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> Traditional Easter Dishes, foods, not plates
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Dogshirt 
Posted: 15-Mar-2008, 01:37 PM
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Ham, patoto salad, (made with mayo and mustard), some times doubled eggs, and strawberry shortcake for dessert.



Are "doubled eggs" the same as Deviled Eggs? I LOVE deviled eggs and only come close getting my fill at Easter time. tongue.gif


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stoirmeil 
Posted: 15-Mar-2008, 08:24 PM
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Oh, yeah, about deviled eggs -- do you call them "sliders"? smile.gif

Most people use mayo and some hot red pepper to cream with the boiled yolks and then refill the eggwhite shell. But you can use any kind of blended spice mix for that, or a variety on a platter. Two that are really nice are the old Herbes de Provence mix (this is Penzey's blend: rosemary, cracked fennel, thyme, savory, basil, tarragon, dill weed, Turkish oregano, lavender, chervil and marjoram); or the kind of indonesian blend that you might use for a satay (Penzey's blend again: brown sugar, garlic, white onion, coriander, purple shallots, ginger, turmeric, sweet paprika, Ancho pepper, galangal, cayenne red pepper, lemon grass), or this similar Thai blend, which is also amazing rubbed on salmon before grilling: sweet peppers, garlic, ginger, black pepper, galangal, hot peppers, lemon grass, basil, cilantro.

Fill the eggs a day before the party and let them rest overnight for the seasonings to develop.
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Dogshirt 
Posted: 15-Mar-2008, 11:38 PM
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I usually make mine with mayo, dry mustard ,vinegar and salt and pepper, with paprika on top. I've never heard them called sliders.


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stoirmeil 
Posted: 16-Mar-2008, 12:59 PM
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QUOTE (Dogshirt @ 15-Mar-2008, 11:38 PM)
I've never heard them called sliders.


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I'm not sure if it's because they slide around on the platter, or because they slide down the hatch so easy you forget how many you've eaten. smile.gif

I forgot to mention you can use a little sesame tahini mixed with or instead of mayo, with the exotic spiced ones.
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Rindy 
Posted: 16-Mar-2008, 05:16 PM
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I usually have baked ham, sweet potatoes candied, asparagus, fruit salad, mashed potatoes & gravy. Pies are usually lemon meringue, and apple.

I make my deviled eggs just like dogshirt except I never put the vinegar in them might try that. I haven't heard them called sliders either.

Happy Easter to all of you!

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ctbard 
Posted: 26-Mar-2008, 01:13 PM
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I know Easter is over, but we usualy have polish food for Easter, Perogies, kielbasa and all the usual.
I hate making perogies with a passion.


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Sekhmet 
Posted: 27-Mar-2008, 12:42 PM
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Funny part is, we're not even remotely Polish, yet Polish food is a mainstay with our family. Halupki, haluski, pierogi...whole nine yards. That probably came from my great aunt now that I'm thinking of it...that and my grandparents lived in mine country and there were a LOT of Poles, Slavs, etc. as neighbors.

Oh, and with the deviled egg discussion, we generally put pickle relish in our filling. Just a little.


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ctbard 
Posted: 28-Mar-2008, 07:53 AM
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What is Haluski???
My grandmother was straight from Poland, so we had to eat alot of really scary stuff when you went to visit her, you never knew what was lurking in her soup.
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Sekhmet 
Posted: 28-Mar-2008, 12:16 PM
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I was subjected to duck's blood soup exactly once. LOL I know what you mean.

Haluski is just cabbage sauteed with butter and onions with noodles. The best is with homemade noodles, but I have a tendency to screw them up and make play-doh. LOL So I just use bagged noodles.
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ctbard 
Posted: 30-Mar-2008, 05:19 PM
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Oh my God!!! thats horrible! I take it you have had atleast once "Headcheese"?
Haluski, that sounds like something I make all the time with fried cabbage, onions and butter and homemade noodles, I thought it was Kapusta. I love it.
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Sekhmet 
Posted: 31-Mar-2008, 01:45 PM
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Oh, I've had headcheese. Actually my German side of the family inflicted that on me when I was a kid. It was one of those "don't tell her what it is till she's had a bite" moments. I was sick as a dog and accused my dad of trying to kill me. LOL

Isn't kapusta with sauerkraut and cottage cheese? Or am I remembering things differently again?

EDIT: And back to the egg thing again, we had deviled eggs last night with just a smidge of horseradish in them. Not enough to impart heat, but just for the tiny bit of taste. They were *wonderful*.
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ctbard 
Posted: 31-Mar-2008, 02:00 PM
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My father puts horse radish on deviled eggs, I've never had it though. I use to threaten my kids with headcheese.
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Sekhmet 
Posted: 31-Mar-2008, 04:38 PM
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Chitterlings. S'all I'm gonna say. LOL
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Rindy 
Posted: 02-Apr-2008, 03:45 PM
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QUOTE (ctbard @ 31-Mar-2008, 01:00 PM)
My father puts horse radish on deviled eggs, I've never had it though. I use to threaten my kids with headcheese.

lol laugh.gif My father loves headcheese ick ick...


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Shadows 
Posted: 02-Apr-2008, 06:25 PM
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Headcheese is ok, you can have those chitterlings, smells like some one boiling crap if you ask me! I used to work with some fellows that would bring in their leftovers and reheat in the communial micro- machine...
Took months to get that smell out of the lunch room!!


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