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When you were growing up...What did your mom cook for Easter Dinner?

For us it was almost always a baked ham with a whipped sweet potato casserole...and lot's of sides.

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  1. Baked ham, scalloped potatoes, and green beans with almonds.

    Oh yeah, and honeyed buns in the shape of rabbits...

    1. Ham and scalloped potatoes, but what I always loved the most was the relish tray - pickled eggs and deviled eggs, two of my favorite foods! The best part was that the deviled eggs were always half blue or green from having been dyed - my siblings wouldn't eat them because of that. More for me!

      1 Reply
      1. re: biondanonima

        Oh yeah! I had forgotten about the deviled eggs. Yum!

      2. We always had fresh ham, sauerkraut, mashed potatoes. Still one of my favorite meals, Dessert was the cake that's still my favorite, the recipe is called frosted pineapple squares. Yeast dough loaded with butter and a yummy pineapple filling.

        1 Reply
        1. re: Floridagirl

          Can you post the recipe for your pineapple cake? It sounds divine!

        2. Yeah, the baked ham complete with pineapple rings, cherries and studded with cloves. I do ham, but mine is country ham with red eye gravy. My dessert is an angel food cake version called Daffodil cake. I used to absolutely rule that no asparagus until Easter dinner, but gave up on that a few years ago and enjoy roasted asparagus as soon as I see it in the stores.

          1. I remember whole beet-juice pickled eggs, rather than devilled. And yes ham but cold and sliced, and fresh pineapple in bite sized chunks. Very casual.

            1 Reply
            1. re: blue room

              Yes, my mom makes her pickled eggs with beet juice (she pickles beets along with them too). I hate beets but I LOVE those eggs.

              What is it with pineapple and Easter? We never had anything pineapple related but DH's family tradition was pineapple upside down cake. Maybe we just didn't get good pineapple up north?

            2. For dinner, roast leg of lamb, mashed potatoes and peas. The juices of the lamb would be spooned over the meal including all the lovely fat and we also had a crusty artisan bread. There was always a green salad, more bread and cheese(s) following the meal.

              Deviled eggs during the day with lunch. :)

              1. Growing up Easter dinner was deviled eggs and a pickle tray, ham, scalloped potatoes, steamed beans/carrots and dessert was Gran's bunny cake: a vanilla cake in the shape of a bunny head & ears, he sported a bow tie iirc and was decorated with gum drops, licorice and, shredded coconut.

                2 Replies
                1. re: maplesugar

                  maplesugar...maple sugar candy is one of the finest pleasures! It's not easy to find where I live so when I do find it, I am so happy.

                  Anyway...I forgot about the coconut bunny cakes we had when we were young, exactly how you describe it. Ahh, memories. :)

                  1. re: maplesugar

                    Ohhh, I also forgot about the bunny cake. I made it a few times when we had kids around the Easter table. Dyed coconut for the various colors, including some green grass at the base--fun and easier than it looked.

                  2. Mom always prepared Relish Tray with Deviled Eggs, stuffed celery, and a variety of pickles and of olives, Ham, Mashed Potatoes, English Peas, Tossed Salad, Mom's Homemade Hot Rolls, Mom's Home Churned Butter (yummmm),and for dessert Mom's Pineapple Layer Cake with Seven Minute Frosting swathed with coconut.

                    1. ALWAYS Deviled Eggs - topped with rolled caper-stuffed anchovies. And my grandmother's Spanokopita - made strudel-style & served in slices. Main course - 9 times out of 10 was roast leg of lamb with au gratin potatoes & other appropriate veggies. Once in awhile instead, a fresh pork roast with Czech bread dumplings & sauerkraut, along with veggies. But the leg of lamb was the norm.

                      1. It varied from year to year, generally a nice glazed ham, sometimes a leg of lamb, the usual sides, asparagus, sweet potatoes, scalloped potatoes; until I reached an age, I was mostly interested in the contents of my Easter basket.

                        This year it's prime rib, done by my friend and a bourbon-coffee glazed ham, from me, definitely potatoes au gratin, an upgrade from the scalloped of my youth, asparagus in some form, maybe a Southern style pea salad, glazed carrots and a coconut cake with lemon curd filling. Jelly beans for all! Enjoy!

                        1. We always had deviled eggs, ham sandwiches, guacamole and chips and a huge platter of steamed artichokes with mayo. I assume the artichokes are a CA tradition. Maybe the rest of the stuff too? We aren't a religious family, it was just an excuse to get together and hide and find eggs for us. Also to consume some crappy chocolate buunies far too early in the day.

                          1. No matter what the main course (sometimes lamb and sometimes ham), we always started with my grandmother's homemade ravioli, a tradition I plan on re-instituting this Easter.

                            1. Aperitif w/bagna cĂ uda


                              Consommé or Stracciatelle

                              Homemade Ravioli or Stuffed Shells

                              Roast Leg of Lamb with garlic and rosemary

                              Asparagus, Stuffed Artichokes, Roast Potatoes

                              Tossed Salad

                              Sweet Ricotta Pie, Biscotti, Spumoni or Gelati


                              This is basically what I remember. Sometimes the Contorni and Dolce would change but we alaway had roast lamb

                              1. We never had anything special for Easter dinner, and I never thought I was missing out on something. Maybe it was a Catholic thing? Everyone I knew went to sunrise service, then had a big brunch/breakfast gathering afterward. My favorites were always the waffles and Mom's marmalade rolls (cinnamon rolls with homemade marmalade and orange zest rather than cinnamon and raisins).

                                1. It's been years since we had Easter lunch as a family -- we started going to brunch instead, much easier on those of us who attend the Vigil service and have little time to cook. But what I remember, I remember vividly: glazed ham, shellacked with pineapple juice and cherries; deviled eggs piped into intricate designs with bits of ham and peaks of dill; and most importantly, a carrot cake, possibly meant to tempt the Easter Bunny, with cream cheese frosting and macadmia nuts.

                                  1. Baked ham. Canned ham. The "good" imported Polish kind. This would be studded with about 150 cloves, covered in canned pineapple rings, and then a full one pound box of Domino's brown sugar would be dumped over the top. That atrocity kept me from enjoying ham for decades. This would be served with pretty decent mashed potatoes, and a frozen overcooked Birds-Eye vegetable -- like "frenched" green beans with the little packet of almonds, or peas with pearl onions --- fancy. We'd also have deviled eggs (dyed, of course) and celery stuffed with cream cheese and olive, so I could more or less fill up on those. I learned to cook in self-defense ;-)

                                    When I was a teenager I begged her to just let me cook Easter dinner. I made a leg of lamb, asparagus and hollandaise, baby new potatoes with parsley. My mom always professed to hating lamb. Maybe because she came from a time and culture (Boston Irish) which held that lamb had to be cooked until grey, you know, just to make sure it was really, truly dead. She didn't know that you could cook lamb medium-rare like roast beef. Once she tried it properly cooked, it became her favorite.

                                    I pretty much took over cooking for my family, because my mom just hated to cook, and it showed.

                                    1. Always a nice antipasti, pasta (often baked ziti), pizza rustica, leg of lamb in addition to another kind of meat (usually ham, veal or pork), asparagus or peas, sometimes artichokes, roasted or mashed potatoes, a nice salad, and for dessert always a cassata and pastiera, in addition to whatever else people bring (italian cookies, pastries, etc)

                                      yum! it actually hasn't changed much over the years...