As always, the table and house were presented in true holiday style; but the meal… oh, the meal… I had brought an old-time favorite for an appetizer: petite shrimp in cocktail sauce poured over a block of cream cheese and served with crackers. Two kinds of meat: pork tenderloin stuffed with apples and prunes; and as is our tradition, a glazed spiral cut ham. Of course, we had corn pudding, mashed potatoes, gravy, asparagus… We just couldn't coordinate to get together to make Pieroghis this year, so I made Easter Pie, courtesy of Martha Stewart’s expertise. This is not a dessert, but a dinner pie (a square quiche, if you will), full of spinach and prosciutto. The filling was quite good, but the crust was a bit heavier than expected (plus, I noticed several people leaving a piece on their plate, but they could have just been full). When I make this again (it WAS quite beautiful and tasty), I think that I will divide the ingredients for the pastry into two separate batches – one for the base, one for the lattice. TWO fourteen-inch squares of pastry in one batch is harder to control, or perhaps more than my food processor could handle - and I think the quality suffered. The meal ended with Papa’s “Key Lime Cheesecake Cupcakes” from Southern Living Magazine – some greats just need to be repeated! I don’t think he made enough – as stuffed as we all were, EVERYONE wanted to take some of these home