Making Easter Sunday Dinner with Patti and Lisa

Well, hello, and Happy Resurrection Day to you and your family. We’re so glad you dropped by our kitchen today because we are preparing our Easter meal for our family and friends. Always glad when you come by. You know, when those words were uttered in the garden, “He is not here. He is risen.” that brought hope to mankind all over the world. Until then, you know, everybody was so sad because the Savior, they thought, the one had died on the cross just a few short days before, he was gone. And now, what do we do? We don’t have our Savior, but just like he said that he would come again, sure enough, he did, and came out of that grave with great power, resurrection power, power and authority. And that’s what we as God’s children today have access to so that we can live victorious lives. I tell you, this is the best time of the year. You know, when my — my mom and dad, when we were kids, my brothers and I, our whole lives revolved around church, especially during the holidays. But I think even more than Christmas, I believe it was Easter that I enjoyed more because the ladies would come with their hats on, and everybody would dress up, you know? And there was just an air of, “Wow, it’s spring, and summer’s coming, and we’re through the winter and through all the bad weather” and whatever. And it’s just a feeling of hope that you get when you see the tulips start to come up, and you see the hyacinths, and you see the daffodils, and it all speaks of life. And that’s what Easter speaks of too. Jesus came back from the dead, and he lives evermore. There’s not one place that you can go to in — in the whole wide world and say, “Jesus is buried there because he’s nowhere to be found.” He’s in heaven sitting at the right hand of the Father ever praying for you and me. That’s what the Scripture says. So today my niece is here, Lisa. She’s going to help me get the family dinner together. So, stick with us. Right after the hint, we’re starting with some really delicious dishes just for Resurrection Sunday meal. Stay with us. [Upbeat music playing] Here’s today’s At Home Hint. When cooking pasta, cover the pot after you place pasta into boiling water. The water should be kept boiling and not cooled down to a great degree for the best results. If you’ve got a helpful hint, we’d sure like to hear from you. Send your hint to At Home Hints, Cornerstone Television, Wall, Pennsylvania 15148 dash 1499. Well, here we are in the kitchen. My — one my favorite girls in all the world. My Lisa is here. [Clapping] I’m so glad you could be with me.

Oh, it’s nice to be here.

Yeah. Now, we —

What’s the kids — they’re wound up for this wonderful day?

Yeah, they’re glad spring is here finally.

Sure.

And they’re can play.

Get the pool open, right?

Yeah. Yeah [laughing].

OK, Lisa, we’re going to make an Easter pie. OK?

Uh-huh.

Did you ever make one of these?

No.

OK. I’m going to put the crust in here, and maybe just go over what the ingredients are, and then start to put it together. OK.

OK, so we have the four pie crusts.

Because this is a two-crust pie. One on the bottom. One on the top.

OK. One on top.

This makes two pies. And you could half it if you wanted to.

OK. Three-fourths pound Italian sausage. So, you can also use the links, right?

Yeah, the links are better if you have them. I couldn’t find them at my meat market. So, we used the regular and just cut them in little pieces and ground it.

OK. OK. Six hard-boiled eggs, diced.

So, it’s all chopped up. OK. I think this is going to be a nice addition to the family all comes for — for —

Yeah. Something different.

Yeah.

OK. The cheddar cheese.

The cheddar cheese.

We have cheese one cup diced cheddar cheese.

OK. And these are just refrigerated crusts that I’m using because there’s so much easier to deal with. You don’t have to worry about them.

I know. They’re wonderful.

They’re nice and flaky, too.

Saves you a lot of time, huh?

A lot of time and effort.

OK. Provolone cheese, half a cup.

OK. And we have our — what’s the — preheat the oven to what?

Three-fifty.

Three-fifty. OK.

OK. And then one and a half cups whole milk ricotta cheese.

That’s that. Yeah. Yeah. Do you like ricotta?

Yeah, I do.

Oh, I do too.

My — my — my kids actually like it, too.

Do they?

Yeah. I — they add it to their pasta sauce —

Oh, yeah.

— and, you know, eat it on the side.

It kind of makes it taste like lasagna, huh?

Yeah.

If you have a plain pasta. Yeah. But that — I like that with just some fruit on it. That’s like cottage cheese.

Yeah, I like cottage cheese too.

