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...

On Mar 30, 2:19�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. *Thinking about
> hashbrown casserole and ambrosia salad...

What kind of ham... there's fresh ham, and there're so many types of
cured/preserved ham. Fresh ham is hard to come by except during
Christmas and Easter... for a festive occasion I'd choose a fresh
ham... you can have preserved ham any old time.

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. And then all you need is some kind of leafy green veggie...
perhaps spinach/collards in cream sauce w/pearl onions. And you can
still do your tangerine/sage glaze with fresh ham.

For roasted potatoes pare, slice into wedges, rub sparingly with
vegetable oil, s n p, and roast until golden brown.

Here's how roasted potatoes should turn out:


Sheldon

On Mar 30, 2:19 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. Thinking about
> hashbrown casserole and ambrosia salad...

Sushi. We've been having eel for Easter for a number
of years now.

Probably not the sort of idea you were looking for.

If I recall my childhood correctly, the Easter ham was
accompanied by either potato salad or scalloped potatoes,
with overcooked vegetables and oversweet salads. It's
a miracle I learned to cook.

Cindy Hamilton

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...

I hadn't really thought about it yet. Thanks for the reminder.

I think there are some lamb chops in the freezer. If I can find 'em,
I'll grill those. I like ham, but it doesn't seem right to me to eat
pork on Easter -- Jesus was a Jew, you know.

Steamed broccoli or brussels sprouts (I'm the only one here who'll eat
something that green), baked potatoes, green salad, deviled eggs, and
maybe a lemon meringue pie for dessert.

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...

If I can find some decent lamb loin chops I'll get a couple and rub them
with some olive oil, sprinkle with salt & pepper and rub them with a little
thyme and finely crushed rosemary (in my pestle & mortar), then grill them.
If it's raining I've got an indoor stovetop grill. Mashed potatoes and
steamed green beans. No dessert here. But my aunt used to make ambrosia
(fruit salad with whipped cream, maybe it was Dream Whip or Cool Whip; I
don't really remember, it was back in the 1960's)

Jill

"jmcquown" > wrote in message
...
> 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...
>
> If I can find some decent lamb loin chops I'll get a couple and rub them
> with some olive oil, sprinkle with salt & pepper and rub them with a
> little
> thyme and finely crushed rosemary (in my pestle & mortar), then grill
> them.
> If it's raining I've got an indoor stovetop grill. Mashed potatoes and
> steamed green beans. No dessert here. But my aunt used to make ambrosia
> (fruit salad with whipped cream, maybe it was Dream Whip or Cool Whip; I
> don't really remember, it was back in the 1960's)
>
> Jill
>
>

Ambrosia or 5 cup salad
1 cup of marachino cherries
1 cup of mandarin orange slices
1 cup of pineapple chunks
1 cup of shredded cocoanut
1 cup of sour cream (or plain or vanilla yogurt)

Mix together and serve. Easy enough to increase the amounts for more.
-ginny

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...

When is Easter, like a week from this Sunday? I think Jill told me the
first Sunday in April? We don't celebrate Easter, but when I was a kid my
parents did. We typically did the turkey thing....again.....which was
overkill after the Thanksgiving Turkey, the Christmas Turkey and then the
Easter Turkey. Maybe that's why I stopped liking turkey. :~)

You need something green and a dessert to round it out. Since you've got
the sweet ham and the ambrosia salad, which is also sweet, how about some
beans with lemon butter and toasted slivered almonds? For dessert, I'd go
light; something berry-ish maybe.

kili

"ravenlynne" > wrote in message
...
> 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...


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.
-ginny

jmcquown wrote:
> 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...
>
> If I can find some decent lamb loin chops I'll get a couple and rub
> them with some olive oil, sprinkle with salt & pepper and rub them
> with a little thyme and finely crushed rosemary (in my pestle &
> mortar), then grill them. If it's raining I've got an indoor stovetop
> grill. Mashed potatoes and steamed green beans. No dessert here.
> But my aunt used to make ambrosia (fruit salad with whipped cream,
> maybe it was Dream Whip or Cool Whip; I don't really remember, it was
> back in the 1960's)
>
> Jill

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

jmcquown wrote:

> If I can find some decent lamb loin chops I'll get a couple and rub
> them with some olive oil, sprinkle with salt & pepper and rub them
> with a little thyme and finely crushed rosemary (in my pestle &
> mortar), then grill them.

