Easter is less than a week away, and I am looking forward to the celebration, especially having my three daughters, 2 sons-in-law, and 4 grandchildren gathered around my dining room table. It’s always a noisy, glorious time when we’re together. The conversations, the laughter, the colors, and the food shared are all my favorites.
The Easter egg hunt is a treasured tradition for the grandkids, with each child being designated their own color egg to find (thus keeping it fair for the little ones). These holidays do make me reminiscent of the past when we were just a family of five getting up early to attend a sunrise service, dressing up in pretty easter outfits, and writing clues for the girls to follow on a treasure hunt to find their Easter baskets. Though I miss those days, I cherish our times together now even more.
But today I want to share with you two of the recipes I’ve made through the years that are asked for again and again. One is a ham loaf, which is something my mother often made as well. The other is a recipe for a potato casserole that I’ve adapted over the years. I’ve found a few ways to make it slightly healthier than when I added loads of butter and sour cream. I’d love to hear some of your favorite Easter foods too. Comment below to share your go-to Easter foods and traditions.
Ham Loaf (based on Esther H. Shank’s Mennonite Country-Style Recipes)
(Makes 8-10 servings; 1 large loaf or 2 small loaves)
Mix all of the following ingredients together and place in a 9 x 5 loaf pan:
(Or if you don’t have a loaf pan, shape into a loaf or two and place in a glass baking dish.)
1.5 lbs. ground ham
(How to find ground ham? Unless you live in Pennsylvania Dutch country, it is hard to find. You can ask a deli to grind ham for you, but many won’t do it. My mother has a meat grinder, so I’ve borrowed hers to grind my own ham. Or I’ve asked a local butcher shop to do it. They agreed to grind the ham for me this year and even mixed it with the ground pork. Shout out to Gore’s Meats in Stephens City, Virginia!)
1 lb. ground pork
1 cup bread crumbs
2 eggs, slightly beaten
2 Tbsp. minced onion or 1 Tbsp. onion powder
1 tsp. salt
1/8 tsp. black pepper
Bake at 350 degrees for 45 minutes.
Meanwhile, make the glaze by doing the following.
Combine the following in a saucepan:
¾ c. brown sugar
1 tsp. dry mustard
1 Tbsp. cornstarch
¼ c. vinegar
½ c. water
Cook until slightly thickened.
After the loaves have baked for 45 minutes, spoon the glaze over them.
Bake another 15 minutes.
Yum…a once-a-year treat!!
Slim Potato Casserole
Preheat oven to 350 degrees.
Gather ingredients:
1 32-oz. bag of frozen shredded hash browns
1 ½ c. plain nonfat Greek yogurt
½ c. chicken broth
½ c. milk (I use 1%)
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. seasoned salt
½ tsp. Italian seasoning
½ tsp. black pepper
1 c. shredded cheese
(I usually use cheddar; I’ve tried lowfat cheese, but it doesn’t melt correctly, so I ditched that idea.)
Combine all ingredients in a large bowl.
(It’s a little tricky when the frozen hash browns begin to stick together. So, either mix it all quickly when it first comes out of the freezer, or let it partially thaw before mixing. Another option is to shred your own potatoes for the hashbrowns. I did that one time, but usually opt for the more convenient frozen ones.)
Grease a 9×13 glass pan.
Put all ingredients into the pan.
May top with 1-2 c. crushed corn flakes mixed with 4 Tbsp. butter, if you so desire.
Bake uncovered for 55 minutes.
Dig in!
Have A Colorful, Joy-filled Easter!
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