Easter Eggs With Potatoes And Cream In Mustard Sauce Easter Menu Food

EGGS IN MUSTARD SAUCE (GERMAN EIER IN SENFSOßE)

Steps:

• Boil the eggs in a pot of water on the stove for approximately 10 minutes until they are hard-boiled. If you don't have an egg piercer, make sure to increase the temperature slowly (especially if the eggs come out of the fridge). Otherwise, the eggs might burst open during the cooking process. Once the eggs are boiled, rinse them with cold water and peel them. Then set them aside.
• In a medium to large pot, heat the butter on the stove. Add the finely chopped onion and sauté until translucent. Now sprinkle the flour over the onions and mix everything together with a wooden spoon. Make sure to mix well so that there are no flour lumps.
• Little by little, add in the vegetable broth and milk while constantly mixing with a whisk to avoid lumps from forming. Whisk in mustard, salt, and sugar and bring everything to a simmer.
• Add in the peeled eggs and simmer the sauce for another minute. Then serve and enjoy. In Lisa's family, this meal is typically eaten with boiled potatoes. You could also serve it with mashed potatoes or rice.

EASTER EGGS

Steps:

• In a mixing bowl, combine sugar, margarine, cream cheese and vanilla extract. Divide the batter in half and place each half of the batter in a bowl on its own. Stir peanut butter into one of the bowls and coconut into the second.
• Using your hands, mold the dough into egg-shapes and arrange the forms on cookie sheets. Place the eggs in the freezer until frozen.
• Once the eggs have frozen, melt the chocolate and shortening in the top of a double-boiler. Dip the eggs into the chocolate until coated. Place the eggs on wax paper lined cookie sheets and return to the freezer to harden. After the chocolate has hardened the eggs can be kept in the refrigerator.

EASTER EGG POTATOES

Steps:

• Preheat oven to 425 degrees F or 350 degrees F.
• Scrub potatoes with a brush; pat dry.
• Prick potatoes in 2 or 3 places with a fork. (If desired, for softer skins, rub potatoes with shortening or wrap each in foil.)
• Place potatoes in a shallow baking pan.
• Bake potatoes, uncovered, in a 425 degree F oven for 40 to 50 minutes for small potatoes or 60 to 70 minutes for large potatoes (or in a 350 degree F oven for 60 to 70 minutes for small potatoes or 80 to 90 minutes for large potatoes) or until tender.
• Remove from oven; cool slightly for easier handling.
• For small potatoes, cut a thin crosswise slice off both ends of each baked potato. (For large potatoes, cut potatoes in half crosswise. Cut a thin crosswise slice from the round ends of the potatoes.)
• Scoop pulp from slices; discard skin. Place pulp in a bowl.
• Carefully scoop pulp from each potato, leaving a 1/4-inch shell.
• Add pulp to bowl; set shells aside.
• Mash the potato pulp.
• Stir in sour cream or yogurt, cheese, chives, mustard, salt, and pepper.
• (If necessary, add 1 to 2 tablespoons milk to make of desired consistency.)
• Stir in hard-cooked eggs.
• Carefully spoon potato mixture into shells. Stand the potato "eggs" upright in a 2-quart rectangular or square baking dish.
• Bake large or small potatoes, uncovered, in a 425 degree F oven about 20 minutes (or in a 325 degree F oven for 35 to 40 minutes) or until heated through and tops are lightly browned.
• Top with additional whole fresh chives, if desired.
• Make-ahead tip: Prepare potatoes through step 4; chill. Reheat with ham at 325 degrees F for 45 to 50 minutes.