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Cookin' With Leo

By Leocthasme

The Real Easter Story
Ma, Nimrod, Astarte, Rabbits, Babylon, And Whatever Else Comes To Mind

Way back when, not long after Noah and the ark, his kids found a new home and they called it Babylon, and the first bunch to run it was Nimrod, the hunter and his ma, who was the queen. Nimrod liked to go hunting for big game. But since it was only a short time since the big flood the big animals hadn’t populated much and the only thing Nimrod was bringing home from his hunting trips was a hangover and rabbits. Well, Ma had zillions of recipes for rabbits and she could whomp up rabbit stew or whatever in no time flat. But she had another interest, a chick named Astarte, and she proclaimed her to be the goddess of Love and Beauty, and Fertility among other things. And every spring while Nimrod was out hunting Ma held a fertility festival in Astarte’s honor. It was such a great event that it is still carried on to this day. Easter to remember Astarte. It has little to do with Jesus’ resurrection, although the churches like to associate the event in order to make it somewhat holy the same as they did Christmas. Anyway Easter goes back to Nimrod, Ma and Astarte. Actually, Easter is a passed on name for Astarte as it got along into the English language. So now you know and I suppose it is a good thing that I know all this ancient history to pass on to my devoted readers.

An Easter Breakfast with all them EGGS

Here’s what ya need:

  • 1 lb bulk sausage
  • 1 cup sliced fresh mushrooms
  • 1 sm onion, diced
  • 1 10oz pkg frozen chopped spinach
  • ¾ to 1 cup sharp cheddar cheese grated
  • 1 ½ cups egg substitute or 3 more fresh eggs
  • 1 cup of Half n’ Half
  • 1 cup milk
  • 6 hard-boiled eggs, shelled (talk them lil' basket totin' kiddoes out of some o' them bunny eggs what they hunted up)
  • Salt, pepper to taste

Here’s how to do what ya need to do:

Cook sausage, onions, and mushrooms ‘til meat shows no pink. Drain extra grease. Take pan off stove and add spinach stirring in well along with ½ cup of the cheese. Place in a 13x9 inch casserole dish and nestle the 6 eggs within the mixture. Beat the egg substitute with the Half n’ Half and milk and seasonings. Pour on top the eggs and sausage mixture in the casserole. Bake 30 to 35 min at 350 until set. Sprinkle with the remaining cheese and let rest about 5 minutes before cutting in squares with a whole egg in each square for 6 servin's. (You can halve the eggs and cut smaller squares for 12 servings, but center a half each square if'n ya do.)

Have a tasty Easter, ya heah?

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