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As the most sacred of Christian celebrations,
Easter is arriving early this year. Along with the holiday comes
family gatherings, and with family gatherings, well, there must
be plenty of food and goodies for everyone.
Some of my fondest childhood memories include dressing up in frilly
Easter dresses, complete with bonnet and gloves, white patent
leather shoes and posing for those after-church pictures with
Easter basket in hand. Of course, the dinner table was always
laden with ham, potato salad, peas, deviled eggs and rolls and
– without fail – pineapple upside down and coconut cakes.
On Saturday afternoon prior, while Mama and Granny were busy cooking,
I remember newspapers covering the kitchen table, a water-vinegar
substance boiling on the stove, as we prepared to “dye”
our eggs. It’s amazing how some traditions stand the test
of time. Aren’t we glad that we can hang onto something pleasant
from the past? (That reminds me – gotta get the ham out of
the freezer!) Happy Easter to you, my friends. May the true meaning
of Easter find its place in your heart..
Baked Ham
1 smoked picnic shoulder, fully cooked, about 5 to 7 pounds
1 can (15 oz.) pineapple slices in juice
¼ cup light brown sugar, packed
¼ cup honey
Maraschino cherries
Whole cloves
Remove skin from ham; place on a rack in a baking pan, fat side
up. Cover loosely with aluminum foil; bake at 325 degrees for
about 30 minutes a pound, or to 140 degrees on meat thermometer.
Drain pineapple, reserving ¼ cup of juice. Combine reserved
juice, brown sugar, and honey in a saucepan; cook over low heat
until sugar is dissolved, stirring occasionally. Remove foil from
ham; score fat in a diamond pattern. Brush ham with pineapple-honey
mixture. Arrange pineapple slices and cherries in a pattern over
the top of the ham, securing with toothpicks. Stud with cloves,
if desired, and brush again with pineapple-honey mixture. Bake
an additional 30 minutes at 325°, basting with pineapple-honey
mixture.
No Fuss Potato Salad
2 Tbsp. olive oil
6 cups frozen diced hash brown potatoes (Southern-style)
½ cup chopped onions
½ cup mayonnaise
¼ cup Miracle Whip salad dressing
3 Tbs. milk
2 Tbs. yellow mustard
Salt and pepper to taste
In large skillet, heat olive oil and add frozen potatoes. Cook
and stir over medium heat until potatoes are hot and tender and
just beginning to brown at the edges. Meanwhile, in large bowl
combine remaining ingredients and mix well. (Feel free to add
chopped pickles, boiled, chopped eggs, celery, green peppers,
etc.)
Easter Fruit Salad
1 can fruit cocktail
1 (8 oz.) pkg. cream cheese, softened
1 small box. lemon Jell-O
8 lg. marshmallows
¾ cup chopped celery
¼ cup chopped nuts
½ pt. whipping cream or 2 ½ cups Cool Whip
Drain fruit cocktail and heat the juice with Jell-o, cream cheese
and marshmallows. Cool mixture. When it starts to set, add to
fruit, celery and chopped nuts. Refrigerate until thickened, about
½ hour. Beat whipping cream if not using Cool Whip and
fold into mixture. Pour into your favorite serving dish or mold.
A Pile of Peanut Butter Eggs
(Recipe can be halved if big batch not needed)
1 cup butter or margarine
8 oz. cream cheese, softened
½ tsp. salt
1 ½ tsp. vanilla
2 pounds powdered sugar
2 ¼ cups chunky peanut butter
12 oz. pkg. chocolate chips
½ block paraffin
Cream margarine and cream cheese; add salt, vanilla, powdered
sugar, and peanut butter; mix thoroughly. Roll into small eggs
or balls. Place on cookie sheet on waxed paper and freeze about
2 hours.
After eggs have chilled, melt chocolate chips and paraffin (use
a little more if chocolate is too thick) or chocolate coating,
melted in top of double boiler. After two hours in fridge, remove
peanut butter eggs from freezer and dip into melted chocolate.
Place on waxed paper to cool. May store in refrigerator or in
tightly sealed container.
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