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Good morning and welcome to your Sunday edition of A to Z Recipes
Newsletter. What a busy week this has been, especially with my kids planning
for their prom. They will both be attending it this coming Saturday. It has been
a real experience simply making all the arrangements. I hope by this time next
week they will be smiling and reflecting back with fondness on a very special
night in their high school life. Since Angela is a senior, this is her last, and
one she will have shared with her brother. Trey is a sophomore. OMG!
That means possibly two more proms to go... help! Seriously, if we
can make it through this one, the rest will be a cinch. Right? Maybe.
I have a surprise for you today. Easter is just around the corner and many of us are already looking through cookbooks and recipe folders for that special
family dinner. Just as I was on my own Easter recipe hunt, I got an email from
Mary S. who, along with her husband, Rick, lives in Nashville, TN. In it she sent me a huge batch of recipes found while trying to plan her own
dinner. To make a long story short,
Mary has shared many recipes and other Easter-themed items, and is the proud producer of this special Easter issue. If you've been with us for
a while, you'll recognize
Mary and recall the great recipes she has passed along over the years. She took a little time off to handle a medical situation, but is back strong
as ever. I hope you enjoy everything she has put together for you. I had a ball working with her on it!
Don't forget! The current Monthly Theme topic of Favorite Side Dish Recipes will end on March 31st. This has been a popular topic and
the issue, which will post on April 8th, promises to be filled with goodies. We have room for more, so please get yours in to me soon.
Please visit the Monthly Theme section where you can find more information and the link for submitting yours.
We'll see you here again on Wednesday, God willing.
Psst!
Please tell ten friends to tell ten today! The Breast Cancer site is having trouble getting enough people to click on their site daily to meet their
quota of donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use the number of daily visits to donate mammograms in exchange for advertising.
Here's the web site! Pass it along to people you know.
Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
Ramblings
The Traditions of Easter (by Jerry Wilson)
~Shared by Mary S., Nashville, TN
As with almost all "Christian" holidays, Easter has been secularized and commercialized. The dichotomous nature of Easter and its symbols, however, is
not necessarily a modern fabrication.
Since its conception as a holy celebration in the second century, Easter has had its non-religious side. In fact, Easter was originally a pagan
festival.
The ancient Saxons celebrated the return of spring with an uproarious festival commemorating their goddess of offspring and of springtime, Eastre. When
the second-century Christian missionaries encountered the tribes of the north with their pagan celebrations, they attempted to convert them to Christianity.
They did so, however, in a clandestine manner.
It would have been suicide for the very early Christian converts to celebrate their holy days with observances that did not coincide with celebrations that
already existed. To save lives, the missionaries cleverly decided to spread their religious message slowly throughout the populations by allowing them to
continue to celebrate pagan feasts, but to do so in a Christian manner.
As it happened, the pagan festival of Eastre occurred at the same time of year as the Christian observance of the Resurrection of Christ. It made sense,
therefore, to alter the festival itself, to make it a Christian celebration as converts were slowly won over. The early name, Eastre, was eventually changed
to its modern spelling, Easter.
The Date of Easter
Prior to A.D. 325, Easter was variously celebrated on different days of the week, including Friday, Saturday, and Sunday. In that year, the Council of
Nicaea was convened by emperor Constantine. It issued the Easter Rule which states that Easter shall be celebrated on the first Sunday that occurs
after the first full moon on or after the vernal equinox. However, a caveat must be introduced here. The "full moon" in the rule is the ecclesiastical full
moon, which is defined as the fourteenth day of a tabular lunation, where day 1 corresponds to the ecclesiastical New Moon. It does not always occur on
the same date as the astronomical full moon. The ecclesiastical "vernal equinox" is always on March 21. Therefore, Easter must be celebrated on a
Sunday between the dates of March 22 and April 25.
The Lenten Season
Lent is the forty-six day period just prior to Easter Sunday. It begins on Ash Wednesday. Mardi Gras (French for "Fat Tuesday") is a celebration,
sometimes called "Carnival," practiced around the world, on the Tuesday prior to Ash Wednesday. It was designed as a way to "get it all out" before the
sacrifices of Lent began. New Orleans is the focal point of Mardi Gras celebrations in the U.S. Read about the religious meanings of the Lenten
Season.
The Cross
The Cross is the symbol of the Crucifixion, as opposed to the Resurrection. However, at the Council of Nicaea, in A.D. 325, Constantine decreed that the
Cross was the official symbol of Christianity. The Cross is not only a symbol of Easter , but it is more widely used, especially by the Catholic Church, as a
year-round symbol of their faith.
The Easter Bunny
The Easter Bunny is not a modern invention. The symbol originated with the pagan festival of Eastre. The goddess, Eastre, was worshipped by the
Anglo-Saxons through her earthly symbol, the rabbit.
The Germans brought the symbol of the Easter rabbit to America. It was widely ignored by other Christians until shortly after the Civil War. In fact, Easter
itself was not widely celebrated in America until after that time.
The Easter Egg
As with the Easter Bunny and the holiday itself, the Easter Egg predates the Christian holiday of Easter. The exchange of eggs in the springtime is a
custom that was centuries old when Easter was first celebrated by Christians.
From the earliest times, the egg was a symbol of rebirth in most cultures. Eggs were often wrapped in gold leaf or, if you were a peasant, colored brightly
by boiling them with the leaves or petals of certain flowers.
Today, children hunt colored eggs and place them in Easter baskets along with the modern version of real Easter eggs -- those made of plastic or
chocolate candy.
Different Shades of Red: beets, raspberries, cranberries, grape juice, or red onions
Different Shades of Yellow: Yellow onion skins, orange peels, lemon peels, shredded carrot, celery seed, ground cumin or ground turmeric
Pale green: Spinach leaves
Golden: Yellow Delicious apple peels
Light Blue: frozen blueberries, thawed
Light brown: Strong brewed coffee
Place hard-boiled eggs in a single layer in a large pot (do not stack them). Pour in just enough water to cover the eggs, add about 1 teaspoon vinegar and
the desired natural dye to the water.
Bring the water to a boil; reduce heat and simmer for about 15 minutes.
Make Your Own Easter Egg Dye from Food Colors
To make your own dye gather together enough cups for each color you want to create and that are big enough to hold the liquid dye and a submerged egg.
Mix 2/3 cup of water and 2 tsp. distilled vinegar and food coloring in each cup. Add food coloring one drop at a time until you obtain the desired color (about
a 1/4 tsp or about 24 drops of food coloring). Be sure to completely cool this mixture before allowing children to use it.
