When I was growing up, Easter dinner was usually an early afternoon affair. Though it was similar to what we did just about every other Sunday, inasmuch as our family gathered together after church for a sit-down meal, Easter was special.
There were new clothes and Easter bonnets (yes, we wore hats to church in those days), an Easter egg hunt in the yard (or house, depending upon the weather), and our Easter Sunday dinner was a virtual feast.
The menu had all the traditional holiday favorites: ham, roast pork, or lamb . . . cheesy potatoes . . . green beans or peas . . . definitely carrots . . . Easter cheese . . . Easter bread and sweet buns . . . colored eggs . . . an Easter pie . . . cake appropriately decorated for the occasion . . . pounds of jelly beans in our Easter baskets . . . and enough chocolate—in the form of rabbits and eggs—to warm the heart of any child. It’s a wonder my mother survived the day with four active youngsters all flying high on sugar.
Traditional Easter Favorites
Not on the usual list of traditional Easter favorites, but I found this recipe and couldn’t resist adding it. If you’re inclined to start your meal with a salad, here’s a twist on the old classic that will look great on the plate and is just enough to whet the appetite for what’s to come.
(Photo: 1001 Recipes)
I started making Hrudka for Easter when I was first married. It’s a family tradition my mother-in-law brought with her from Eastern Europe when she was just a little girl. Known in our house simply as egg cheese, it isn’t cheese at all. It’s basically scrambled egg and milk curds, rolled into a ball, chilled, and served. It tastes like rather bland scrambled eggs, slightly sweet, with a hint of vanilla. Some people slice it to have with ham or sausage on bread. I like mine by itself with a little salt.
(Photo: The Duquesne Hunky)