Delicious.

This kind of — almost like a — a quiche kind of, but less eggs, huh?

Similar. Yeah, Similar to it. Yeah.

OK, then half a bunch of fresh parsley chopped fine.

Chopped fine.

OK.

OK.

Put that whole thing right there?

Yeah. And that’s the flat leaf parsley.

OK.

Because that has more flavor than the curly one. The curly is nice to decorate with, but the flat-leaf just leaves a better flavor.

OK.

Like that.

I’m used to parsley in the jar. I — I told on myself today [laughing]. OK. Salt and pepper to taste. Just —

OK. Now — yeah, just pinch whatever — you want to go low on the salt because the sausage has salt. The cheese has salt. You probably don’t have to do too much of that.

OK.

OK, Now, while she’s doing that, I’m just going to — I have the two crusts here, and I’m — I folded the top crust in half, and you have to do some vents to let the steam out while it bakes. So, I’ve just cut a little V in the very center. And then you just want to do some diagonal cuts on either side. And you can do fancy if you have some like little, tiny cookie cutters, you could do those on here. They’re cute. They just — they’re real nice. But this would be sufficient. OK, go ahead, dear.

OK. So, put one egg.

OK. Now that’s going to hold all of that together. That’s going to be like a binding agent.

OK.

And that will be good.

OK. The butter —

That goes on after.

You do that after?

Yeah.

OK.

You want to mix that up well, and the thing about that is it should hold together, but it shouldn’t — it should not be runny — of a runny consistency at all. So, you want to make sure you put the one egg in, and then if it’s just like too dry, then you put —

Then put the other? OK.

Yeah, put the other. But don’t do it until you absolutely have to. OK. OK. I got these both in.

This is a lot of fun.

We’re going to fill them.

Could you use ham or any —

I think you probably could.

Yeah.

I’ve not made it with ham, but you could. I think it would be great. Let’s — let’s put that other egg in there. OK.

Yeah.

I just feel like it needs it. Oh! See, that’s why I don’t like to do it over there. OK.

That’s too far away from you.

There we go.

That’s when the kids always ask to help. They want to do the eggs. I’m like, “Oh, the shells!”

Yeah, that’s what you need. Inevitably, I drop a shell, and then I have to fish it out. You know? And I’m an adult, and I should know better. But those things come with time. OK. What’s it looking like? Pretty good?

Yeah, I think it’s holding together good.

Yeah. OK. Now, clean up here a little bit. Let’s see here. All right. Let’s try.

OK.

We’re going to put half of that in each of these pies.

OK.

Move that over there a little bit. OK. All right. You going to decide what’s half?

Yeah.

Here, I’ll hold it, and you scoop it on. That’s good. Divide it off in the dish.

Yeah.

Great.

Does that look —

Maybe a little bit more. Yeah. OK.

OK.

Now make it a little do fluting here. Here you go. This will even it out better.

That’s really good.

Yeah, it does, huh?

Uh-huh.

Yum! I can’t wait.

You could even use this for in the morning, huh?

It would be nice for breakfast, wouldn’t it?

Yeah. Yeah.

OK. Lisa, you do this one while I put the lid on this one. OK. Now, all we’re doing is putting that — remember the little vents I made? There they are. You want to press and turn under. Press them, and then turn under.

OK.

Press and turn under the edges. OK. Button that down. Yeah. Just like this. The whole way around.

Do you use your knuckles?

Yeah, I’m going to — you know, it’s Easter.

I always had a problem doing that for some reason.

I know. But once you get — once you learn it, though, it look so intimidating. But, Lisa, once you learn it, you’ll know how to do this. You’ll know.

Yeah.

It will be amazing. I’ll put that one on.

OK.

I’ll let you have this one. And we’ll flute together. OK?

OK.

Well, here. But then they just turn it.

This way?

Yeah. Put the two together. Yeah. Now, just push them like this, and then turn it under. Now, see. I do top. You do bottom. That’s good. As long as you get it done. All right. Kids get new clothes for Easter?

Well, we’re looking.

Still — still getting it together.

Brianna is a little particular. So, she has to come with me. You know?

I know — princess.

She likes the skirts now. No more dresses.

Oh, no more dresses.

Well, some dresses she likes.

Yeah.