Experiment with creating colors. Here are some ideas to create different colors with the four colors (red, blue, green, yellow) that you usually get in food
coloring packages.
Orange - mix about 10 drops of red with about 15 drops of yellow
Turquoise - mix about 5 drops green with about 20 drops of blue
Violet - mix about 12 drops red with about 12 drops blue
Coloring the Easter Eggs
Allow your eggs to sit in the dye mixture about two to five minutes depending how deep you want the color. Here are some ideas to make neat eggs:
Before dipping the eggs in the dye, use a wax crayon and draw on the egg. Where ever you write on the egg, the egg will remain white.
Get a assortment of rubber bands and put them on the egg. The egg will remain white under the rubber bands. You can also use masking tape to keep
areas of the egg white.
ALL ABOUT EGGS
~Shared by Mary S., Nashville, TN
Here's a little information (one can never get too much of that) about eggs from
Practical Recipes:
Storage
While eggs will keep in your refrigerator for several weeks, it's important to note that they can lose some quality. A little known fact about eggs is that they
can absorb odors from your refrigerator if stored in an open container, although this shouldn't be a major problem unless you're storing eggs along side
opened containers of onions and garlic or other such strong smelly foods.
Whites vs. Yolks
Do you need only egg whites or only egg yolks for a particular recipe? Don't throw out the leftovers, find another recipe to cook which will use the other
portion). Type in "egg yolk" or egg whites" in our search engine to find recipes that use one or the other.
Once out of the shell, you can keep eggs whites for about a week in the refrigerator and egg yolks will keep for two or three days, although be sure to
cover them with water).
How To Separate Eggs
Cold eggs are easier to separate. Gently crack the egg open in the center, either hitting it gently with a knife, or using a convenient counter edge. Hold the
egg upright and gently pull off the top half of the shell. You now have three options:
Hold your hand over the egg white bowl, pour the egg into your hand and let the egg white ooze through your fingers while retaining the yolk in your hand --
a very easy, albeit un-elegant, way to separate eggs. Make sure to wash your hands first.
Over the egg white bowl, gently pour the contents between the two shell halves, allowing the egg whites to pour out in the process, leaving just the yolk in
the shell.
Buy a handy-dandy gadget called an egg separator, which looks like a small measuring cup. The egg yolk is retained in the cup while the whites are
allowed to drip through.
Beating Egg Whites
Egg whites WILL NOT WHIP (they just won't) if they come into contact with even the slightest trace of fat, grease or egg yolk. This is why it's a good idea
when separating eggs to have three bowls: one for the yolks, one for the whites and one bowl to separate over so that you won't have to throw out a whole
batch if one yolk breaks while separating. It is also a good idea to wash your hands, beaters and bowl before beginning as well, to make sure they are
grease free.
Egg whites that are at room temperature will whip easier and faster. You can add 1/4 teaspoon of cream of tartar to help the process along (although it is
not necessary unless your recipe calls for it. Use an electric mixer for best results, although you can use a whisk if you want a good workout.
How To Cook Eggs
Boiled
Put your eggs in a pot (avoid aluminum as it will darken) and cover with cold water. Add a pinch of salt. Bring the pot to a boil over high or medium high
heat, then lower the heat and simmer. Depending on the size of your egg, they will need to simmer for 2-3 minutes for soft boiled, about 4-5 minutes for
medium and 15-20 minutes for hard boiled. Drain the eggs and immerse them immediately in cold water to stop the cooking process. Refrigerated boiled
eggs will keep for about a week.
Fried
Add a small amount of butter or oil to your skillet (non-stick pans will need very little to none of this) and heat. When you can drop a drop of water into the
pan and hear it sizzle, it's time to cook the eggs. Carefully crack the eggs into the pan. For sunny side up eggs, allow them to cook for about 3-4 minutes
without turning (or until they're done to a consistency you like), before removing them from the pan. If you prefer your eggs turned over, first cook the eggs
for about 2 minutes before using your spatula to flip the eggs over. The amount of time the turned eggs are cooked will depend on how you like to eat your
eggs.
Scrambled
The cooking procedure for scrambled eggs is the same as for fried. First beat your eggs in a bowl (you can add a tablespoon or so of milk per egg as well
as salt, pepper, seasonings etc.). Pour into the skillet and cook while gently stirring until the eggs reach the desired consistency.
Poached
Cover the bottom of a small pot or skillet with about two inches of water and bring to a simmer. Break an egg into a small bowl. Stir the water to create a
small whirlpool effect and drop the egg into the center. Cook for 3-5 minutes before removing the egg with a slotted spoon.
Click if you have a submission for the Did You
Know?
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
While many folks focus on the main course such as meat, poultry, seafood,
etc., sometimes it is side dishes that make or break the meal. At our house,
since my daughter is not a big meat eater, she exists for the sides alone. What
we're looking for are recipes for dishes that you serve along with your
main course. This could be a huge issue since it can include potatoes, any sort
of vegetable, as well as legumes and grain sides. We are rice lovers and there
are so many great ways to dress up rice, as well as green beans, corn, and other
side-dish mainstays. Won't you join in the fun by sharing your own recipes for Favorite
Side Dish Recipes? Since we've shared many recipes, make sure you only send in recipes that you've not submitted before, okay? It's always nice if
the recipes you share are those tried and true (TNT) but sometimes it is good to share a recipe or two that you plan to prepare! I have tons of recipes and
could not possibly prepare them all, but each I share is something I would enjoy preparing and serving my family and friends. I hope you will maintain that
for yourself when you share your favorite
Favorite Side Dish Recipes with us.
Note:There are still some readers who routinely send in an email that says "do this... do that" and call it a recipe submission. I have graciously
put it all in recipe format and made you a hero. PLEASE provide a recipe, i.e.: Title, Ingredients, Procedure, along with your name and location.
You'll be an even bigger hero in my eyes! Please share your favorite recipes in this month's theme topic of
Favorite Side Dish Recipes. We will collect them the remainder of this month and post them on the
second Sunday of April. Please understand that we do not wish to infringe on copyrighted material; if your source states it is copyrighted then do not
send it. Make sure to view the rules section to ensure your submissions are acceptable.
A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first (or second) Sunday of each
month. Send your recipes no later than the last day of each month to have them posted in the next monthly theme issue. You may send in your favorite
theme recipes in ONE email. If the number of recipes submitted by readers exceeds those needed in the issue, the publisher will post as
many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for
the monthly theme issues are the same as ALL recipes submitted for posting.
