At work yesterday, we were sent to the storm shelter four times. I'm not complaining, though, having seen the devastation of Murfreesboro..a mere 25 miles away.
I left work and headed south for the holiday with my family. I got to Mom & Dad's about 5:30 and, after dinner, took Mom shopping for an Easter dress. This is a monumental task, as larg retail areas send her into sensory over-load. Plus there is the whole trying on of things. We picked out six dressed and headed into the fitting rooms. The first was full, so we were sent across the store to a handicapped fitting room. Is it odd to anyone else that they would make the handicapped traverse the store to access the handicapped fitting room?
Sis met up with us at this point, so there were the three of us in the fitting room--if you've never been inside, the handicapped fitting rooms are huge--and lifted, tugged, cajoled and encouraged untile we found something we could all agree on. Then it was off to the cosmetic counter where Sis and Mom scored some make-up and a free gift while I scooted across the store to buy stockings for Mom and myself.
Today started early. I was showered and dressed by six and shared a couple of cups of coffee with Dad while Mom slept in (I think we wore her out!). Then I made breakfast of eggs, sausage, and biscuits. After cleaning the kitchen and doing some straightening around the house, Sis came over and we headed to Publix to finish up shopping for our Easter dinner.
Here is our menu (for now).
Ham
Chicken and cornbread dressing
Green beans
Purple hull peas
Scalloped potatoes
Broccoli salad
Carrot and raisin salad
Buttermilk salad
Devilled eggs
Rolls
Lemon bars
Chocolate something
Sugar free dessert
Tea
So far this afternoon, I've made the cornbread for the dressing, the buttermilk salad, the carrot salad and the lemon bars. I've also cooked some bacon for the broccoli salad. I'm taking a break before making the broccoli salad. Then I'll cook dinner for tonight, spaghetti. Afterwards, I will make the dressing.
I plan on roasting the chicken before church in the morning and then making the potatoes and baking the dressing when we get home. Sis is bringing the ham, green beans, peas, devilled eggs, and chocolate dessert. My aunt and cousins will bring tea, rolls, and a sugar free dessert.
I'm feeling good about it all right now...hope I can say the same when I get up in the morning.
And may we all appreciate the sacrifice that made the blessed holiday so joyous and celebrate the ressurection of our Lord!
Showing posts with label Easter. Show all posts
Showing posts with label Easter. Show all posts
Saturday, April 11, 2009
Monday, March 24, 2008
A Success Story
My sister and I provided the Easter Dinner this year. Amy did a ham, Birds nest Slaw, deviled eggs, a chocolate cake (from Publix) and an almond pound cake with strawberries and whipped cream. I have to give her props, because my dear sister does not enjoy cooking, so this was done out of a sense of duty, which she performed admirably. I sometimes feel her efforts are worth twice the praise because of this.
I made chicken and dressing, green beans, carrot and raisin salad, squash casserole, pineapple casserole, banana cream pie, and coconut cake. My aunt and cousins provided sweet tea, unsweet tea, and rolls.
Here's the thing. My father kept telling me all week-end that it was the best dressing he had ever eaten. My aunt called to tell me it was the best dressing she had ever eaten. And my cousin David sent me an email telling me it was one of the best meals he had ever had. This was only my third attempt at cornbread dressing.
And the kicker is that my Aunt Nellie (Dad's sister) makes amazing dressing. The stuff dreams are made of. At family dinners, everyone waits anxiously to see if she has brought dressing. To hear my father tell me I made the best dressing he had ever had almost made me weep.
Southern Chicken and Dressing
1 pan Southern style cornbread
4 slices white bread
1 tube saltine crackers
3 stalks celery
1 medium onion
1 qt chicken broth
2 eggs
2 tsp salt
1 tsp poultry seasoning
1 cooked chicken
Place chopped celery and diced onion into a small sauce pan with a cup of water and simmer until soft. Drain. Crumble cornbread, white bread, and saltines into a large bowl. Add onions and celery. Beat eggs and pour over bread mixture. Shred chicken and place in bowl with bread, eggs, and veggies. Add seasoning and begin adding broth until wet but not loose. Should take almost the full quart. Place in pan and back at 375 degrees until golden brown on top.
Pineapple Casserole
2 20 oz cans chunk pineapple in its own juice
6 tbs flour
1/2 c sugar
1 c shredded cheddar cheese
1 tube butter type crackers (Ritz, Club, etc)
1 stick melted butter
Drain the juice from one can of pineapple and place in a bowl. Add the 2nd can of pineapple with juice. Add flour, sugar, and cheese and mix well. Place in a 9 x 11 pan sprayed with cooking spray. Cover with crumbled crackers. Pour melted butter over the top. Bake @ 350 degrees 25 to 30 minutes, until top is brown and inside mixture is bubbly.
I made chicken and dressing, green beans, carrot and raisin salad, squash casserole, pineapple casserole, banana cream pie, and coconut cake. My aunt and cousins provided sweet tea, unsweet tea, and rolls.
Here's the thing. My father kept telling me all week-end that it was the best dressing he had ever eaten. My aunt called to tell me it was the best dressing she had ever eaten. And my cousin David sent me an email telling me it was one of the best meals he had ever had. This was only my third attempt at cornbread dressing.
And the kicker is that my Aunt Nellie (Dad's sister) makes amazing dressing. The stuff dreams are made of. At family dinners, everyone waits anxiously to see if she has brought dressing. To hear my father tell me I made the best dressing he had ever had almost made me weep.
Southern Chicken and Dressing
1 pan Southern style cornbread
4 slices white bread
1 tube saltine crackers
3 stalks celery
1 medium onion
1 qt chicken broth
2 eggs
2 tsp salt
1 tsp poultry seasoning
1 cooked chicken
Place chopped celery and diced onion into a small sauce pan with a cup of water and simmer until soft. Drain. Crumble cornbread, white bread, and saltines into a large bowl. Add onions and celery. Beat eggs and pour over bread mixture. Shred chicken and place in bowl with bread, eggs, and veggies. Add seasoning and begin adding broth until wet but not loose. Should take almost the full quart. Place in pan and back at 375 degrees until golden brown on top.
Pineapple Casserole
2 20 oz cans chunk pineapple in its own juice
6 tbs flour
1/2 c sugar
1 c shredded cheddar cheese
1 tube butter type crackers (Ritz, Club, etc)
1 stick melted butter
Drain the juice from one can of pineapple and place in a bowl. Add the 2nd can of pineapple with juice. Add flour, sugar, and cheese and mix well. Place in a 9 x 11 pan sprayed with cooking spray. Cover with crumbled crackers. Pour melted butter over the top. Bake @ 350 degrees 25 to 30 minutes, until top is brown and inside mixture is bubbly.
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