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I know it is odd and different for most of you reading this article today, but today is the Orthodox Christian Easter, which was established around 525 AD by the Roman Emperor Justinian.
Easter is based on the old Justinian Calendar and the position of the moon, etc., during Jesus time on earth, which makes the Orthodox and Protestant Easter fall on the same Sunday.
The following year there is a one week difference – then the next year a two week difference – then a three week difference and finally celebrated at the same time every 4th year. (all to do with the calendar and moon).
Of course all our grandchildren love the idea of being able to celebrate two Easters -- one big celebration last Sunday and another one today with the families annual egg hunt and the Easter Bunny bringing their Easter Baskets today. They especially enjoy the hidden eggs in the yard with lots of plastic eggs filled with candy and money. The sad part is a lot of the excitement has left since we now only have four grandchildren that believe in the Easter Bunny and four that do not. (We still enjoy the excitement and anticipation of the four that still believe.)
In Greece, almost everyone that has a yard at their home will be roasting a whole lamb and this year Dr. Vasilakis and our son purchased a whole lamb and will be roasting it in the large electric rotisserie unit especially for roasting a large lamb or pig etc. It is actually a major job and takes five to six hours cooking for the lamb to be ready to eat. Many people attending our event today may not care for lamb, so there will be ham, chicken and many other side dishes and casseroles, plus some of my special Greek desserts to make sure all our guests go home stuffed.
In closing I would like to let you know that we had to go to the Capitol in Charleston last week on business and were very impressed with how friendly and nice we were treated by everyone.
Be sure sometime to take your children if you have them or just go alone if not and tour the buildings and museum and the beautiful grounds and flowers surrounding the Capitol.
Glad to be a West Virginian! Until next week!
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Bibb Sala with Raspberry Maple Dressing
1/4 cup raspberry vinegar
2 tablespoons maple syrup
1/3 cup vegetable oil
2 heads bibb lettuce, torn
1 small purple onion, sliced and separated into rings
1 cup crumbled Blue cheese
1/4 cup pine nuts, toasted
Combine vinegar and syrup; gradually add oil, stirring with a wire whisk. If you have a food processor, just put in processor until emulsified. Combine lettuce and sliced onion; arrange on individual salad plates. Sprinkle with Blue cheese and pine nuts; drizzle with dressing.
Raspberry Sauce:
1 package frozen raspberries, pureed in food processor or blender
Add fresh lemon juice and sugar to taste.
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Marie's Pasta Salad
1 pound spaghetti
1 medium zucchini, sliced thin
3 green onions, sliced
3 medium fresh tomatoes, chopped
1 teaspoon salt
1/2 cup Parmesan cheese
2 packages Italian dressing
Cook spaghetti, broken into thirds to al dente. Drain. Add vegetables and salt. Toss with 1/2 dressing and Parmesan cheese the night before. Add rest of dressing and more Parmesan cheese and salt before serving. Toss again.
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Try to Believe Barbecue Chicken
2 cups diet cola
1 cup ketchup
1 teaspoon garlic powder
1/2 teaspoon liquid smoke
1/4 teaspoon black pepper
1 small onion, chopped
3-4 pounds skinless chicken pieces
Mix in a casserole or deep skillet and bring to a boil.. Boil 30 minutes, then simmer 45 minutes.
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Oriental Noodle Salad
8 ounces cooked noodles – egg, cellophane or rice
2 cups any combination: sliced radishes, scallions, carrots, water chestnuts and/or snow peas
1/4 cup soy sauce
2 tablespoons rice vinegar
1-2 tablespoons honey
1 tablespoon sesame oil
1 tablespoon chili oil
Blend sauce and mix with noodles and vegetables and chill overnight.
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Delicious Baked Limas
1 pound dried baby limas
3 teaspoons salt
1/2 stick butter
3/4 cup brown sugar
1 tablespoon dry mustard
1 tablespoon molasses
1 cup sour cream
Soak lima beans overnight in water. Next day, drain. Cover with fresh water. Add 1 teaspoon salt and cook until tender, about 30-40 minutes. Drain again. Rinse under hot water and put in medium sized casserole or bean pot. Dab butter over hot beans. Mix brown sugar, dry mustard and remaining 2 teaspoons salt in a bowl and sprinkle over beans. Stir in molasses and finally pour on the sour cream and mix tenderly. Bake, covered at 350 for 1 hour.
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Spaghetti Casserole
1 pound spaghetti noodles, cooked
1 pound ground beef
1/2 pound bacon, diced
6 medium onions, diced
3 ounces Parmesan cheese
10 1/2 ounce can tomato soup
28 ounce can whole tomatoes, drained, reserving juice
Fry bacon, then onions in grease. Place mixture in large bowl. Brown beef. Drain and add bacon and onions. Layer spaghetti noodles, tomatoes, soup, cheese, then meat mixture. Repeat in about three layers, ending with cheese on top. Pour tomato juice around edges. Bake at 350 for 45 minutes to one hour until browned on top and bubbly.
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I Scream for Ice Cream Kolackies
1 pint vanilla ice cream, softened
1 pound butter, softened
2 tablespoons sugar
4 cups flour
fruit filling
Mix all ingredients. Refrigerate for 1 hour. Roll on floured board. Cut and fill. Bake at 250 for 10-12 minutes.
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Kiki Angelos is a food columnist for the Parkersburg News and Sentinel.