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In our countdown to Easter, there are lots of recipes left to explore. However, today I like the category I call "the miscellaneous." This includes extra sides that aren't crucial to the meal but would be missed if not served.
In other words, it's an assortment of special dishes that are someone's favorite (pickled eggs and beets are mine.) As for lime gelatin-based Confetti Coleslaw, people either love or hate these salads. I'm on the fence about it, but my husband is a fan.
Then, there's my son who goes right for the dinner rolls. He's not picky so storebought are adequate, but as a mom I prefer to feed him fresh warm rolls that I make with my own two hands. Happily, the recipe is easy.
Mom's Dinner Rolls
1 package dry yeast
1/4 cup warm water
3/4 cup milk, scalded
1/4 cup shortening
1/4 cup sugar
1 tsp. salt
1 egg, beaten
3 cups flour
Directions: Soften yeast in warm water. Allow to proof about 20 minutes.
In large bowl, combine scalded milk, shortening, sugar and salt. Cool till lukewarm.
Stir in yeast mixture. Add beaten egg and flour. Knead to a smooth dough, adding more flour is dough is too sticky. Cover with a dish cloth and let rise in a warm place until doubled in size.
Punch dough down and shape into rolls. Place on parchment-lined baking sheets. Cover and allow to rise again. Brush tops with melted butter.
Bake in preheated 400-degree F. oven 12 to 15 minutes or till golden brown. Makes 2 dozen dinner rolls.
Confetti Coleslaw
1 (3-ounce) package lime gelatin
1 cup boiling water
1/2 cup cold water
1 T. vinegar
1/2 cup mayonnaise
1 cup shredded cabbage
1/2 cup shredded carrots
1/2 cup finely diced celery
1/3 to 1/2 cup raisins
Directions: Dissolve gelatin in boiling water. Stir in cold water and vinegar. Gradually add the mixture to the mayonnaise, stirring till well blended. Chill until slightly thickened.
Fold in cabbage, carrots, celery and raisins. Pour into a 1-quart serving dish or decorative mold. Chill until firm. Serves 8.
Pickled Eggs and Beets
2 cans whole or sliced red beets, drained, juice reserved
Reserved beet juice and water to make 2 cups
1 cup sugar
2 cups vinegar
1 tsp. salt
1 dozen eggs, hard-boiled and peeled
1 tsp. whole cloves, optional
Directions: Place peeled eggs in large glass jar (a pickle jar with tight-fitting lid works well.) Set aside.
Place drained beets in large saucepan. Measure reserved beet juice and add enough water to make 2 cups. Add sugar, vinegar, cloves and salt to juice. Pour over beets in saucepan and cook 10 minutes. Remove from heat and cool slightly.
Slowly pour beets and liquid over the eggs. Allow to cool, then store in the refrigerator several days to saturate the eggs and beets in the pickle.