Bon Appétit Where Are Those Eggs?? By Scarlett Cook
e have finally gotten used to the “new time” and warmer weather is teasing us but spring will come. And with spring comes Easter; a time of new beginnings and sunrise services. A time of everyone getting together so that new clothes are admired as are the smells coming from the kitchen. As soon as lunch has been eaten, everyone wants to hunt Easter eggs. You did dye them, right? When my children were small, we went to my in-laws for Easter lunch. My father-in-law, to get a jump on the “hunt”, decided to hide the eggs before going to church. After lunch the girls were so excited to hunt eggs. After a few minutes of not finding any, the adults searched too. But only a few colored broken egg shells were found. It seems the family dog – a small Boston bull terrier – had eaten all 24 eggs. Needless to say no one could be around the dog for several days. So that was the year the girls still talk about because there were no eggs.
W
Pork Roast Serves 6 – 8 1 (5 – 6 pound) Boston butt pork roast 1 1/2 Tablespoon salt 1/2 Teaspoon Italian seasoning 1 Teaspoon garlic powder 1 Teaspoon pepper 2 Cups water 1/4 Cup white vinegar 1 Onion, chopped 4 Garlic cloves 1/4 Cup hot sauce – or to taste Preheat oven to 375˚. Place roast in a foil lined roasting pan. Sprinkle roast with salt, Italian seasoning and pepper. Pour water and vinegar into roasting pan. Add onion and garlic. Drizzle hot sauce over roast. Bake for 3 1/2 hours or until tender. Remove roast from pan, cover with aluminum foil and let roast rest for 10 minutes. This recipe can be made the day before and reheated in a 300˚ for 30 minutes.
Broccoli Slaw Serves 6 – 8 2 (12 ounce) Packages broccoli slaw mix 1 Cup mayonnaise 1/2 Cup sugar 2 Tablespoons cider vinegar 1 Small red onion, chopped 1/2 Cup dried cranberries or cherries 4 Bacon slices, cooked and crumbled 1/2 Cup toasted chopped pecans Rinse slaw mix and drain well. Stir together mayonnaise, sugar and vinegar in a large bowl; add slaw, onion and cranberries. Cover and chill at least 8 hours. Sprinkle with bacon and pecans just before serving.
22 - April 2020
