Easter- Ham? Lamb? Spam?
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8 years ago
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Baked Ham!!
Comments (13)Solana ~ DH and I would like it better with the canneli beans also. Thanks for reminding me of this yummy recipe. Nancy ~ Here are a few more recipes you might like to try. ASPARAGUS VINAIGRETTE canned or cooked asparagus 1 small bottle of olive oil 1 tsp. sea salt 1/4 tsp. paprika 1 clove of garlic, minced 6 T. wine vinegar 1 tsp. dry mustard capers, parsley, chives Cook asparagus for 5-6 min. or until tender if using fresh. Combine remaining ingredients; pour over asparagus. Marinate for a few hours. Yield: 6 servings This is our favorite way to eat asparagus and I do fix it for Easter. BEETS IN RAISIN SAUCE 1 1-lb can sliced beets 1 tbs. cornstarch 1 tbs. sugar 1/4 tsp. grated orange peel 1-2 tbs. orange juice 1/2 c. raisins 1/4 tsp. salt 1/4 c. cider vinegar 1 tbs. butter Drain beets; reserve juice. Mix cornstarch, sugar and salt; add beet juice, orange juice and orange peel. Stir until smooth; cook until thick and clear, stirring constantly. Add beets, raisins, vinegar and butter; simmer gently for a few minutes. Yield: 5 servings. HORSERADISH BEETS 1 1-lb can sliced beets 3 tbs. sugar 1 tbs. cornstarch 1 1/2 tsp. salt 1 1/2 tsp. cider vinegar 2 tsp. prepared horseradish 1 tbs. butter Drain beets, reserving liquid. Place beets in greased 1 1/2 quart casserole. Blend sugar, cornstarch, and salt. Stir in 3/4 c. beet liquid and vinegar. Add remaining ingredients; bring to a boil, stirring constantly. Pour over beets; cover. Bake at 350° for 30 minutes. Yield: 4 servings ZESTY CARROTS 6 - 8 carrots, cut lengthwise 1/4 c. water 2 T. grated onion 2 T. prepared horseradish 1/2 c. mayonnaise 1/2 tsp. salt 1/4 tsp. pepper 1/4 c. cracker crumbs 1 T. butter dash of paprika Cook carrots until tender. Place in shallow baking dish. combine water, onion, horseradish, mayonnaise, salt and pepper; pour over carrots. Top with mixture of cracker crumbs, butter and paprika. Bake at 375° for 15 - 20 minutes. Let us know what you do for your Easter Ham. The garlic recipe sounds wonderful. I am fixing lamb with the fat trimmed, slits cut for garlic slivers, Gray poupon mustard spread over, some fresh minced rosemary and Italian dry bread crumbs sprinkled over that. I'm hungry and this talk of food is making me hungrier. :-) Enjoy your ham and all the fixings. FlowerLady...See MoreNot enough ham! What else?
Comments (10)I'm so amazed to be in this situation! Usually the DH & I have (as he puts it) "enough ham to swing on" for days. I usually wind up freezing some of it. I think I'll go with a chicken or capon, just because I'm more familiar with cooking them. I have a Nuwave / Flavorwave oven (essentially a small portable oven). So I think that would be perfect. My experience in cooking salmon is very limited. I've only grilled salmon steaks before and that was a long time ago! I'd hate to botch it at Easter....See MoreWhat does your Easter menu look like so far?
Comments (26)We had our dinner today. The ham was the best part, Elery smoked it about 10 hours, after 36 hours in brine, then half was served with a pineapple sauce and half without. We had baked beans, broccoli/cauliflower salad, green beans with bacon, whole wheat/butternut squash rolls, and Nancync's gluten free brioche, which came out very well: The coconut cake was decorated with Peeps and filled with coconut cream, then frosted with a coconut/cream cheese frosting: The kids were busy eating the chocolate that they found inside the Easter eggs, so they didn't want any other dessert. We got out the special Easter deviled egg plate and Mother's old Easter tablecloth from the 50s, we use it every year. We also had blueberry crisp and chocolate cream pie, but no one ate dessert except the Princess, who had this piece of cake. Everyone else ate too much ham! The only fail, and there's always one, were those blasted potatoes. Even though I don't like cheese and the Princess doesn't like sauced anything, I made au gratin. Found a recipe that called for heavy cream, gouda cheese, butter, garlic. Gotta be good, right? Two hours at 350 and the potatoes were still hard. Cranked the oven up to 450 for half an hour, still hard. Put them in the microwave for 15 minutes, the microwave overheated and died and those potatoes were still hard. We gave up on the potatoes, even with $15 worth of gouda and cream, and ate everything else. The girls split up the potatoes and took them home, they are going to try to cook them some more. Ugh, I didn't even want to look at them again and was going to compost them, but the girls couldn't pass up all that cheese, LOL. And so Elery and I took a trip into town and bought a new microwave after everyone went home. Annie...See MoreEaster entree that isn't ham or lamb?
Comments (23)I'm making Chicken Marbella. Way too many people to serve and suits all. No table big enough. So buffet it is. Easy prep ahead in gallon zip-locks for the overnight marinade. I'll get lots of extra legs, extra thighs, and cut the breasts in half. I plan to fill one big sheet tray, serve, then put another in the oven. Wild rice and sprouted grain with seeds and nuts and maybe dried/soaked cranberries. Big tray of roasted veg and root veg for vegetarians to have with the rice/grain side. Salad. We will have an all day affair. Actually three days. But I do the main day. And the day after. Early risers breakfast,- granola, (check, made that), fresh fruit and yogurt. And whatever cereals my parents have...grape nuts, cherrios, wheaties, lol. Brunch, - Strada, (thanks for that!) with leeks, mixed greens, and asparagus. Probably goat cheese or feta, cherry tomatoes top with parm. I was going to make mini quiche or muffin tin frittatas, but Strada can feed an army in a tall sided sheet pan. Love that it is another prep ahead. Late Brunch, - 2-3pm, Cedar plank grilled salmon, shrimp/scallop skewers, mini veggie and lamb meatballs. (prep ahead as well.) Charcuterie plates and spring rolls. Dinner 6pm, - Marbella and sides. My family have always been 'grazers' and chatters. No point trying to sit down and so many friends and extended family stop by I like to have something on the 'grazing' table. The extra chicken is fantastic leftovers. Usually something veg/potato to make a hash next morning. We love lamb and all types of expensive cuts of beef, but no need for my family. It's a four hour drive day before. I can prep just about everything in my own kitchen, then it's just assembly and turn the oven on. I only have the spring rolls to make and my niece and SIL will no doubt love to learn and help with that....See MoreUser
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