Easter Dinner Ideas
On Easter Sunday millions of
Chnstians will celebrate the resur
rection of Jesus by feasting with
family and friends.
Many look forward to eating
Easter favorites such as ham, lamb,
hard-cooked eggs, and home
baked breads, but few understand
why these customs have become
traditions.
Did you know that eating Easter
ham celebrates freedom from the
Old Law that forbade eating pork?
Lamb is symbolic of Jesus who
became the sacrificial lamb to
redeem us from the law. Breads
remind of the true bread of ever
lasting life. Eggs are a sign of hope
and new life that reminds us of
Jesus who came forth from the
tomb. Sweets are eaten to express
joy and gratitude that originated
from the former custom of follow
ing a rigorous fast during the Lent
season.
Have a joyous Easter!
PEANUT BUTTER EGG PIE
1 9-inch pie crust
Chqcolate layer;
A cup semi-sweet chocolate
chips
1 tablespoon margarine or butter
2 to 3 teaspoons water
A cup confectioners’ sugar
Filling:
1 cup margarine or butter
1 cup firmly packed brown
sugar
1 cup peanut butter
12 ounces frozen whipped top
ping, thawed
Topping:
Vi cup semi-sweet chocolate
chips
1 tablespoon margarine or butter
2 to 3 teaspoons milk
VA teaspoon com syrpp
Prepare pie crust and let cool
completely. In a small saucepan,
over low heat, melt Vi cup choco
late chips and 1 tablespoon mar
garine with 2 teaspoon water, 'stir
ring constantly until smooth. Stir
in confectioners’ sugar; blend until
smooth. Add additional water if
necessary for a desired spreading
consistency. Spread over bottom
and up sides of cooled crust.
Refrigerate.
In medium saucepan, combine 1
cup margarine and brown sugar.
Cook over medium heat until mar
garine is melted and mixture is
smooth, stirring frequently.
Refrigerate 10 minutes. In large
bowl, beat peanut butter and
brown sugar mixture at low speed.
Beat 1 minute at medium speed.
Add i 2 ounces whipped topping;
beat an additional minute at low
speed or until mixture is smooth
Recipe Topics
if vou have recipes for the topics listed below, please share
them with us. We welcome your recipes, but ask that you
include accurate measurements, a complete list of ingre
dients and clear instructions with each recipe you submit.
Send your recipes to Lou Ann Good, Lancaster Farming, P.O.
Box 609. Ephrata, PA 17522. Recipes should reach our office
one week before publishing date.
April
14-
21-
28-
Home On The Range
and creamy. Pour over chocolate
layer. Refrigerate.
In small saucepan over low heat,
melt 'A cup chocolate chips con
stantly until mixture is smooth.
Add additional milk if necessary
for desired spreading consistency.
Spoon over filling: carefully
spread to cover. Refrigerate at
least 2 hours to set topping. Contri
butor writes, “This is a very rich
pie. I’ve gotten a lot of compli
ments on it.”o
COCONUT EGGS
'/ cup butter
A cup light cream
2 cups sifted confectioners’
sugar
3 cups flaked coconut
Coating:
16-ounce semi-sweet chocolate
pieces
2 teaspoons vegetable
shortening
In saucepan slowly heat butter
until golden. Gradually stir in
sugar, cream and coconut
Drop by teaspoonfuls on wax
paper. Cool, then shape into egg
shapes. Refrigerate.
Over hot water, not boiling, melt
chocolate with shortening. Stir
until smooth. Dip egg-shaped
coconut candy into chocolate. Set
on wire rack until candy coating
becomes firm. Cover with wax
paper. Makes 2 dozen.
Betty Hoffman
Bloomsburg
HOLIDAY SALAD
1 large package orange
pineapple gelatin
1 3-ounce package lemon
gelatin
3 tablespoons sugar
Pinch of salt
1 9-ounce can well-drained
crushed pineapple
3 cups diced apples
3 diced bananas
Topping:
1 cup pineapple juice
'A cup sugar
1 egg, beaten
1 tablespoon flour, heaping
1 cup whipping cream
Mix gelatins with sugar and salt
•added. Set aside in a 9x12-inch
pan. When partially jelled, add
pineapple, apples and bananas. Let
set. Mix the ingredients for top
ping. Cook over medium heat until
thickened. Let stand to cool. Beat
the cream and add to the cooked
mixture. Spread on set gelatin and
decorate with candies, fruits or
nuts.
Jello® & Gelatine Recipes
Veal
Corn Meal
Bonnie Lou Koons
Harrisburg
Thousands will enjoy eating ham during Easter celebrations.
