Meals with a Message

Tuesday, March 27, 2007

Easter Brunch

Meals With A Message

Suggested Menu:
Easter Brunch
Grape Juice
Tuna Quiche’
With broccoli flowerets
Queen Esther’s Fruit Salad/ Empty Tomb Cookies
Jewish Coffee Cake
Haman Taschen/fruit filled pastries

Tip: Decorate the table with Easter items. The story of Esther in the Bible tells of Haman’s treachery. Jewish families serve these pastries on Purium. Store Haman Taschen/fruit filled pastries in airtight food storage containers and place in refrigerator until needed. Place pastries or cookies in tiny Easter food gift baskets as favors for guests. Christians often use eggs at Easter as a symbol for new life and fresh beginnings. Eggs may be removed from shells and shells may be colored and decorated. Punch a hole in each end of egg. Break the yolk with a toothpick and blow or empty the egg contents out. May use the eggs in scrambled eggs or quiche’. Dip shell in ¾ c. hot water, food coloring and 1 T. vinegar to color.

Food for Thought:
Just at sunrise…the angel said, “Are you looking for Jesus…He isn’t here…He has come back to life!” Mark 16: 2&6 LB

Family Meal Planning


Cholesterol is waxy fat found in animal proteins and manufactured in the body. There are two kinds of cholesterol-HDL and LDL. For healthy function of organs the body needs HDL. The higher the HDL the better the heart will function. When LDL is in excess it builds in the arteries and may lead to heart disease. The higher the level of LDL, the risk for coronary problems is greater. The way the cholesterol is utilized in the body may be inherited. Cholesterol is also obtained by the foods that are taken into the body. Diet and exercise help to maintain proper levels of both kinds. Read labels for cholesterol content.


Eggs are high in protein, Vitamins A and B and iron. Eggs should be refrigerated. Store eggs with large ends up. Cook eggs at low temperature to keep from losing nutrients. Avoid eating or tasting dishes with raw eggs that have not been coagulated with an acid like lemon juice or vinegar. Add vinegar to water when hard cooking eggs to prevent running out if shell is cracked. Avoid keeping hard cooked eggs out of refrigerator more that two or three hours. To crack eggs evenly, use the back of a table knife. Use egg separator to avoid breaking the yolk into the white. Whites do not whip with yolk. To hard cook eggs, bring water and eggs to boiling stage in glass or stainless steel pan, reduce heat and gently simmer eggs for 15-20 minutes. Remove and cool immediately under running water. This prevents the dark ring around the yolk. Decorate, if desire. Eggs are graded according to size. When buying eggs, if the difference in price is $.07 or more, purchase the larger grade. Color of shell makes no difference in nutritional value. Diabetics and other dieters may wish to use egg whites instead of whole eggs. Egg substitutes and powdered egg whites should be used with caution, since the sodium may be high in the product. Read labels carefully. Mixing 3 egg whites with ¼ c. skim milk, 1 T. dried milk, 1 T. olive or corn oil makes a heart healthy substitute. Use this mixture in diabetic recipes and for controlling cholesterol. Diabetics and other people with special food diets may wish to limit their egg intake to two per week.

From the Nutritionist: Christians enjoy sunrise worship services. An Easter brunch is an excellent opportunity to invite relatives and friends. Meal planners will find this menu quickly served after an early morning outing. Decorate grape juice glasses or punch cups with frosted sugar or sugar substitute. Ahead of time, moisten the rim of the glass or cup, dip in sugar or sugar substitute and place in freezer. Chill juice. Guests will enjoy sipping juice while the tuna quiche’ with broccoli is baking/warming. Diabetics will find fruit salad wholesome. Cooking Empty Tomb cookies is easy; heat oven to 400 degrees and turn off heat; whipped egg whites are mounded by teaspoons onto cookie sheet and placed in the previously heated oven overnight. The coffee cake can be made ahead of time. The recipe may be converted to a diabetic recipe by omitting sugar or substituting the sugar with sugar free alternate. One serving of coffee cake is one bread exchange. Have plenty of hot milk and coffee for espresso.

