Try these Easter recipes for your Sunday meal

Yahoo

16-04-2025

JAMESTOWN, N.C. (WGHP) — Many families gather on Easter Sunday for a special meal.
On this Recipe Wednesday, we're showing you some traditional and new recipes to try. Shannon Smith learns from the culinary instructors at GTCC in Jamestown
These Greek marinated lamb chops are succulent, delicious, and surprisingly easy to make. The zesty Greek marinade delivers perfect Mediterranean flavor for an amazing dinner you're going to love.
1 rack of lamb, cut into individual chops
1/2 cup extra virgin olive oil
1/4 cup fresh lemon juice (1 lemon)
2 tsp lemon zest
2 tbsp vinegar (white)
1/2 tsp garlic powder
1 tsp dried oregano
2 tsp dried thyme
1/2 tsp dried dill weed
1/2 tsp crushed red pepper
1 tsp sugar
2 tsp salt (kosher)
1 tsp freshly ground black pepper
1. Make the marinade. Combine all the ingredients, except the lamb chops, to a marinating bag or large bowl. Mix or thoroughly. Reserve a couple of tablespoons of the marinade in a separate container.
2. Add the lamb chops to the marinade and rest in the refrigerator for 1 to 24 hours before grilling.
3. One hour before grilling, take the chops out of the fridge and transfer them to a cooling rack and dab with a paper towel to remove excess marinade on both sides.
4. Set up your charcoal grill so that you have an even layer of hot coals covering 2/3 of the grilling area. Allow to pre-heat for 5 minutes. Leave the lid off the grill and keep the bottom vents fully open. (See the post for more details on how to do this)
5. Apply a thin layer of oil over the cooking grate before adding the chops. (See Recipe Note #1)
6. Add the chops directly over the hot coals, keeping a minimum of 1 inch between the chops.
7. After 2 minutes, begin to check the underside for char. Once you have good grill marks, flip over to cook the other side.
8. Once flipped, cook an additional 2 minutes. At this point, start checking each chop for doneness using an instant-read thermometer. Remove each chop separately once it is 5°F from your desired final temperature and place it onto a large platter.
9. Once all the chops have been removed, cover with tin foil and allow them to rest 5 minutes. Drizzle with reserved marinade and serve.
2 1/2 lbs AP flour
6 Eggs
2 Pkgs. Yeast
2 Cups warm water
2 1/2 Cups of Sugar
3oz Margarine or Butter
2t Vanilla
Powdered sugar and colored sprinkles
Put the yeast into water and set aside.
Mix flour, sugar, and margarine in a bowl and rub between your hands until smooth
Add eggs and half of yeast and water mixture, then knead
Add the rest of the yeast mixture as you knead to make a soft dough
Let proof until double in size
Shape into rounds and bake at 350 for about an hour or till golden brown
Dust powdered sugar and sprinkles on while still warm
2 cups (275 g) elbow macaroni
2 tablespoons (30 ml) unsalted butter – plus more for baking dish
1 large egg – beaten, room temperature
1 13 oz. can evaporated milk
1 cup (249 g) whole milk – room temperature
12 oz Gouda cheese
8 oz (227 g) sharp cheddar cheese – good quality
12 oz (340 g) mild cheddar cheese –
8 oz Monterey Jack, cheese
8 oz (227 g) mascarpone cheese – ot cream cheese room temperature
1 large can cream of chicken soup
1½ tsp. (9 g) salt – or to taste (taste mixture before adding egg)
1 teaspoon (5 ml) cajun or creole seasoning
½ teaspoon (2 ml) dry mustard powder
⅛ teaspoon (1 ml) ground nutmeg
fresh cracked pepper – for topping
1. Preheat oven to 375°F. Lightly coat a 3-quart casserole dish or 9×13 pan with butter or spray with cooking spray.
2. Cook macaroni in unsalted water according to package directions, adding 2 minutes to the maximum time listed on the package (I usually aim for 12 minutes). Drain; stir butter into macaroni until butter is melted.
3. While macaroni is boiling, shred cheese blocks using a box grater or food processor. Combine shredded cheese varieties until evenly mixed.
4. In a large bowl, whisk together mascarpone and evaporated milk until smooth (there may still be some lumps, which are okay).
5. Mix in the milk, followed by the salt, creole seasoning, mustard powder, and nutmeg.
6. Add buttered macaroni to the bowl, followed by ½ of cheese. Stir to combine.
7. Stir in cream of chicken soup
8. Taste mixture to see if seasonings are to your preference and adjust if necessary. Stir in beaten egg.
9. Pour half of mixture into a 9×13 baking dish, using a spoon to distribute evenly if needed. Sprinkle half of remaining cheese on top, then repeat with remaining macaroni mixture and remaining cheese. Top with some fresh cracked pepper, if you like.
10. Bake in preheated oven for 25-30 minutes or until cheese on top is melted and filling is bubbling. If you prefer a browner top, place it under the broiler for 2-3 minutes, watching carefully so it doesn't burn. Cool about 15 minutes before serving to let the filling set.
Hard Boiled Eggs
Mayo
Butter
Mustard (yellow and dijon mustard)
Sweet pickle juice
Sugar
Salt & pepper
Tabasco sauce (optional)
Optional toppings: paprika, sweet pickle slices, crumbled bacon.
Do not assemble your deviled eggs more than a day in advance. If you'd like to make them two days in advance you can boil, cut, and remove the yolks from the whites. Make your filling and then store the eggs and the prepared filling in separate airtight containers in the refrigerator. When you're ready to serve the eggs, give the filling a quick stir and everything can be quickly assembled.
5 eggs
3 ¼ cups sugar
14 fl oz vegetable oil
3 ¾ cups bread flour
2 ¼ tsp baking soda
1 tsp. salt
1 tsp. cinnamon
1 lb grated fresh carrots
64 oz crushed pineapple drained
1 ½ cups pecan, walnuts, or choice
1 tablespoon vanilla
Using the paddle attachment of the mixer, blend eggs, sugar, and oil until combined.
Add flour, soda, salt, and cinnamon and mix. Scrape the sides of the bowl. Add remaining ingredients and mix until just combined.
Grease 2 – 10' pans and paper the bottom of the pans. Split batter equally into the pans. Bake at 350 degrees for about 45 minutes or until a cake tester comes out clean in the center of the cake.
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