Non Traditional Foods for Easter
We all have traditional dishes we make for the holidays, with ham and turkey being the most popular choices for the main course. After having turkey for Thanksgiving and ham for Christmas, our family wanted something different for the Easter holiday. I came across a recipe years ago for caramelized onion pot roast made in a crockpot for Easter dinner and it soon became a hit with the whole family. The caramelized onion gravy made from the juices once the roast is done can be ladled over mashed potatoes to enhance their flavor. I continue to include the usual side dishes of homemade mashed potatoes, vegetables, and salads for Easter dinner. Watergate cake is a perfect dessert, with its pale green color reminiscent of the pastel colors of Easter. It is an unbelievably light and scrumptious dessert just right for spring. Recipes for the roast and Watergate cake are as follows:
CARAMELIZED ONION POT ROAST
4 lb. boneless beef chuck roast
1 tbs. olive oil
1 tsp. salt
½ tsp. pepper
4 medium onions, sliced
1 ½ cups beef broth
2 tbs. brown sugar
3 tbs. Dijon mustard
½ cup water
1 tbs. cornstarch
1. Heat oil in 10 inch skillet over medium-high heat. Cook the beef in oil for 10 minutes, turning occasionally until browned on all sides. Sprinkle with salt and pepper.
2. Place sliced onions in a 3-6 quart crockpot. Place beef on top of onions. Mix the next 4 ingredients in a large bowl and pour over beef and onions.
3. Cover and cook on high setting for 2 hours. Reduce setting to low and continue cooking another 3 hours. Remove beef from crockpot to serving plate.
4. Add cornstarch to the juices remaining in the crockpot, stirring until thoroughly blended. Serve beef with thickened juices.
Makes 12 servings
WATERGATE CAKE
1 pkg. white cake mix
3 eggs
1 cup olive oil
1 cup Club soda
2 (3 ounce) pkgs. Pistachio pudding mix
1 cup milk
1 cup Cool Whip, thawed to room temperature
1. Preheat oven to 350 degrees.
2. Combine cake mix, eggs, oil, Club soda, and 1 box of pistachio pudding in a large bowl, mixing well.
3. Pour batter into a Bundt pan that has been sprayed with cooking spray and bake for 45-50 minutes.
4. While cake is baking, combine thawed Cool Whip, 1 box of pistachio pudding and milk. Mix until well-blended.
5. Cool cake on baker’s rack for 20 minutes. Turn out onto cake dish and frost with Cool Whip mixture. Refrigerate until ready to serve.
