Friday, January 7, 2011

Easter Recipes

1-1/2 pounds fresh green beans cut into 1-inch pieces (6 cups)
3  teaspoons lemon juice
2 teaspoons butter, melted
1/4 cup sliced almonds

Cook fresh green beans in a covered saucepan, with a small amount of  boiling water for about 12 to 15 minutes or until crisp-tender.  Meanwhile,  stir together lemon juice and melted margarine in a small bowl. Toast almonds in  a small skillet over medium heat until golden, 5 to 7 minutes, stirring  constantly. Pour lemon mixture over green beans; toss to coat. Gently stir in  toasted almonds. Serve immediately. Makes 8 servings.

Make-Ahead Tip: Up to three days ahead, toast nuts, or keep already toasted nuts in your freezer.

Contributed by Becky Noell of Virginia

Spread asparagus in a single layer in a Pyrex pan.  Drizzle with light olive oil and coarse salt (I use Morton's Kosher) and bake at 475º for about 10 minutes.  Delicious!! 
(Note from Lois: I made this last night on a Pampered Chef bar pan and it was delicious!  Cold leftover asparagus is also good on a relish plate served with baby carrots, celery sticks, pickles and olives on green lettuce.  Either way would be an easy addition to your Easter Sunday dinner.)

Recipe courtesy of

1 (9 inch) unbaked pastry shell                     
1 lb. fresh asparagus, cut into 1" pieces     
6 strips bacon, cooked and crumbled
3 eggs                                                            
1 cup shredded Swiss cheese  
1 1/2 cups Half and Half                                  
1 Tbsp. sliced green onions
1 tsp. sugar (or small amount of stevia)
1/2 tsp. salt
1/4 tsp. pepper
pinch of nutmeg
Line unbaked pastry shell with a double layer of heavy duty foil.  Bake at 450º for 5 minutes; remove foil and bake 5 minutes more.  Remove from oven and set aside.  Cook asparagus in a small amount of water until crisp-tender, about 3-4 minutes. Drain well. Arrange asparagus and bacon in the crust. Beat eggs; add cream, 1/2 cup cheese, onions, sugar, salt, pepper, and nutmeg. Pour over asparagus. Sprinkle with remaining cheese. Bake at 400º for 10 minutes. Reduce heat to 350º for 20-25 minutes longer or until knife inserted in center comes out clean.  Makes 6-8 servings.


Contributed by Chet's Crock

A slow cooker recipe that equals the onion soup in fancy restaurants and smells great as it cooks.  You may substitute beef bouillon cubes according to directions in place of broth.
6 large onions, chopped                                               
3 bay leaves
1/2 cup butter                                                                 
10 slices French bread, toasted
60 - 65 ounces condensed beef broth, undiluted
Shredded mozzarella cheese
1 1/2 tsp. Worcestershire sauce
Shredded Parmesan cheese

In a large skillet, saute onions in butter until crisp-tender.  Transfer to an ungreased 5 quart (or larger) slow cooker. (I only had a 4 quart, so made the leftover soup in a regular stove-top pot.) Add broth, Worcestershire, and bay leaves. Cover and cook on low for 5 to 7 hours or until the onions are tender. Discard the bay leaves. Top each serving with French bread and cheeses.

Fabulous crockpot recipes, tasty cookie recipes, and vegetarian, vegan, and healthy raw food recipes shared by a natural health food writer who loves to eat. Fun! Visit Chet at

Note: Using bulk yeast is a huge savings and keeps very well in the freezer.  One package of active dry yeast from the grocery store is equal to 1 tablespoon when using bulk yeast from a natural foods co-op. 

1 pkg. active dry yeast  (1 Tbsp. if using bulk yeast from a natural foods co-op or Sam's)
3/4 cup warm water (110-115 º)
2 cups unbleached flour  (You may want to substitute whole wheat or spelt flour for 1 cup)
1/2 tsp. salt
3 Tbsp. sugar
2 Tbsp. shortening  (Coconut oil would be a healthier choice)

In a small bowl, dissolve yeast in warm water.  In a large bowl combine dry ingredients and cut in butter with pastry blender or a fork until butter is blended into small bits. Add yeast mixture and mix well.  Turn onto floured surface and knead 3 or 4 times.  Roll out to 3/4 to 1-inch thickness.  Cut with biscuit cutter.  Place on greased baking sheet and let rise about 45 minutes.  Bake at 450 º for about 12 minutes or until golden brown.  Yields 6 to 8 rolls.

Revised from Betty Crocker's New Dinner for Two Cookbook ~ Quick, easy and delicious!  A favorite!

2/3 cup warm water (not hot - 100 to 115 º)
1 pgk. active dry yeast (or 1 Tbsp. bulk yeast)
2 Tbsp. sugar - can replace with 1 Tbsp. honey
1/2 tsp. salt
1/4 cup butter (1/2 stick) - or coconut oil
1 egg
1 2/3 cup flour (half whole wheat or spelt flour and half unbleached flour)

Measure water into mixer bowl.  Add yeast, stirring to dissolve.  Measure flour, honey, salt, butter, egg, and 1 cup of flour.  Beat on low or use wire whisk.  Add remaining flour.  Beat with rubber spatula until smooth.  Spoon into greased muffin cups, filling each a scant 1/2 full.  Let rise in warm place (85º) until batter reaches top of muffin cups (30-40 minutes).  Heat oven to 375º and bake 18-20 minutes, until golden brown.  Serve warm.  Makes about 12 yummy buns.