The rules for posting items in A to Z Recipes newsletters are:
As a service to your fellow readers, please send only items that are in a form that others could easily copy and save for their own use. Items that would
require a lot of editing or cleaning up (ALL caps or NO caps) or recipes that use non-standard measurements should not be submitted.
Recipes MUST include a title, list of ingredients, and directions for preparation. Items for posting without a name and location of sender
may NOT be posted or posted without any credit given. Many web sites prohibit distribution of their materials without a web link. If you wish to submit
an item from another web site, be sure that web site allows it. If so, you must include the web site address (the URL - in other words - cut and paste the
address shown in your web browser when you viewed the item on that web site). It is unreasonable to expect a2z to research and verify your
sources. There will be NO recipes posted that are copyrighted or from other recipe-zines. A to Z Recipes protects the privacy of its readers
and does NOT publish email addresses. There will be no exceptions.
This mixer is great! I got my order in and couldn't wait to try it. WOW! You have GOT to try it for yourself! The flavor and convenience are top shelf!
~Maggie~
Zilch, a delicious sugar free Margarita mixer is giving A to Z Recipes readers an exclusive 10% discount on all orders. Zilch is ideal for low calorie d-i-e-t
programs, low carb lifestyles, and diabetic d-i-e-t-s. The mix is packaged in easy to take along, single serve packets for enjoyment at home, in
restaurants, or anywhere you go. Use coupon code “AtoZ” to take advantage of this special offer. Visit Zilch at
www.zilchmixers.com.
F-R-E-E SHIPPING ON ALL ORDERS !
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Here are our March Birthday Babies:
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6th Nora in Opelika, Alabama
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Only birthdays shared using the appropriate link and basic information will be considered.
9. Removed from a department store last December after screaming at Santa, "You're going to die up there, fat man!"
8. Can't stop washing his paws.
7. Colorful eggs now filled with Prozac.
6. Apartment walls covered with photos of Sharon Stone.
5. Met with Dr. Kevorkian about the possibility of a "suicide egg."
4. Rotting corpse of Energizer bunny recently discovered in his crawl space.
3. Won't come out of his compound in Waco, Texas.
2. He's hippity-hopped up on crack.
1. Keeps rubbing himself for good luck.
Top Ten Reasons to Celebrate Easter
~Shared by Mary S., Nashville, TN
10. You absolutely love the movie, "The Ten Commandments".
9. You look really, really good in yellow.
8. You just went on a low cholesterol diet and didn't want to waste all those eggs in the fridge.
7. You figure any Holiday that starts with a "Good Friday" can't be all bad.
6. You love to bite the heads off chocolate bunnies.
5. It's a good time to check out your neighborhood church and not be noticed.
4. You have this bunny suit you love to wear, but are too insecure to wear it without a reason.
3. Even though you don't know what it is, you really like the sound of going to a "Passion Play."
2. You figured since Jesus went to all THAT trouble to make it to the first Easter, you'd give it a shot.
1. As a Christian you celebrate the resurrection every other day, why not Easter too?
Why the Easter Bunny Brings Eggs
~Shared by Mary S., Nashville, TN
10. Big tax write-off.
9. Who ever heard of Easter Bricks?
8. Consider all of the varieties: scrambled, over easy, hard boiled.
7. He gets a good deal from the local chickens.
6. Secret plan to eliminate human race by cholesterol overdose.
5. Pressure from the Egg Marketing Board.
4. Because if it brought bottle rockets it would be the Independence Bunny.
3. Would you want to hunt for waffles?
2. He thinks guys should get chicks at least once a year.
1. Because the Energizer rabbit got the good job.
What Is Easter?
~Shared by Mary S., Nashville, TN
Three stupid guys just died and are at the pearly gates of heaven. St. Peter tells them that they can enter the gates if they can answer one simple
question.
St. Peter asks the first man, "WHAT IS EASTER?" The man replies, "Oh, that's easy, it's the holiday in November when everybody gets together, eats
turkey, and is thankful..."
"WRONG," replies St. Peter, and proceeds to ask the second man the same question, "WHAT IS EASTER?"
The second man replies, "No, Easter is the holiday in December when we put up a nice tree, exchange presents, and celebrate the birth of
Jesus."
St. Peter looks at the second man, shakes his head in disgust, looks at the third man and asks, "WHAT IS EASTER?"
The third man smiles and looks St. Pete in the eye.
"I know what Easter is. Easter is the Christian holiday that coincides with the Jewish celebration of Passover. Jesus and his disciples were eating at the
last supper and He was later deceived and turned over to the Romans by one of his disciples. The Romans took Him to be crucified and was stabbed in
the side, made Him wear a crown of thorns, and He was hung on a cross. He was buried in a nearby cave which was sealed off by a large boulder. Every
year the boulder is moved aside so that Jesus can come out, and if He sees his shadow there will be six more weeks of winter."
Saving the Easter Bunny
~Shared by Mary S., Nashville, TN
A man was blissfully driving along the highway, when he saw the Easter Bunny hopping across the middle of the road. He swerved to avoid hitting the
Bunny, but unfortunately the rabbit jumped in front of his car and was hit. The basket of eggs went flying all over the place.
The driver, being a sensitive man as well as an animal lover, pulled over to the side of the road, and got out to see what had become of the Bunny carrying
the basket. Much to his dismay, the colorful Bunny was dead. The driver felt guilty and began to cry.
A woman driving down the same highway saw the man crying on the side of the road and pulled over. She stepped out of her car and asked the man what
was wrong.
"I feel terrible," he explained, "I accidentally hit the Easter Bunny and killed it. There may not be an Easter because of me. What should I do?"
The woman told the man not to worry. She knew exactly what to do. She went to her car trunk, and pulled out a spray can. She walked over to the limp,
dead Bunny, and sprayed the entire contents of the can onto the little furry animal.
Miraculously the Easter Bunny came to back life, jumped up, picked up the spilled eggs and candy, waved its paw at the two humans and hopped on
down the road. 50 yards away the Easter Bunny stopped, turned around, waved and hopped on down the road another 50 yards, turned, waved, hopped
another 50 yards and waved again!
The man was astonished. He said to the woman, "What in heaven's name is in your spray can? What was it that you sprayed on the Easter Bunny?" The
woman turned the can around so that the man could read the label. It said: "Hair spray. Restores life to dead hair. Adds permanent wave."
