Mrs Bannister Cook of the Week Shares Easter Menu
Betty Bannister, Winchester resident and Star of the Week, outlines her Easter menu and entertaining philosophy. She favors quick buys over full scratch cooking, stresses early kitchen fundamentals, and showcases an elegant table with candles and fine china. Her dishes include Baked Ham Roast Turkey and a festive layered dessert.
MENTIONED IN THIS ARTICLE
Star Living
Lucien
Betty) Bannister
Winchester
Star
Jane Colby
Loudoun Street Mall
Orange Blossom Cake for Passover
Passover cooking note suggests an orange flavored sponge cake with orange slices. Ingredients include peanut oil matzo meal potato starch and orange peel. Steps beat yolks with sugar, fold in dry mix, whip whites, bake 325F for 50 60 minutes, invert to cool. Makes 1 1/2 inch cake.
Party Egg Puffs for Easter Appetizers
Easter leftovers become savory finger food with cream puff shells filled by egg salad or hot creamed eggs. The recipe suggests serving size varies from party nibbles to entree portions and lists seasoning ideas like onions dill curry cheese bacon bits and pumpkin pie spice for a flexible white sauce base.
Vintage Party Puffs And Cream Puffs Menu Items
A mixed set of recipes and prep notes outlines gelatin salads with apple and celery, ginger dressing, and a party egg puff and cream puff guide. Includes ingredients, molding steps, and dressing instructions for serving as elegant party hors d oeuvres.
Readers Recipes Potluck Submissions Sought for Winchester Star
Readers are invited to submit recipes or cooking tips with name address and phone number to Reader's Recipes c/o Jessica Sullivan 2N Kent St Winchester Evening Star Winchester Va 22601. Submissions will appear on the Potluck page as space allows.
MENTIONED IN THIS ARTICLE
Jessica Sullivan
Kent St
Winchester Evening Star
Winchester
the Star
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