I have a bad case of spring fever. I always feel somewhat giddy in the spring. Every season gives us cause to celebrate but I like spring best. It feels like a new beginning. The weather is getting warmer and there is more sunshine in the day. The leaves have that perfect shade of green as they start to emerge. And I must admit my favorite flower has always been the dandelion. Those bright yellow petals against the green leaves make my heart happy. Easter is early in spring this year and there are some Easter traditions I always follow. A new outfit for Easter church is a must; if you wear new clothes you have good luck the rest of the year. There is usually a baked ham and deviled eggs on our Easter table. Nothing says Easter like eggs. Decorating, hiding, and eating eggs in spring are a tradition that is thousands of years old. Easter baskets filled with eggs represent birds’ nests and new life. The reason ham is traditionally eaten at Easter is actually that it’s in season. Historically, pigs were usually slaughtered in the fall, when it’s chilly outside and the cold could keep the meat fresh during the several days it would take to break down and prepare the hog. The curing of the ham would take several months, making the ham ready just in time for Easter dinner. In our house the night before, we leave out carrots for the Easter Bunny, Erick. Why we think his name is Erick is a mystery no one in my family can answer.
This week’s recipes are carrot based. Carrots are good raw but are better for you when cooked. Cooking allows beta carotene, an antioxidant compound that gets converted into Vitamin A in the intestine, to absorb more easily in the body. Vitamin A helps your eyesight. Carrots also contain fiber that helps keep your gut healthy and Vitamins that help support bone mass.
May your Easter be a delightful melody of savory dishes, sweet treats, and great memories. Happy Easter!
Carrot raisin salad
Ingredients:
4 ½ cups shredded carrots
1 8 oz can crushed pineapple, undrained
3/4 to 1-1/2 cups raisins (I use dried cranberries)
1/2 cup mayonnaise
½ cup sugar
1 ½ Tablespoons lemon juice
Instructions:
Mix the ingredients together in a large bowl. Refrigerate for at least two hours before serving.
Carrot casserole
Ingredients:
2 ½ cups diced carrots
2 eggs, separated
1 cup bread crumbs
1 tablespoon finely chopped onion
1 ½ cups milk
Salt and pepper to taste
Instructions:
In a saucepan over medium heat, stem or boil the carrots until tender. Drain, then mash the carrots and season with salt and pepper. Preheat the oven to 350°F. Grease a 1 quart casserole. In a small bowl, beat the egg yolks. In another bowl, combine the carrots, egg yolks, bread crumbs, onion, and milk. In a large, chilled bowl, beat the egg whites until stiff. Gently fold the whipped whites into the carrot mixture. Turn into the prepared casserole. Bake for 45 to 60 minutes, or until a toothpick comes out clean. Serve hot.
Photos by Shelly Koon
