Easter Dinner

If you have guests coming over for Easter dinner, consider these two delicious recipes as part of an elegant meal.

 upload stories, videos, pics
 printer friendly version
 email this page to a friend
 rate this story
 comment on this story

This story's categories:
Printed Recipes , Easter Recipes

Light, tender and lemony, the Chicken Piccata recipe submitted by Peter Quaglia of Stover, Mo., is an ideal spring entree. The Italian-inspired dish also is easy to prepare quickly. “When I was very young, I watched and helped my grandmother cook,” Quaglia says. “Since then, I’ve had a passion for cooking. This is one of my creations.”

For the grand finale, try Linda Robinson’s Strawberry Torte. As tantalizing to the taste buds as it is elegant-looking, the dessert can be made in stages. Make the cake layers the day before Easter and wrap tightly in plastic wrap. Then, just before serving, whip the cream, slice the strawberries and assemble the cake.

“This recipe was given to me by a co-worker many years ago,” says Robinson of Jamaica, Vt. “It became a family favorite, especially for my son.”

As always, we look forward to receiving your recipes and sharing them with our millions of readers across the nation. Send your recipes, the story behind them and a color photograph of yourself to Hometown Recipes, American Profile, 341 Cool Springs Blvd., Suite 400, Franklin, TN 37067. Please note that recipes and photographs cannot be returned.

Chicken Piccata

submitted by reader Peter Quaglia of Stover, MO

High Cotton Food Styling & Photography

Printer Friendly Version
Do you like to print recipes and add them to your collection? You're in luck. Use our printer friendly version of this recipe.

 

add to my recipe box

 share your recipes
 email this recipe to a friend
 buy our cookbooks

Find more recipes with:
chicken , lemon , piccata , boneless , skinless

Ingredients

4 boneless, skinless chicken breasts
1 egg
3 tablespoons fresh lemon juice
1/2 cup chicken stock
1/2 cup all-purpose flour
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/4 cup butter
1 tablespoon chopped fresh parsley
1 lemon, cut into 1/8-inch slices

Instructions

Pound the chicken breasts between sheets of wax paper until very thin, about 1/4-inch thick. In a medium-size bowl, whisk the egg with 1 tablespoon of the lemon juice. Stir the remaining lemon juice together with the chicken stock, and set aside. In another bowl, sift together the flour, garlic powder, and paprika. Melt the butter in a large, heavy skillet. Adjust the heat to avoid burning the butter. Dip the chicken into the egg mixture, and then coat it well with the flour mixture. Brown over medium-high heat for about 1 minute on each side. Pour the chicken stock mixture over the chicken breasts. Reduce the heat to medium-low, cover, and cook for 10 to 15 minutes, until the chicken is very tender. Place the cooked chicken breasts on individual plates when done. Quickly stir the sauce in the pan, and spoon some over each portion. Sprinkle with parsley, and garnish with lemon slices. Serve immediately.

Yield: 4 servings

Tips from the Test Kitchen

Tips From Our Test Kitchen:
The key to success in this tasty dish is to pound the chicken breasts very thin. Serve with baked potatoes and steamed green vegetables.

Strawberry Torte

submitted by reader Linda Robinson of Jamaica, VT

High Cotton Food Styling & Photography

Printer Friendly Version
Do you like to print recipes and add them to your collection? You're in luck. Use our printer friendly version of this recipe.

 

add to my recipe box

 share your recipes
 email this recipe to a friend
 buy our cookbooks

Find more recipes with:
egg , cream , strawberry , torte , cake

Ingredients

Cake:
1/2 cup solid vegetable shortening
1/2 cup sugar
4 egg yolks, beaten
4 tablespoons milk
1/2 cup, plus 2 tablespoons, flour
1 teaspoon baking powder

Topping:
4 egg whites
1 cup sugar
1/8 teaspoon cream of tartar
Pinch of salt

2 cups cup sliced fresh strawberries
2 cups sweetened whipped cream

Instructions

1. Preheat oven to 350F. Grease two 8-inch round cake pans.
2. Mix shortening and sugar with an electric mixer. Blend in egg yolks, milk, flour and baking powder. Spread over bottoms of pans.
3. For the topping, beat egg whites until stiff peaks form. Add sugar, cream of tartar and salt; beat until thick and glassy. Spread over cake layers.
4. Bake 20 to 25 minutes. Cool 5 minutes and then remove to plates. When completely cool, arrange strawberries over the egg-white topping side of one layer. Top with second layer, with the egg-white topping side down. Spread whipped cream on top.

Serves 8.

Upload Your Own Stories, Photos and Videos

 Start Uploading Now!

Discuss this Article