Easy recipes using everyday
ingredients Easter Recipes
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Ham Sauce with
Mustard Pears
1/3 c. sugar
1/3 c. prepared mustard
1 c. vinegar
1 1/2 c. juice drained from 1 lg. can pear halves
Bring sugar, mustard, vinegar and pear juice to boiling point.
Pour over pears. Let stand in refrigerator several hours or
overnight. Place pears around a baked ham or a thick slice of
ham.
Crabapple
Ham Glaze
1 (17 oz.) jar spiced whole crabapples
1 c. brown sugar
1 fully cooked center cut ham sliced
1" thick (about 1 1/2 lb.)
Drain apples reserving 1/2 cup syrup. Combine syrup with brown
sugar; heat until boiling. Put crabapples in foil with a little
syrup drizzled over, seal and put over fire at edge of barbeque
grill. Grill ham over low coals 10-15 minutes on each side.
Brush with syrup. Cook 1-2 extra minutes.
Easter Egg Dye
1/4 tsp. food color
3/4 c. boiling water for each color
1 tbsp. vinegar for each color
For each color, measure food color, water and vinegar into bowl about size
of a cereal bowl. Mix well with spoon, use separate spoon for each color.
To make orange dye: mix equal amounts of red and yellow. To make purple
dye, mix blue and red. To make green dye mix blue and yellow.
Natural Easter Egg Dye
1 tsp. vinegar
Cold water
Eggs
Red cabbage - bright blue
Orange peels - light yellow
Light onion shells - yellow
Dark onion shells - brown
Carrot tops - yellow green
Celery top - light yellow green
Red beets - red
For varied shades of purple and other secondary colors combine 2 or 3 of
above ingredients together. Place uncooked eggs in a single layer at
bottom of saucepan; cover eggs with cold water, add vinegar and
ingredients for desired colors. Bring to a boil. Reduce heat; simmer 20
minutes, remove tops or peels from the pan and let stand overnight to
produce a darker color, rinse and dry. Using packaged dyes: Put eggs in
saucepan and cover with cold water; add vinegar. Bring to a boil over
medium heat; remove pan from heat, cover and let stand 15 minutes, rinse
with cold water and drain. Wipe dry and dye according to package.
NOTE: Never cover your saucepan with a lid, cook or boil any longer than
required time. This may cause your eggs to be overcooked and forms a
greenish colored yolk.
Old Fashioned
(Traditional) Baked Ham
Mix the juice from a large can of pineapple slices and
1 cup
brown sugar plus 1 teaspoon ground cloves into
a syrup. Pour
this over ham. Baste about each 45
minutes. Ham should be baked
in 350 degree oven
15 minutes per pound (15 pounds would be 2
hours
25 minutes). About 45 minutes before ham is done,
take out
and garnish with pineapple slices and candied
cherries. Return
to oven and finish baking.
Country Baked
Ham
1 precooked smoked ham with bone (16 lb.)
25-30 whole cloves
1/4 c. Dijon mustard
2 c. apple juice
1 c. packed brown sugar
2 c. tawny port
2 c. pitted whole dates
2 c. dried figs
2 c. dried prunes
3 bunches watercress, rinsed, patted dry, stems trimmed
1. Preheat oven to 350 degrees.
2. Peel skin from ham and trim fat to 1/4 inch layer. Score
fat
in diamond pattern.
3. Line a large shallow baking pan with foil and place ham
in
pan. Insert a whole clove into each intersection of the
diamonds
and pat the mustard evenly over the top and
sides of ham.
Sprinkle the sugar over the top and pour the
apple juice into
the pan. Bake 1 1/2 hours, basting frequently.
4. After putting ham in oven, combine the port, figs, dates and
prunes in bowl. Add the fruit and port to the pan after the ham
has baked 1-1/2 hours. Bake 30 minutes, basting frequently.
5. Place ham on bed of watercress on large platter.
6. Gently stir fruit through pan juice. Arrange fruit
around
ham. Serve sauce in gravy boat
Baked Ham with
Mustard and Brown Sugar Glaze
Place Hostess ham on rack in roasting pan. Pour Pepsi over ham
until enough is in the pan to touch the bottom of the ham. Cover
and bake at 300 degrees for 2 hours. Drain Pepsi from roasting
pan.
