Easter Menu March 23, 2008
Appetizer -- Veggie Rabbit (see recipe in previous post)
Leg of Lamb -- I fixed lamb for my Mother. I found this recipe at http://www.recipezaar.com/55600 and like it much better than what I tried on my Easter 2007 post. If I didn't cook last year's so long, it would have been much better.
Spiral Ham (our kids haven't grown lamb tastebuds yet)
Small yellow potatoes with drippings from lamb
Karelian Rice Pastries (see recipe below)
Egg butter
Broccoflower and Carrots, steamed
Jello Eggs on bed of lettuce
Title: Karjalan Piirakka (Karelian Rice Pasties)
Description:
Comes from the Eastern part of Finland, Karjala, where Mummo was born. Nowadays they are popular all over Finland. Served often at our Finnish dinners. Always a part of our Christmas Eve dinner.
Ingredients:
For the Rice Filling, use the recipe for Rice porridge on this site (Dec. 2006). Just omit the sugar.
For the crust:
1 c water
1 1/2 t salt
1 2/3 c rye flour
2/3 c all purpose white flour
Mix water in bowl, salt, stir, add flours slowly. It will be a sticky messy job. If too sticky to roll, just add a little more flour. Can make ahead and put in a ziploc bag and roll out when ready.
For egg butter:
1 cube slightly softened margarine or butter
2 hard boiled eggs, chopped,
a tiny bit of salt since butter already has salt
Mash and mix together.
Jello Eggs on bed of lettuce
Blueberry muffin bunnies
Peeps tulips
Dessert -- Strawberry Shortcake
Dessert -- Strawberry Shortcake
Title: Karjalan Piirakka (Karelian Rice Pasties)
Description:
Comes from the Eastern part of Finland, Karjala, where Mummo was born. Nowadays they are popular all over Finland. Served often at our Finnish dinners. Always a part of our Christmas Eve dinner.
Ingredients:
For the Rice Filling, use the recipe for Rice porridge on this site (Dec. 2006). Just omit the sugar.
For the crust:
1 c water
1 1/2 t salt
1 2/3 c rye flour
2/3 c all purpose white flour
Mix water in bowl, salt, stir, add flours slowly. It will be a sticky messy job. If too sticky to roll, just add a little more flour. Can make ahead and put in a ziploc bag and roll out when ready.
For egg butter:
1 cube slightly softened margarine or butter
2 hard boiled eggs, chopped,
a tiny bit of salt since butter already has salt
Mash and mix together.
Directions:
Roll out crust in a thin oval shape. Place rice porridge in the middle.
Roll out crust in a thin oval shape. Place rice porridge in the middle.
Pinch sides of crust up around the filling. 
Serve with egg butter, or cheese or lunchmeat or plain butter on top of the rice part.
Place on cookie sheets close together.
Bake at 375 or 400 depending on your ov
en, until light brown. When light brown, open
your oven and lift up one to make sure the bottom isn't brown. They do not taste good if they are. One the stove top, melt a stick of margarine and some water in a kettle. Use tongs to remove each pastry and dunk it completely in the mixture. Prepare a couple of old towels laid out with wax paper on them. Place the dunked pastries on the wax paper and then wrap the wax paper and towel combination up over them to keep them warm. This process softens them. Mummo says to keep them under the towel as long as you can stand it. She samples them at many stages.
Serve with egg butter, or cheese or lunchmeat or plain butter on top of the rice part.