Same as here, Jill
Only variation could depend on what we find: if I don't find chops who
inspire me, I'll go for a hind lamb leg, which will take some more time and
more liquids to cook.

> Mashed potatoes and steamed green beans. No dessert here.

I'll probably have a lettuce salad, and no dessert too. But let's not forget
the first course, you know us eye-talians: it will probably be something as
spinach/ricotta tortelli or cannelloni, or maybe a bechamel/ragout lasagna.
Beverages: water for the un-inspired and wine for the rest of us, probably
I'll bring up some good Lambrusco and a medium bodied red as could be a
Ripasso from Valpolicella, the area of Amarone.
--
Vilco
Think pink, drink rose'

"Virginia Tadrzynski" wrote:
> "ravenlynne" wrote:
>
> > What are you making that day? I could use some ideas. *
>
> 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"?

I'm picturing your family all sitting around the table with their
scales, gills, and fins... and Virginia with her huge pectorials! LOL


I think you meant to type Polacks, Pollacks are a type of fish...
although I'm sure they'll eat kielbasa too, so maybe they're Polack
Pollacks. Anyone got a good fish joke? hehe

Sheldon

jmcquown wrote:
No dessert here. But my aunt used to make ambrosia
> (fruit salad with whipped cream, maybe it was Dream Whip or Cool Whip; I
> don't really remember, it was back in the 1960's)

That is NOT ambrosia. That is something gacky, but not a classic
southern ambrosia.

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.
I prefer scalloped potatoes with ham. I agree about the hashbrown
casserole being greasy overkill.
Marinated cooked (yet still bright and slightly crisp) asparagus would
make a nice vegetable side dish.

In article >,
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...

Oh, Raven, you're my kind of girl. Nothing especially fancy. Try that
hashbrown casserole (I'm pretty sure I know the one you're thinking
about) with red-skin boiled potatoes, peeled and diced, instead of
thawed hashbrowns. Undercook the spuds a tad.

We're guests again this year and I said I would bring a relish plate and
a dessert. Our hosts will do turkey (dressing and mashed potatoes and
gravy) and ham, plus other stuff.
--
-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

kilikini wrote:
> 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...
>
> When is Easter, like a week from this Sunday? I think Jill told me the
> first Sunday in April? We don't celebrate Easter, but when I was a kid my
> parents did. We typically did the turkey thing....again.....which was
> overkill after the Thanksgiving Turkey, the Christmas Turkey and then the
> Easter Turkey. Maybe that's why I stopped liking turkey. :~)
>
> You need something green and a dessert to round it out. Since you've got
> the sweet ham and the ambrosia salad, which is also sweet, how about some
> beans with lemon butter and toasted slivered almonds? For dessert, I'd go
> light; something berry-ish maybe.
>
> kili
>
>

Green beans sound perfect! I have some in the freezer. Thanks!

kilikini wrote:
> jmcquown wrote:
>> 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...
>> If I can find some decent lamb loin chops I'll get a couple and rub
>> them with some olive oil, sprinkle with salt & pepper and rub them
>> with a little thyme and finely crushed rosemary (in my pestle &
>> mortar), then grill them. If it's raining I've got an indoor stovetop
>> grill. Mashed potatoes and steamed green beans. No dessert here.
>> But my aunt used to make ambrosia (fruit salad with whipped cream,
>> maybe it was Dream Whip or Cool Whip; I don't really remember, it was
>> back in the 1960's)
>>
>> Jill
>
> 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.

Vilco wrote:
> jmcquown wrote:
>
>> If I can find some decent lamb loin chops I'll get a couple and rub
>> them with some olive oil, sprinkle with salt & pepper and rub them
>> with a little thyme and finely crushed rosemary (in my pestle &
>> mortar), then grill them.
>
> Same as here, Jill
> Only variation could depend on what we find: if I don't find chops who
> inspire me, I'll go for a hind lamb leg, which will take some more time and
> more liquids to cook.
>
>> Mashed potatoes and steamed green beans. No dessert here.
>
> I'll probably have a lettuce salad, and no dessert too. But let's not forget
> the first course, you know us eye-talians: it will probably be something as
> spinach/ricotta tortelli or cannelloni, or maybe a bechamel/ragout lasagna.

