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Score big with ham this Easter

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Score big with ham this Easter
Brainerd MN 506 James St. / PO Box 974 56401

Many people like to serve ham for their Easter meal. One of our favorite ways to make it is, before spreading anything on it, I score the ham. This will prevent the glaze from running off the meat and the flavor of the glaze will marinate within the meat.

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Rub the entire outside of the ham with prepared mustard. Then pack brown sugar around the outside until covered. Then take pineapple slices and affix them to the outside of the ham using whole cloves and toothpicks. Bake as directed (usually for approximately two hours at 325 degrees).

It’s an easy way to prepare a ham, and guaranteed to get rave reviews. 

Gourmet Vegetables

Serving size : 6     

16 ounce bag mixed frozen vegetables

1 can water chestnuts, sliced

1 can cream of chicken soup, undiluted

1 can French fried onion rings

Place frozen vegetables in a 2-1/2 quart casserole. Cover and microwave full power eight minutes or until vegetables are tender, stirring once. Spread water chestnuts on top of the vegetables. Spread the undiluted soup over chestnuts. Top with onion rings. Microwave full power uncovered, four minutes. Let stand a few minutes before serving.

Frosted Lime Walnut Salad

3 ounce package lime Jell-O

1 cup boiling water

small can crushed pineapple, do not drain

1 cup cottage cheese

1/2 cup celery, sliced

1/2 cup walnuts or pecans, chopped

8 ounces cream cheese

1 tablespoon Mayonnaise

1 teaspoon lemon juice

Combine Jell-O with boiling water. When dissolved add crushed pineapple, cottage cheese, sliced celery and chopped walnuts. Pour into a 8- by- 4 inch loaf pan or mold. Refrigerate.  Combine cream cheese with mayonnaise and lemon juice, and when gelatin is firm and has been removed from pan, spread this mixture on top. Slice into 6-8 portions and serve on crisp lettuce.

Sauced Asparagus and Egg Bake

Servings: 6

12 hard boiled eggs, sliced into 1/4 inch slices

chicken broth to cook the asparagus in two bunches fresh asparagus, washed and snapped.

For the sauce:

1 stick butter, melted

1/2 cup Wondra flour

1 quart milk

1 cup sharp cheddar cheese, shredded (I  like to add a little more cheese)

Ritz crackers, crushed

Paprika

Cook the asparagus in about a 1/2 inch of chicken broth until barely done. I like to cook the asparagus just until it still has some crunch to it. Don’t discard broth. Melt the butter and add Wondra flour, whisking together. In a saucepan, add chicken broth to milk and scald.

Pour hot milk and chicken broth over butter mixture and keep whisking over low heat until thickened (may have to add more Wondra if consistency is too thin). Add grated sharp cheddar cheese. Stir until cheese is melted.

In a 9- by-13 inch pan, place a layer of sliced hard boiled eggs, next a layer of cooked asparagus, then a layer of the cheese sauce. Repeat layers, ending with cheese/white sauce.  Cover the entire top with a light layer of crushed butter crackers. Sprinkle with paprika.  Bake at 350 degrees for 30 minutes or until top is slightly browned.

GARY’S TIP:  Heavy cream will whip much quicker if you put the bowl and the beaters in the freezer first (making sure it is freezer proof), and then chill.

FOOD FOR THOUGHT: Have a wonderful and blessed Easter as we celebrate the risen Savior.

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