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Judy Dyke

Food court

Here are a few recipes for your Easter Day — breakfast, lunch and/or dinner — or whatever you plan on cooking for everyone.

Sunday Morning Doughnuts

4 1/2 to 5 cups all-purpose flour

1 1/4 cups sugar

4 teaspoons baking powder

1 teaspoon salt

3 eggs, lightly beaten

1 cup 2% milk

1/4 cup canola oil

2 tablespoons orange juice

4 teaspoons grated orange peel

Oil for deep fat frying

Confectioner’s sugar

In a large bowl, combine 4 1/2 cups flour, sugar, baking powder and salt. Combine the eggs, milk, oil, orange juice and peel; stir into dry ingredients just until moistened. Stir in enough remaining flour to form a soft dough. Cover and refrigerate for at least 1 hour. Turn onto a floured surface, roll to 1/2-inch thickness. Cut with a floured 2 1/2-inch doughnut cutter. In an electric skillet or deep fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels. Dust with confectioner’s sugar.

Chocolate Chip Pancakes

1/2 cup heavy whipping cream

1 tablespoon confectioner’s sugar

1/2 teaspoon vanilla extract


1 1/2 cups all-purpose flour

3 tablespoons sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

2 eggs

1 cup milk

1 cup sour cream

1/4 cup butter, melted

1/2 cup miniature semisweet chocolate chips

In a small bowl, beat the cream, confectioner’s sugar and vanilla until stiff peaks form. Cover and refrigerate until serving. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, whisk the eggs, milk, sour cream and butter until blended. Stir into dry ingredients just until moistened. Fold in chocolate chips. Pour batter bay 1/4 cupfuls onto a lightly greased hot griddle. Turn when bubbles form on top. Cook until second side is golden brown. Serve with whipped cream.

Egg Scramble

1 1/2 cups diced peeled potatoes

1/2 cup each chopped sweet red pepper, chopped green pepper and chopped onion

2 teaspoon canola oil, divided

2 cups cubed fully cooked ham

16 eggs

2/3 cup sour cream

1/2 cup milk

1 teaspoon onion salt

1/2 teaspoon garlic salt

1/4 teaspoon pepper

2 cups shredded cheddar cheese, divided

Place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat, cover and simmer for 10 to 15 minutes or until tender. Drain. In a large skillet, sauté half of the peppers and onion in 1 teaspoon oil until tender. Add half of the ham and potatoes, sauté 2 to 3 minutes longer. Meanwhile in a blender, combine the eggs, sour cream, milk, onion salt, garlic salt and pepper. Cover and process until smooth. Pour half over vegetable mixture, cook and stir over medium heat until eggs are completely set. Sprinkle with 1 cup cheese, repeat with remaining ingredients.

Pineapple Ham Loaf

2 eggs

1/2 cup milk

1 teaspoon Worcestershire sauce

3/4 cup dry bread crumbs

1 1/2 teaspoons ground mustard, divided

1/4 teaspoon salt
1/4 teaspoon pepper

1 pound fully cooked ham ground (4 cups)

1 pound ground pork

1 20-ounce can sliced pineapple

1/2 cup packed brown sugar

In a bowl, combine eggs, milk, Worcestershire sauce, bread crumbs, teaspoon mustard salt and pepper, Add ham and pork. Mix well. Shape into eight oval patties. Set aside. Drain pineapple, reserving 1/2 cup juice. Place a pineapple slice between each ham patty (refrigerate remaining pineapple and juice for another use). Carefully place in an ungreased 9-by-5-inch loaf pan. Pat patties around pineapple to form a loaf. Combine brown sugar, remaining mustard and reserved juice. Pour a small amour over loaf. Bake, uncovered, at 350° for 1 1/4 hours or until lightly browned and a meat thermometer reads 160°, basting occasionally with remaining juice mixture.

Flavorful Lamb Chops

1/2 cup orange juice

1/2 cup lime juice

2 tablespoons caraway seeds

2 teaspoons grated orange peel

6 lamb loin chops (about 1 3/4 pounds)

1 tablespoon canola oil

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 cup chicken broth

Fresh orange slices and parsley springs

In a small bowl, combine the orange juice, lime juice, caraway seeds and orange peel. Pour half of the marinade into a large resalable plastic bag, add lamb chops. Seal bag and turn to coat, refrigerate overnight. Cover and refrigerate remaining marinade. Drain and discard marinade from lamb. In a nonstick skillet over medium high heat, brown chops on both sides in oil until a meat thermometer reads 160°. Season with salt and pepper. Remove chops and keep warm. Add broth and reserved marinade to the skillet. Bring to a boil. Return chops to pan. Reduce heat. Cover and simmer for 20 minutes. Uncover and simmer 10 minutes longer. Serve chops with the pan juices. Garnish with oranges and parsley.

Springtime Potato Salad

6 cups diced peeled cooked potatoes

4 hard cooked eggs, chopped

1/2 cup chopped celery

1/2 cup chopped sweet pickles

1/3 cup chopped onion

1/3 cup chopped radishes

1/2 cup mayonnaise

3 tablespoons sugar

1 tablespoon white vinegar

1 tablespoon milk

1 1/2 teaspoons prepared mustard

1/2 teaspoon salt


In a bowl, combine potatoes, eggs, celery, pickles, onion and radishes. In another bowl, combine mayonnaise, sugar, vinegar, milk mustard and salt, mix well. Pour over potatoes mixture. Stir to coat. Chill. Sprinkle with paprika when ready to serve.

Pickled Eggs and Beets

2 15-ounce cans whole beets

12 hard cooked eggs, peeled

1 cup sugar

1 cup water

1 cup cider vinegar

Drain beets, reserving 1 cup juice (discard remaining juice). Place beets and eggs in a 2-quart glass jar. In a small saucepan, bring the sugar, water, vinegar and reserved beet juice to a boil. Pour over beets and eggs. Cool. Cover tightly and refrigerate for at least 24 hours before serving.

Peaches and

Cream Torte

2 cups graham cracker crumbs

1/3 cup packed brown sugar

1/2 cup butter, melted

** Filling

1 29-ounce can sliced peaches

1 1/4 cups sugar, divided

2 tablespoons cornstarch

1 8-ounce package cream cheese, softened

2 cups heavy whipping cream

In a small bowl, combine graham cracker crumbs and brown sugar, stir in butter. Set aside 1/4 cup for topping. Press remaining crumb mixture onto the bottom and 1 inch up the sides of a greased 9-inch spring form pan. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack. Drain peaches, reserving syrup in a 2-cup measuring cup. Add enough water to measure 1 1/2 cups. In a large saucepan, combine 1/4 cup sugar and cornstarch, stir in syrup mixture until smooth. Add peaches. Bring to a boil over medium heat, cook and stir for 2 minutes or until thickened. Cool to room temperature, stirring occasionally. Meanwhile in a large bowl, beat the cream cheese and remaining sugar until smooth. In a small bowl, beat cream until stiff peaks form, fold into cream cheese mixture. Spread half of the cream cheese mixture over crust. Top with half of the peach mixture. Repeat layer. Sprinkle with reserved crumb mixture. Cover and refrigerate for 8 hours or overnight. Remove side of pan before serving.

This will give you a few dish to try for Easter. I hope you all have a wonderful, happy, blessed Easter with your loved ones.

If you need to reach me, you can email me at judyd2313@frontier.com or drop a line to my attention to the BCR, P.O. Box 340, Princeton, IL 61356.

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