I considered doing a spinach/ricotta tart...feeling a bit festive being
in Italy...lol

Melba's Jammin' wrote:
> In article >,
> 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...
>
> Oh, Raven, you're my kind of girl. Nothing especially fancy.

Well, it's just Mr. Raven, the kids and I really don't need a fridge
full of stuff to keep for a week and then throw away. The ham and
Ambrosia will be the only things that anyone will eat leftover (the eggs
will go right away, the ham will go in a frittata on tuesday). I think
I may do my herb roasted potatoes instead of the casserole since I'm the
only casserole eater. I'll toss some sage, rosemary, and S and P with
olive oil on them then roast. (Mr. Raven is nodding his approval). Not
sure what dessert yet. We'll probably still have B-Day cake left over
from my son's party on friday. Tons of candy. I'm thinking about
attempting the sfogliatelle recipe from Ciao Italia since I bought the
stuff for it. Maybe a berry crumble.

In article . com>,
"Sheldon" > wrote:

> "Virginia Tadrzynski" wrote:
> > "ravenlynne" wrote:
> >
> > > What are you making that day? I could use some ideas. Â*
> >
> > 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"?
>
> I'm picturing your family all sitting around the table with their
> scales, gills, and fins... and Virginia with her huge pectorials! LOL
>
>
> I think you meant to type Polacks, Pollacks are a type of fish...
> although I'm sure they'll eat kielbasa too, so maybe they're Polack
> Pollacks. Anyone got a good fish joke? hehe
>
> Sheldon

Tuna cassarole?
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Someone wrote:


>> What is "butter lamb"?
>>

Some ethnicities have an Easter tradition of serving butter
that has been molded into the shape of a lamb.

I have seen it in some specialty grocery stores around this time of year.

gloria p

"ravenlynne" > wrote in message
...
> 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...

If the temperature cooperates this year the theme is "screw tradition" we'll
have a hamburger and hot dog Picnic/Grill in the back yard with all the kids &
Grandkids. Everyone can assemble their own burger/hot dog just way they like
it.

Mustard
Ketchup
Relish
Mayo
Miracle Whip
Sautéed shrooms
Sautéed onions
Raw Onions
Swiss cheese
American Cheese
Lettuce
Tomato
1/2 sour pickles
Slaw
Potato Salad
Green salad
Some Zinfandel
Some Chardonnay
Some Brewskies

Chips & Dips
;-)

Dimitri

In article >,
Melba's Jammin' > wrote:
>In article >,
> 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...

Devilled eggs - hooray!

And the ham glaze sounds deeelish.

>Oh, Raven, you're my kind of girl. Nothing especially fancy. Try that
>hashbrown casserole (I'm pretty sure I know the one you're thinking
>about) with red-skin boiled potatoes, peeled and diced, instead of
>thawed hashbrowns. Undercook the spuds a tad.

*perks up*

Hey, I am looking for something to take to the Easter potluck breakfast at
the church. Got a link to the recipe or somesuch? Or a good suggestion
for an egg dish that can be prepped in a Pyrex pan and holds well?

I should get a bunch more eggs and do devilled eggs for coffee hour.
Those are always popular.

>We're guests again this year and I said I would bring a relish plate and
>a dessert. Our hosts will do turkey (dressing and mashed potatoes and
>gravy) and ham, plus other stuff.

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).

Our family dinner is usually barbequed marinated* leg of lamb and
asparagus. Rolls or some sort of potatoes (scalloped is nice). Candy for
dessert . Back when I was a kid and my grandfather hosted, it was ham
all the way, but marinated lamb *r00lz*.

*I'm pretty sure I've posted the recipe before, but it's also similar to
Jamie Utter's "lamb on a stick". Trim off the fat, marinate it well, cook
on the grill, and watch people who think they hate lamb marvel ...

Charlotte
(who needs to start baking now for coffee hour ...)

