Easter Recipes

Everyone has their holiday traditions and many of those include food. If you're looking for a great new Easter recipe for this weekend, look no further than these Easter Reveille Recipes! 

Breakfast Strata Florentine
Reveille Recipe from camper: Gail Migliozzi
Camper In: 2013

Ingredients: 

Breakfast Strata Florentine

• 1/2 cup diced fresh onions 
• 1 cup shredded mozzarella   
• 2 cup crumbled turkey sausage (precooked like Jimmy Dean) 
• 2 1/2 cup reduced-fat (1 or 2%) milk 
• 1 cup shredded Cheddar cheese 
• 2 cup pasteurized liquid eggs (Egg Beaters) 
• 1/2 cup frozen chopped spinach (squeeze-drain before measuring) 
• 6 slices thick-sliced sourdough bread (do not remove crusts) 
• 1 tablespoon minced garlic 
• 1/2 teaspoon kosher salt (optional) 
• 1/4 teaspoon black pepper 

Directions: 

1. Spray 9 x 13 pan with non-stick coating. 
2. Line pan with 6 slices bread, tearing bread to fit. 
3. Sprinkle 1 cup shredded Cheddar cheese over bread in pan. 
4. In large mixing bowl, combine: 
• 2 ½ cups reduced-fat milk 
• 2 cups crumbled turkey sausage 
• 2 cups pasteurized liquid eggs 
• ½ cup chopped spinach 
• ½ cup diced onions 
• 1 tablespoon minced garlic 
• ½ teaspoon kosher salt (optional) 
• ¼ teaspoon black pepper 
5. Pour mixture evenly over cheese in pan. 
6. Sprinkle mixture with 1 cup shredded mozzarella cheese. 

Cooking Instructions: 

• Preheat oven to 350F. 
• Bake uncovered 50-55 minutes or until eggs are set and cheese is melted. 
• Let stand 10 minutes before slicing and serving. 

Notes: 

• Cooking times may vary due to differences in ovens. 
• Freezes great – just combine all a-h ingredients in ziplock bag, 2 cheeses in separate baggies, and bread separate. If frozen or partially frozen, add 15-20 minutes baking time.

Nani's Easter Sweet Pie

Reveille Recipe from camper: Ali Barrella 

Camper In: 2013

Make your own dough! (optional)
Dough Ingredients: 

Nani's Easter Sweet Pie

• 2 cups flour 
• 1 stick of butter 
• 2 tsp. sugar
• 1 egg
• 1 jigger rye
• Juice of 1 lemon 
• Enough milk to get dough soft 
• 1 9x18 Pyrex dish

Dough Directions:

1. Roll dough thin enough to cover the entire Pyrex
2. Carefully place rolled out dough to cover entire dish (including the sides)
3. Bake at 350F. for 1 hour

Sweet Pie Filling
Ingredients:

• 3 lbs. ricotta cheese
• 1 doz. eggs
• 2 cups sugar
• 1 tsp vanilla
• 2 tsp anisette
• 3 oz. orange juice 

Directions:

1. Combined all ingredients in a large bowl
2. Mix well
3. Pour filling into dough covered Pyrex
4. Bake 1 ½ hours at 325F. 
5. When knife comes out clean pie is done. 
6. Let cool

Gail's Hummus Deviled Eggs
Reveille Recipe from camper: Gail Migliozzi
Camper In: 2013

Ingredients: 

Gail's Hummus Deviled Eggs

• 8 Large Eggs 
• Hummus flavor of your choice
• Paprika (optional) 

Directions: 

1. Place eggs in cold water and bring to boil. (Always add an extra one or two because some never peels right)
2. Take off heat, cover, let sit for 15 minutes. 
3. Peel eggs, rinse, dry.
4. Cut lengthwise, discard yolks.
5. Fill with hummus flavor of choice.
6. Sprinkle with paprika (if you choose) 

Passover Recipes

If you celebrate Passover then there's a good chance you're cooking today. Here are Passover recipes from our kitchen to yours... 

Bubbe’s Perfect Firm Jewish Matzoh Balls, Kosher for Passover

Reveille Recipe from camper: Janet Penn
Reveille Camper in: 2008 - 2013

Makes 18-24 matzoh balls
Ingredients:

• 1 cup Matzoh meal
• 4 large eggs
• 1 teaspoon kosher salt
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 4 tablespoons oil or 4 tablespoons melted schmaltz (chicken fat)
• 4 tablespoons water or 4 tablespoons broth

Directions:

Follow these instructions carefully

1. Measure and mix dry ingredients into a bowl.
2. Individually break the eggs into a clear glass, discarding any with blood spots, and then pour into a second bowl.
3. Add oil or schmaltz (and water or broth for firm Matzoh balls) to the eggs and stir gently with a fork until the yolks are broken and the oil just mixed.
4. Pour egg mixture into the dry mixture and gently mix with the fork.
5. PLEASE DO NOT OVER MIX.
6. Place in the refrigerator for about 1 hour.
7. Bring a large pot of water to a rolling boil on the stove.
8. After Matzoh ball mix has set, gently remove teaspoon fills of the batter and roll into 1"-2" balls and drop into the water.
9. When all the balls are in the water leave it to boil until all the balls float to the top, then lower the temperature to a rolling simmer for 40 minutes and your Matzoh balls will be ready.
10. PLEASE DO NOT STIR AT ANY TIME.
11. The Matzoh balls may be removed from the water with a slotted spoon and served in soup.

Lou Lou's Matzoh Farfel Kugel

Reveille Recipe from campers: Louise Weinberg & Shanna Weinblatt
Reveille Camper in: 2013

Ingredients:

• 2 cups matzoh farfel
• 1/4 cup melted butter
• 3 eggs slightly beaten
• 1/2 cup sugar
• 1/2 Tbs salt
• 4 Tbs cottage cheese 1%
• 2 oz. light cream cheese
• 1 cup scalded milk (put milk on high heat and pull off as soon as it starts to boil)
• 1 Tbs vanilla extract

Directions:

1. Preheat oven to 350 degrees
2. Cover matzoh farfel with boiling water and let stand for 10 minutes
3. Mix all ingredients together in an oven to table casserole. Do not cover.
4. Bake for 30 minutes or until browned.

Grandma Joie's Beef Brisket

Reveille Recipe from: Lindsay Weinberg
This recipe is from my dad's mother Grandma Joie who was the best cook! The recipe got passed around and to this day our family friends make it and now I make it for my husband! 

Ingredients:

• 1st cut brisket
• 13 x 9 roasting pan
• 2 packages french onion soup mix (boil w 1 cup water) 
• 1 bottle heinz chili sauce
• Ginger snap cookies 
• 1 quart ginger ale (and or dollop beer)
• Onions, Carrots, Potatoes 

Directions:

1. Preheat the oven to 425°F 
2. Cut up yellow onions, carrots, red potatoes and put in big pot 
3. Pour the soup mix over the brisket 
4. Pour the chili sauce over the brisket 
5. Layer ginger snap cookies over the brisket
6. Pour the ginger ale gently over the brisket
7. COVER and cook for 1.5 - 2.5 hours:
1. Cook for 30 minutes at 425°F
2. Then turn down to 350°F 1.5 hours 
8. Baste!
9. Take the brisket out and slice it AGAINST the grain, then return the slices back into the juices
10. Add liquid if needed, liquid should still be covering it