Easter 2011

Easter was relaxed this year. Normally, Micah and I spend the day running around between our separate families, trying to get everything done at once. Instead, we had lunch at his mother's then hung out at my parents' place till night. Micah's mom pulled out some beautiful dishes I'd never seen before.

We were put in charge of the meal so, in typical fashion, we went all out. I decided to make the rolls fresh. The Southern cookbook came in handy. I picked something called "Gramma's sweet yeast rolls." Everyone knows gramma's recipes are the best, right? The dough had to be left overnight to rise and I was up early kneading.

Micah roasted the ham in pineapple and apple soda (I'm not sure if this is a real recipe...he likes to throw random ingredients together.) He then made a sauce/gravy from the drippings, apple soda, pineapple juice, brown sugar and soy sauce (with corn starch to thicken.

Lastly, everyone requested I make my famous (in these parts) EEsy PEEsy Potaty Cheesy. It really is super easy. The recipe is below

6 medium potatoes
3/4 cup butter (or margarine)
1 can cream of chicken soup
3/4 cup shredded cheddar cheese
1/3 cup chopped green onions
1 cup sour cream
1/2 cup crushed cornflakes (or bread crumbs)

Boil potatoes with skins on. Peel and slice thinly into buttered casseroled dish.

In small saucepan, mix 1/2 cup butter, soup, cheese, green onions and sour cream. Stir over low heat just until heated through and pour over potatoes.

In small skillet or saucepan melt remaining 1/4 cup butter and add cornflake crumbs. Mix well. Sprinkle crumbs over potatoes.

Bake at 350 degrees 30-45 minutes, or until bubbly. (Serves 8)


If you try this, I'd love to hear how it turned out!