Easter Brunch

Tuna Quiche’ with broccoli flowerets
Queen Esther’s Fruit salad/Empty tomb cookies
Jewish Coffee Cake
Haman Taschen/fruit filled pastries

1 9” pie crust
4 eggs
1 can water packed tuna
¼ c broccoli flowerets
2 c. cream or milk
¾ t. salt
¼ t. white pepper
1 c. grated cheddar cheese

Beat eggs and add tuna, broccoli flowerets, cream, salt and pepper. Pour into pastry. Sprinkle cheese on top. May sprinkle paprika on top. Bake @ 350 degrees for 30 minutes or when inserted knife comes out clean.

Cheese, Honey and Fruit Salad
Queen Esther’s fruit salad
½ c. cream
1 c. sour cream
2 T. honey
2 c. cottage cheese/cheddar
1 c. cream cheese
1 c. grapes
1 apple
1 banana
1 orange

Chop grapes into halves. Chop apples and bananas into cubes. Remove orange sections from rind and membrane. Mix cream cheese, cream and sour cream. Add honey. Combine cheese mixture and fruit. Toss. May serve on lettuce bed. Serves 6

Empty Tomb or Forgotten Cookies

2 Egg whites
1 t. cream of tartar
2/3 c. sugar
¼ t. salt
1 t. vanilla
1 c. pecans, op.
1 c. chocolate chips, op.

Preheat oven to 400 degrees. Beat egg whites until stiff with cream of tartar. Fold in sugar, salt, vanilla and pecans and chips, if desired. Spoon a mound of egg white mixture onto foil lined pan. Turn off heat to oven. Place the egg white cookies in previously heated oven and allow to remain overnight. Do not open oven door until at least 6 to 8 hours later. Serve cold. Serves 12

Jewish coffee cake

2-½ c. sugar
2 sticks margarine
4 eggs
3 c. all purpose flour
2 ½ t. baking powder
2 t. soda
1 pt. Sour cream
2 t. vanilla
2 t. cinnamon
1 c. walnuts
1 c. raisins
1 T. flour

Cream 2 c. sugar and butter, add eggs and blend. Mix flour, baking powder and soda. Alternate sour cream and flour mixture into egg mixture. Stir in vanilla. Pour ½ mixture into coffee cake ring pan. Combine ½ c. sugar, flour, cinnamon, raisins and walnuts. Pour over layer of cake mix. Pour remaining mixture on top and sprinkle remaining sugar mixture on top. Bake @ 350 degrees for 45 minutes or until inserted knife comes out clean. Serves 10

Haman Taschen*/fruit filled pastries

1 c raisins
1 c dried apricots
1 c dried figs (or prunes)
1 c coconut
½ c strawberry jam
1 c margarine
1 c sugar
4 eggs
¼ t almond extract
4 c all purpose flour
4 t baking powder

Grind raisins, apricots and figs or prunes. Mix with coconut and jam. Set aside. Cream margarine, sugar and eggs. Add almond extract. Mix flour and baking powder. Add to egg mixture. Form dough. Roll out between two pieces of wax paper. Cut into squares. Place 1 T. fruit mixture in each shape and fold to 3-cornered shape. Place in oil sprayed cookie sheet. Bake @ 375 degrees for 30 minutes. Yield: 48 squares

*These are served at the Feast of Purim commemorating Queen Esther’s saving the Jewish people from Haman.


¾ c. coffee
3 c. water
3 c. milk
Whipping cream

Prepare coffee with favorite method. Heat milk, but do not boil. Alternate pouring milk and coffee simultaneously into mug. Top with cream. Serves 8

Monday, March 05, 2007

Omelet with greens and bacon

Easter Brunch is a good time to serve this omelet. Mix 6 eggs, 6 slices of cooked, crumbled bacon and a cup of precooked spinach or mustard greens together with a cup of cheese and 1/4 cup of milk or cream. Salt and pepper to taste. Pour into a well oil sprayed skillet and cook on top of stove until bottom is set. Place in a 350 degree oven and finish cooking top. Takes about 3-5 minutes. Cover handle with tin foil to prevent melting. When cooked, cut into slices like a pizza or turn onto serving plate and flip one half over like an omelet. Serve with cheese biscuits and fruit.