Corn, carrots and asparagus make good Easter dishes
We have new requests to fill in addition to the ones still pending, but we’ll take this week and next to share a few favorite dishes for the Easter table. Carrot souffle is one of the most requested recipes over the years and we’ve printed it many times, but now is a good time to do it again. I’ve also selected the corn pudding from The Cupboard, a nice side dish for ham, and I’m including the asparagus casserole I plan to make this year. I’ve never made it so I have been looking up recipes. I’ve chosen this one as I know creamy and cheesy appeals to my family, but am open to another if you have one that is tried and true.
Next week we’ll have toppings for ham, so please email me if you have one you want to share.
Requests
Former Memphian Trey Hankins remembers a cookie from Radefeld’s Bakery and would like the recipe: “They were round shortbread-like cookies, covered in sprinkles and topped with an almost-chewy piped frosting. The color of the sprinkles and the frosting matched, and each different color denoted a different flavor.”
Leo Alessi would like the barbecue sauce recipe from Three Little Pigs on Highland.
And Dean Jones brings back memories of a favorite place. He wants to know how to make the lasagna from Cafe Max. Email Jennifer Biggs at biggs@commercialappeal.com with recipes or your requests.