The Divine Dixie Deva's Easter Sunday Southern Cooking - Los Angeles Local News | FOX 11 LA KTTV

The Divine Dixie Deva's Easter Sunday Southern Cooking

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The Divine Dixie Deva's Easter Bunny Menu

Roast Pork Loin with Apples

Mama Gillis's Baked Macaroni N' Cheese (Mama Gillis was Kathryn's late Grandmother)

 

Pineapple Casserole Asparagus and Pea Casserole

Easter Egg Nest Cake (Sour Cream Pound Cake) @

 

Roast Pork Loin With Apples

(5-pound) Pork Loin Roast with Ribs

teaspoon sage

teaspoons salt

 

½ teaspoon pepper

1 medium apple, cored

½ cup apple jelly, melted Melt the apple jelly in a pan on the stove.Preheat oven to 350-degrees. Cut between the ribs of roast about ¾ of the way through. Rub the mixture of sage, salt, and pepper into the roast, including the slits. Place fat side up on rack in shallow pan. Roast for 2 ½ hours or to 175-degrees on meat thermometer. Cut apple into

½-inch rings; and then into halves. Insert peeling side up into the slits of the roast. Brush generously with the jelly. Let stand for 30 minutes.

Yield 8-servings.

 

 

Mama Gillis' Baked Macaroni N' Cheese

Pay close attention to the ingredients. You do not have to make a white sauce like the traditional Homemade Macaroni N' Cheese.

This is very easy. Just sit back and listen to how Mama Gillis told me to make this many years ago. I can hear her now explaining this to me.

Just to warn you-she loved butter, cream and cheese. But who doesn't, right?2 cups elbow macaroni, uncooked

1 stick butter

1 (12-ounce) can evaporated milk

2 cups sharp cheese, grated

Black pepper to taste

Paprika

Boil macaroni according to directions on package. DO NOT DRAIN WATER. Do you want to know why? Mama Gillis told me that the water in the Macaroni has plenty of starch. Why throw it out? The starch water is a thickening and you will not have to make a cream sauce. What a time saver!

Put a stick of butter in the in the water. The hot water will melt the butter. Then pour the cooked noodles and melted butter in a 2-quart

Greased baking dish. Remember some of the water in which you boiled the macaroni boiled away in the process.

Pour enough of the evaporated milk in the baking dish to just cover the macaroni. Then add 1 ½ cups of the grated Sharp Cheese and stir just until

It begins to melt, leaving the other ½ cup of Sharp Cheese for the Topping. Stir in just enough black pepper to taste. Then add the remaining

Grated cheese and sprinkle a little more black pepper and paprika on top of the casserole. I do not use any salt in the recipe for the Sharp Cheese has plenty of salt. You may want to add some later for taste.

Bake at 350-degrees for about 30-35 minutes until nice and bubbly. Mama Gillis made this dish for every day.Yields about 8 servings.

Pineapple Casserole

This dish is perfect is rather unique. It is a wonderful side dish. Great for potlucks, too.

2 (20-ounce) cans pineapple , drained ( I used I- can of tidbits) and (1 can of crushed. ) However, I did not specify in the cookbook for it is your own preference. Save the drained pineapple juice.

6 tablespoons pineapple juice

1 cup white sugar

 

6 tablespoons flour (all-purpose)

2 cups of sharp cheese, grated

 

1 stick of butter, melted1 stack of Ritz or Ritz-like crackers, crushed * (if you prefer, you may use 3-cups of cornflakes, crushed instead of the crackers)

 Mix, flour, sugar, and pineapple juice in a bowl. Add pineapple and cheese. Pour into a greased 2-quart baking dish. Crumble the crackers or corn flakes to cover the top of the mixture. Then pour the melted butter over the cornflakes or crackers. Bake at 350-degrees for 30-45 minutes.

 When it starts bubbling and turns a golden brown, it is done. Yields-6-8- servings.

Asparagus and Pea Casserole

 

A great Easter dish!!!

2 cups English Peas (Southern term for sweet peas),drained or 1(15-ounce can)

1 (14.5-ounce) can asparagus, drained (I like to use the cut asparagus spears)**

1 teaspoon salt

¼ teaspoon pepper

1 (4-ounce) jar pimentos, chopped (you do not have to drain)

2 hard-boiled eggs, chopped (optional)

1 1/2 cup Ritz or Ritz-like crackers, crushed

1 cup evaporated milk

1 ½ cup Sharp Cheese, shredded

Dash of paprika 1 stick of butter, melted

 

@

 

*** You may use fresh Asparagus. Cook, drain and cut the asparagus into 2-inch pieces.

Preheat oven to 350-degrees. Grease a 2-quart baking dish. Mix all ingredients together, except for the melted butter and paprika.

Pour into baking dish. Pour melted butter on top. Sprinkle with paprika. Bake for 30 minutes until nice and bubbly. Yields 6-servings.

 Sour Cream Pound Cake

 (which you can turn into a Easter Egg Nest Cake if you so choose)

1 cup real butter, softened

3 cups sugar

6 eggs, separated

¼ teaspoon soda

3 cups all-purpose flour, sifted

1 (8-ounce) carton of sour cream

1 teaspoon almond flavoring

1 tablespoon vanilla flavoring

Preheat oven to 325-degrees. Cream butter until light and fluffy, adding sugar gradually, beating well. Add egg yolks one at a time, beating well after each addition. Combine soda and flour, adding to the creamed mixture alternately with the sour cream, beginning and ending with the flour. Mix well.

Stir in the flavorings. Whip egg whites (room temperature) till they are stiff peaks, but not dry. Fold the egg whites into the batter.** Pour the batter into

A prepared 10-tube pan or Bundt pan that has been greased and flour. Bake for 1-hour and 15 minutes. Or until test shows clean. Ovens vary, it may need to cook another 5-10 minutes. When cooking a pound cake, do not open the oven door until at least 1-hour has passed while cooking. Cool the pan for 10 minutes and then remove. This is one delicious cake.If you would like to make the Easter Egg Nest Cake, see directions, below. However, the pound cake is a dessert in itself.**To make The Easter Egg Nest Cake, I took a small muffin or cupcake pan and greased it. I took about 1 cup of pound cake batter and filled each muffin tin half-way. I cook them for about 15-20 minutes until done. I then let them cool for 10 minutes before taking them out of the pans.I then iced them with different colored buttercream icing. (Easter Colors)I iced my Pound cake with buttercream icing and made colored coconut with green food coloring. I place the colored coconut on the cake, to make it look like an Easter Nest.

I then took the small iced cupcakes and placed them on and around the cake . It looks like a Easter Egg Nest Cake.

 

 

Click here to check out more recipes from The Divine Dixie Deva, and, to check out her cookbook.

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