Easter: Menu: A Pennsylvania Dutch Easter Lunch

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* Exported from MasterCook *

 

Menu: A Pennsylvania Dutch Easter Lunch

 

Recipe By : Vegetarian Celebrations, by Nava Atlas, page 36

Serving Size : 6 Preparation Time :0:00

Categories : Menus

 

Amount Measure Ingredient -- Preparation Method

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Beet-dyed Eggs

Buttermilk Biscuits

Fried Potato Cakes with Tomatoes

Dutch Cucumber Salad

Corn Relish

Shoofly Pie

 

6 to 8 servings (see separate recipes)

 

Contains eggs and dairy products.

 

In choosing menus for Easter, I wanted to include one with a basic American

theme; and down-to-earth Pennsylvania Dutch cookery fills the bill

nicely. A friend who grew up as an Indiana Mennonite (a branch of the

Dutch with more progressive ways than the Amish, yet still a solid,

salt-of-the-earth people), recalled that the meal following church services

was not terribly out of the ordinary save for the ham. The latter has been

eliminated from this menu, of coarse, but included are some very typical

Dutch dishes that he remembers as likely accompaniments. The only dish

related to Easter per se, here, is the first, Beet-dyed Eggs, in which the

magenta color of the egg whites plainly states that this day is out of the

ordinary.

 

Make-ahead suggestions:

 

A day ahead:

 

• Make the Beet-dyed Eggs.

 

• Make the Corn Relish.

 

• Prepare the Basic Pastry Crust for the Shoofly Pie. Wrap tightly and

refrigerate.

 

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