Click if you have a submission for the Crazy
Corner
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
This is a new section to be added to the web site where we will collect recipes from your region. Your recipes will be gathered and posted to the
A to Z Recipes web site. As time allows, I will post them here, too. It is my hope that each of you will send in a recipe to share that emphasizes
what is served in your particular city, state, country, etc. The goal here is building a collection of recipes that reflects the foods our readers from all over
the world enjoy. It will hopefully become a data base for people everywhere to share. I hope you will participate! Please use this email link to submit a
recipe for Regional Recipes: Regional Recipes. It will ensure that
your recipes are posted here and added to the web site for permanent display. Thanks!
TEXAS
SIMPLY SUPERB TEXAS STYLE PECAN PIE
~Submitted by Maggie, TX
This is perfect for Easter or any special occasion. Proof of Texas residency not required! Ha ha ha.
3 eggs, beaten
1 cup sugar
1/2 cup dark corn syrup
1 tsp vanilla
6 tbsp butter
1 1/4 cups pecans, chopped or halves
1 unbaked 9-inch pie crust
Preheat the oven to 350 degrees F.
Beat the eggs thoroughly with the sugar, corn syrup, vanilla and melted butter. Add the pecans. Pour into the unbaked pie shell.
Bake for 45 minutes to 1 hour, or until a knife inserted halfway between outer crust and center comes out clean. I find that covering the edge of the crust in
foil during the first 30 minutes or so keeps it from browning too quickly.
Servings: 8
Source: Fort Worth Star Telegram; July 26, 1995
Click if you have a submission for the Regional
Recipes
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Recipe Favorites
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Cook ham. Spread glaze over ham 20 minutes before end of cooking time.
Apricot-Mustard Glaze:
1 (16 oz.) can apricots
1 tbsp. brown sugar
1 1/2 tsp. dry mustard
2 tbsp. lemon juice
Drain apricots, reserving syrup, and puree fruit in blender or put through food mill. Mix sugar and mustard; combine with apricots, 1/4 cup apricot syrup
and lemon juice in small saucepan. Cook over moderate heat for 8 to 10 minutes (to honey consistency), stirring occasionally.
HONEY PINEAPPLE BAKED HAM
~Submitted by Mary S., Nashville, TN
1 (10-12 lb.) cured ham
1 cup pineapple juice
2 tbsp. lemon juice
1 cup honey
1 tbsp. whole cloves
5 pineapple slices
Wipe ham with damp cloth. Place ham in uncovered shallow roasting pan, fat side up. Then bake in a 325? oven, allowing about 20 minutes per pound of
ham. About 45 minutes before ham has finished baking, remove from oven. Skin, score fat, and dot with whole cloves. Combine pineapple juice, lemon
juice, and honey. Heat to the boiling point. Remove from heat immediately and pour over the ham. Return ham to oven and bake approximately 45 minutes
or until interior temperature is 170? . To serve: Garnish with sauteed pineapple slices and fresh mint.
ROAST RACK OF LAMB FOR FOUR
~Submitted by Mary S., Nashville, TN
Rack of lamb is best eaten rare to medium. Remember that it should rest a bit before carving; this means there will be some carryover cooking after the
rack is removed from the oven: the internal temperature will rise 5 to 10 degrees F. Be sure to remove the roast from the oven at 5 degrees F or so lower
than the required doneness to compensate. For best results, always use an instant-read thermometer.
Other necessary recipes:
Herb and Bread Crumb Crust for Lamb
For Meat:
One 7 or 8 bone rack of lamb, trimmed and frenched (1 to 1 1/4 pounds)
Salt and freshly ground black pepper
1 to 2 tablespoons olive oil
Fresh Herb Crust for Lamb (optional; see recipe)
For Pan Sauce: (optional)
1 teaspoon minced garlic
1/2 cup red wine
1/2 cup lamb, beef, or chicken stock
1 teaspoon chopped fresh thyme or 1 teaspoon dried
1 teaspoon Dijon mustard
2 tablespoons butter (optional)
Salt and freshly ground black pepper
For meat: Preheat the oven to 475? F. Season the rack all over with salt and pepper. Place a heavy 10-inch ovenproof skillet over high heat and film the
bottom with the oil. Put the rack in the skillet fat side down and sear for 1 to 2 minutes. Then using tongs, hold the rack with the bones vertical and sear the
top meat for 1 to 2 minutes. Finally, sear the bone side for 1 to 2 minutes. Remove the pan from the heat and let the lamb rest for a few minutes,
uncovered. (If you don't have an ovenproof skillet, sear the rack in a pan and then transfer it to a small roasting pan or pie plate.) Roast the rack as is or
apply a coating now. Cover the ends of the bones with foil to prevent charring. Arrange the rack bone side down in the skillet (or roasting pan). Roast the
lamb in the middle of the oven for 15 to 20 minutes, depending on the degree of doneness you want. Take a reading in the center of the meat after 12 to 15
minutes and remove the meat, or let it cook longer to your taste. Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs and serving
3 to 4 chops per person.
To make pan sauce, if desired: Pour off any fat from the skillet or roasting pan, leaving any juices behind. Place the pan over medium heat and add the
garlic. Cook for 15 seconds, pour in the wine, raise the heat to high, and stir to scrape up any browned bits from the bottom of the pan. Boil the wine to
reduce it by half. Add the stock and thyme and boil the sauce until it just begins to turn syrupy. Whisk in the mustard until the sauce is smooth. If you'd like
a richer sauce with a velvety texture, whisk in the optional butter. Season to taste with salt and pepper. Serve over the lamb.
Testing for doneness: Use an instant-read thermometer to determine doneness.
Blood-rare: 115 to 125 degrees F
Rare: 125 to 130 degrees F
Medium-rare: 130 to 140 degrees F
Medium: 140 to 150 degrees F
Herb and Bread Crumb Crust for Lamb
Enough for an 8-bone rack of lamb
1/2 cup fresh bread crumbs
2 teaspoons minced garlic
2 tablespoons chopped fresh rosemary, savory, thyme, or oregano
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons olive oil
2 tablespoons Dijon mustard
Combine all the ingredients except the oil and mustard in a small bowl or blend in a food processor. Moisten the mixture by tossing in the olive oil. Spread
the herbed crumbs in a shallow pan or on a deep platter. Once the rack is seared as directed, brush it all over with the mustard. Roll it in the bread crumb
mixture so that it is well coated. Roast and serve as described in recipe for Roast Rack of Lamb. To make the crumb coating crispier, place the rack
under a broiler for 1 to 2 minutes.
