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What’s Cookin’ The Meek family is truly blessed with great friends! Although everyone is extremely busy throughout the year with crazy schedules, our Annual Easter Celebration is a “can’t miss.” One family opens their home each year to all of us that do not have family in town. Honey Baked Ham is a must and everyone prepares their favorite traditional recipe to share. We eat (and eat and eat…), laugh, catch up and then comes the annual kickball game — I am not sure if the dads or the kids have more fun, and it is hilarious to watch! Enjoy these recipes and please email us with your recipe to share with our community. Spring Salads is the theme for April. Email your recipe to

Strawberry Salad Contributed by Krista Skeen

2 cups pretzels, crushed ¾ cup melted butter 3 Tbsp. sugar 8 oz. cream cheese, softened ¾ cup sugar 1- 9oz cool whip 1- 6oz box strawberry jello ¾ cup hot water 1 small box thawed frozen strawberries Combine pretzels, butter, sugar and press in a 9x13 pan. Bake at 350˚ for 10 minutes and let cool. Cream together cream cheese, sugar and cool whip. Spread on crust and refrigerate. Dissolve jello in hot water and add strawberries. Thicken slightly and pour over layers and chill for 4 hours.

North Fulton | march 2013 18 My

Coconut Easter Bunny Cake Contributed by Martha Dow

Original recipe makes 12 servings 1 (18.25-ounce) package yellow cake mix 3 ¾ cups flaked coconut 1 (16-ounce) package vanilla frosting 30 small jelly beans 4 licorice vines

Heat oven and prepare two 9-inch round baking pans as directed on cake box. Prepare cake batter as directed on package, adding in ½ cup of coconut. Divide batter evenly between the prepared pans. Bake and cool cake as directed on package. When cooled, place one whole 9-inch cake layer on serving tray, forming the bunny’s head. Cut two convex-shaped ears from each side of the second layer; place on each side of head to form ears. Use remaining concave-shaped piece for the bowtie; place about ½ inch below head. Frost entire bunny covering top and sides of bunny. Pat remaining 3 ¼ cups coconut evenly over top and sides. Decorate the bunny face and bowtie with jelly beans and use the licorice to make whiskers.

Zucchini Casserole Contributed by Gladys Mathias

8 cups sliced zucchini (steamed for 5 minutes) 4 cups Pepperidge Farm seasoned bread crumbs 1 large onion, diced 1 stick butter 2 cans cream of mushroom soup 2 cups sour cream 2 cups shredded cheddar cheese Sauté onion in butter. Add soup and sour cream. In 9x13” baking dish, layer zucchini, bread crumbs and sauce. Top with shredded chees e. Bake at 350˚ for ½ hour.

03/13 North Fulton  
03/13 North Fulton  

My North Fulton Monthly March 2013