Dauphin Co. Dairy Promotion
BAKED COUNTRY
CURED HAM
1 Country cured ham, 10 to 14
pounds
6 cups hot water
1 cup vinegar
1 cup cider
1 tablespoon Worcestershire
sauce
2 bay leaves
1 cup molasses
Remove rind or skin from ham
without removing the delicate lay
er of fat Gently wash the ham
under running water. Pat dry and
score fiat into diamond shapes.
Place a whole clove in each dia
mond. Insert a meat thermometer
into a meaty part of the ham, being
careful not to touch fat or bone.
Place the ham, fat side up, in a
large roasting pan with a cover.
Use heavy duty foil to make a cov
er, if necessary. Combine water,
vinegar, cider and Worcestershire
sauce and pour over ham. Place the
bay leaves in liquid. Bake at 32S
degrees for 20 minutes per pound
or to an internal temperature of 160
degrees. Baste often during cook
ing time with molasses. Bake
uncovered last 30 minutes. Deco
rate with fruit, if desired. Cool
before slicing. Makes 20 to 25
servings.
SPICED APPLE RINGS
12 cooking apples
1 cup sugar
8 cups water
4 teaspoons red food coloring
1 teaspoons allspice
1 teaspoon mace
1 teaspoon whole cloves (about
30)
Wash apples, core and peel. Cut
into 'A -inch slices. Tie spices in
spice bag or square of cheese cloth.
Bring all ingredients to boil and
boil until apples are tender but
firm.
Remove from heat. Cover
apples with solution. Let stand
overnight Pack into pint jars with
in Vi -inch of tops. Screw lid on
tightly. Yields 5 pints. Process in
boiling water bath for 2S minutes.
3 /« cup brown sugar
'A cup flour
% teaspoon salt
2 eggs, slightly beaten
2 cups scalded milk
2 tablespoons butter
1 teaspoon vanilla
Mix dry ingredients and add to
eggs, stir in enough scalded milk to
make a thin paste, then add to ( Turn lo p, 9 # B ®l
Featured Recipe
Bring your child’s imagination to life in your own kitchen—on an
exciting adventure in search of precious nuggets of caramel, chocolate
chips, peanut butter, and fresh strawberries.
Land ho! Lower your sails. Drop anchor. Prepare to bake. The bur
ied treasure is minutes beyond your mixing bowl.
Prepare these buried treasure biscuits with your child. When the bis
cuits have baked and cooled, bite into them and discover the hidden
treasures buried in the freshly baked bread.
More recipes are available for parents and children to enjoy in the
“Alpha-Bakery Children’s Cookbook.” The 26 kitchen-tested recipes
from Ato Z can be obtained by sending $ 1.00 for postage and handling
to Alpha-Bakery, Gold Medal Flour, P.O. Box 5401, Dept. 849, Min
neapolis, MN 55460.
B IS FOR BURIED TREASURE BISCUITS
2 cups flour
2 tablespoons sugar
3 teaspoons baking powder
'A teaspoon salt
X A cup shortening
’/« cup low-fat plain yogurt
1 tablespoon ot milk
Filling suggestions: 1 rounded teaspoon finely chopped, pared apple
or peach sprinkle with cinnamon-sugar; 1 caramel; 5 chewy (run bits:
1 maraschino cherry; 1 teaspoon peanut butter and 6 chocolate chips;
coconut, 10 raisins or 1 small strawberry
1 tablespoon margarine, melted
Heal oven to 425 degrees Grease a round or square rake pan Mix
flour, sugar, baking powder and salt in a medium bowl. Cut in shorten
ing with a pastry blender or wire whisk until mixture resembles fine
crumbs. Stir in yogurt and milk to form dough.
Sprinkle a cloth-covered surface lightly with flour. Turn the dough
onto the surface. Knead lightly 20 to 25 limes. Divide dough into 12
equal parts; keep covered.
For each roll, pat 1 piece dough into 3-inch circle on the same sur
face. Place desired filling in center of circle. Bring edges up over fill
ing; pinch and seal well to form a ball. Repeat with remaining dough
pieces.
Place 8 to 9 balls, seam side down, around the edge of the pan; place
remaining balls in the center. Brush rolls with melted margarine.
Bake 17 to 19 minutes or until golden brown. Cool. Serve.
BUTTERSCOTCH
PIE FILLING
scalded milk. Add butter. Cook in
double boiler IS minutes, stirring
constantly until mixture thickens.
Cool and add vanilla.
Richard Mendenhall
Concordville