CELEBRATING
SPRING . . .
A TIME OF RENEWAL, A TIME OF REMEMBRANCE
Spring
is a time of freshness and new life. We find joy and hope everywhere,
from the budding of trees and
flowers to traditional spring celebrations. The Easter and Passover holidays
are ripe with rich traditions, both in faith
and food. Many of the foods associated with these holidays have symbolic
as well as cultural meaning. For example, the egg symbolizes new life and
is a prominent springtime symbol.
As in any important event, food plays an important role in the celebration
of the season. This year, take the time to discover new foods and ideas while
continuing past traditions. Here are some ideas for your special Easter meal.
Make the egg a part of your meal. Also, be sure to include fresh greens. Not
only are the greens good for you, but like the egg, are symbolic of new life.
Make your celebration special by bringing out the good tablecloth and china.
Celebrate good times together and the promise of good days ahead.
I did not include a hot vegetable dish in this menu. If you desire to include
one, I would recommend serving green beans, peas or broccoli.
This delicious meal incorporates new ideas (Ham with Cherry Sauce, Almond-Orange
Tossed Salad, Mini Easter Tarts) and family tradition (Easy Scalloped Potatoes,
Deviled Eggs). What a great combination!
Ham with Cherry Sauce
1 cup packed brown sugar 3 tbs maple syrup
1 tsp ground mustard 1/2 cup granulated sugar
3 tbs cornstarch 1 cup cold water
2 tbs lemon juice 1 tsp almond extract
1 can dark sweet cherries 16oz, undrained & pitted
1 Bone-in ham 6-8 lbs, fully cooked
Place ham in a roasting pan. Score surface of ham with shallow diagonal cuts,
making diamond shapes. Combine the brown sugar, syrup and mustard; rub over
ham and press into cuts. Cover and bake at 325 degrees for 1-3/4-2 hours or
until a meat thermometer reads 140 degrees and ham is heated through.
Cherry sauce: in a saucepan, combine the sugar, cornstarch and water until
smooth. Add cherries. Bring to a boil; cook and stir for 2 minutes or until
thickened. Remove from heat; stir in lemon juice and extract. Serve with
ham.
Servings: 8-10
ALMOND-ORANGE TOSSED SALAD
1 can mandarin oranges
11oz, drain 1 avocado peeled & cubed (optional)
2 tbs granulated sugar 1/2 cup sliced almonds
4 cups torn iceberg lettuce 4 cups torn romaine
1/2 cup diced celery 2 sliced green onions
1/4 cup vegetable oil 2 tbs granulated sugar
2 tbs cider vinegar 2 tsp minced parsley
1/4 tsp salt 1/4 tsp pepper
In a small skillet over medium-low heat, cook sugar, without stirring, for
12-14 minutes or until melted. Add almonds; stir quickly to coat. Remove from
the heat; pour onto waxed paper to cool.
In a large serving bowl, combine the lettuce, romaine, oranges, avocado,
celery, onions and almonds. In a jar with a tight-fitting lid, combine the
dressing ingredients; shake well. Right before serving, drizzle over salad;
toss gently to coat.
Servings: 8
EASY SCALLOPED POTATOES
4 cups sliced potatoes uncooked 1 tbsp minced onion
1 tsp salt 1 tsp pepper
3 tbs butter 1 1/4 cups evaporated milk
Heat oven to 350 degrees. In a 1-1/2 quart baking dish, arrange 2 cups of potatoes. Sprinkle with 1/2 teaspoon salt, 1/2 teaspoon pepper and 1-1/2 teaspoons onion.
Arrange remainder of potatoes, then remaining salt, pepper and onion as second layer. Dot with butter. Heat evaporated milk and pour over all. Bake uncovered about 1 hour.
Servings: 4-6
MINI EASTER TARTS
1 pkg cream cheese 8 oz,softened
1 can condensed milk 14 oz, sweetened
1/2 cup frozen lemonade concentrate thawed
1 1/2 cups frozen non-dairy whipped topping thawed
2 pkgs prepared mini graham cracker pie crusts
red, yellow or green food coloring (optional)
fresh, sliced fruit, nuts or assorted candies (optional)
In a large bowl, beat cream cheese until fluffy. Gradually beat in sweetened, condensed milk until smooth. Stir in lemonade concentrate. Add a few drops of food coloring, if desired. Gently stir in whipped topping. Spoon into crusts.
Chill at least 3 hours. Before serving, top with above ideas or a dollop of whipped topping. Store covered in refrigerator.
Servings: 12
DEVILED EGGS
6 hard-cooked eggs
2 tbsps mayonaise
1 tsp white vinegar
1/2 tsp salt
dash pepper
1/2 tsp dry mustard OR 1 tsp prepared mustard
paprika
Halve hard-cooked eggs lengthwise; remove yolks and mash with mayo, vinegar,
salt, pepper, and mustard. Refill egg whites. Sprinkle with paprika. Chill.
The best things in life aren't things.
Have
a blessed Easter . . .
Attend the church of your choice as a family
and spend the day with your family!
Please direct any questions or comments you may have regarding Culinary Corner to: bethoover@aol.com.