HORSERADISH-MUSTARD NEW POTATOES
~Submitted by Mary S., Nashville, TN
4 pounds new potatoes
1 large red onion, cut into 3/4-inch chunks
1 tablespoon butter
2 tablespoons flour
1/8 teaspoon salt
3/4 cup chicken broth
3/4 cup sour cream
2 tablespoons horseradish mustard
2 tablespoons chopped fresh chives
1 teaspoon pink and black peppercorns, cracked
Scrub potatoes; cut in halves or quarters. In a covered Dutch oven, cook potatoes in a small amount of boiling, lightly salted water about 10 minutes or
until tender. Drain and return to pan. In medium saucepan, saute onion in butter for 4-5 minutes or until tender. Stir in 1 tablespoon of flour and salt. Add
chicken broth. Cook and stir until thickened and bubbly. In a small bowl, stir together sour cream, horseradish, mustard and remaining 1 tablespoon flour.
Stir into broth mixture. Cook and stir until heated through. Pour sauce over potatoes; toss lightly to coat. Transfer to a serving bowl. Sprinkle with chives
and cracked peppercorns. Serves 12.
DILLED PEAS AND POTATOES VINAIGRETTE
~Submitted by Mary S., Nashville, TN
A pretty side dish for a ham buffet.
1/2 cup olive oil
1/4 cup plus 2 tablespoons wine vinegar
2 tablespoons minced fresh dill
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 16-oz. package frozen pea pods
1/4 cup minced green onion
8 small red potatoes, cooked and sliced
Combine first five ingredients in a jar with tight-fitting lid; shake to blend well. Blanch peas in boiling water for 2 minutes; drain well. Toss peas, green onion
and potatoes with dressing; cover and let stand up to two hours, stirring occasionally. Arrange salad on serving platter or serving platter or in salad bowl.
Serve at room temperature. Serves 8.
CARROT SALAD
~Submitted by Mary S., Nashville, TN
1 1/2 lb. Carrots
1 Tbs. Olive Oil
1/2 Tbs. Red Wine Vinegar
Juice of 1 Lemon
1 clove of Garlic, finely chopped
Pinch of Black Pepper
Pinch of Paprika
1/2 tsp. Salt
1 Tbs. fresh Parsley, chopped
Cut the carrots lengthwise into four quartered sections. If they're very long, cut across so that you get eight pieces from each carrot. Put the carrots into
lightly salted boiling water and cook for about 5 minutes, until they're starting to become tender but are still crisp. Drain the carrots. Mix the olive oil,
vinegar, lemon juice, garlic, pepper, and paprika together in the saucepan, which has been washed and dried. Add the carrot segments and the salt and
turn over a very low heat for about 5 minutes, until the flavors are all impregnated into the carrots. Remove, pile into a dish, and sprinkle with the parsley.
Leave to cool before serving. Serves 4.
SPRING STRAWBERRY SALAD
~Submitted by Mary S., Nashville, TN
1 bunch of romaine lettuce leaves, coarsely cut
1 pint fresh strawberries, washed and halved
1/2 medium red onion
sugared almonds, below
Sugared Almonds
1/2 cup slivered almonds
2 tablespoons butter
1/3 cup granulated sugar
Dressing
3/4 cup light mayonnaise
1/4 cup milk
2 tbsp poppy seeds
2 tbsp raspberry vinegar
1/3 cup granulated sugar
Sugared Almonds: In a saucepan over medium heat, melt 2 tablespoons butter; stir in almonds and 1/3 cup sugar. Saute until golden brown. In salad bowl
combine lettuce, strawberries, onion, and the sugared almonds. Mix dressing ingredients together in a small mixing bowl and then toss with salad and chill
briefly before serving.
AFTER EASTER LAYERED SALAD
~Submitted by Mary S., Nashville, TN
1 bag (10 oz.) mixed salad greens
6 plum tomatoes, chopped
8 kosher dill pickles, small, chopped
4 hard-cooked eggs, chopped
2 cups cubed ham
1 small red onion, chopped
3/4 cup Ranch dressing
Place greens in bottom of large salad bowl. Layer tomatoes, pickles, eggs, ham and onion over greens in bowl. Spread dressing evenly over top of salad.
Refrigerate 1 hour or until ready to serve.
Makes 6 (2 cup) servings.
PINEAPPLE CASSEROLE
~Submitted by Mary S., Nashville, TN
1 large can pineapple tidbits, drained
1 cup sugar
2 Tbsp cornstarch
2 beaten eggs
1/2 to 1 cup cheddar cheese, grated
cinnamon
butter
Grease a 9” baking dish. Mix cornstarch and sugar. Add eggs, pineapple and cheese. Pour into baking dish. Sprinkle top with cinnamon and dot with
butter. Bake at 350? for 40 minutes. Good with ham. Note: Do not double this recipe ~ make a second casserole.
PITTSBURGH POTATOES
~Submitted by Mary S., Nashville, TN
4 cups diced uncooked potatoes
1/2 cup chopped celery
1 small jar pimento, drained
1/2 lb Cheddar cheese
1 tsp. salt
1 small chopped onion
1/2 cup cracker crumbs
2 cups white sauce
Place potatoes in pan, add onion, celery and salt. Cover with boiling water and cook 5 minutes. Drain and add pimento. Place in greased baking dish.
Pour white sauce over potatoes. Sprinkle with crumbs. Dot with butter and bake at 350? until browned, about 20 to 25 minutes.
Serves 6 to 8.
White Sauce:
In saucepan, melt 4 tbsp butter. Add 4 tbsp. flour and mix well. Gradually add 1-1/2 cups milk, tsp. salt, pepper and lastly the grated cheese to blend.
ASPARAGUS WITH HAZELNUT OIL
~Submitted by Mary S., Nashville, TN
1 1/2 pounds thin asparagus
2 tablespoons hazelnut oil
Juice of 1 lemon
Salt and pepper
4 tablespoons toasted chopped hazelnuts
1/4 cup grated Parmesan cheese
Prepare asparagus by snapping off tough ends and rinsing under cool water. Steam until bright green and still slightly crisp, about 5 minutes. Toss in
hazelnut oil and sprinkle with lemon, salt, and pepper to taste. Garnish with grated hazelnuts and Parmesan cheese. Serves 4.