But not the little lacy. And, you know —

Yeah.

So, that’s kind of depressing.

I know because they grow up so fast.

Their hats — the bonnets. I miss the bonnets.

I know. I hate that. OK. We ready?

Uh-huh.

Look, take two fingers like this. Let me get this out of the way here.

Yeah.

OK. Two fingers like this and a thumb. She’s left-handed. So, you’re doing the other. That’s OK.

I’m sorry.

And just push in.

OK.

Now move and make this thumb — there you go.

Right?

Perfect.

OK.

You go, girl.

I’m kind of doing it backwards.

That’s all right. As long as you do it, that’s the important thing. Wow! And I thought you didn’t know how to do this, so you surprised me.

No, this must be better dough to work with.

Well, you know, I’ve made dough that you couldn’t eat, you couldn’t work with it, didn’t do anything. No cooperation at all. But —

This is really —

See, and that — and that just makes a nice edge on it. And it looks prettier. Especially when you do a holiday.

Did you spray the pans? I can’t remember.

No, not this. You don’t have to.

Oh, OK. You don’t have to.

Because the crust.

Oh, OK. Enough oil —

If it’s a crust, you don’t have to. No. Put that — nice.

Oh, yeah. Oh, you can tell —

Look how pretty! I am so impressed.

My fingernails give it a little extra, doesn’t it?

I know. It gives it a little decoration. OK, now we’re going to take — we have to find our little pastry brush, which is normally — here we go. Yeah.

OK.

Well, get that other one here.

This one OK?

There’s another. Yeah. Use them. Let’s just brush these both. This is just some melted butter. We want to brush the crust because that’s going to make a beautiful glaze and get the nice and brown. Yummy!

I guess you could spray it. Could you spray it with some buttered Pam or anything like that?

I haven’t. I don’t know.

It is probably not as good, huh, tasting?

Yeah, well, you know, you don’t know until you try it.

Yeah. That’s true.

That’s one thing. You have to try it because it probably would be fine. But I hate to tell our viewers that you can, because I don’t know.

Yeah. Right.

But if you’re one of those adventuresome people, try it. Let me know. Does it work? OK, great. Make sure the edge gets covered.

OK. I did the edges too.

Good. OK. Lisa — well, Lisa, yours is so pretty, honey.

Well, thank you.

I’m impressed. Now, isn’t it funny? We both did the fluting. Hers stands up, and mine’s flatter, but they’re both —

It’s probably the way I — I tucked it wrong.

Yeah, but no, you didn’t tuck it wrong. It’s beautiful.

All right. Good.

Top oven.

OK.

OK. Patti, you want to give us a hand? Patti’s coming too to help.

OK.

We’re going to put this right up here in the top.

You want the —

Side-by-side, and we’re going to set our timer for 35 minutes. There we go. OK. Now, we’re going to come back in just a minute with some more yummy things from our kitchen for Easter. Stay with us. Well, you know, when it’s holiday kitchen, we keep adding people. Patti has joined us now because she’s going to start an Easter — Italian Easter cookie. It’s one of those really light cookies with the sprinkles.

Right.

Go ahead, Patti. Start us.

OK. All right. First, you mix in softened butter —

You have to help her, Lisa.

I can eat them.

Yeah. And we even get to, like, roll them out, I think, too.

Yeah. Yeah. The rolling out takes more that I —

Takes a little time. Yeah.

But it’s fun. I mean, it really is. It is getting away from me. There’s the batter.

OK.

And then you put three-quarters of cup of sugar.

OK. Do you have to cream that together?

Yes, you do.

OK. Well, while that’s creaming, how about if we start talking about this a little bit. We’re going to make this Easter appetizer, Lisa. And tell us we have — what we have here going.

OK, so we want to get four eggs, hard — hard-boiled, peeled and cold and slice them in half.

OK. That’s what we’ve done here.

We did that. I’ll start from the beginning. OK.

And we — we put the yolks in here and mash them up.

Mash them out.

Your mother helped us there. Thank you so much, Pat.

Yes. She was a big help.

We appreciate that help. Yes.

Two tablespoons cream cheese.

OK. Soft cream cheese, right?

And hopefully that’s soft.

What are you adding over there, Patti?

I’m adding eggs one at a time.

OK.

One.

