Good News Tucson - A Family Values Publication

Culinary Corner with Beth Hoover

Celebrating Spring

a time of RENEWAL, a time of REMEMBRANCE

The Christian festival of Easter celebrates the resurrection of Christ. However, long before this, pagans celebrated the changing of the seasons and the renewed life of Earth at this time of year.

Originally Easter was called Pascha after the Hebrew word for Passover, a Jewish festival that happens at this time of year. It was replaced by Easter, a word which is believed to have evolved from Eostre, the name of the Anglo-Saxon goddess of fertility and springtime. The date of Easter is determined, like its pagan festival equivalent, by the lunar calendar.

About the recipes... As ham seems to be the favorite meat for the main dish at Easter, I've included two sauces to serve with baked ham... one sweet and the other spicy. Mashed potatoes compliment ham and this recipe is an old standby.

The Spicy Green Beans are a bit unusual but delicious. Red grapes are coming in season and should be flavorful by the time Easter is here to make the Red Grape Salad. The strawberry dessert is delicious, quick and easy to make and can be prepared the day before. The sauces can also be made the day before, as well as the green beans, and heated in the microwave for your meal.

PINEAPPLE SAUCE FOR HAM

1/4 cup water
1-1/2 cups brown sugar
1-1/2 tbsps ketchup
1-1/2 tbsps soy sauce
1-1/2 tsps dry mustard
1-1/2 cups crushed pineapple, undrained
2-1/4 tbsps cornstarch
1/2 cup water

Combine 1/4 cup water, sugar, ketchup, soy sauce, mustard and pineapple in saucepan. Bring to a boil; simmer for 10 minutes.

Dissolve cornstarch in 1/2 cup water; add to sauce. Cook, stirring constantly, until clear. Serve over ham slices.

Yield: about 3 cups

HORSERADISH SAUCE FOR HAM

1/4 cup prepared horseradish
1-1/2 tsps white vinegar
1 tbsp prepared mustard
1/2 tsp salt
1/2 tsp Worcestershire sauce
2-4 drops hot pepper sauce
1 cup heavy cream, whipped

In a small bowl, combine first six ingredients; mix well.

Gently fold in whipped cream. Chill.

Serve with sliced ham.

Yield: about 2 cups

MASHED POTATOES

5 large potatoes, peeled and cut into cubes
2 tsps salt, divided
1/4 cup butter or margarine, softened
1/4-1/2 cup heavy whipping cream*

Place potatoes and 1 teaspoon of salt in a large pot; add enough water to cover. Bring to a boil; reduce heat. Cover and simmer until potatoes are tender, about 15-20 minutes; drain. Transfer potatoes to a mixing bowl; mash. Add butter, cream and remaining salt; beat until smooth and fluffy.

Cook's Note:* You may use milk, half-and-half or evaporated milk rather than whipping cream in this recipe, if desired.

Yield: about 6 servings

SPICY GREEN BEANS

5 slices bacon
1/2 cup chopped onion
4 cans (14.5 oz) green beans, drained
1 tbsp brown sugar
1 tsp dry mustard
3/4 cup chili sauce

Preheat oven to 350 degrees. Place bacon in a large skillet or pot; cook over medium heat until evenly browned. Remove bacon from skillet, leaving grease. Crumble and set aside. Stir onion into bacon grease and cook over medium heat until tender; drain.

In a large bowl, combine bacon, onion, green beans, brown sugar, dry mustard and chili sauce. Bake 30 minutes or until heated through.

Yield: about 10-12 servings

RED GRAPE SALAD

1 can (20 oz) pineapple tidbits
6 oz cream cheese, softened
2 tbsps mayonnaise
2 cups miniature marshmallows
2 cups seedless red grapes, halved
1 cup whipping cream, whipped

Drain the pineapple, reserving 2 tablespoons juice; set pineapple aside.

In a mixing bowl, beat juice, cream cheese and mayonnaise until fluffy. Stir in pineapple, marshmallows and grapes. Fold in whipped cream. Serve immediately or refrigerate.

Yield: about 10-12 servings

STRAWBERRY WHIPPED SENSATION

4 cups fresh strawberries, divided
1 can (14 oz) sweetened condensed milk
1/4 cup lemon juice
1 tub (8 oz) whipped topping, thawed, divided
8 Oreo ** Chocolate Cookies, finely chopped
1 tbsp butter, melted

Line an 8X4"or 9X5" loaf pan with aluminum foil. Mash 2 cups of strawberries in a large bowl. Stir in condensed milk, lemon juice and 2 cups of whipped topping; pour into pan. Top with combined chopped cookies and butter; press into mixture. Cover.

Freeze at least 6 hours or overnight. To serve, invert onto plate; remove foil. Frost with remaining whipped topping. Top with remaining strawberries, sliced.

Yield: about 12 servings

Cook's Note:** Oreo is a trademark of Kraft Foods North America, Inc.

BETH'S BONUS ONLINE RECIPE:

CREAMY STRAWBERRY LEMON SQUARES

1-1/2 cups honey graham cracker crumbs (about 21 squares)
1/2 cup granulated sugar, divided
6 tbsps butter or margarine, softened
2 pkgs (8 oz ea) cream cheese, softened
3 cups cold milk, divided
2 pkgs (4-serving size) lemon flavor instant pudding and pie filling
1 tub (8 oz) Cool Whip * Strawberry Whipped Topping, thawed

Mix graham crackers, 1/4 cup of sugar and butter until well blended. Press into bottom of 13X9X2" pan to form crust. Set aside.

In a bowl, beat cream cheese, remaining 1/4 cup sugar and 1/4 cup of milk. Carefully spread over crust.

Pour remaining 2-3/4 cups milk into large bowl. Add pudding mixes. Beat with wire whisk two minutes or until well blended. Pour over cream cheese layer in pan. Let stand five minutes or until thickened. Cover with whipped topping. Refrigerate four hours or overnight.

Serves 20-24. Refrigerate leftovers.

Cook's Note:* Cool Whip is a trademark of Kraft Foods North America, Inc.

"God so loved the world that He did not send a committee."

Have a blessed Easter...
Attend the church of your choice as a family
and spend the day with your family!

For more great recipes, visit our past issues then click on Culinary Corner.

Please direct any questions or comments you may have regarding Culinary Corner to: bethoover@aol.com.

DININGandentertainment