The University of Kansas Libraries
- Articles & Databases
- Catalog: books & more
- E-journals
- Research by Subject
- Course Reserves
- Library Pages A-Z
KU Libraries Diversity Committee's Recipe of the Week Archive
4/08/2004
Hello all!
My apologies for the lack of recipes lately, but we're back and just in time to "dish" out some tasty Easter recipes! Below are the suggested Easter dinner recipes from allrecipes.com. I hope they taste half as good as they sound!
Here are some Easter facts!
Easter is the second most important candy-eating occasion of the year for
Americans, who consumed 7.1 billion pounds of candy in 1999, according to
the National Confectioner's Association.
· In 2000, Americans spent nearly $1.9 billion on Easter candy, while
Halloween sales were nearly $2 billion; Christmas, an estimated $1.4 billion;
and Valentines Day, just over $1 billion.
· Sixty million chocolate Easter bunnies are produced each year.
· Chocolate bunnies should be eaten ears first, according to 74% of
American children. 13% said bunnies should be eaten feet first, while 10%
favored eating the tail first.
· Adults prefer milk chocolate (65%), to dark chocolate, (27%).
Older Traditions
· Hot cross buns were among the earliest Easter treats, made by European
monks and given to the poor during Lent.
· Pretzels were originally associated with Easter. The twists of a
pretzel were thought to resemble arms crossed in prayer.
http://www.factmonster.com/spot/eastercandy1.html
The name Easter comes from Eostre,
an ancient Anglo-Saxon goddess,
originally of the dawn.
** The Easter Bunny was introduced to
American folklore by the German settlers
who arrived in the Pennsylvania Dutch
country during the 1700s.
** Easter Lilies, famed for their snowy flowers
and sweet fragrance, are grown by the millions
each year, timed to open their blossoms for the
Easter season. The flowers, 6 to 8 inches long
with a 4 to 5 inch spread, bloom for about a week,
the leaves are up to 6 inches long.
** Palm Sunday, one week before Easter, celebrates
the entry of Jesus into Jerusalem. Holy Week begins
on this day.
http://pws.gamewood.net/~byoung/holidays/easter/facts.htm
And more information here: http://wilstar.com/holidays/easter.htm
Have a good weekend and happy eating!
The Diversity Committee
Honey Glazed Ham
This ham tastes very much like the famous honey baked ham
but costs much less, and there's no need to fight the
crowds at holiday time. You can even buy the ham presliced to
make it easier and more like the original. It is very good.
(I do this while preparing the rest of the meal in the
kitchen so that I don't forget to baste!) Prep Time: approx.
20 Minutes. Cook Time: approx. 1 Hour 15 Minutes. Ready
in: approx. 1 Hour 35 Minutes. Makes 12 servings.
Printed from Allrecipes, Submitted by Colleen
5 pounds ready-to-eat ham
1/4 cup whole cloves
1/4 cup dark corn syrup
2 cups honey
2/3 cup
Directions
1 Preheat oven to 325 degrees F (165 degrees C).
2 Score ham, and stud with the whole cloves. Place ham in
foil lined pan.
3 In the top half of a double boiler, heat the corn
syrup, honey and butter. Keep glaze warm while baking ham.
4 Brush glaze over ham, and bake for 1 hour and 15
minutes in the preheated oven. Baste ham every 10 to 15
minutes with the honey glaze. During the last 4 to 5 minutes
of baking, turn on broiler to caramelize the glaze.
Remove from oven, and let sit a few minutes before serving.
Nutrition Info
Servings Per Recipe: 12
Calories: 455 Total Fat: 13.6g ** Cholesterol: 115mg Sodium: 2465mg Total
Carbohydrates: 55.5g Dietary Fiber: 0.7g Protein: 32.4g
Creamy Au Gratin Potatoes
This is my husband's favorite dish, and he considers it a
special occasion every time I make it. The creamy cheese sauce
and the tender potatoes in this classic French dish
combine to make a deliciously addictive experience. It's a
great side dish with a roast pork loin or beef tenderloin.
Add a green salad and French bread, and you have found the
magic path to a man's heart. Prep Time: approx. 30 Minutes.
Cook Time: approx. 1 Hour 30 Minutes. Ready in: approx. 2
Hours . Makes 4 servings.
Printed from Allrecipes, Submitted by Cathy Martin
4 russet potatoes, sliced
into 1/4 inch slices
1 onion, sliced into rings
salt and pepper to taste
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
2 cups milk
1 1/2 cups shredded Cheddar cheese
Directions
1 Preheat oven to 400 degrees F (200 degrees C). Butter a
1 quart casserole dish.
2 Layer 1/2 of the potatoes into bottom of the prepared
casserole dish. Top with the onion slices, and add the remaining
potatoes. Season with salt and pepper to taste.
3 In a medium-size saucepan, melt butter over medium
heat. Mix in the flour and salt, and stir constantly with a
whisk for one minute. Stir in milk. Cook until mixture has
thickened. Stir in cheese all at once, and continue stirring
until melted, about 30 to 60 seconds. Pour cheese over the
potatoes, and cover the dish with aluminum foil.
4 Bake 1 1/2 hours in the preheated oven.
Nutrition Info
Servings Per Recipe: 4
Calories: 436 Total Fat: 25.1g Cholesterol: 78mg Sodium: 712mg Total Carbohydrates:
35.2g Dietary Fiber: 3.6g Protein: 18.1g
Green Beans with Hazelnuts and Lemon
The hazelnuts and lemon zest add a wonderful light touch.
It's a favorite! Prep Time: approx. 10 Minutes. Cook
Time: approx. 10 Minutes. Ready in: approx. 20 Minutes.
Makes 8 servings.
