Readers share recipes that may come in handy when hosting Easter guests.
With Easter arriving in a few weeks, you may be looking for easy recipes to serve guests.
The first one here, for Southern Salad, is from Nancy Beatty of Springfield, Ill. The mixture of cream cheese, whipped topping, crushed pineapple and crushed pretzels makes it both creamy and crunchy.
The second recipe, for a breakfast casserole, is shared by Sandy DeVault of Chillicothe, Ill.
“My family loves this for breakfast and you can make it the night before,” she writes. “Just refrigerate overnight and cook it in the morning.”
1 cup crushed pretzels
½ cup brown sugar
¾ stick margarine
8 ounces cream cheese
½ cup sugar
Tall can crushed pineapple, drained
8 ounces whipped topping
Mix the pretzels, brown sugar and margarine. Bake 7 minutes at 400 degrees in a 13-by-9-inch pan. Stir well immediately after removing from oven. Stir a few more times to keep from getting too hard.
Cream the cream cheese and ½ cup sugar. Mix in the drained pineapple and whipped topping. Just before serving, stir in the pretzel mixture.
Makes 8 servings.
Sandy’s Breakfast Casserole
2 pounds sausage
2 cups milk
2 cups grated cheddar or other cheese
1 1/3 cups Bisquick
½ cup onions, chopped
½ cup bell peppers, chopped
½ cup mushrooms, chopped
Brown sausage in skillet. Spread into greased 13-by-9-inch pan. Mix all other ingredients together. Pour over sausage. Bake at 350 degrees about 45 minutes. Check after 30 minutes. When a knife inserted into the center comes out clean, it’s done.
Makes 8 servings.
-- We’re looking for ways to use up hard-cooked Easter eggs. Please send in your ideas.
-- A reader is looking for unsalted margarine. Do you know of a source?
The Trading Post is a recipe-exchange column that runs every other week and is compiled by Kathryn Rem. Send recipes and recipe requests to the Trading Post, The State Journal-Register, P.O. Box 219, Springfield, IL 62705, fax to 217-788-1551 or email email@example.com. Please include your name, city and daytime phone number.