EASTER PIE
~Submitted by Mary S., Nashville, TN
3/4 cup powdered sugar, plus extra for garnish
3 large eggs
2 teaspoons pure vanilla extract
1 tablespoon orange zest
1 (15-ounce) container whole milk ricotta cheese
1/2 cup cooked short-grained rice
1/3 cup toasted pine nuts
6 sheets fresh phyllo sheets or frozen, thawed
3/4 stick (3 ounces) unsalted butter, melted
Blend 3/4 cup of powdered sugar, eggs, vanilla, orange zest and ricotta in a food processor until smooth. Stir in the rice and pine nuts. Set the ricotta
mixture aside. Preheat the oven to 375? F. Lightly butter a 9-inch glass pie dish. Lay 1 phyllo sheet over the bottom and up the sides of the dish, allowing
the phyllo to hang over the sides. Brush the phyllo with the melted butter. Top with a second sheet of phyllo dough, laying it in the opposite direction as the
first phyllo sheet. Continue layering the remaining sheets of phyllo sheets, alternating after each layer and buttering each sheet. Spoon the ricotta mixture
into the dish. Fold the overhanging phyllo dough over the top of the filling to enclose it completely. Brush completely with melted butter. Bake the pie until
the phyllo is golden brown and the filling is set, about 35 minutes. Transfer the pan to a rack and cool completely. Sift powdered sugar over the pie and
serve.
EASTER BUNNY CAKE
~Submitted by Mary S., Nashville, TN
Cake and Frosting:
1 (18.25-ounce) box classic yellow cake mix
1 1/3 cups water
1/3 cup vegetable oil
3 eggs
2 (16-ounce) containers strawberry frosting
1 (14-ounce) bag sweetened flaked coconut
Decorations:
1/2 cup milk chocolate morsels, melted
2 semisweet chocolate morsels
1 sugar coated gum drop candy
1 red licorice lace, cut into 6 equal pieces
2 miniature marshmallows
1 big chocolate chunk cookie, cut in half
3 large marshmallows
Special Equipment:
1 (6-inch) round metal bowl
1 (8-inch) round metal bowl
Wooden toothpicks
Preheat the oven to 350? F. Butter and flour the metal bowls. Combine the cake mix, water, oil, and eggs in another clean bowl. Beat for 2 minutes or until
well blended. Pour 2 cups of batter into the smaller prepared bowl; pour remaining batter into larger prepared bowl. Bake smaller cake for 40 minutes and
larger cake for 45 minutes, or until toothpick inserted into the center of the cake comes out clean. Cool cakes on cooling rack for 30 minutes. Invert cakes
onto cooling rack and cool completely. Cut larger cake in half, forming 2 half-moon pieces. Spread 1/4 cup of frosting over flat top of each piece. Place
pieces cut side down on work surface, adhering frosted sides together. Trim 1-inch from 1 end of the cake; discard trimmings. Repeat with the smaller
cake. Place larger cake on a serving platter. Spread 2 tablespoons of frosting over trimmed end of smaller cake. Place trimmed end of smaller cake
against trimmed end of larger cake. Spread remaining frosting over cakes to cover completely. Sprinkle with all but 1/2 cup of the coconut, pressing to
adhere. Brush melted milk chocolate over both sides of the cookie halves to coat completely. Sprinkle with reserved 1/2 cup coconut; set aside to dry.
Press 2 semisweet chocolate morsels onto bunny face for eyes. Using toothpicks, secure jellied candy onto bunny face for nose. Using toothpicks,
secure licorice pieces onto face for whiskers. Using toothpicks, secure miniature marshmallows onto bunny face for teeth. Make 2-inch deep cuts atop
bunny head; insert chocolate cookie halves for ears. Roll large marshmallows together; using toothpick, secure onto bunny for tail.
EASTER CHOCOLATE BUNNY BREAD
~Submitted by Mary S., Nashville, TN
Dough:
2/3 cup milk
1 large egg
2 tablespoons butter or margarine -- cut up
2 teaspoons pure vanilla extract
1/2 teaspoon salt
2 1/4 cups bread flour
1/3 cup sugar
3 tablespoons unsweetened cocoa powder
1 tablespoon Fleischmann's® Bread Machine Yeast
1/4 cup milk chocolate chips
OR
1/4 cup peanut butter chips
Dough can be prepared in all-size bread machines. To make dough: Measure milk, egg, butter, vanilla, salt, bread flour, sugar, cocoa and yeast into bread
machine pan in the order suggested by manufacturer. Process on dough/manual cycle. When cycle is complete, remove dough to floured surface. If
necessary, knead in additional flour to make dough easy to handle. Divide dough in half. For body, knead chocolate morsels into 1 half; form into ball.
Place on bottom end of greased large baking sheet; flatten to make 5-inch round. For head, remove 1/3 of remaining half; form into ball. Place on pan
above body; flatten slightly, pinching to attach. For nose, pinch off 1/2-inch ball from remaining dough; place on center of head. Divide remaining dough
into 4 equal pieces; roll each to form 5-inch rope. For arms, arrange 2 ropes across body; attach by tucking one end of each under body. Shape remaining
ropes into ears; arrange above head. Attach by tucking one end of each under head. Cover; let rise in warm, draft-free place until doubled in size, about 30
to 45 minutes. Bake at 350? F for 35 to 40 minutes or until done, covering with aluminum foil after 15 minutes to prevent excess browning. Remove from
pan; cool on wire rack. Decorate as desired.
BUNNY COOKIES
~Submitted by Mary S., Nashville, TN
Use your favorite bunny cookie cutter to make these charming cookies, or use the pattern you cut out of cardboard.
You will need:
3 cups all purpose flour
2 teaspoons baking soda
1-1/2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup solid vegetable shortening
1/2 cup sugar
1 egg
1/2 cup molasses
1-1/2 teaspoons cider vinegar
How to Make Your Bunny Cookies
Step 1
Sift together flour, baking soda, ginger, cinnamon, cloves and salt onto waxed paper.
Step 2
Beat together shortening, sugar and egg in large bowl with electric mixer until fluffy, for about 3 minutes. Beat in the molasses and cider vinegar. Stir in
flour mixture until blended and smooth. Gather dough into ball; wrap and chill for several hours.
Step 3
Preheat oven to 375 degrees. Divide dough in half. Roll out half of the dough with lightly floured surface to generous 1/8-inch thickness. Keep remainder of
dough refrigerated while working with first half.
Step 4
To use a bunny pattern, draw a pattern onto a piece of cardboard. Make sure ears are attached to the head. Cut out pattern. Place pattern on dough and
trace with a toothpick. Cut out cookies. Place 1 inch apart on lightly greased baking sheets. Re-roll scraps, using up all the dough. Repeat with remaining
dough.
Step 5
Bake in preheated 375? oven for 5-7 minutes or until firm. Transfer to wire rack to cool completely.
