Spinach Soup with half of a boiled egg on top of it. It's the appetizer my Grandmother (Mummo) served at Easter time in Finland. The recipe is:
Melt 3 tbp. margarine in a sauce pan and add 5-6 tbp. flour. Bring to a boil and simmer gently for a few minutes, but do not let it brown. Add 8 cups milk or meat stock and 1 1/4 cups frozen finely chopped spinach. Simmer for about 15 minutes and season with salt and a little sugar. If you want a richer soup, beat 2 egg yolks and 1/2 c cream in a bowl and slowly stir into the soup.
Leg of lamb with Garlic Yukon Gold Potatoes with drippings from lamb which my Grandmother (Mummo) used to serve each Easter in Finland.
Steamed carrots and Asparagus
Cucumber Salad 1 large cucumber, 1/4 cup sugar, 1 tsp salt, some fresh or dried dill, 1 cup vinegar, 1/4 c water. Wash the English cucumber, leave the peel on, take a fork and break the skin of the cucumber all the way down with it. Slice the cucumber thinly and place in a container. Cover it with the sugar, salt and dill. Put the lid on tightly and shake it vigourously for a couple of minutes until the sugar has dissolved. Leave it marinate. Add the vinegar and water to taste. Garnish with dill when you serve it. Keeps for days in the refrigerator.
Jello Eggs on a bed of jello grass that the kids helped Dad make from a variety of flavors you can probably guess from the colors and pureed fruits.
Crescent Rolls
White grape juice with ginger ale and cherries
and an Easter Bonnet Cake my Mother used to make most Easters. It's 2 angel food cakes with a whipped cream topping and a heath bar grated on top and decorated with feathers.
