Sherry A. Phillips

Suspense Author

Pascha Meal w/ Red Lobster Cheddar Biscuit Recipe

Pascha (Easter) is my favorite time of the year. When I was younger, Christmas held that spot and it comes in a close second, but there is a renewing of spirit that surrounds Easter and I am looking forward to saying, “Christ is Risen!!!” on Sunday morning.

For those who have been fasting, it won’t surprise you that I am already planning the menu for Sunday’s celebration. Needless to say, Easter is one of those occasions where I do not eat healthy. While my husband and I love lamb and I found a great recipe for roasted leg of lamb, my kids were not exactly thrilled with the prospect. So, we are having Beef Tenderloin, Salad, Red Lobster Cheddar Biscuits and a semi-homemade Strawberry Shortcake dessert.

Here are the recipes:

Beef Tenderloin w/ Blue Cheese Sauce

1 (3 pound) whole beef tenderloin
1/2 cup teriyaki sauce
1/2 cup red wine
2 cloves garlic, chopped

4 ounces blue cheese, crumbled
1/3 cup mayonnaise
2/3 cup sour cream
1 1/2 teaspoons Worcestershire sauce


Place beef in a shallow dish. Combine teriyaki sauce, red wine and garlic; pour over beef. Allow beef to marinate in refrigerator for 30 minutes.
Preheat oven to 450 degrees F (230 degrees C).
Place tenderloin on broiler pan, and cook in preheated oven for 15 minutes. Reduce heat to 375 degrees F (190 degrees C), and cook for 30 to 40 more minutes, or to desired doneness. Allow to set for 10 minutes before slicing.

Sauce: In a saucepan over low heat, combine blue cheese, mayonnaise, sour cream and Worcestershire sauce. Stir until smooth; serve over sliced tenderloin.

Red Lobster Cheddar Biscuits
2 cups Bisquick baking mix
1/2 cup cold milk
1 cup shredded sharp cheddar cheese
1/4 cup butter
1 teaspoon dried parsley
1/2 teaspoon garlic powder
1/2 teaspoon italian seasoning


Heat oven to 450. Combine baking mix, milk, and grated cheese in a bowl. Drop biscuits by the spoonful on an ungreased pan. Melt butter and spices together. Brush the biscuits with the butter and bake for 8 to 10 minutes.

Strawberry Shortcake Dessert

2 Store-bought Pound Cakes (cut in cubes)
2 Large containers of Strawberries
2 cups Sugar
1 Large Container of thawed Cool Whip

Cube Pound cake and spread in bottom of casserole pan. Wash and stem Strawberries. In food processor, blend strawberries and sugar until blended into sauce. Let sit 15 minutes until sugar dissolves. Pour over pound cake. Top with Cool Whip and refrigerate at least 1 hour. Serve cold.

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