Easter Recipes

Vegetable Bake

• 1 20oz package frozen cauliflower
• 1 10oz package frozen cut broccli
• 1 17oz can whole kernal corn, drained
• 1 17oz can cream style corn
• 2 cups shredded Swiss cheese
• 1 10oz can cream of celery soup
• 1 4 oz can sliced mushrooms, drained
• 1 1/2cups soft rye bread crumbs

Cook cauliflower and broccoli according to directions. Cut into large pieces and drain. Combine the corns, cheese and soup. fold in vegetables and mushrooms. Put into 9x13 baking dish. Toss bread crumbs with melted butter and sprinkle on casserole. Bake uncovered 35 minutes and 375 degrees.

Creamy White Salad

• 2 packages unflavored gelatin
• 1/2 cup sugar
• 2 cups pineapple juice
• 3 tb. lemon juice
• 1 ts almond extract
• 1 cup whipping cream

In medium saucepan, stir together the gelatin and sugar. Stir in the pineapple juice, lemon juice, and almond extract. Cook mixture on low heat until gelatin dissolves. Chill the mixture for an hour. In mixing bowl beat cream till soft peaks form. fold into gelatin mixtrue. Pour into 5 to 6 cup ring mold. Chill till set. Unmold onto serving platter and fill center with fresh fruit.

Chocolate Easter Eggs

• 1 cup soft butter
• 2 tsp salt
• 4 tsp vanilla
• 1 can condensed milk
• 10 cups icing sugar
• 1 tsp yellow food coloring
• 1 lb. semisweet chocolate

Beat butter, salt and vanilla until fluffy. add milk, beat in sugar. blend unitl stiff. Dust with brown sugar. Knead until smooth.
Set aside a little over 2/3 of the mixture. Add yellow food coloring to the remaining mixture. Blend well. Divide yellow and white into 18 - 24 pieces. Shape the yellow pieces into a ball, mold white around yellow to form and egg shape.
Dry at room temperature for 24 hours.
Melt chocolate in double boiler or in microwave until smooth. Dip eggs in chocolate. Once dipped cool at room temperature. Refrigerate after cool.