×

Celebrating Easter

HAPPY EASTER!!! This week I had to give up my social activities and other things to prepare and concentrate on the family Easter dinner and get-together on Sunday. Easter celebration is a very important day for our family as it is for many Christians. Every year on Good Friday I always look forward to going down to Saint Francis Xavier Church and being one of the participants that carries the cross. This year however due to the virus it was just a service at Saint Francis church … For the first time in a year due to the virus again we’re having dinner at our house with our family of 16. Everyone is looking forward after all this time for my cooking and family quality time … When I think of Easter dinner I think of baked ham loaded with brown sugar and pineapple, some special potatoes, many vegetable dishes along with homemade hot rolls along with turkey and dressing, which is a family request, plus several Special Greek desserts. Another request from our young grandchildren was to continue to have our annual Easter egg hunt which they always look forward to. (And it is on Sunday’s schedule).

As we celebrate the resurrection of Jesus we need to give thanks for all the good things we have and also pray for our country and hope for better days in the future.

Easter and spring is a beautiful time of the year so let’s all celebrate. It’s great to see the flowers blooming and the trees starting to bud and the days becoming longer plus the weather becoming warmer. This means that soon we can put away our winter clothes and get out our summer outfits.

Last week many schools had spring break and many families took advantage with all the regulations being lifted and took vacations to various places to visit family or to the beach and warm weather.

Wishing you all a very happy and healthy Easter and always remember the reason for the season. Last Sunday it was the Wood County Society Telethon and I was able to be part of the VIPs, as I have been for the last 25 years. I was able to thank all my friends that called me with generous pledges, I was proud to announce their names on TV. I hope everyone was able to hear me between my accent and the masks we had to wear it was hard to hear. … Thank you — Thank you, your generosity was unbelievable and my appreciation to each one of you is huge!!! We might be a small town but when it comes time to help different organizations we all get together and participate and help in any way possible … Soooo proud of all of YOU!! In my last week’s article it was a mistake and I want to correct it this week, Jared Stephens , son of David and Joyce Stephens, helped his mother at the Easter parade registration table. Also I want to thank Lubeck Fire Department that participated in the Easter parade.

I’m happy and proud to announce as a vice president and a committee member my next involvement is with the West Virginia Symphony League-Parkersburg. I’m happy to introduce to you our Spring Into Color 2021 Geranium Sale. Geraniums are available in red, pink, hot pink salmon and white. They come in 4” pot for $3.50, 6” pot for $8 and 10″ pot for $20. You can email tombeckwith@suddenlink.net, text Sally at 304-483-1453 or call her at 304-295-9850 , or call or text me at 304-615-5464 or any league member.

Drive-through pick up for the flowers is Friday, May 7, at Texas Roadhouse parking lot from 9 a.m.-1 p.m., orders in by May 3 please. Thank you and let’s support our symphony by purchasing geraniums … they do make beautiful Mother’s Day gifts!!!!! Please tell your friends as well. Enjoy the special season.

Till next week

***

FROSTED SANDWICH LOAF

Egg-salad filling:

4 hard cooked eggs, chopped

3 tablespoons mayonnaise

2 teaspoons prepared mustard

1 teaspoon grated onion

1/2 teaspoon salt

Ham filling:

1 cup ground cooked ham

1/3 cup mayonnaise

1 teaspoon prepared horseradish

Chicken filling:

1 (5 ounce) can boned chicken, chopped

1/4 cup finely chopped celery

1/4 cup mayonnaise

2 tablespoons pickle relish

***

1 unsliced sandwich loaf

Combine ingredients for each filling. Trim crusts from loaf. Slice bread lengthwise in 4 equal layers. Butter slices. Spread first slice butter side up, with egg salad filling, second slice ham filling, third slice chicken filling and end with fourth slice. Wrap loaf in foil; chill. Beat 3 (three-ounce) packages softened cream cheese with 5 tablespoons top milk till fluffy; frost loaf. Trim. Makes ten slices.

***

SANDWICH LOAF SLICED BREAD STYLE

Egg filling:

3 hard cooked eggs, chopped

3 tablespoons finely chopped onion

2 tablespoons chopped stuffed olives

2 tablespoons mayonnaise

1 tablespoon prepared mustard

1/4 teaspoon salt

Ham filling:

1 (2 and 1/4 ounce) can deviled ham

2 tablespoons finely chopped celery

1 tablespoon finely chopped green pepper

1 teaspoon prepared horseradish

***

8 slices regular bread

Soft butter or margarine

Combine ingredients for each filling. Trim crusts from bread, butter. Arrange two slices butter side up, with narrow ends touching. Spread with half the egg filling. Top with two slices of bread. Spread with ham filling. Top with two more slices of bread. Spread with remaining egg filling. Top with last two slices, butter side down. Wrap loaf in foil; chill. Blend 2 (three ounce) packages softened cream cheese with1 and 1/2 tablespoon mayonnaise; frost loaf. Trim with stuffed olives. Cut in 6 or 7 1 inch slices.

***

KEY LIME MOUSSE CAKE

Crust:

2 cups crushed graham crackers

1/4 cup sugar

1/2 cup butter, melted

Filling:

6 tablespoons fresh key lime juice

1 and 1/4 ounce package unflavored gelatin

2 and 1/2 cups heavy cream, divided

10 (1 ounce) squares white chocolate, chopped

3 (8 ounce) packages cream cheese, softened

1 cup sugar

1 and 1/2 tablespoons lime zest

1 and 1/2 white chocolate, grated or shaved into curls, for garnish

Crust: Mix together the cracker crumbs, sugar and butter. Press the mixture into the bottom and 1 inch up the sides of a 10 inch springform pan. Set aside.

Filling: In a medium saucepan over medium heat, add the lime juice. Whisk in the gelatin and 1/2 cup of the heavy cream and bring to a simmer. Remover the pan from heat. Add 10 ounces of white chocolate and stir until smooth. Allow to cool.

Using an electric mixer, blend together the cream cheese, sugar and lime zest in a medium bowl, until smooth. Slowly beat in the cooled white chocolate mixture.

Using clean, dry beaters, beat the remaining 2 cups heavy cream in a small bowl, until it forms soft peaks. Fold it into the mixture and pour into the pie crust. Cover and freeze overnight.

Remover from freezer and run a sharp knife around the inside of the springform pan to help loosen the pie. Release the springform ring from the bottom of the pan and transfer the pie to a serving plate. Grate or curl the white chocolate over the top and garnish with candied lime peel. Cut into wedges with a knife that has been dipped into hot water, and serve. Makes 8 to 10 servings.

NEWSLETTER

Today's breaking news and more in your inbox

I'm interested in (please check all that apply)

COMMENTS

Starting at $4.39/week.

Subscribe Today