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Cooks Corner

By By Lisa Tindell
I need to begin this column by making a correction. A few weeks ago I passed on a recipe for a Coca-Cola Cake. In the recipe I accidentally left out a crucial ingredient – eggs.
If you have tried to prepare the recipe you may not have gotten the desired results because of my omission.
If you haven't tried the recipe yet, please be sure and make this correction before you begin preparation. Along with the other ingredients listed, you will need to add two eggs to the recipe. I hope this clears things up for those of you who may have been wondering. I discovered the error when I prepared the recipe myself. If you made a failed attempt at the cake, please accept my apologies.
Now on to more Easter/Spring recipes.
Each year at Easter my mood changes entirely. At last, I can put away all the dark colors and break out the pink, baby blue, yellow, and floral prints that hang in my "other" closet during colder months. And, of course, if you're into the white thing, you can break those out, too.
When planning my Easter dinner menu I always include recipes for a fresh vegetable salad and cool, refreshing desserts. Even though Easter this year seems to making an early appearance, those types of foods rank high on the list of favorites at my house.
As you prepare for Easter dining, I hope that you'll consider these recipes helpful in making your meal fresh for the holiday.
I realize that most folks in this area have partaken of a wonderful Broccoli Salad. I had not even heard of this delicious side dish until a few years back when an elderly lady friend introduced it at a Thanksgiving brunch we both attended. I'm certainly glad she did. I'm not fond of broccoli if it is steamed or served on a vegetable tray for dipping, but I do love this recipe. Maybe it's the bacon and mayonnaise.
Broccoli Salad
2 Heads (6 cups) broccoli florets
1 small red/purple onion sliced thinly
12 oz. bacon, fried, drained and crumbled
1 can sliced water chestnuts (optional)
1 cup raisins (optional)
Dressing:
1 cup mayonnaise (or salad dressing)
3 tbsp. vinegar
3 tbsp. powdered sugar (or one-third cup granulated sugar)
Wash and drain broccoli well. Place broccoli, onion, bacon and optional ingredients into a large bowl. Prepare dressing and pour over vegetables. Stir to coat vegetables well with dressing.
I find that this salad is always better if left to sit overnight in the refrigerator. It allows all of the flavors to meld together. At my house there are never any leftovers.
When it comes to dessert, a lot of ideas come to mind. However, one dessert always pops into mind when I consider a spring meal. My mother made the best Lemon Icebox Pies you've ever put a fork to when I was growing up. However, by today's standards they may be deemed "unsafe." She used fresh eggs, bottled lemon juice and sweetened condensed milk. These days it may be a little dangerous to prepare a recipe with eggs unless the dish is being cooked. Funny! I don't' remember getting sick from those lemon pies (unless I ate the whole thing). At any rate, if you prefer not to serve that kind of lemon pie, I've found an alternative. It's not the same thing, but it is pretty dog-gone good. You be the judge and decide which pie your family would prefer.
Lemon Icebox Pie
1 (14 ounce) can sweetened condensed milk
2 egg yolks
one-half cup lemon juice
1 (9 inch) pie crust, pre-baked
Meringue
3 egg whites
4 1/2 teaspoons white sugar
1 teaspoon vanilla extract
Beat egg yolks, and combine with milk; mix very well. While beating egg mixture, pour in lemon juice. Mix well. Pour lemon mixture into crust. In another bowl, beat egg whites until soft peaks form. Gradually beat in sugar, and continue beating egg whites until stiff peaks form. Spoon meringue on pie. Bake at 350 degrees until golden brown. Cool.
Lemonade Pie
6 ounce) can frozen lemonade concentrate, thawed
(8 ounce) container frozen whipped topping, thawed
1 (14 ounce) can sweetened condensed milk
1 (9 inch) prepared graham cracker crust
In a large bowl, mix together concentrate and sweetened condensed milk. Fold in whipped topping. Pour filling into crust, and chill before serving.
If you are looking for something a little different to put on the table, here's an old recipe you may find interesting enough. The green color of the dish would make a lovely addition to your table for Easter.
Watergate Salad
2 boxes (3.4 oz. size) Pistachio instant pudding mix
1 can (15 oz.) crushed pineapple, with juice
16 oz. whipped topping, thawed
1 cup chopped pecans
1 cup miniature marshmallows
In a large bowl, stir the dry pudding mix together with the pineapple. Fold in the whipped topping, pecans and marshmallows. Refrigerate at least one hour or until ready to serve.
If you have a recipe or comment you'd like to share, I'd be happy to hear from you. Also if there is an old recipe that you have lost and would like some help in your search, I'd be happy to help. Just email your ideas, comments, recipes or questions to me at lisa.tindell@brewtonstandard.com
Until next week, here's hoping you have a wonderful Easter! Happy eating!