Eatbeat: Celebrating Easter in a different way this year

Marilyn Hagerty

Unlike Easters of the past, this one in the shadow of coronavirus across the land is different. There will be no big hunt for eggs at the Alerus. There will be no gatherings in churches with Easter lilies lining the altars.

Christians will still hear the words, “He is Risen.” But they will hear them from afar and over lines.

Plans for Easter dinner at restaurants have been abandoned. Instead, recipes have been gathered online or offline in recipe boxes and books.

On the Eatbeat, there is word from meat counters where ham still is the number one seller. Matt Paulson, who has been tending the front counter at L&M Meats, said a lot of people were buying a half ham. They bake them for one to one-and-a-half hour at 350 degrees.

Many customers have been calling in ahead for them. He said, “We run it out to them in their cars if they wish.”


Ryan Holland, meat manager at Hugo’s on South Washington Street, also said half hams were first choice.

“We’ve sold quite a few since so many people are not going out for Easter dinner.”

Sloppy joes

In spite of the traditional Easter fare, there are people who have a hankering for a sloppy joe or onion rings – the kind served in summer at the Kegs restaurant. In these times they are available on weekdays for call ahead takeout from the Northside Café, 701-740-9410. That’s according to one of the owners, Rebecca Hanson.

Mostly, the Easter menus call for a half ham fully cooked in an oven set at 325 degrees. Cookbooks say to allow 18 to 24 minutes per pound.

Banana Bread

There are recipes that have stood the test of time around Grand Forks. One is for a moist banana bread that landed long ago in my box from Jackie Saddler.

Banana Bread

  • 2 cups flour
  • 1 ½ teaspoon baking powder
  • 1/2 teaspoon salt
  • ½ teaspoon baking soda
  • 2 eggs
  • ½ cup soft butter or margarine
  • 2 tablespoons buttermilk (she uses skim milk)
  • 1 ¼ inch slice of lemon, peeled
  • 1 cup sugar
  • 1 ½ cup sliced bananas (3 medium bananas)
  • 1 cup chopped nuts (optional)

Heat oven to 350 degrees. Grease a 9x5x3 inch loaf pan. Sift flour, baking powder, salt and baking soda into large bowl and set aside.
Put eggs, butter, milk, lemon and sugar into mixing bowl. Use electric mixer to blend. Add bananas and continue mixing until smooth. Add nuts and mix. Pour into ingredients and mix until flour is moistened.

Pour into prepared pan and bake 45 minutes to one hour. A toothpick into center of bread that comes out clean is the way to determine doneness.

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