March 23, 2024 Issue, Page 17 of 18

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March 23, 2024 One-pan dishes to make hosting simple FAMILY FEATURES: E ven if Easter hosting duties fell on your plate this year and added one more thing to your holiday to-do list, that doesn’t mean it has to be difficult. After all, Easter is a time meant for fun and fellowship with the food just one part of the celebration. Building the menu around simple, one-pan dishes can keep the focus where it needs to be: spending time and creating memories with family and friends. These dishes call for short lists of ingredients, many of which you may already have in your pantry, and simple preparation to create a full spread perfect for sharing with loved ones. Plus, using only one pan makes cleanup a breeze, so you can get back to the festivities quickly. A dish like this Easter Roast lets you check both the main course and side dishes off your list, relying on the oven to do most of the work for you after some quick prep work. Similarly easy to prepare, these Refrigerator Rolls can also be made up to six days in advance and stored in the fridge until ready to bake — a perfect complement to the savory roast and vegg' Finish off your feast with an adaptable dessert like this Blueberry Crumble. Made using just five ingredients and ready in about an hour, you can swap the blueberry pie filling and yellow cake mix for any combination that suits your guests’ tastes like apple pie filling with spice cake or cherry pie filling with chocolate cake; the sky’s the limit when it comes to satisfying that sweet tooth. For more Easter recipe inspiration, visit Culinary.net. Eastor Roast Easter Roast 1 bundle asparagus Yield: 1 roast Preheat oven to 350 F. Sprinkle salt, pepper and garlic powder over roast Salt and rub into front, back and sides. Place seasoned pepper roast in middle oflarge roasting pan. garlic powder Place carrots on one side of roasting pan and roast (3 pounds) potatoes on other side. bag (1 pound) baby carrots In large bowl, mix beef broth and cream of bag (1 1/2 pounds) trio potatoes or mushroom soup with garlic pepper. Pour mixture Refrigerator Rolls potato of choice over roast, potatoes and carrots, Sprinkle brown cups beef broth sugar over carrots and add chopped onion. Cover ua ee ma Refrigerator Rolls ‘Once mixed well, add remaining flour 1 cup at can (10 ounces) cream of mushroom soup and cook 2 1/2 hours then remove from oven, add Yield: 18 rolls atime and knead dough into ball in bowl. Remove tablespoon garlic pepper asparagus and cook uncovered 30 minutes. dough from bow! and place on clean surface. tablespoons brown sugar Serve from pan or place on platter for more 2 packages yeast Wash and dry bow! then grease with drizzle onion, roughly chopped formal presentation. 2 cup sugar ofoil. Place dough in bowl and let rise 1 hour or 2 cups lukewarm water store in refrigerator if making in advance. 6-7 cups all-purpose flour, divided When ready to use, grease muffin pan with oil. 2. teaspoons salt Roll dough into hand-size balls and place in each 2 eggs muffin hole; cover 1 hour. 1 stick softened butter Heat oven to 350 F. Bake rolls 30 minutes, oil, divided Note: Dough can be made in advance and In large bowl, dissolve yeast and sugar in stored in refrigerator up to six days. If making lukewarm water. When yeast is foamy, add 3 cups ahead, punch down dough, cover and place in flour. Mix in salt, eggs and butter. refrigerator. Punch down daily until ready to use. Blueberry Crumble Preheat oven to 350 F. Yield: | cake Spread pie filling on bottom of 9-by-II-inch pan. Sprinkle cake mix and pecans on top. Do 1 can blueberry pie filling not mix, 1 box yellow cake mix Drizzle melted butter and oil on top of cake 1 bag (4 ounces) chopped pecans mix and pecans. Do not mix. Lift pan and tilt I stick butter, melted from side to side until cake mix is completely 1/4 cup oil covered in butter. whipped cream, for serving (optional) Bake | hour until golden brown and bubbly. vanilla ice cream, for serving Serve with whipped cream or vanilla ice (optional) cream, if desired. Blueberry Crumble