EASTER - is observed on the first Sunday after the full moon that follows the spring equinox...which usually falls between March 22nd and April 25th. This year Easter will be celebrated on March 27th.
Easter is the most important holiday to the Christian faith. It celebrates the resurrection of Jesus Christ, the Savior. The entire Christian faith revolves around this; Jesus came from Heaven to earth...lived a sinless life...then chose to die for the sins of mankind. He was crucified and then He resurrected on the third day after His death. Christians believe that by confessing your sins to the Lord and believing that Jesus paid the price for your sins...You will spend eternity in Heaven...
So, where do Easter Bunnies and eggs fit into this Christian holiday? Well, like many religious holidays Easter has become a secular holiday too. The exchanging of eggs has been a spring time custom since before Easter became a "holiday." Eggs are a symbol of rebirth.
The bunny was originally used in pagan spring celebrations. A rabbit was used to symbolize the goddess Eastre.
Surprisingly enough...Easter was named after the goddess Eastre by early Christians to try and convert pagans to Christianity by celebrating their most important holiday during the pagan's spring celebration.
HAPPY EASTER!
Below are some delicious recipes to serve this Easter.
ST. PATRICK'S DAY - March 17th - St. Patrick was born in the fourth century A.D. He was not an Irish man, yet he is known as the Patron Saint of Ireland. he is said to have been from Scottish or English decent. He first went to Ireland as a boy. He was kidnapped and sold into slavery. He spent six years in Ireland. Most of which he was imprisoned.
He claimed that God spoke to him and helped him escape. It took him about 12 years to return to Ireland. While he was gone he had become a Bishop and came to love the Lord very much.
He spent 20 years in Ireland converting pagans to Christianity. He helped set up schools and churches across Ireland. He became very loved and cherished by the Irish people.
Today, St. Patrick's Day is celebrated in many countries. The color green has become a huge part of St. Patrick's Day. Many people wear the color green on this day. As a child I remember that if you didn't wear green you might get pinched. Ouch! HAPPY ST. PATRICK'S DAY!
An Irish Blessing:
Dance as if no one were watching, Sing as if no one were listening, And live every day as if it were your last.
Enjoy some traditional Irish recipes below.
(Easter Recipes)
Pineapple Glazed Ham
4 cups pineapple juice 1 Tblsp. sliced, fresh ginger
4 garlic cloves, minced
1 9-pound, bone-in smoked ham 12 whole cloves 1/4 cup Dijon mustard 1 cup firmly packed dark brown sugar 1 20-oz can pineapple slices in juice, drained 10 maraschino cherries, halved
Stir together first 3 ingredients in a saucepan; bring to a boil. Reduce heat to medium-low, and simmer 25 minutes or until liquid is reduced by half. Pour mixture through a wire-mesh strainer into a bowl, discarding solids. Remove skin and excess fat from ham. Make 1/4-inch-deep cuts in a diamond design, and insert cloves at 1-inch intervals. Place ham in an aluminum foil-lined roasting pan. Spread Dijon mustard evenly over ham. Pat brown sugar on top of the mustard. Pour pineapple juice mixture into pan. Arrange pineapple and cherries evenly over mustard layer on ham; secure with tooth picks.
Bake at 325° for 1 hour. Cover with heavy duty aluminum foil after 1 hour to prevent excess browning, and bake 1 to 1 1/2 hours , basting every 30 minutes with pan juices. Let stand 15 minutes before slicing.
SCALLOPED POTATOES
1 Tblsp.butter 2 cups chopped shallots 2 garlic cloves, minced 2 pounds your favorite potatoes, peeled and cut into 1/8-inch slices Cooking spray 1 2/3 cups milk 3/4 tsp salt 1/4 tsp ground white pepper 1/8 tsp ground nutmeg 1 large egg, lightly beaten 2 Tblsp grated Parmesan cheese
Melt butter in a medium saucepan over medium heat. Add shallots and garlic; stir well. Cover and cook 5 minutes or until theshallots are tender. Remove from heat; set aside.
Arrange one-third of potato slices in an 11 x 7-inch baking dish coated with cooking spray; top with half of shallot mixture. Repeat layers, ending with potato slices.
Combine milk, salt, pepper, nutmeg, and egg in a bowl; stir well with a wire whisk. Pour over potato mixture. Bake, uncovered, at 425° for 30 minutes. Sprinkle cheese over potato mixture, and bake for an additional 15 minutes or until browned.
LEMON BARS
2 cups flour
1 cup confectioners sugar
1 cup butter
1/2 tsp salt
4 eggs, well beaten
1 3/4 cup sugar
1/2 cup fresh lemon juice
1/4 teaspoon salt
1 teaspoon baking powder
2 tablespoons flour
1 tsp. lemon zest
Mix 2 cups flour, confectioners sugar, butter, and 1/2 Tsp. salt with pastry blender. Pat mixture into a 9 x 13 pan. Bake at 350F degrees for 20 minutes.
Mix eggs, sugar, lemon juice, zest, salt, baking powder, and 2 Tbsp. flour well. Pour over crust. Bake 15 to 20 minutes.Cut while warm.
(St. Patricks Day Recipes)
RACK OF LAMB
2 c. chopped onions 2 cloves garlic, crushed 3 oz. honey 1 oz. lime juice 1/2 tsp. kosher salt 1 tsp. pepper
1 tsp. smoked flavoring spice 2 c. cold water
melted butter
Mix all ingredients and keep at room temperature.
Mix all ingredients for marinade together in baking dish. Set marinade rack of lamb for at least 24 hours in refrigerator for full flavor. Drain the rack and brush off all onions. Wrap bones of rack in aluminum foil. Brush rack with melted butter and roast in oven at 400 degrees for approximately 10 minutes for rare, 12 to 15 minutes for medium, 15 to 20 for well.
CORNED BEEF AND CABBAGE
1 large lean corned beef
4 large Yukon gold potatoes, peeled and quartered
8 large carrots, peeled and julienned
8 medium onions, peeled and sliced into small wedges
1 large cabbage, cut into small wedges
Put corned beef in a roasting pan and add 1/2 inch water to bottom of the pan.
Bake at 325 degrees for 2 1/2 - 3 hours. When finished cooking, turn off oven, pour liquid from roasting pan into a large pot. Put corned beef back in warm oven. Add water to liquid to your taste. Add vegetables and cook. Add cabbage the last 15 minutes.
Cut meat into 1-inch cubes. Brown the onions and the meat with a bit of oil. Slice up the carrots and parsnips . Sauté them for a few minutes in olive oil, and then add just a little bit of brown sugar to glaze them. Meanwhile, be peeling and slicing the potatoes. Slice small potatoes in four, big ones in 6 or 8 pieces. Stick them in a casserole dish with the meat and onions, and add the liquid. Add salt, pepper, bay leaves, basil, and other herbs if you want. Cover the dish and bake the potatoes and meat in a 350 oven for about 40 minutes, then add the carrots and parsnips. (If you just want to leave it cooking, you can add everything at the same time). It needs to cook for about 1 to 1/2 hours.
