M-'-Lancasttr Farming, Saturday, April 21,1984
I
Bone On The Range tt
Holiday s are a special time when
friends and family gather around
the table to share a good meal with
those who mean the most.
Satisfy those who gather around
your Easter table with a tasty ham
and all the fixings. You won’t \jpve
to miss all the other Easter ac
tivities to prepare these recipes
that will bring smiles to the faces
of your hungry family.
CRANBERRY
GLAZED HAM
6 to 8 pound tenderized ham
whole cloves
Vi can jellied cranberry sauce
2 tablespoons brown sugar
Remove rind from ham, score
and place whole cloves in ham.
Place in a shallow pan on a rack
and bake at 350°F. for 15 to 20
minutes per pound. Crush cran
berry sauce and combine with
brown sugar. Pour this glaze over
the ham for the last 15 minutes of
baking.
SWEET POTATOES
6 cooked sweet potatoes
M> cup butter
Vi cup brown sugar
Cold creamy grasshopper pie is a refreshing finish to a big
Easter dinner.
Recipe Topics
If you have recipes for the topics listed below, please
share them with us. You can send your recipes to Sue
Keene at Lancaster Farming, P 0 Box 366, Lititz, PA
17543.
April
28 Fresh Fish
May
5 Kebobs
12 Doughnuts
Bake a ham for Easter
,Vi cup honey
pinch of salt
Cut cooked sweet potatoes in
halves lengthwise and arrange in
shallow pan. Cover with butter,
brown sugar and honey. Bake at
350°F. for 45 minutes. Serves 6.
LEMON FRENCH
DRESSING
% cup lemon juice
1 cup salad oil
salt and pepper
1 teaspoon paprika
1 teaspoon sugar
Combine all the ingredients in a
jar. Shake well and chill. Shake
again before using. Makes IVa
cups.
ALMOND GREEN BEANS
2 packages (9 oz. each) frozed cut
green beans
6 tablespoons slivered almonds
1 tablespoon lemon juice
Cook beans according to
package directions; drain. In a 1-
quart saucepan, melt butter; add
almonds and saute until lightly
brown. Add lemon juice. Pour over
beans. Makes 8 servings.
Betty Biehl
Mertztown
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APPLE AVOCADO
SALAD
1 cup grapefruit sections, diced
1 cup diced avocado
1 cup diced, unpeeled red apple
watercress
Lemon French Dressing
Combine grapefruit sections,
avocado and apple. Toss lightly
together. Add just enough Lemon
French Dressing to coat. Serve on
watercress.
Betty Biehl
Mertztown
1 boneless smoked “fully cooked”
ham
% cup jellied cranberry sauce
x k cup orange marmalade
V« teaspoon ground cloves
Betty Biehl
Mertztown
% teaspoon dry mustard
2 teaspoons lemon juice
Place ham fat side up on rack in
open roasting pan. Insert roast
meat thermometer so bulb is in
center of thickest part of ham.
Bake in a 325°F. oven until meat
thermometer registers I4O°F.
(allowing IS to 18 minutes per
pound). Meanwhile, combine
cranberry sauce, orange mar
malade, ground cloves, mustard
and lemon juice in saucepan. Cook
over low heat, stirring oc
casionally about 5 minutes. Spread
ham with glaze every 15 minutes
during last 30 minutes of cooking
time. Let ham set about 15 minutes
before carving.
BAKEDSTUFFED
POTATOES
Scrub potatoes, dry, rub skins
with soft butter or margarine.
Bake in preheated very hot oven
(450°F) until tender, 45 to 60
minutes. Remove from oven, cut
lengthwise. Carefully scoop out
potato without breaking skin.
Mash potato with butter or
margarine, salt, pepper, and
enough milk or potato water to
give a fluffy texture. Pile mixture
into shell, sprinkle with grated
cheese and paprika. Return to
oven to brown.
BUTTER CRUST
MUFFINS
1 cup sifted enriched flour
Vz teaspoon salt
3 teaspoons baking powder
1 tablespoon sugar
% cup com meal
1 cup milk
1 beaten egg
V 4 cup peanut butter
1 tablespoon melted shortening
Mix and sift flour, salt, baking
powder, and sugar. Stir in com
meal. Combine milk, egg, peanut
butter, and melted shortening. Add
to dry ingredients and mix only
until flour is moistened. Fill
greased muffin pans % full. Bake
in hot overn (400°F.) about 20
minutes. Makes 12.
FROZEN GRASSHOPPER PIES
2 (8- or 9-inch) chocolate cookie
crumb crusts
1 (14-oz. can sweetened condensed
milk-NOT evaporated milk).
Va cup creme de menthe
V 4 cup white creme de cacao
2 cups whipping cream, whipped
In large bowl, combine
sweetened condensed milk, creme
de menthe and crtme de cacao.
Fold in whipped cream. Pour into
crusts; cover. Freeze 6 hours or
until firm. Garnish with chocolate
curls if desired. Return leftovers to
freezer.
Betty Biehl
Mertztown
HAM ROYAL
Baked ham is the traditional Easter dinner, Complement
your Easter Ham with almond green beans, baked stuffed
potatoes and rolls.
CREAM CHEESE
POUNDCAKE
1 package (3 oz.) cream cheese,
softened
1 package pound cake mix
% cup water
2 eggs
Sour Cream Fruit Topping
Heat oven to 325°F. Grease and
flour loaf pan, 9x5x3 inches. Beat
cream cheese in small bowl on low
speed until smooth and fluffy,
about 30 seconds. Beat in cake mix,
dry, water and eggs on low speed
until moistened. Beat on medium
speed, scraping bowl frequently, 3
minutes. Pour into pan.
Bake until top springs back when
touched lightly in center, 55-60
minutes. Cool 10 minutes; remove
from pan. Serve with Sour Cream
Fruit Topping.
Featured Recipe
Easter candy is as
much a part of Easter
as flowers, ham and
church services. Arlene
Martin, who makes
thousands of candy eggs
and bunnies every
Easter, provided this
week’s featured recipe
from her sizable
collection of candy
recipes.
For more candy
making tips from
Arlene read the story
about her on page .
Peanut Butter
Cups
1 jar (18 oz.) peanut
butter, smooth or
chunky
1 stick melted butter or
margarine
1 pound confectioner’s
sugar
2-3 drops invertase,
EASY SPINACH DIVINE
Chop spinach to equal about 20
ozs.(You can substitute 2 IC-oz,
packages frozen spinach). Add l k
cup sour cream, 1 package dry
onion soup, salt and pepper to
taste. Sprinkle Vz cup bread
crumbs on top. Cook at 350°F. for
30 minutes.
Barbara Russell
Pine Bush, NY
SOURCREAM
FRUIT TOPPING
Beat 1 package (8 oz.) cream
cheese, softened, and % cup dairy
sour cream on high speed until
smooth. Serve \yith fresh fruit.
(Turn to Page B 8)
optional
Mix peanut butter and
melted butter together
with spoon. Add con
fectioner’s sugar and
knead by hands until
smooth. Peanut butter
mixture can be rolled
into balls or eggs and
dipped into chocolate or
used for centers in
peanut butter cups. To
make peanut butter
cups, put melted
chocolate into bottom of
candy paper (small or
medium) until half full.
Add a patty of peanut
butter mixture and
cover with melted
chocolate. Let set-up at
room temperature. If
mixture is too creamy to
dip, add a bit more
confectioner’s sugar.
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