English Emma Blooms

Hummus Casserole INGREDIENTS 1 pound ground meat 1 medium onion, chopped 1 tbsp cumin   salt and ground black pepper to taste 2 teaspoons olive oil 1/2 cup pine nuts 4 cups hummus spread 3 pita bread rounds paprika, for garnish 1/2 cup chopped fresh parsley, for garnish DIRECTIONS In a large skillet over medium heat, combine the ground meat and onions. Cook, stirring frequently, until meat is no longer pink and onion is transparent, about 10 minutes. Remove from heat and drain fat. Season with cumin, salt, and pepper; set aside. Heat the olive oil in a skillet over medium heat. Stir in the pine nuts to coat with oil. Continue stirring until the nuts turn golden brown, about 2 minutes. Set aside. Assemble by spreading half of the hummus over the bottom of a 9x13 casserole dish. Tear the pita bread rounds into pieces and layer these over the hummus. Spoon the remaining hummus evenly over the bread, then top with pine nuts. Sprinkle with paprika, half the parsle

Williamsburg Bread from Rebecca’s Kitchen Rebecca Bodine, Table Leader Ingredients: 2 pkg. crescent rolls 2 (8 oz.) pkg. cream cheese 1 c. sugar 1 tsp. vanilla 1 egg, separated Topping: 1/2 c. sugar 2 tsp. cinnamon 4 oz. pecans, chopped Instructions: • To form bottom crust, press one package of rolls in bottom of greased 9x13 inch pan, pinching perforations together. • Beat together cream cheese, sugar, vanilla, and egg yolk until creamy and spread over bottom crust. • Press out remaining rolls to fit pan. • Cover cheese mixture with top crust. • Beat egg white slightly and brush over crust. • Sprinkle topping. • Bake at 350 degrees for 30 to 35 minutes or until crust is golden brown. • Refrigerate when cool. ENJOY!

How I am using the left over Easter Ham. Ham, Feta Cheese and Egg Pie Makes: Makes 4 servings INGREDIENTS * 2 cups all-purpose flour * 2/3 cup lard, chilled and cut up * 1 teaspoon salt * 4 oz feta cheese * 4 to 6 tablespoons ice water * 5 large eggs * 6 slices COOKED ham cut into 1Ž2-inch pieces * 1 cup half-and-half * Salt and freshly ground black pepper to taste INSTRUCTIONS 1. To make the pastry, combine the flour, lard, and salt in a mixing bowl and work with your fingertips till the mixture is mealy. 2. Add 2 to 3 tablespoons of the water, mix till the pastry holds together, then continue adding just enough water to make a smooth ball of dough. Wrap in plastic wrap and chill (the dough) about 20 minutes. 3. Preheat the oven to 400F. Grease a 9-inch pie plate and set aside. 4. roll out pastry wide enough to line the bottom and sides of the prepared pie plate, and scatter the chopped ham evenly over the bottom. 5. Beat the 5 remaining eggs with the half-and-