Glaze:
4 tbsp. brown sugar
1 1/2 tsp. mustard
Mix brown sugar and mustard. Pour over baked ham. Bake uncovered
for 30 minutes at 200 degrees. Save excess glaze from bottom of
pan to serve with ham.
Baked Ham with
Strawberry Sauce 1/2 c. fresh halved strawberries
1 (5 to 8 lb.) smoked ham
1 c. strawberry wine
1 c. water
1 tbsp. creole mustard
Preheat the oven to 350 degrees. Place the ham in a large
roaster and arrange the strawberries on top. Mix the wine,
water, and creole mustard together, then pour over the top of
the ham, and let it drip down the sides. Bake for 1 hour,
basting every 20 minutes. After the ham is baked, slice and
serve topped with a Strawberry Sauce.
Easy Baked Ham
(12-15 pounds)
Place ham on rack in pan and bake uncovered at 325 degrees for
about 15 minutes per pound. After it is baked, remove skin and
score the jam. Then put cloves or sliced pineapple on it and
baste with the following "glaze".
GLAZE FOR HAM:
1 c. brown sugar
1 1/2 tsp. dry mustard
1/2 tsp. cinnamon
1/4 tsp. ground cloves
3 tbsp. honey
Enough pineapple juice to make it
spread
Put in 450 degree oven for 20 minutes (basting occasionally).
Remove from pan and the grease remaining in the pan makes good
use in making gravy. Do not carve the ham for 20 minutes.
Orange Juice
Baked Ham Recipe
1 c. orange juice
1 c. white grape juice
1/2 c. honey
1 tbsp. white vinegar
2 tsp. dry mustard
1/4 tsp. ginger
1/4 tsp. ground cloves
Dash of cinnamon
Canned ham
Mix thoroughly ingredients and marinate 2 hours, at least, or
overnight. Coat ham with glaze. Baste now and then. Bake
according to directions. Broil and baste baked ham slices with
glaze.
Baked Ham with
Cherry Sauce
1 precooked ham (sliced)
1/2 c. honey
1/4 tsp. ground allspice
1/2 c. brown sugar (packed)
1/4 tsp. ground cloves
Mix the above together and spoon over ham while cooking. Put
cherry sauce over ham the last 1/2 hour of baking.
SAUCE;
1 can cherry pie filling
1 tbsp. lemon juice
1/4 tsp. ground allspice
1/4 tsp. ground cloves
Mix first five ingredient and spoon over ham while it cooks. Add
cherry sauce the last 1/2 hour of baking. Ham should be baked at
325 degrees 15 minutes/per pound.
7-Up Baked Ham
Place ham in roaster. Pour 7-Up over ham to cover bottom of
roaster and place in oven. As ham bakes, pour a small amount of
7-Up over the ham every 15 minutes for the first hour, then as
needed. Try 7-Up for basting baked chickens and turkeys. Basting
with 7-Up brings out the flavor of the meats and gives the gravy
an unusually delicious flavor.
Baked Ham with Spicy
Mustard Glaze
1 fully cooked boneless ham (5 lbs.)
1 (18 oz.) jar Kraft orange marmalade
1/2 c. stone ground mustard
2 tbsp. dry mustard
1 garlic clove, minced
1/2 tsp. ground ginger
Heat oven to 350 degrees. Place meat fat side up on rack in
baking pan; score ham. Mix remaining ingredients until well
blended. Set aside half of marmalade mixture. Brush ham with
remaining marmalade mixture. Roast 2 hours or until meat
thermometer registers 140 degrees, brushing with marmalade
mixture every 15 minutes. (Temperature will rise 5 to 10 degrees
F. during standing.) Let stand 10 minutes. Serve with reserved
marmalade mixture. Makes 10 to 12 servings.
Ham with
Pineapple Mustard Glaze
3-4 lb. ham
1 c. brown sugar
1 tbsp. cornstarch
1/4 tsp. salt
1 can crushed pineapple
1 tbsp. mustard
2 tbsp. lemon juice
Place ham fat side up on a rack in a shallow roasting pan.