--

Dimitri wrote:
> "ravenlynne" > wrote in message
> ...
>> 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...
>
> If the temperature cooperates this year the theme is "screw tradition" we'll
> have a hamburger and hot dog Picnic/Grill in the back yard with all the kids &
> Grandkids. Everyone can assemble their own burger/hot dog just way they like
> it.
>
> Mustard
> Ketchup
> Relish
> Mayo
> Miracle Whip
> Sautéed shrooms
> Sautéed onions
> Raw Onions
> Swiss cheese
> American Cheese
> Lettuce
> Tomato
> 1/2 sour pickles
> Slaw
> Potato Salad
> Green salad
> Some Zinfandel
> Some Chardonnay
> Some Brewskies
>
> Chips & Dips
> ;-)
>
> Dimitri
>
>

Nothing wrong with that! The big kids (us) can eat while the littles
look for eggs.

On Fri, 30 Mar 2007 09:05:02 -0500, zxcvbob >
wrote:

>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...
>
>I hadn't really thought about it yet. Thanks for the reminder.
>
>I think there are some lamb chops in the freezer. If I can find 'em,
>I'll grill those. I like ham, but it doesn't seem right to me to eat
>pork on Easter -- Jesus was a Jew, you know.
>
>
>Bob

of course jesus was a jew. he lived at home until he was thirty-three
and his mom thought he was the greatest thing since sliced matzos.
broke her heart that he didn't become a doctor.

your pal,
blake

On 30 Mar 2007 06:45:33 -0700, "Cindy Hamilton"
> wrote:

>Sushi. We've been having eel for Easter for a number
>of years now.

We're having ethnic food too.

--
See return address to reply by email

Dimitri wrote:
> "ravenlynne" > wrote in message
> ...
>> 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...
>
> If the temperature cooperates this year the theme is "screw
> tradition" we'll have a hamburger and hot dog Picnic/Grill in the
> back yard with all the kids & Grandkids. Everyone can assemble their
> own burger/hot dog just way they like it.
>

(snip ingredients)

I like that idea, Dimitri! Maybe I can get my husband to fire up the grill.
He can do pork chops and I can have a slab of fish. I'll throw a potato on
the coals for me and make him a vinaigrette style cole slaw. Then all we
need is a veggie. Green beans, maybe? I know, cooked southern style with
bacon! We'll probably end up doing nothing, but right now, this sounds
good. :~)

kili

On Fri, 30 Mar 2007 08:19:23 +0200, 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...

What? Nothing Italian on the list? This is your golden opportunity,
Lynn!

PS: nix that hashed brown casserole, make rosemary and garlic roasted
potatoes instead. For vegetables, serve artichokes, fava beans or
asparagus. For salad, serve a tossed salad made with romaine lettuce
and roasted peppers, olives and artichoke hearts, pimientos or a
simple platter of sliced tomatoes with parsley and garlic.

Daughter cooks hers at 350° and even though they are in a casserole
dish... (you stir it occasionally) they brown! I take no chances and
layer them on a sheet pan.


Rosemary and Garlic Roasted Potatoes

2 pounds baby potatoes (red or white)
cut larger potatoes into chunks if you can't find small ones

3 cloves of garlic, peeled and chopped
(use more if you like garlic.... I use 6 cloves)

4 Tablespoons fresh rosemary, chopped
(this is only approximate - if you chopped more, use it up)

5 Tablespoons olive oil (I use extra virgin)

salt & pepper to taste


Preheat the oven 350° to 400 degrees F.

In an ovenproof casserole dish, mix together all of the listed
ingredients.

Cook for about 45 minutes, or until the potatoes are soft when pierced
with a fork, and are beginning to brown nicely.

Serve hot.

--
See return address to reply by email

ravenlynne wrote:
> kilikini wrote:
>> jmcquown wrote:
>>> 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...
>>> If I can find some decent lamb loin chops I'll get a couple and rub
>>> them with some olive oil, sprinkle with salt & pepper and rub them
>>> with a little thyme and finely crushed rosemary (in my pestle &
>>> mortar), then grill them. If it's raining I've got an indoor
>>> stovetop grill. Mashed potatoes and steamed green beans. No
>>> dessert here. But my aunt used to make ambrosia (fruit salad with
>>> whipped cream, maybe it was Dream Whip or Cool Whip; I don't really
>>> remember, it was back in the 1960's)
>>>
>>> Jill
>>
>> 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

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??
--
-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

Vilco > wrote:

> Ripasso from Valpolicella

Have you tried Corte Sant'Alda? It is the best "ripasso" I have ever
had.