How many eggs? Three?

Three.

OK.

Two.

OK. We’ll jump back here now. Go ahead.

I’ll put the eggs in. OK. Chopped onion. Two tablespoons chopped — chopped onion.

OK. And you have to make this real fine because we’re going to stuff this back into the — to the egg shell, the — the white of it. So, we want to make sure that it’s chopped fine. If it’s too big, it will never stay there.

OK.

And then diced — two tablespoons diced cooked ham.

Look how fine that is. That’s beautiful.

I wonder who chopped that.

Oh! I wonder who chopped that [laughing]. OK.

OK. That’s it.

OK. This —

Now, we just mix this together.

OK.

This is really different —

Yeah, it’s unusual because we always think of deviled eggs. You just mashed that up and put a little mayonnaise to it and some mustard or whatever. This is different because it’s got that a little bit of onion plus the ham. Plus, we’re going to put these in the oven and let them warm up.

That’s really needed to bake them.

It’s going to be good. Yeah. OK. That’s coming together.

Hopefully, that will hold together.

You don’t put mayonnaise in that either, huh?

No mayonnaise in it, no.

Because you think —

It’s just cream cheese. The cream cheese is what’s going to hold it together.

Hold it together.

Yeah.

That’s pretty cool.

Yeah.

No salt and pepper, huh?

Yeah. Do a little pepper in there.

A little pepper?

Because I think the salt, I think, will be taken care of with the ham. But see if it works better with the spoon now since you kind of got that mixed up.

OK.

And, Patti, what are we doing over there?

OK.

I just added vanilla and almond flavoring, which really makes this cookie very good.

Both of them?

Yes. Vanilla and almond.

Vanilla and almond, OK. That is different.

And it makes it so yummy. And then, you add three and a half cups of flour.

All at one time, huh?

Uh-huh.

Great.

And the five teaspoons of baking powder —

See, that’s better, yeah.

— which makes it nice and light. Five — five teaspoons.

So, it makes it really nice and light.

Oh, wow.

It doesn’t make them real light because that —

And just mix it up real well.

OK, well, that’s mixing. OK, let’s start to go ahead and stuff those.

Maybe I’ll try to use this one here.

Yeah. You just want it in a small little baking dish because that’s all you really need. Here, I help you. Since I’m standing here doing nothing.

Should be mound it like that, or just —

Yeah, you know what I do? If I — if I don’t know how much I have and how far this is going to go, I put it in, and then I go back and mound it later.

You can always add it.

Yeah. Now, Patti, tell us what the temperature and how long those are going to bake.

OK. Well, I forgot to tell you, you also add a quarter cup of milk, quarter cup of vegetable oil, which makes it easy to work with.

Oh.

You bake these at 350.

OK.

For about 10 minutes, give or take and watch them because you don’t want them getting too brown.

Yeah. And the — the recipe —

On the recipe it said to bake five minutes on the bottom shelf —

Yeah.

— which we did yesterday, and it seemed like it made the bottoms too brown. Your oven might be different.

Yeah.

So, it might do better. And you need — if — if they start to brown too much, then we just started putting them on the one shelf for the 10 minutes, but checking them about it after eight —

And they came out beautiful.

Mount that up on those. Yeah. Yeah, they did. Go ahead.

OK.

And you know what, Patti? I think that this dough is really easy to work with, don’t you?

It’s wonderful to work with. Look how that’s already come away from the bowl.

Yeah. It’s wonderful to work with. Great.

OK, now. How are we doing over here? You still mounding?

Good. Uh-huh.

OK, there’s another process that Lisa is going to do with those eggs, and you’re going to start to roll those. OK.

Start rolling those out.

OK. OK. Let’s get rid of some of this.

That’s going to be good, huh?

Yeah. They — that smells so good, doesn’t it?

Yeah, it does. That’s a —

Yummy! OK. Now, tell them what you do now.

OK. Next, we’re going to spray it with Pam.

OK. It’s just — not the garlic or the weird ones. Just plain butter flavor.

Yeah. Just to make it moist.

Yeah. And you’re going to sprinkle it —

With breadcrumbs. Italian —

The flavored ones. Yeah.

Italian-flavored breadcrumbs.

And that’s going to go back into the oven, 400 for just a few minutes. Let me see.