Printed from Allrecipes, Submitted by Christina
1 1/2 pounds fresh green
beans, washed and trimmed
2 tablespoons olive oil
1 1/2 teaspoons lemon zest
1/3 cup chopped toasted hazelnuts
salt and pepper to taste
Directions
1 In a large pot of salted boiling water, cook beans 3 to
8 minutes or until tender. Drain and place in a large bowl.
2 Add olive oil, lemon zest, hazelnuts, salt and pepper.
Beans may be made 1 day ahead, chilled and covered. Reheat
beans, preferably in a microwave.
Nutrition Info
Servings Per Recipe: 8
Calories: 86 Total Fat: 6.4g Cholesterol: 0mg Sodium: 5mg Total Carbohydrates:
6.9g Dietary Fiber: 3.4g Protein: 2.3g
Salad de Colores
This kaleidoscope of a salad is bursting with color and
nutrients! Use organic whenever possible and a balsamic
vinaigrette salad dressing. Prep Time: approx. 10 Minutes. Ready
in: approx. 10 Minutes. Makes 4 to 6 servings.
Printed from Allrecipes, Submitted by L. Stafford
1 bunch fresh spinach - torn,
washed and dried
1/2 medium head red cabbage, shredded
2 large carrots, sliced
1 red bell pepper, chopped
3 tablespoons balsamic
vinaigrette salad dressing
1 ounce pumpkin seeds (optional)
Directions
1 In a large bowl, combine the spinach, cabbage, carrots
and bell pepper. Add enough salad dressing to coat. Toss,
and sprinkle with pumpkin seeds and salt and pepper if desired.
Nutrition Info
Servings Per Recipe: 5
Calories: 92 Total Fat: 1.7g Cholesterol: 0mg Sodium: 213mg Total Carbohydrates:
17.4g Dietary Fiber: 5.1g Protein: 4.7g
Hot Cross Buns II
Whole wheat hot cross buns from scratch. Prep Time:
approx. 40 Minutes. Cook Time: approx. 20 Minutes. Ready in:
approx. 2 Hours 30 Minutes. Makes 16 buns (6 servings).
Printed from Allrecipes, Submitted by Michelle Chen
1 tablespoon active dry yeast
1 1/4 cups warm milk (110
degrees F)
2 eggs, beaten
1/3 cup butter, softened
4 cups whole wheat flour
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 cup currants
3 ounces candied mixed fruit peel
1/3 cup honey
1 cup all-purpose flour
1/2 cup shortening
1 egg, lightly beaten
2 tablespoons milk
Directions
1 In a small bowl, sprinkle the yeast over half the warm
milk. Let stand until creamy, about 15 minutes.
2 In another bowl, mix two eggs and butter into the
remaining warm milk.
3 Place the whole wheat flour in a mixing bowl and add
the salt, nutmeg, currants, and candied citrus peel. Make
a well in the center and put in the yeast mixture,
butter and egg mixture, and honey. When the dough has pulled
together, turn it out onto a lightly floured surface and knead
until smooth and supple, about 8 minutes.
4 Lightly oil a large mixing bowl, place the dough in the
bowl and turn to coat with oil. Cover with a damp cloth and
let rise in a warm place until doubled in volume, about 1
hour. Meanwhile, make the crosses for the buns: Mix together
1 cup flour and 1/2 cup shortening to make a pastry.
Roll out the pastry and cut in thin strips, set aside.
5 Deflate the dough and turn it out onto a lightly
floured surface. Divide into 16 equal pieces and form into
round buns. Place them on lightly greased baking sheets
6 Hanging the prepared strips of dough over the buns
loosely so that they touch the baking sheets on each side.
This allows for the expansion of the buns. Preheat oven to 400 degrees F (200
degrees C).
7 Beat together one egg and 1/4 cup plus 2 tablespoons
milk. Brush the buns with this mixture and leave them in a
warm place for 20 minutes to rise.
8 Place a tray of hot water in the bottom of the oven to
make it steamy. This gives the buns a thin, soft crust.
Bake the buns at 400 degrees F (200 degrees C) for 20
minutes, or until they are golden-brown. Cool them on wire
racks and serve them split and buttered.
Nutrition Info
Servings Per Recipe: 6
Calories: 796 Total Fat: 32.8g Cholesterol: 138mg ** Sodium: 365mg Total Carbohydrates:
113.5g Dietary Fiber: 12g Protein: 19.6g
Rhubarb Strawberry Crunch
Ever wonder what to do with that big rhubarb plant in the
garden? This is your answer. Prep Time: approx. 15 Minutes.
Cook Time: approx. 45 Minutes. Ready in: approx. 1 Hour .
Makes 18 servings.
Printed from Allrecipes, Submitted by Michelle Davis
1 cup white sugar
3 tablespoons all-purpose flour
3 cups sliced fresh strawberries
3 cups diced rhubarb
1 1/2 cups all-purpose flour
1 cup packed brown sugar
1 cup butter
1 cup rolled oats
Directions
1 Preheat oven to 375 degrees F (190 degrees C).
2 In a large bowl, mix white sugar, 3 tablespoons flour,
strawberries, and rhubarb. Place the mixture in a 9x13 inch baking dish.
3 Mix 1 1/2 cups flour, brown sugar, butter, and oats
until crumbly. You may want to use a pastry blender for
this. Crumble on top of the rhubarb and strawberry mixture.
4 Bake 45 minutes in the preheated oven, or until crisp
and lightly browned.
Nutrition Info
Servings Per Recipe: 18
Calories: 252 Total Fat: 10.8g Cholesterol: 28mg Sodium: 111mg Total Carbohydrates:
37.8g Dietary Fiber: 1.8g Protein: 2.4g
top