Remove skin and excess fat. Score fat surface lightly, cutting
diamond shapes. Place a clove in the center of each diamond.
Bake at 325 degrees for 1 1/2 hours. In a saucepan, combine
brown sugar, cornstarch, salt, pineapple (with juice), mustard
and lemon juice. Cook over medium heat, stirring constantly,
until mixture thickens and boils. Boil and stir 1 minute. Remove
ham from oven. Brush glaze over ham and return to oven for 1/2
hour. Reserve some of the glaze to serve on the side. Before
slicing ham, remove cloves.
Green Bean
Casserole Recipe 2 boxes frozen French style green
beans (thawed)
1 med. onion, chopped
Butter
1 c. sliced water chestnuts
1 c. shredded cheese
1 can mushroom soup
1 can French fried onion rings
Sauté onions in butter. Layer in a greased casserole: 1. Beans
2. Onions 3. Water chestnuts 4. Cheese 5. Mushroom soup 6.
Repeat layers Bake 25 minutes at 350 degrees or until heated
through. Add onion rings the last 5 minutes. Serves 6.
Green Bean and
Pork Chop Casserole 6 rib or loin pork chops, 3/4" thick
2 (10 oz.) pkgs. frozen cut green
beans, defrosted
2 cans cream of celery soup
1 c. milk
1/4 tsp. salt
Brown chops, season with salt and pepper. Mix together beans,
soups, milk and 1/4 teaspoon salt. Pour mixture into a 2 quart
baking dish. Arrange pork chops on top. Cover and bake in 350
degree oven for 45 minutes or until meat is done.
Green Bean and
Turkey Casserole 2 c. cooked, diced turkey breast
1 can French green beans, drained
1 c. cooked white rice
1 c. cooked long wild rice
1 can cream of celery soup
1/4 c. mayonnaise
1/2 c. sliced water chestnuts
2 tbsp. chopped pimiento
1/4 tsp. salt
Mix all of ingredients together. Bake at 350 degrees for about
30 minutes.
Green Bean and
Ground Beef Casserole 1 can cream of mushroom soup
1/3 c. bread crumbs
1/4 c. onion, chopped
1 egg
1 lb. ground beef
Salt & pepper
Mix 1/4 cup of the mushroom soup with the rest of the
ingredients. Line a small casserole with this mixture like a pie
shell. Mix remaining soup with 1 (16 ounce) can of green beans
and fill centers of casserole. Top with crumbs or tater tots.
Bake at 350 degrees for 35-40 minutes.
Green Bean and Tuna
Casserole 1 lg. can green beans (drained)
1 sm. can water packed tuna
1 can mushrooms; drained and cut
2 tbsp. onion flakes
3 cheese slices
In mixing bowl, mix tuna, green beans, and onion flakes. Add cut
up mushrooms. Mix well. Have individual casseroles; divide into
3 to 4 casseroles. Top each casserole with 1 slice of cheese.
Bake in oven until cheese has melted.
Green Bean and
Corn Casserole 1 can French style green beans
1 can cream of celery soup
1/2 c. sour cream
1/2 c. chopped onion
1 can shoe peg or white whole kernel
corn
1/2 c. chopped celery
1 1/2 packs crushed Ritz crackers
1 stick melted butter
Spray casserole dish with Pam. Drain green beans and place in
dish. Mix together cream of celery soup, sour cream, chopped
onion, corn (drained) and chopped celery. Pour this mixture over
the green beans. Place crushed crackers on top and pour melted
butter over crackers. Bake 35 minutes on 350 or until brown.
Green Bean and
Chicken Casserole 1 can French cut green beans, drained
1 c. sliced water chestnuts, drained
1 jar pimento, drained
1 can cream of celery soup
1/2 c. mayonnaise
1 onion, chopped
1 box long grain & wild rice with
seasonings, uncooked
2 c. chicken or turkey cubes
2 c. chicken broth
Mix all of the above and spoon in a lightly greased 2 quart or
layer casserole. Bake at 350 degrees for 45 minutes to 1 hour.
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CLICK HEREto respond to newsletter replies, requests and tips. Please include date of newsletter,
name of recipe and number of servings. Remember to include your name
within the message as well.