Step 6
If you wish to decorate cookies, prepare Decorator Icing, tinting portions if you wish. Decorate cookies as desired. Let cookies stand until icing is firm.
Store in airtight container between sheets of waxed paper for up to 2 weeks.
Decorator Icing
Prepare one recipe Royal Icing, using packaged meringue powder and following the directions on the package. Dried meringue powder is best for
uncooked frostings due to the increased concern about the presence of salmonella bacteria in raw eggs. Meringue powder is available in stores where
decorating and baking supplies are sold.
WORLD'S BEST CHOCOLATE EASTER EGGS
~Submitted by Mary S., Nashville, TN
These delicious cream filled eggs taste just like a very famous store bought one. They are easy to make and kids and adults love them.
1 cup soft butter
2 tsp salt
4 tsp vanilla
1 can condensed milk (Eagle Brand)
10 cups icing sugar
1 tsp. yellow food coloring
1 lb. semi-sweet chocolate
Beat butter, salt and vanilla until fluffy. Add milk, beat in sugar. Blend until stiff. Dust with brown sugar. Knead until smooth. Set aside more then 2/3 of
mixture. To the remaining mixture add yellow food coloring. Blend in well. Divide yellow and white into 16 or 24 pieces. Shape yellow into ball, mold white
around yellow to form an egg shape. Dry at room temperature on paper towels for 24 hours. Melt chocolate in double boiler or in microwave until smooth.
Dip eggs in chocolate.
(paraffin wax may be added and melted with chocolate to prevent chocolate from melting in your hands). Once dipped cool at room temperature.
Refrigerate after cool. When sliced these eggs will have a white cream filling with a yellow filling that appears to be the yolk. They look nice sitting in an
Easter basket!!
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Heart Healthy
ROASTED ASPARAGUS WITH PARMESAN
~Submitted by Maggie, TX
My son, Trey, Has become a real lover of asparagus. This is a simple yet healthy rendition for you asparagus lovers.
Preparation time : 5 minutes
Cooking time : 15 minutes
Ingredients
1 1/2 pounds asparagus
1 tablespoon olive oil
salt to taste
2 tablespoons freshly grated Parmesan cheese
Cooking Instructions
1. Preheat oven to 400°F.
2. Prepare the asparagus spears by cutting off the last inch or so of the woody stalk. Spread the asparagus spears on a baking sheet. Brush them with
olive oil, especially the tips, and sprinkle with salt.
4. Roast the asparagus on the top rack of the oven until the stalks begin to get tender on the outside, about 10 to 12 minutes. (Thin asparagus spears will
take less time, while thicker spears will take more.)
5. Remove the baking sheet from the oven, sprinkle the asparagus with the Parmesan cheese and roast for another 30 seconds. Remove from the oven
and serve.
This recipe serves: 4
Nutrition Facts
Serving Size about 8 spears
Amount Per Serving
Calories 69
Protein 5 g
Total Carbohydrate 3 g
Dietary Fiber 4 g
Soluble Fiber 0 g
Insoluble Fiber 3 g
Sugar 4 g
Total Fat 3 g
Saturated Fat 1 g
Monounsaturated Fat 4 g
1 (18.5 oz) box of yellow cake mix (Or use 2 small Jiffy's)
1 1/4 C Water
1/4 cup nonfat vanilla yogurt
3/4 C Egg Beaters
2 T grated lemon peel (and some more lemon juice)
A little powdered sugar (optional)
Mix cake mix with water, yogurt, egg beaters, and lemon peel in food processor at low speed until fully moistened (about 5 minutes). Then beat at high
speed for 2 minutes. Pour into a vegetable-sprayed pan (10 inch tube pan).
Bake cake at 350 degrees for 40-50 min. Sprinkle powdered sugar on the top if you want.
215 cal per serving (including the sugar)
4 g of fat.
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Light Biscuit Mix
6 C unbleached white flour
3 T baking powder
1-1/2 tsp. salt
2/3 C unsalted stick margarine
Shortcake
2 C Light Biscuit Mix
1/3 C sugar
3/4 C nonfat plain yogurt
1/4 C skim milk
1 tsp. vanilla
Strawberries & Cream Filling
4 T sugar (or equiv. sugar sub.)
3 C fresh strawberries, sliced
1 C lowfat vanilla yogurt
1/4 C light sour cream
1 tsp. vanilla extract
2 tsp. sugar (or equiv. sugar sub.)
Light Biscuit Mix - Yield: 6-1/2 cups mix
In a large bowl with a wire whisk, mix together flour, baking powder and salt. Cut in margarine with pastry blender until crumbly. Store in
refrigerator in an airtight container for up to four weeks. The nutrient analysis is included with the shortcake recipe.
Strawberry Shortcake
Preheat oven to 425° F.
Place shortcake ingredients in large bowl and stir until just combined. Pour into two greased and floured 8-inch round cake pans. Bake in oven for 20
minutes, or until cake tester inserted in center comes out clean.
Sprinkle 4 tablespoons sugar over strawberries in one bowl. Combine yogurt, sour cream, vanilla, and 2 teaspoons sugar in another bowl.
Remove shortcake from pan by running a knife around the edge and inverting. Spread half of the strawberry mixture on one layer of shortcake. Place the
other shortcake layer on top. Top with remaining mixture. Before serving, top with yogurt and sour cream mixture.
Makes 12 Servings
Per Serving (made with sugar and without whipped topping):
173 Cal
4g Fat
30g Carb
4g Protein
2mg Cholesterol
212 mg Sodium
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MINI PORK RACK WITH ROASTED POTATOES AND GREEN BEANS
~Submitted by Maggie, TX
If you have a good butcher, ask him for a rack of two pork chops, with the bones Frenched (meat trimmed from the ends of the bones) and the vertebrae
removed. It's a good way to give the roast an elegant look. The secret to juicy roast pork loin is cooking it rare and allowing a long resting time.
4 tablespoons olive oil
2 large cloves garlic, minced
1 tablespoon finely chopped fresh rosemary, plus sprigs for garnishing
1 teaspoon grated lemon zest
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh flat-leaf parsley
1 rack of two pork loin chops (about 1 1/2 pounds)
12 ounces (about 2 large) red-skin potatoes, sliced into 1/2-inch thick rounds
8 ounces green beans, stem ends removed
In a small bowl, combine the olive oil, garlic, rosemary, lemon zest, salt, pepper, and parsley. Reserve 2 tablespoons, and spread the remaining mixture
over the pork rack. Place the pork on a plate, cover, and refrigerate until ready to use, up to 24 hours.
