Easter Sunday! One of my favorite days. Church services on Easter are so special. The choir music has a special tone, the whole experience a joyful one. Hope your day was uplifting, too.
Easter is one of the holidays that I can accommodate my family in my home. All nine kids and their spouses were here, but only about half of the grandkids and greats. There were over forty here throughout the day, with an abundance of food to match. At the end of the day I was one tired, but equally happy little old lady. An extra blessing was the celebration of a “big birthday” of one of my older daughters.
Hope the weather man notices that it is now April and brings us some more spring like weather. I am just avoiding the things that I mentally planned to do during the winter months. Another year won’t hurt anything, will it?
Since the day was a very special one, as I sat down to my computer at the end of it no thoughts were forthcoming, so I just went to bed. Now this morning my deadline is past. Perhaps they will be short of news and this will slip into its usual place. One reader told me that she always looks at the front page to see what is happening in Edgerton then she goes to page three! Hope I do not disappoint her this week. After yesterday the thought of food is not really inspiring, but we will see what can be forthcoming for any of you who did not have the abundance that we had yesterday.
My daughter-in-law who likes my scalloped potatoes told me that yesterday’s were especially good. Perhaps there are some new cooks out there who want some guidance, so I will tell you how I do mine. Since I wanted to go to church at 8:30 for one of the very few times in my life I peeled the potatoes Saturday night. I covered them with cold water in a very large stainless steel bowl. When I came home from church they were in fine shape and that saved me a half hour.
MY SCALLOPED POTATOES
7 pounds potatoes, peeled and sliced
8 cups of milk
1 stick of butter
1/2 pound Velveeta cheese
1 cup flour
2 teaspoons salt
2 cups finely chopped ham
Prepare potatoes. Place in a large bowl. Toss the potatoes with the flour and salt. Add the chopped ham. (I use my hands.) Place in a 12 x 18 inch roast pan. Yesterday I used a smaller Pyrex baking dish and an 8 x 8 baking dish. In the microwave heat milk in a 2 quart measuring cup with the butter and cheese until the cheese and butter melts. Pour over the potatoes until they are covered. Bake at 350 degrees for over 1 ½ hours until potatoes are very tender.
Here beside my computer is a small piece of paper. On closer examination, I find it is a recipe for a very simple dessert that would be O.K. if you purchase an already baked Angel Food cake. Would be better if you baked your own, especially with the Hospitality brand mix found at our local grocery store.
ANGEL DELIGHT
1 angel food cake
1 large container whipped topping (12 oz.)
1 can cherry pie filling (or fruit of your choice)
Break cake into small pieces, Fold in whipped topping.
Spread into 9 x 13 inch dish, cover with pie filling and chill 1 hour.
Examine your day. Chisel out the bad, build on the good and form a great future.
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