That looks really good.

Four to five minutes just to warm them up and heat them up. Oh!

It looks really good.

Yeah. Something different, huh?

Uh-huh

Get tired of doing the same thing with those hard-boiled eggs.

Those are nice to take to — yeah, a party.

Sorry. Yeah.

I get tired of deviled eggs all the time.

You do. You really do.

Is that enough, you think?

Yeah. You want to go ahead and put those in the oven, and then we’re going to help Patti over here. OK, Patti.

And these you roll in about an inch ball.

OK.

And then you’re supposed to roll them into a —

Roll them into like a rope?

To a rope, and then you tie them in a knot. Tie it in a bow.

OK. Here’s your damper, yeah, because we don’t want to put the onions in with the cookies.

Yeah.

Not a good idea.

Yeah.

OK, so I’m just rolling this into a rope.

Right.

And then —

And they said you can put flour on the thing and do it that way, but this is just as easy. And I hate having all that flour.

Yeah. Yeah.

I seem to wear more of it than it gets anywhere.

And you know what? These puff up because you have five teaspoons of baking soda or powder?

Powder.

Powder. Yeah.

And they bake up real nice.

They do. And they’re — they’re very —

They’re light.

They’re rich with eggs, so they really are nice.

And that almond flavor —

It’s wonderful.

— with that vanilla is just heavenly.

Yeah, it looks like a baby in a bunting.

It’s — it’s almost like a tunneledge. Did you ever hear of —

No. Is that Italian?

It’s like a — and they also tie it in a knot and put the icing.

Oh, do they? OK.

Well, maybe that’s where they get it from.

Now there’s an icing that goes on this. We’ll show these when we get to the — the dining room table because we want you to see them. They bake very quickly. Again, be watching — be very careful of your oven.

Be watching.

This makes about how many dozen? Three or four.

I think about three or four dozen, give or take.

Nice cookie thought. Very — and freezes well. And we’re going to put these little sprinkles on top of the icing. Make your icing pastel light pink, light yellow, light green. Don’t go heavy like Christmas colors. We don’t want that now. OK. We’re going to take a break. When we come back, we’re going to be in the dining room with everything you’ve seen, plus some more surprises. We’ll be right back. Well, here we are in the dining room. We’ve set it up for a buffet today because some of my favorite people here, and the rest of the family is coming later. But just look at this table, full of color, because it is indeed spring. And you want to use the colorful time at the table when it’s spring. We’re going to start down here. There’s our Easter pie, and it’s delicious. That’s hot out of the oven. You can eat it hot or cold. Basically, though, I think it’s better hot. And then next to it over there are our appetizers, the great Italian appetizer. And they are just a little bit warm in the oven. They’re really good. I think you’re going to like those a lot.

Oh, yeah.

And then our cookies. Patti, tell us about the cookies briefly.

Cookies are wonderful. They’re light. They’re almond flavored. The icing — it is just perfect.

Nice.

And then what we’ve done, we’ve just added we start here. We had a pascha. Patti put a pascha together for us. We also have a wonderful fruit salad. This is always, always appropriate. Made like a potato dish. This is potatoes Au Groton. Put a broccoli cauliflower salad together there. And that’s just a really — that’s one of those favorite ones that everybody likes. And of course, down there in the front, you have to have a ham. And that’s the one, if you have my cookbook, it’s the Arlene’s Chili Ham, because that has that red chili sauce in it. You’re going to like it. And of course, we have some beverages. And then over here we have our lamb, and we just think he’s — that’s just so great. Patti made that — Patti cakes. Isn’t it cut? It looks almost like furry. Like you can touch them, huh? So, if you’ve got some ideas from today’s program in, which I hope you have, and the girls helped me so much. Thank you.

Oh, you’re welcome. We had fun

Thank you. Can’t wait to eat. Get — get the rest of family together. Be sure to join us the next time because it just wouldn’t be the same without you and have a blessed, blessed Easter. God bless you.

Furnishings provided by Levin Furniture featuring Lane’s Country Living Collection. Food provided by Jordan Banana Company, wholesalers of fresh fruit and vegetables in Dravosburg, Pennsylvania.

Cornerstone Television wishes to thank all our faithful viewers whose consistent prayers and financial support have made this program possible.