Heat oven to 450°. Heat a 12-inch ovenproof skillet over high heat. Using tongs to turn, brown the pork well on all sides, about 7 to 10 minutes. Remove
skillet from heat. On one side of the pork, spread the potatoes in a single layer. Brush the potatoes with the reserved rosemary mixture. Pile the green
beans on the other side of the pork and turn them to coat with the fat from the skillet.
Place skillet in oven. Roast for 10 minutes. Using tongs, turn the potatoes and green beans, and season with salt and pepper. Continue cooking for 10 to
15 minutes, or until a meat thermometer inserted into the center of a chop reads 165°.
Transfer the potatoes and green beans to a heat-proof bowl, cover, and place on top of the stove to keep warm. Transfer the pork to a plate, cover loosely
with aluminum foil, and allow to rest 20 to 30 minutes.
Using a sharp knife, slice in between the bones of the pork rack to create two chops. Place the chops on a platter with the potatoes and green beans on
the side. Spoon some of the pan juices over the pork and garnish with sprigs of rosemary. Serve with a medium-bodied red wine.
Yield: Serves 2
CALORIES 732 (1% from fat); FAT 42g (sat 9g); PROTEIN 49mg; CHOLESTEROL 109mg; CALCIUM 124mg; SODIUM 1808mg; FIBER 7g;
CARBOHYDRATE 40g; IRON 4mg
1 (3 ounce) package cream cheese, softened
4 teaspoons instant cappuccino powder (or 4 teaspoons flavored sweetened instant coffee powder)
2 teaspoons sugar
1 cup whipped topping
2 slices pound cake or cake of your choice, cut into cubes
1/4 cup semisweet chocolate chips
Additional whipped topping and chocolate chips (optional)
In a mixing bowl, beat cream cheese, coffee powder and sugar until smooth.
Beat in whipped topping until blended.
Divide cake cubes between two dessert dishes; top with the cream cheese mixture and chocolate chips. Garnish with additional whipped topping and
chocolate chips if desired.
Makes 2 servings
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Publisher's Choice
TEN-SECOND HOLLANDAISE
Sunset Magazine suggests this poured over hot cooked asparagus or broccoli. I say it is divine over eggs, ham, or a plethora of cooked meats and
vegetables. With the improved safety in raw eggs now, it is a delicious sauce. I serve it over very hot foods which increases the temperature and
enhances safety.
3/4 cup (3/8 lb.) butter or margarine
3 large egg yolk
About 1 1/2 tablespoons lemon juice
1 teaspoon Dijon mustard
Cayenne
Salt
1. Melt butter in a pan over medium heat or in a microwave oven.
2. Put egg yolks, 1 tablespoon lemon juice, 1 tablespoon water, and mustard in a blender or food processor.
3. Whirl on high speed to blend, then add butter in a slow, steady stream.
4. Add remaining lemon juice, cayenne, and salt to taste; whirl just to blend. Use at once or store in a thermos up to 30 minutes.
Nutritional analysis per tablespoon.
Yield: About 1 1/4 cups, enough for 8 to 10 servings (about 2 1/2 lb. of vegetables)
CALORIES 71 (99% from fat); FAT 7.8g (sat 4.6g); PROTEIN 0.5g; CHOLESTEROL 51mg; SODIUM 79mg; FIBER 0.0g; CARBOHYDRATE
0.1g
Cook baby carrots and 1 teaspoon salt in boiling water to cover in a large saucepan 15 to 20 minutes or until carrots are tender; drain.
Melt butter in saucepan; stir in preserves until blended. Stir in remaining 1/4 teaspoon salt, nutmeg, orange rind, and orange juice; cook 5 minutes. Add
carrots; gently toss to coat.
1 (6- to 7-lb.) fully cooked, bone-in ham
30 to 32 whole cloves
1 (16-oz.) box dark brown sugar
1 cup spicy brown mustard
1 cup cola soft drink
1/2 cup bourbon or apple juice
1. Remove skin from ham, and trim fat to 1/4-inch thickness. Make 1/4-inch-deep cuts in a diamond pattern, and insert cloves at 1-inch intervals. Place
ham in an aluminum foil-lined 13- x 9-inch pan.
2. Stir together brown sugar and next 3 ingredients until smooth. Pour mixture evenly over ham.
3. Bake at 350° on lower oven rack for 2 hours and 30 minutes, basting with pan juices every 20 minutes. Remove ham, and let stand 15 minutes before
serving.
Melt butter in a saucepan over low heat; remove from heat. Stir in sugar and coconut; shape into 3/4 inch balls. Chill until firm.
Microwave 2 cups (12 ounces) semisweet chocolate morsels in a 2-cup glass measuring cup at HIGH 1 1/2 minutes or until melted, stirring twice. Dip
coconut balls in melted chocolate, allowing excess to drip, and place on wax paper. Let stand until firm.
Makes 3 1/2 dozen
GREEN BEAN, FETA, AND WALNUT SALAD
2 pounds fresh green beans, trimmed
1 small purple onion, thinly sliced
1 (4-ounce) package crumbled feta cheese
1 cup coarsely chopped walnuts or pecans, toasted
3/4 cup olive oil
1/4 cup white wine vinegar
1 tablespoon chopped fresh dill
1/2 teaspoon minced garlic
1/4 teaspoon salt
1/4 teaspoon pepper
Cut green beans into thirds, and arrange in a steamer basket over boiling water. Cover and steam 15 minutes or until crisp-tender. Immediately plunge
into cold water to stop the cooking process; drain and pat dry.
Toss together green beans, onion, cheese, and walnuts in a large bowl. Cover and chill 1 hour.
Whisk together olive oil and next 5 ingredients; cover and chill 1 hour.
Pour vinaigrette over green bean mixture, and chill 1 hour; toss just before serving.
Makes 8 servings.
MARMALADE BAKED CHICKEN
1 (5- to 6-pound) whole chicken
1 cup orange marmalade
2 tablespoons Worcestershire sauce
4 teaspoons Old Bay seasoning
2 teaspoons minced onion
1 tablespoon chopped fresh parsley
Remove giblets from chicken, and discard. Rinse chicken with cold water, and pat dry. Tuck wing tips under bird, and tie legs, if desired. Place bird,
breast side up, on a rack coated with vegetable cooking spray, and place rack in a roasting pan.
Stir together orange marmalade and next 3 ingredients; pour mixture over prepared chicken in pan. Sprinkle evenly with chopped fresh parsley.
Bake chicken at 350° for 1 hour and 30 minutes or until done, basting occasionally with pan juices.
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