Listed under Easter Side Dishes we have a submission from Karen in Humble Texas entitled:

Boston Market’s Creamed Spinach

3 tablespoons butter
4 tablespoons flour
1/4 teaspoon salt
1 cup whole milk
1/2 cup sour cream
2 tablespoons butter
2 tablespoons minced onion
1/4 cup water
20 ounces frozen spinach, chopped

Over medium low heat, melt butter in a saucepan. Stir in flour and salt until creamed together. Stir in milk a little at a time.

Increase to medium heat. Constantly stir with a whisk until mixture becomes thick and smooth. Remove from heat and set aside.

Place butter in a 2-quart saucepan over medium heat, add onions, and cook until the onions are transparent. Add spinach and water to pan, lower the heat and cover. Stir several times until the spinach is almost completely cooked. When spinach is almost done, add white sauce and sour cream. Stir well and simmer until completely blended.

From Treva in the beautiful mountains of North Carolina we have a submission called:

MARSHMALLOW EASTER EGGS

2 tablespoons Knox gelatin
1/2 cup cold water
2 cups sugar
3/4 cup hot water
1 cup white Karo syrup
2 teaspoons vanilla corn starch for hands melted milk chocolate

Mix gelatin and cold water. Set aside until water is absorbed.

Combine sugar, hot water, 1/2 cup of the Karo syrup and cook to the soft ball stage (240 degrees).

Cool a few minutes. Beat with mixer at full speed. Add the remaining Karo syrup and all of the gelatin mixture, 1 tablespoon at a time.

Beat 7 to 8 minutes after the last addition of the gelatin. Add vanilla. Pour into a well greased 7 x 9 inches pan and chill thoroughly.

Dust hands with cornstarch. Spoon marshmallow out of pan and form eggs. Brush excess cornstarch off and let dry for 1/2 hour on waxed paper.

Pour melted milk chocolate over eggs and let set. Refrigerate for easier handling.

Sources for lots more Recipes for Easter

World Famous Easter Recipes

Easter Recipes

Easter Recipes Blog

Easter Recipes

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