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April 2007 Issue
Make These Easter Treats Your Easter Feast!
by Donna Hager
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Fresh Green Beans

  • 1 pound green beans
  • Dill Butter - Recipe Below (or simply use regular butter and salt and pepper if you prefer)
Wash beans thoroughly in clear, cold water and trim the ends.

If using baby green beans, you probably do not need to cut them into smaller pieces. Otherwise you may want to cut the green beans at least in half. You can cut them straight across or at an angle.

Place green beans in a pot of boiling water and blanch them for 3-4 minutes. (Some people add a bit of salt to the boiling water, but this is optional and there should be plenty of room in the pot but don't use more water than you have to. If you are cooking more beans than you have room for, it's okay to cook them in batches.)

Drain beans in a colander.

Place your Dill Butter in a skillet or sauté pan over medium-low heat to melt the butter.

Put beans in the pan with the Dill Butter and heat thoroughly, making sure the beans are re-heated but not over-cooked.

Plate beans and serve.

  • Yields: 4 servings
  • Preparation Time: 5 minutes (once your Dill Butter is prepared)
 

 

Dill Butter

  • 1/4 pound soft butter
  • 1 table spoon chopped or minced fresh dill
  • 1/2 teaspoon minced fresh garlic
  • 3/4 teaspoon lemon juice
Coarsely chop the dill and process in a food processor with the butter, garlic and lemon juice (or mix thoroughly with a fork).

Shape the mixture into a roll and wrap in parchment paper or wax paper and twist the ends.

Store in freezer until needed.

  • Yields: About ¼ pound
  • Preparation Time: 15 minutes
 

 

Triple Chocolate And Vanilla Cheesecake

  • 4 1/2 ounces Oreo cookie crumbs
  • 1/2 ounce melted butter
Combine the Oreo cookie crumbs and the butter in a mixing bowl and pour into a springform pan.

Spread the crumbs over the bottom and press down with your hands to firm it Smooth the crust with the back of a spoon.

Chill in the freezer while preparing the cheesecake.

  • 2 pounds softened cream cheese
  • 1/3 cup flour
  • 14 ounces of Eagle Brand condensed milk (no substituting, this is an important ingredient)
  • 7 whole eggs
  • 1 1/2 teaspoons vanilla
  • 4 ounces chocolate chips, melted
In a stand mixer, beat the cream cheese on low and then beat until fluffy. On low speed, add the flour and mix well.

Gradually add the Eagle Brand condensed milk, mixing until smooth.

Add eggs and vanilla and mix well.

Pour half of the batter into the prepared crust in the springform pan.

Add the melted chocolate chips into the remaining batter and mix well.

Pour the chocolate batter evenly oven the white layer in the springform pan.

Bake in a pre-heated 325 degree F oven for about 40 minutes.

Cool the cheesecake out of the refrigerator until the cheesecake is room temperature, then refrigerate.

  • 4 ounces of chocolate chips
  • 1/3 cup whipping cream (not whipped)
Combine chocolate chips and cream in a sauce pan over low heat to melt chips and combine.

Cool slightly, pour over the cheesecake and refrigerate.

  • Yields: 12 servings
  • Preparation Time: 30 minutes
 

Enjoy your Easter recipes and the company of those you share them with! Cultivate the love!

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