After our recent snowy weekend, spring is in the air and it's time to think of Easter dinner. Here are some choices to add to your favorites or family traditions.
We usually think of a Wellington wrap with beef, but here is an easy twist that gives an elegant presentation using a canned ham. It's also very easy to do.
Canned cooked ham
Pie crust (homemade, package mix or roll out purchased)
1 beaten egg
Preparation: Roll out dough to about 14 x 18 inches. Moisten edges with cold water; place ham in center and wrap with pastry; place on baking sheet, seam side down. Use remaining dough for decorative shapes and place on ham. Brush entire surface with beaten egg. Bake at 400 about 1 hour or until nicely browned. Transfer to serving platter and slice to serve. Use warm sauce to top or serve as a side.
8 oz. can whole cranberry sauce
1/2 cup chili sauce
1/4 cup orange juice
1 tbsp. prepared horseradish
1/2 tsp. onion salt or minced onion
1/4 tsp. Worcestershire sauce.
Combine all sauce ingredients and heat to boiling, stirring occasionally. About 1 cup.
HAM GLAZES (to be used on canned or bone-in ham, your choice): Brush on ham occasionally during cooking.
TART SWEET: In small bowl mix 1/2 cup whole-berry cranberry sauce and 1/2 cup applesauce, mashing with back of spoon. May top ham before baking or serve along side.
HOT-SWEET: Mix 1 (8 oz.) can crushed pineapple with 1 finely chopped jalapeno chili and 2 tbsp. fresh chopped cilantro. 1 cup.
ONE-STEP GLAZES: Use any of these straight from the jar: maple syrup, orange marmalade, apricot preserves, ginger preserves or honey mustard. Brush ham occasionally during roasting.
Serve this popular vegetable in a side dish.
1 can cut asparagus or about 2 cups fresh, cut up
3 eggs, beaten slightly
1 can cream of mushroom soup
1 1/2 cup cooked rice
2 cup grated cheese
1/4 cup milk
Preparation: Mix all ingredients together. Bake in 11 x 7 dish for 30 minutes at 350. Serves 8.
A good recipe to use anytime of year, or to serve with leftover rice.
Here are two choices for dessert:
LEMON-RASPBERRY MOUSSE SQUARES
48 vanilla wafers, divided
3/4 cup boiling water
1 pkg. (3 oz.) lemon gelatin
1 cup ice cubes
1 pkg. (8 oz.) cream cheese, softened
1/4 cup sugar
2 tsp. lemon zest
1 tub (8 oz.) whipped topping, thawed
1/3 cup raspberry preserves
1 1/2 cup fresh fruit
Preparation: Stand 16 wafers around edge of plastic wrap-lined 8-inch square pan. Add boiling water to gelatin mix; stir 2 minutes until completely dissolved. Stir in ice until melted.
Beat next 3 ingredients in large bowl with mixer until blended. Gradually beat in gelatin. Whisk in 2 cups whipped topping.
Pour half gelatin mixture into prepared pan; cover with 16 wafers. Microwave preserves on high 15 seconds or until melted; brush onto wafers. Top with remaining gelatin mixture and wafers.
Refrigerate 4 hours or until firm. Invert dessert onto plate; top with remaining whipped topping and fruit. From Better Homes and Gardens.
Using Rhodes frozen dinner rolls, this is from Rhodes Test Kitchen.
12 frozen dinner rolls, thawed, but still cold
2 lemon rinds, grated
1/2 cup sugar
1/4 cup melted butter
1 cup powdered sugar
1 tbsp. butter, melted
2 tbsp. fresh lemon juice
Preparation: Mix grated lemon rind with sugar; cut rolls in half and place in 12" deep pizza pan or 9 x 13 baking pan sprayed with cooking spray. Drizzle 1/4 cup melted butter over rolls. Sprinkle with lemon rind/sugar mixture, reserving 1/2 of mixture to sprinkle on just before baking. Cover with sprayed plastic wrap.
Let rise until double. Remove wrap. Sprinkle on remaining mixture. Bake at 350 for about 20 minutes. Remove immediately from pan and place on cooling rack. Combine powdered sugar, butter and lemon juice. Mix well. Drizzle glaze over pull-aparts.
CHOCOLATE NUT BALLS
In case there just isn't enough chocolate in the house. Good for anytime and kids can help make these. From M. Moore of Missouri.
2 cups crushed graham crackers (about 32 squares)
2 cups chopped pecans
1 can (16 oz.) chocolate frosting
1 tsp. vanilla extract
1 1/2 cup confectioners' sugar
Preparation: Combine first four ingredients in bowl. Shape into 1-inch balls; roll in the sugar. Refrigerate 1 hour before serving.
Enjoy this season of beauty and renewal with family and friends.
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