Victor

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

Goomba38 wrote:
> jmcquown wrote:
> No dessert here. But my aunt used to make ambrosia
>> (fruit salad with whipped cream, maybe it was Dream Whip or Cool
>> Whip; I don't really remember, it was back in the 1960's)
>
> That is NOT ambrosia. That is something gacky, but not a classic
> southern ambrosia.

Funny, my aunt never lived in the south in her life. She grew up in Ohio
and Pennsylvania. And that's what she called "Ambrosia". It's strange how
people make assumptions that because I wound up down here my family must be
from here. Nothing could be further from the truth.

Jill

"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...


Hasenpheffer

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 pounds rabbit (up to 3 lb) -- cut up
2 cups dry red wine
2 tablespoons wine vinegar
1 tablespoon sugar
1 tablespoon salt
1 teaspoon whole cloves
1/8 teaspoon pepper
2 bay leaves

Place cut-up rabbit in flat refrigerator container. In bowl, combine
remaining
ingredients; Pour over rabbit. Marinate overnight in refrigerator. Place
mari
nated rabbit in Crock-Pot. Add 1 1/2 cups marinade. cover and cook on Low
for
8 to 10 hours.

Remove meat to warm platter. Thicken gravy, if desired.

Serves 4

On Mar 30, 7:10 pm, " BOB" > wrote:
> "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...
>
> Hasenpheffer

LOL!

In my neighborhood you can usually get rabbit and lamb, but at Easter,
neither is available, even at the butcher with the 'do it yourself pig
kit' in the window.

On Fri, 30 Mar 2007 11:37:39 -0400, Goomba38 >
wrote:

>jmcquown wrote:
> No dessert here. But my aunt used to make ambrosia
>> (fruit salad with whipped cream, maybe it was Dream Whip or Cool Whip; I
>> don't really remember, it was back in the 1960's)
>
>That is NOT ambrosia. That is something gacky, but not a classic
>southern ambrosia.

It's a classic mid-western ambrosia. I was brought up on that version
too.

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jmcquown wrote:

> Funny, my aunt never lived in the south in her life. She grew up in Ohio
> and Pennsylvania. And that's what she called "Ambrosia". It's strange how
> people make assumptions that because I wound up down here my family must be
> from here. Nothing could be further from the truth.

I wasn't making *any* assumptions about you or your family. Ambrosia is
an old southern dish,if my food anthropology is correct?

"ravenlynne" > wrote in message
...
> 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...

Haven't really thought about it much, since the only thing we celebrate
about Easter is the Easter Bunny (includes an egg hunt and lots of candy
that our 4-year-old doesn't eat, which leaves plenty for us...). I'm
starting to think about either doing a grilled leg of lamb (FIL has an
awesome marinade recipe) or smoking something that day (since it will be a
Sunday and we typically BBQ on Sundays). Side dishes TBD later, but if we go
with the lamb, I'm thinking baked brie (appetizer), mixed green salad,
twice-baked taters, and grilled asparagus. After all that candy, we may or
may not have dessert...

Mary

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!

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.

-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

Goomba38 wrote:
> jmcquown wrote:
>
>> Funny, my aunt never lived in the south in her life. She grew up in
>> Ohio and Pennsylvania. And that's what she called "Ambrosia". It's
>> strange how people make assumptions that because I wound up down
>> here my family must be from here. Nothing could be further from the
>> truth.
>
> I wasn't making *any* assumptions about you or your family. Ambrosia
> is an old southern dish,if my food anthropology is correct?

I really have no idea. It was a cold mixed fruit salad served to me in
Pennsylvania. The origin of which I have no clue! But considering the
furthest south she'd ever been was Ohio, maybe she found it in a southern
cooking book? I really don't know. Can't ask her; she died around 1995,
IIRC.

Jill