twerp would have
> loved it.


Cub has them too. In the dairy dept.

Melba's Jammin' wrote:
> In article >,
> Kate Connally > wrote:
>
>> Melba's Jammin' wrote:
>
>>> Butter lamb - butter molded in the shape of a lamb.
>> BTW, you can buy it already made in the stores now.
>> I saw it just recently. I was very surprised. I had
>> heard of people having the molds and doing it themselves.
>>
>> Kate
>
> Kramarczuk's had them in the cooler yesterday. :-) Five dollars for
> one. He was pretty cute, too. I was tempted * La Twerp would have
> loved it.



Go back and buy it. You only go around once....

gloria p