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Easter Dinner Recipes

Not sure what to make for Easter dinner yet? Here are 5 yummy Easter recipes that we have gathered from our Chefs and our cookbook collection. Enjoy!

Artichoke Balls

Chef Anne’s Aunt made these all the time and was known around City Hall-even featured in an article in the newspaper about her and the recipe. This was so popular in New Orleans!

Recipe From: Chef Anne Leonahrd, The New Orleans School of Cooking

1 small can drained artichoke hearts
2 tbl. olive oil
½ cup Progresso Italian bread crumbs
1 egg
1 tbl. Parmesan cheese
2-4 toes garlic- use press

Drain and mash artichoke hearts. Add bread crumbs cheese and egg. Sauté garlic in olive oil till soft- don’t burn. Add artichoke mixture. Let cook on low for about 15 minutes. Refrigerate untilfirm. Then form into balls. Roll balls in a mixture of bread crumbs and graded Parmesan. ½- ½

Yields about 25 balls.

Ma’s Scalloped Potatoes


Peel potatoes and slice rather thin. Layer in a casserole dish. Put a layer of the potatoes and some butter. Salt the potatoes. Repeat layers. After you have finished our milk over all. Bake at 350 for about an hour or until potatoes are cooked.
Recipe From: Anne Leonard’s (New Orleans School of Cooking Chef) Grandmother

Stuffed Pork Roast

3 teaspoons salt
3 teaspoons cayenne pepper
1 teaspoons black pepper
1 (10-12 lb) fresh ham (pork) shank roast
vegetable oil for rubbing roast
2 cups water
Hot cooked rice for serving

Preheat the oven to 450 degrees F.
Combine the onions, bell peppers in a small bowl and mix well. Set the roast on a large cutting board or platter. With a sharp boning knife, make 10 to 12 deep slits in the roast spaced several inches apart. Using your index finger, stuff the seasoning mixture into the slits, packing it in firmly. Season the outside of the roast generously with more salt and cayenne pepper. Rub the roast lightly with vegetable oil.
Place the roast in a heavy roasting pan and put it in the oven. When the bottom of the pan begins to sizzle, carefully add the water. Bake the roast until it browns evenly, 30 to 45 minutes. More water can be added if the pan becomes too dry. This will mix with the roast drippings and make a dark gravy, which you can use to baste the roast, and later pour over steamed rice.
When the meat is well browned, reduce the heat to 350 degrees F, cover with a lid or foil, and roast until the juices run clear and the meat is tender, or until an instant-read thermometer inserted into the roast registers 165 degrees F, 3 to 4 hours. Again, add more water if necessary to make gravy. Remove the roast from the oven and cool slightly before carving. Serve with rice.
Recipe From: Cooking up a Storm

Carrot Cake

3 eggs
2 c. sugar
3 c. flour
2 tsp. baking powder
1 tsp. salt
1 tsp. soda dissolved in buttermilk
1/3 c. buttermild
2 tsp. cinnamon
1 tsp. vanilla
1 small can crushed pineapple, juice and all pecans
1 c. pecans
1 1/2 c. Wesson oil
2 c. grated carrots

Mix in order given, beat eggs, and whites separately and fold in last. Bake is slow oven, 300 degrees, about 1 1/2 hours in tube pan. Let cool before taking out of pan. Glaze, if desired.

Recipe From: Talk About Good Cookbook

Banana Nut Cake

2 1/4 c. sugar
3 sticks softened margarine
3 c. flour
1 1/2 tsp. soda
3 eggs, beaten
6 ripe bananas, mashed
2 c. chopped pecans
pinch salt

Cream together eggs, margarine and sugar. Add bananas. Into another bowl, sift together flour, salt and soda. Add flour mixture, a little at a time, to sugar-butter mixture mixing well after each addition. Add nuts. Pour batter into a well-greased and fouled angel cake pan and bake for one hour at 300 degrees. Can be frozen.

Recipe From: Talk About Good! Cookbook

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