Southern Style Easter Recipes..Part II

Well, it's one o'clock in the morning, and I'm finally starting to think Easter dinner may go on as planned!  LOL!!!  I've just been delayed today here and there trying to get things ready around the house.  Why is that with kids cleaning house is like shoveling snow WHILE it is snowing?? 

Here's  a brief recap of a few things on the menu for tomorrow. Well, actually today at this point! Recipes are included.  I'll be sure to post more photos tomorrow.  Some things still need to be baked or need finishing touches!  I'll be baking the ham in about four hours.  Beware....these recipes are not for the faint of heart!  I have always been told that I have a way with mayonnaise, butter, and sour cream.  So, if that scares you....STOP READING NOW!!!  I'm all about eating healthy, but in the South, holidays are all about family and eating.  I'm not about to give up either!! 

Green Bean Bundles

3-4 cans whole green beans

bacon

1/2 cup brown sugar

1 stick butter

garlic powder, salt & pepper to taste

Drain beans.  Take five or more green beans and form a bundle.  Wrap each bundle with a half slice of bacon.  Secure bundle with toothpick if desired.  Place bundles in a baking dish.  In a saucepan, melt butter and add brown sugar.  Pour over the green bean bundles.  Shake garlic powder, salt/pepper to taste over bundles.  Bake for 30 minutes at 350 degrees.  Broil for a few moments if bacon is not to desired crispness. 

Grandma's Sweet Potato Casserole (with a modern-day twist)

3-4 cans yams (grandma would have baked real ones, but I'm a modern day Southern belle!)

1 cup sugar

2 eggs, beaten

1/3 stick butter, melted

1/2 cup evaporated milk

2 tbsp. vanilla

Drain yams and mash using an electric mixer.  Add remaining ingredients and beat with mixer until smooth.  Put sweet potato mixture into greased 9x13 baking dish.  Mix 1/2 stick melted butter, 1 cup chopped pecans, 1 cup brown sugar, and 1/2 cup flour together.  Take 3 or 4 tablespoons of this mixture and stir into the sweet potato mix.  Put remaining sugar mixture on top of potatoes.  Bake at 350 degrees for 35 minutes or until brown.  I also add large marshmallows to the top during the last few minutes of baking because we can't decide which we like best, marshmallows or the pecan mixture!!

This is ready to be baked for Sunday dinner....

My Secret Recipe Southern Potato Salad

5 lb. bag red potatoes, boiled and diced
3-4 boiled eggs, chopped
1 cup or more Hellman's mayonnaise
1/2 cup sour cream
chopped onions (amount to suit your taste)
chopped celery (amount to suit your taste)
2 tsp. dill weed
1 tsp. celery seed
mustard to taste
Toss together potatoes, eggs, celery, and onion.  In separate bowl, blend mayonnaise, sour cream, dill weed, and celery seed.  Pour over top of potatoes and gently mix until coated.  Add mustard to taste.  I also add salt & pepper, garlic salt, and garlic powder to taste.  Refrigerate.  While salad is in refrigerator, mix together the marinade.
Southern Potato Salad Marinade
1/2 cup vegetable oil
2 tbsp. vinegar
1 tsp. garlic salt
1 tsp. onion salt
salt & pepper to taste
Mix all ingredients together and marinate two hours or overnight.  Pour marinade over potato mixture and gently mix until coated.  Return to refrigerator until time to serve.  Best if left to sit overnight.

The marinade doesn't look very tasty, but it is wonderful! The first time I concocted this recipe, I thought it would never work, but it did!  People are always shocked when I tell them what's in the potato salad!

Old Timey Boiled Ham
smoked ham, butt portion is best
1 -2 46 oz. cans pineapple juice
1 cup brown sugar
Place lham in Dutch oven or other large pot with a lid.  Pour pineapple juice and sugar into pot.  The liquid should cover the ham.  Water may be added to bring the liquid to the desired level.  Bring to a boil, then reduce heat.  Cover pot and cook to desired doneness, usually about 2-3 hours.  Falling off the bone produces the best flavor.  Leftover ham is excellent for ham salad or flavoring for beans, greens, etc..

Sinful Banana Pudding
8 oz. pkg. cream cheese, softened
1 can condensed milk
1 5 oz. pkg. instant vanilla pudding
3 cups cold milk
1 tsp. vanilla extract
1 8 oz. container Cool Whip
3 or 4 bananas, to suit your taste
box of Vanilla wafers
In a large bowl, beat cream cheese until fluffy.  Add can of condensed milk and mix together.  Add pudding mix, cold milk, and vanilla extract.  Beat until smooth.  Fold in 1/2 of the whipped topping.  Add sliced bananas and 3/4 box of crushed Vanilla wafers.  Stir.  Spoon pudding mixture into a 9x13 pan.  Take whole vanilla wafers and outline the outside of the dish.  Take remaining Cool Whip and "frost" top of pudding mixture.  Sprinkle with crushed Vanilla wafers.  Refrigerate until serving.

I'll be "frosting" my pudding in the morning!! Oh, I forgot to add....I do have nice baking dishes, but I am not using them this Easter. Yes, grandma would have a "duck egg" as we say in the South!  However, I have to go to work on Monday, and washing silverware, china, and glasses for a crowd will have me busy enough.  At some point, I draw the line, and here she is!!!   The potato salad will be in a lovely bowl, but the rest will be in the throwaway pans.  I'm serving buffet style, so it will be fine.  The tables are quite lovely, so maybe no one will care.  If they do, they just don't have to eat my food.  LOL!!!

Last but not least, we also dyed eggs today.  The Easter Bunny should be "laying" those in a few hours.  I just love the colors of Easter!!

Happy Easter, dear friends, and remember the REAL reason we celebrate today!!!  Thank you, God, for sending us your beloved Son!!