Easter Recipe's
Chocolate covered Easter eggs
3/4 Cup chunky peanut butter
1/4 Cup butter, softened
1 Cup flaked coconut
1/2 Cup finely chopped walnuts
1-1/2 to 2 Cup powdered sugar,
divided
2 Cup (12 oz) semisweet chocolate
chips
2 Tbsp shortening
In mixing bowl, cream peanut
butter &
butter until well mixed. Fold in
coconut, nuts & 1 Cup sugar; mix well.
Sprinkle some of the remaining sugar on
a board. Turn peanut butter mix onto
board; knead in enough of the remaining
sugar until mix holds its shape when
formed. Shape in small egg-shaped
pieces. Cover & chill for 1 hour. In
double boiler over
hot water, melt chocolate chips and
shortening, stirring until smooth. Dip
eggs; place on waxed paper to harden.
Chill. Yield: 2 dozen
Glazed Ham
3 diferent glazes you might try.
Amount Measure Ingredient --
Preparation Method
-------- ------------
------------------------------
4 lb Full cooked
boneless ham
- up to 6 pounds
-----FIVE
SPICE PLUM GLAZE-----
1 c Plum jam
1 tb Cornstarch
1/4 ts Five spice
powder
1/8 ts Ground red
pepper
2 tb Soy sauce
1 tb Vinegar
-----MAPLE PECAN GLAZE-----
1 c Maple syrup
1 c Orange
marmalade
1 tb Butter or
margarine
1/2 c Pecans --
chopped, toasted
-----CRANBERRY GLAZE-----
12 oz Cranberry
juice concentrate
- thawed
3 tb Dijon style
mustard
2 tb Brown sugar
2 tb Lemon juice
4 ts Cornstarch
1/4 ts Ground
cloves
Place ham on a rack in a shallow
baking pan. If desired, use a paring
knife to score top of ham in a diamond
pattern, making cuts 1/4" deep. Insert a
meat thermometer. Bake in 325~ oven for
1-1/4 to 2-1/2 hours or until meat
thermometer registers 140~ and ham is
heated through. During the last 15
minutes of baking, brush ham with one of
the following glazes. Heat any remaining
glaze and serve with the ham. Makes
16-24 servings.
FIVE SPICE PLUM GLAZE: In a small
saucepan combine plum jam, cornstarch,
five spice powder and ground red pepper.
Stir in soy sauce and vinegar. Cook and
stir till bubbly. Cook and stir 2
minutes more. Makes about
1 cup.
MAPLE PECAN GLAZE: In a small
saucepan, combine maple syrup and orange
marmalade. Heat until bubbly. Whisk in
butter till smooth. Stir in pecans.
Makes 2 cups.
CRANBERRY GLAZE: In a small saucepan
combine all ingredients. Cook and stir
mixture till thickened and bubbly. Cook
and stir 2 minutes more. Makes
1-3/4 cups.
Garlic Mashed Potatoes
Wash, peel and boil until tender the
amount of potatoes you will need for
your dinner.
After draining the cooked potatoes,
mash to a course mash by hand. Then
take your mixer, add 1 stick of butter,
a little heavy cream or half and half.
Now add 2 Tablespoons of puree of
Garlic. (You can make this from the
cloves or buy it that way). Mix with
mixer. Now while your mixing break one
egg into mixture and mix into potatoes
well. This will give your mashed
potatoes a cream texture and they won't
break into clumps when they cool. Enjoy!
Sweet Potatoe Caserole
6 medium sweet potatoes (about 3 pounds
total), cooked and peeled
1/4 cup plus 2 tablespoons packed
light-brown sugar
1 tablespoon all-purpose flour
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1-1/2 cups fresh orange juice
2 tablespoons butter
1 tablespoon orange liqueur or may
use grenadine. (optional)
2 to 3 teaspoons grated orange rind
1 cup dried apricots, halved or
quartered
1/4 cup golden raisins
1 cup pecans, chopped
Directions
Heat oven to 350 degrees F.
Cut sweet potatoes in half lengthwise;
place in a single layer in a 2-quart
shallow baking dish.
Combine 1/4 cup brown sugar, flour,
cinnamon and salt in a medium-size
saucepan; stir to mix well. Gradually
stir in orange juice until mixture is
well blended and smooth. Bring mixture
to boiling over medium heat; cook,
stirring constantly, 1 minute.
Remove from heat; stir in butter until
melted. Add orange liqueur if using,
orange rind, apricots and raisins. Pour
mixture over potatoes in baking dish.
Sprinkle with pecans and remaining 2
tablespoons brown sugar.
Bake in heated 350 degree F oven 30
minutes or until hot and bubbly. Serve.
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