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Elegant Easter recipes which will dress up the family table
Pina Colada Salad 3/4 C. crushed pineapple, drained 2 Tblsp. lemon juice 1/3 C. granulated sugar 1/8 tsp. salt 1 C. heavy cream, whipped 2 C. chilled cooked rice (not Minute Rice) 1/2 C. shredded coconut Combine pineapple, lemon juice, sugar and salt. Fold mixture into whipped cream. Fold in chilled rice, then shredded coconut. Chill. Serve in dessert dishes or halved fresh pineapple. Makes 6 servings. Scald milk, stir in sugar, salt and butter. Cool to lukewarm. Pour water into a large bowl, stir in yeast, then the milk, stir in eggs and 1 1/4 cups of flour. Beat until smooth. Stir in enough of the remaining flour to make a soft dough. Let rise until double its original size. Brush top lightly with melted butter. Turn out onto a heavily floured board. Work dough until not sticky, but also, not heavy. Make any desired shape and let rise again until double its size. Bake at 350 degrees F for 30 minutes. One half cup of white raisins or 1/2 cup of glazed fruit may be added to dough. New Potatoes in Dill Cream Sauce 2 1/2 lbs. new red potatoes,
Place potatoes in large saucepan: add enough water to cover. Bring to a boil. Reduce heat to medium; cook 15 minutes or until potatoes are tender. Mix cream cheese spread, milk and green pepper in large microwavable bowl. Microwave on high 40 to 50 seconds or until cream cheese spread is melted; stir until well blended. Stir in dill. Add drained potatoes; toss lightly to coat. Buttery Minted Carrots 1 C. water
In a saucepan, bring water and salt to boil. Add carrots; cook until crisp-tender, about 8 minutes. Drain and set aside. Melt butter in the same saucepan. Stir in confectioners sugar' and mint until blended. Return carrots to pan; cook and stir for 2 to 3 minutes or until carrots are tender and evenly coated. Yields 4 servings. Pink Deviled Eggs 4 hard-boiled eggs
Remove shells from hardboiled eggs. Cut eggs in half lengthwise and scoop out the yolks into a small bowl. Pour juice from can of beets into a cup. Dip each egg half into the cup for 1 minute. Remove and turn upside down on a paper towel. Mix egg yolks with mayonnaise and mustard. Fill egg whites halves (now pink) with yellow deviled egg mixture. These eggs do not taste like beets! Baked Ham with Creole Mustard Glaze 1 smoked or cured ham Creole Mustard Glaze Whole cloves Maraschino cherries 1 can pineapple slices Place precooked ham in roasting pan. Score ham with knife about 1/4 to 1/2 inches deep to form squares or diamond shapes. Push cloves into each square. Arrange sliced pineapples and maraschino cherries on top of ham. Spoon Creole Mustard Glaze carefully over ham to cover thoroughly. Bake at 250 degrees for 2 hours. During baking continue to glaze ham occasionally. Serve hot or cold with additional glaze. Creole Mustard Glaze: Fruit-Glazed Easter Ham
Place ham, fat side up, on rack in open roasting pan. Insert meat thermometer so bulb is centered in thickest part. Be careful bulb does not rest in fat or on bone. Do not add water. Do not cover. Roast at 325 degrees until meat thermometer registers 130 to 140 degrees for "fully cooked" half ham (18 to 24 minutes per pound). Meanwhile, place pineapple, orange marmalade, lemon juice, cinnamon and allspice in small saucepan and cook slowly for 5 to 7 minutes, stirring occasionally. Remove from heat; stir in coconut. Spread glaze over ham during last 20 minutes of baking time. |
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