NEW CASTLE —
What’s cookin? That’s one of our favorite questions at Culinary Conversation.
We love when readers share some of their favorites.
This week, Helen Martin of New Castle stepped up to the plate to answer that question regarding Easter dinners.
Helen contributed three recipes — all of which are great side dishes for Easter or any special occasion.
Hungarian glazed carrots were made often for the Martin family Easter dinners, Helen wrote. She also contributed a broccoli and rice casserole, and a butternut squash and apple casserole.
Thanks, Helen. We appreciate your contributions.
Sharing is fun. So who will be our next reader to send recipes?
Posing another question, what are you having for Easter dessert?
I miss rice pie.
Years ago, it appeared on the Easter dessert table at family dinners. The woman who prepared it every year is gone. I miss her. And I’ll repeat — I miss that pie.
It’s not difficult to make, and if you have never tasted it, you are in for something special. There are many variations but the recipe included today is the one that caused me to indulge in more than one slice. It makes two pies.
Other sweet things include lemon bars, strawberry cake roll with a creamy filling and triple layer banana cream pie bars. Does that sound decadent or what?
All these recipes say springtime. And we’re all ready for that.
- 2 pounds carrots, peeled and sliced into coins 1/4-inch thick
- 1/2 stick unsalted butter
- 1/4 cup brown sugar
- 2 teaspoons Hungarian paprika
Put the carrots in a saucepan and cover with water. Simmer until they are al dente, then drain well. Add butter and brown sugar, then simmer until the carrots are coated and shiny in appearance. Garnish with paprika for extra flavor.