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Assignment #21 Due April 30th Easter!

Posted by on Apr. 1, 2010 at 8:34 PM
  • 5 Replies
  • 191 Total Views

Happy Easter!

Please post recipes from around the world of at least one dish they serve at Easter and please give the name of origin. (ex: USA, RUSSIA, UK, AFRICA)

No Limit on your posts. 100 points per post

Have fun!

by on Apr. 1, 2010 at 8:34 PM
Replies (1-5):
by on Apr. 2, 2010 at 4:24 PM


Take one big old turkey, butter it up then stick in a roaster with some water. Sprinkle some seasoning salt on top. Cook at 350 for approx 3 hours. Watch the little red stick that pops up. You can then use the broth to make great homemade noodles.


by on Apr. 10, 2010 at 4:36 PM



Rich and lemony, the Russian version of Chicken Pie makes ample use of a Russian staple: Fresh Dill! If you wish to cheat by using a premade pastry, that's fine though the recipe here is actually very easy to work with. The pan size here is 13 x 9.


Pastry (recipe follows)

2 cups of water

1 cup uncooked regular rice

2 teaspoons instant chicken bouillon

2 large onions, thinly sliced

8 ounces of mushrooms, sliced

2 tablespoons butter

1 cup of half and half

2 teaspoons cornstarch

1 cup of chicken broth

2 tablespoons snipped parsley

2 teaspoons lemon juice

1 teaspoon salt

½ teaspoon ground nutmeg

4 hard boiled eggs, peeled and finely chopped

1 egg yolk

1 tablespoon butter

Prepare the pastry and wrap in plastic wrap. Heat water, rice and bouillon to boiling, stirring occasionally; reduce heat. Cover and simmer 15 minutes (do not life cover or stir). Remove from heat and fluff rice lightly with a fork. Cover and let steam for 5-10 minutes.

Cook and stir onions and mushrooms in butter over medium heat until onions are lightly brown. Mix half and half with cornstarch; stir into onion mixture. Stir in chicken broth. Heat to boiling, stirring constantly; boil and stir for 2 minutes. Stir in chicken, parsley, lemon juice, salt and nutmeg. In a separate bowl, mix eggs and dill weed.

Spread 1/3 of the rice mixture in the bottom of an ungreased baking dish. Layer with half of the chicken mixture and then a layer of the egg mixture. Repeat the layers and top with the remaining rice mixture.

Heat over to 400f. Unwrap pastry; place on well-floured board. Roll into a rectangle and place over top of the dish. Turn the edges under and crimp. Mix egg yolk and water; brush over pastry. Bake until golden brown.

dd0de222.gif picture by ablossomq 

by on Apr. 10, 2010 at 4:39 PM


Easter Delight Greek Lamb

  • 5 lb leg of lamb -- boneless
  • 1 c olive oil
  • 1/2 c red wine vinegar
  • 2 tb garlic -- minced
  • 1/2 c Chopped parsley
  • 1/2 c dill -- chopped
  • 4 tb-- rubbed oregano
  • Black pepper
  • Beat together the ingredients- oil, vinegar, garlic, parsley, dill, oregano, and pepper.
  • Butterfly the lamb and pepper liberally on both sides. Now cut some slits in the meat. Marinate (preserve) the lamb for about 2 to 24 hours.
  • Sap marinade from lamb and put lamb in 425F oven in shallow roasting pan
    for about 45 minutes. Maintain an internal temperature of 135F. Keep the lamb at rest before serving.

dd0de222.gif picture by ablossomq 

by on Apr. 10, 2010 at 4:41 PM


On the Thursday before Easter (Gründonnerstag), it’s traditional to eat green dishes. The seven herb soup which contains spinach, parsley, leeks, chives dandelion, sorrel and mint is served.

On Good Friday (Karfreitag), fish is eaten for dinner and Lamb is typically served on Easter Sunday.

Eggs with green sauce is prepared from any herbs leftover from the Thursday soup. White asparagus is also served with the green sauce on some meals.

dd0de222.gif picture by ablossomq 

by on Apr. 11, 2010 at 5:15 PM


Soups of all kinds are popular in Spain, often served as a first course at the afternoon meal. This is a light and creamy soup, combining both fresh shrimp and mussels with dry Spanish sherry, paprika, whole milk and cream. It is an easy recipe that is appropriate for either brunch or dinner.

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes


  • 30 small raw mussels in shell (approx 2 lb)
  • 1/2 lb raw shrimp (20 per pound size)
  • 8 oz dry sherry
  • 8 oz fish stock
  • 1/2 large yellow onion
  • 1 celery stalk
  • 2 Tbsp olive oil
  • 1 tsp parsley
  • 1/2 tsp sweet Spanish paprika
  • 8 oz whole milk
  • 8 oz heavy cream


This Creamy Spanish Shrimp Soup makes 4 servings.

Mussels should be scrubbed clean on outside. Rinse the mussels and the shrimp.

Place fish stock and sherry in a large pot and bring to a boil. Reduce to a simmer immediately and add mussels and shrimp and simmer for 4-5 minutes. Remove the mussels and shrimp. Set on a plate to cool.

Peel and finely chop the onion and the celery. Sauté the celery and onion in olive oil in a heavy bottom frying pan.

Add the celery and onion to the stock and wine mixture. Pour in whole milk, cream, paprika and parsley and stir. Turn heat to very low.

Discard any mussels that did not open. When cool enough to touch, remove mussels and shrimp from shells and return to the soup. Stir and salt to taste. Simmer on low for 5 minutes.

dd0de222.gif picture by ablossomq 

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