More Than Just An Easter Basket . . .

It is good for us to remember that the traditional Easter foods that are brought to the church for Resurrection Services to be blessed should symbolize for us a life in Christ.

Make A Traditional Food Basket For Easter

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Easter Food Basket Recipes:

Easter Paska

2 packages, dry yeast ¾ cup sugar
1 tablespoon sugar 10-12 cups all-purpose flour
3 cups milk, scalded 1 teaspoon salt
1 cup butter 1 teaspoon vanilla
6 eggs 1 cup white raisins (optional)

Dissolve yeast in ¼ cup warm water. Add 1 tablespoon sugar. Scald milk. Stir in butter and sugar until dissolved. Cool. Beat eggs in a large bowl. Add 5 to 6 cups flour, salt, cooled milk, vanilla and yeast mixture. Stir in raisins and remaining flour. Knead well with hands until dough leaves hands. Cover and let rise in a warm place 1 hour or until dough doubles in bulk. Punch down and let rise again. Grease 3 round casseroles or pans. Shape dough into three loaves and place in pans. Let rise until double in bulk. Brush tops with beaten egg. Bake at 350 degrees about 45 minutes.

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Cream Cheese Paska

4 ½ cups flour Filling:
1 cup sugar 4 ounces cream cheese (room temp)
1 teaspoon salt 3 tablespoons sugar
Rind of medium orange 1 tablespoon cornstarch
3 large eggs, beaten
(save 5 tbsp. for filling)
4 tablespoons egg that you have saved
(5th saved tbsp. for brushing top)
¼ pound oleo, melted 1 tablespoon lemon juice, reconstituted
1 cup scalded milk ¾ cup sour cream
1 package dry yeast Raisins (optional)

Cool scalded milk in lukewarm, add 2 tablespoons sugar, yeast and set aside until bubbly. Sift dry ingredients in bowl; grate orange rind over this. Add melted oleo and beaten eggs. Knead a little, then add the yeast mixture and knead about 7-10 minutes. You may need a little more flour or liquid. When kneaded, set aside to rise about 2-3 hours. When dough is raised, roll out as for jelly roll on bread board, about 17 x 20 inch rectangular. Spread filling over dough; sprinkle raisins on top and roll up. Put in tube pan which has been generously greased with solid shortening. Bring ends of dough together, overlapping a little; brush top with remaining egg. Bake in preheated oven at 350 degrees for 45-60 minutes. Remove from pan immediately and cool on rack. Be careful to make filling only after dough is raised, rolled out and ready to be filled.

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Beet Horseradish

2 cans beets ¼ cup white vinegar
1 teaspoon prepared horseradish 2 tablespoons sugar
1 teaspoon salt  

Drain beets; grate by hand or in blender and drain off excess liquid. Add remaining ingredients and mix well. Refrigerate at least 1 hour before serving.

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Hrudka (Easter Cheese)

2 dozen eggs 1 tablespoon sugar
½ gallon whole milk 1 teaspoon vanilla
½ teaspoon salt  

Put milk on to boil. Beat eggs just to mix them. Add salt, sugar, vanilla and pour slowly into the boiled milk. Cook until thick and liquid separates. Pour into cloth sack; squeeze and tie tightly. Place on flat surface and add weight to top for several hours for a loaf type, or else hand up to drain for a round type of cheese. Remove from sack and refrigerate.

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St. Michael Cook Book -- Heavenly Delights:

A limited quantity of this cook book is still available ($10). It contains many favorite recipes from the parishioners of St. Michael Church as well as favorite feast day and holiday specialities. If you wish to purchase one of these, please contact us by e-mail at: stmichaelbyz@aol.com

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