Once again, Palm Sunday arrives. The branches show up on Sunday in churches looking ahead to Easter. Along with the sacred holidays, there are thoughts of food and gatherings.
With vaccinations against the plague of coronavirus, there is reason to feel comfortable with family groups at tables. And the tradition of ham for Easter dinner lives on.
People already are shopping for Easter ham. Jeff Novak, general manager of L&M Meats at 2801 S. Washington St., says for six people there is need for 7 to 8 pounds of ham or 4 pounds boneless. And he says good ham is dry cured, not full of water.
Then there are the leftovers. Ham and bean soup. Omelettes. Sandwiches.
At Hugo’s meat counter at 1631 S. Washington Street, Justin Muslemi notices customers showing an interest in ham for Easter. And he says there are people also looking for turkey.
“It seems people want to get back to normal,” he said.
With ham or turkey, Kathy Fick of Grand Forks finds scalloped corn a perfect side dish. With her husband, John Fick she will be welcoming their scattered family home for Easter. She uses a recipe she garnered from her days as a director of Christus Rex at UND.
- Two cans cream style corn
- ½ cup milk
- 2 teaspoons sugar
- Two eggs, beaten
- ½ cup saltine cracker crumbs
- 3 tablespoons melted butter
- 2 tablespoons sifted corn starch
Blend the ingredients with a hand mixer and put in a well oiled casserole. Bake at 375 degrees for 45 minutes. Then stick a knife in the center to be sure it sets up.
Aunt Ann’s Cheesecake
Jackie Saddler came here years ago with her Air Force husband, Tom Saddler, and their family. They now are long time residents of Grand Forks. When it’s time for something special to end a holiday meal, she thinks of this recipe from her Aunt Ann.
She starts by crushing one small pack of graham crackers and mixing it with one stick of melted butter or margarine. Then she puts it in a spring form pan.
“Chill,” she says, “but don’t bake.”
For the filling she mixes until smooth three 8-ounce packages of cream cheese, four eggs, 1 cup of sugar and 1 teaspoon of vanilla.
She pours the mixture into the chilled crust and bakes at 350 degrees for 30 minutes until the edges crack slightly.
Then comes the topping: Mix 1 pint of sour cream, ½ cup of granulated sugar and 1 teaspoon of vanilla. Spread over the top of the baked mixture and bake at 500 degrees –only for five minutes.
Cool and chill in the refrigerator. Or it can be frozen. But, as Saddler says, there usually are no leftovers.