This article originally appeared in HomeLife Magazine.
Cover your table with perennial favorites.
Old recipes tell a story. I collect and hold them dear like fond memories. Many remind me of a special person, time, or lesson in life. This Easter, allow me to share some of my most treasured recipes for your holiday table.
Nana’s Pineapple Cheese Casserole
I can’t recall an Easter celebration from my childhood that didn’t include Nana’s Pineapple Cheese Casserole. I suppose it’s only natural this time-tested favorite served as a comfort to my soul after I moved away from home. Over the years I’ve tried many variations of sides, however Pineapple Cheese Casserole stands as a tradition. It feels like home and is a fond reminder of Nana and her talent for cooking. Its sweet, cheesy goodness is the perfect compliment to a salty ham.
Mrs. Nolan’s Potato Salad
My favorite potato salad recipe came from our neighbor, Peggy Nolan. She lived across the street from us early in our marriage. Upon arriving home from the hospital with our newborn, Mrs. Nolan motioned to us from her driveway. Through cupped hands, she hollered, “I’ll bring dinner over in just a bit.” I recall tears welling due to her kindness and a never-to-be-forgotten meal of homemade rotisserie chicken, fresh green beans, and potato salad. She taught me what it means to extend hospitality. This version has a rustic, old-world flavor. Raw onions add a sharp bite to the palate, yet it’s light due to the sour cream. Best made a day ahead, it will bring ease to your day-of celebration.
Paula’s Coconut Cake
I recall one particular year, Easter didn’t line up with Spring Break, which usually provided us an opportunity to return home to family and our beloved Florida beaches. To curb my disappointment, I invited several families over after church for a meal together. When friends feel like family you know you’ve built a community. To ease my effort they all offered to contribute a dish to our Easter lunch. My friend, Sally, brought an impressive four-layer coconut cake — a handed-down recipe from her mother, Paula. This cake is incomparable in flavor and is the perfect holiday dessert as it too is prepared in advance. To this day, Paula’s Coconut Cake reminds me of the value of community.
As you gather this Easter to celebrate eternal life and the joys this life brings through family and friends, I hope you enjoy these heirloom recipes, remember some of your own, and cherish the stories that brought them to you.
Nana’s Pineapple Cheese Casserole
Makes 6-8 servings
Ingredients:
1 large can of pineapple (crushed and drained)
3 Tbsp. flour
1 c. Cheddar cheese (grated)
3/4 c. sugar
1 sleeve of Ritz® crackers (crushed)
4 Tbsp. butter (melted)
Directions:
Preheat oven to 350 degrees. Combine first four ingredients in a bowl and stir together. Pour into a buttered 8×8 inch casserole dish. Top with crushed crackers. Melt butter and drizzle over top. Bake for 20 minutes or until top is slightly browned.
Mrs. Nolan’s Potato Salad
Makes 6-8 servings
Ingredients:
6 large potatoes (peeled and diced)
1/4 c. olive oil
small onion (minced)
1/2 c. mayonnaise
3/4 c. sour cream
1/2 tsp. garlic salt
1/2 tsp. black pepper
Directions:
Peel and dice potatoes. Boil until potatoes are fork tender. Drain and place in a bowl. Add oil and minced onion. Cover and refrigerate for at least one hour. In another bowl combine last four ingredients to create the dressing. Pour dressing over chilled potatoes and fold in. Best prepared a day ahead.
Paula’s Coconut Cake
Makes 6-8 servings
Ingredients:
1 box butter cake mix
2 c. sour cream
2 c. sugar
12 oz. frozen coconut (thawed)
12 oz. Cool Whip®
Directions:
Preheat oven to 350 degrees. Prepare cake mix according to box directions. Grease and flour two 8-inch cake pans. Divide batter evenly between pans and bake for 26-31 minutes. Remove from oven to cool. When completely cooled, flip cakes onto flat surface and split them horizontally with a sharp serrated knife, creating four layers total. In a bowl combine sour cream, sugar, and coconut, blending well. Reserve one cup of the sour cream mixture for the frosting. Place first layer on a covered cake plate suitable for the refrigerator. Spread the sour cream mixture evenly between each layer. For the frosting, combine the one cup of reserved sour cream mixture to whipped topping, blending well until smooth. Spread on top and sides of cake with a flat spatula. Refrigerate for three days.
Laura Schupp is the author of Our Newlywed Kitchen: The Art of Cooking, Gathering, and Creating Traditions. Learn more about Laura at OurNewlywedKitchen.com.
