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Easter Favorites
Traditionally, Easter is a time
for families to gather in celebra
tion. For dinner, families usually
prefer their favorites such as ham
or lamb, candied yams, yeast
breads, and delectable desserts.
While preparing the meal can be
hectic for cooks who also attend
Easter church services, this year
calls for even more planning
strategy, for daylight savings time
begins on Easter Sunday.
Here are some tips to rid the
pressure that goes along with Eas
ter entertaining.
• Plan your menu early. Select
easy-to-prepare recipes that make
use of readily available foods and
appliances you have on hand.
• Combine attractive, contrast
ing colors and textures in foods.
• Rely on a well-planned shop
ping list.
• Consider the presentation of
foods. Do you have the necessary
serving pieces?
• For the centerpiece, showcase
seasonal flowers and dyed eggs.
• Complete as many advance
preparation steps as possible so
you can enjoy spending time with
your guests.
BUTTERFLIED LEG
OF LAMB
1 boneless leg of lamb (3-4
pounds)
Marinade;
'A cup red currant jelly, melted
'/a cup fresh lemon juice
3 tablespoons olive oil
l'/a tablespoons salt
4-S cloves garlic, crushed
1 teaspoon black pepper
4 teaspoons ground coriander
Trim visible fat from lamb and
butterfly. Mix marinade ingre
dients in a large bowl. Add lamb.
Cover bowl and marinate in
refrigerator for 8 hours or 2 days,
lumning several times.
Remove lamb, discard mari
nade. Grill or broil 4-6 inches from
heat source for 10-15 minutes per
ride. Meat thermometer should
register 140 degrees when inserted
in the thickest pan.
Contributor writes: This is a
'avorite of ours for Easter dinner.
Preparing the lamb is time
consuming but can be done well in
advance. Send the entree with your
husband to grill, saving on clea
nup and freeing your hands to pre
pare the remainder of the meal.
Mary Gruber
Lewisville
Recipe Topics
If you 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 2-
9-
What Can You Do With Eggs?
Rhurbarb, Dandelion and other Spring
Favorites
16- Pa. Dutch Cooking
23- Mustards, Sauces & Salad Dressing
Home On The Benge
HONEY GLAZED HAM
3 to 4-pound boneless fully
cooked smoked ham half
A cup packed light brown sugar
1 tablespoon honey
'A teaspoon ground allspice
Place ham on rack in open roast
ing pan. Insert roast meat ther
mometer so bulb is centered in the
thickest part. Do not add water. Do
not cover. Roast in 325 degree
oven until thermometer registers
130 to 140 degrees. Allow approx
imately 18 to 25 minutes per
pound. Meanwhile combine
brown sugar, honey, and allspice
with fork; mixture will be dry and
crumbly. Carefully spread mixture
over ham 15 minutes before end of
cocking time.
American Dairy Association
CREAMY HERBED
POTATOES
6 tablespoons butter
6 tablespoons flour
'A cup freshly snipped chives
2 teaspoons crushed rosemary
A teaspoon salt
'A teaspoon pepper
1 quart light cream or half-and
half
2 pounds pototoes, peeled and
thinly sliced
'A cup grated parmesan cheese
Preheat oven to 350 degrees.
Melt butter in 3-quart heavy sauce
pan. Stir in flour, herbs, and sea
sonings until smooth. Remove
from heat Gradually stir in light
cream. Bring to boiling over
medium heat. Boil and stir 1
minute; set aside. Layer half the
potatoes in well-buttered, 3-quart
rectangular baking dish. Cover
with half the onions. Sprinkle with
half the parmesan cheese. Pour
half the cream sauce over all.
Repeat layers. Bake 55 to 60
minutes or until potatoes are tender
and top is golden. Remove from
oven and let set 10 minutes before
serving.
American Dairy Association
YAM AND CORN
CASSEROLE
17-ounce yams, drained, sliced
'/ cup flour
BV* -ounce can cream-style com
3 eggs, beaten
l'/i cups milk
14 cup flaked coconut
V* cup butter, melted
'A teaspoon ground nutmeg
Toss yams with flour. Place in
greased 10x6-inch baking dish.
Combine remaining ingredients;
pour over yams. Bake at 325
degrees for 40 to 45 mintues. Cool
S minutes.
ig guests Easter v jner requires planning ahead, especially this year since
the day also marks the beginning of daylight savings time.
LAMB CASSEROLE
2 cups diced cooked lamb
IO'A -ounces condensed cream
of celery soup
4-ounce can sliced mushrooms
A cup milk
'A teaspoon lamb herbs (rosem
ary, mint, grated orange peel)
Salt and pepper, to taste
3 cups shell macaroni
'/] cup grated parmesan cheese
Combine lamb, soup,
mushrooms, milk, herbs, salt and
pepper; mix well.
Cook macaroni uncovered in
boiling salted water, stirring occa
sionally until tender. Drain. Add
macaroni to lamb mixture; mix
well. Turn into 2-quart casserole.
Sprinkle with cheese. Bake at 350
degrees for 35 minutes.
BAKED PINEAPPLE
AND CHEESE
A cup flour
A cup sugar
1 egg
'A pound mild shredded cheese
'A bag mini marshmallows
2 tablespoons butter
18-ounce can pineapple chunks.
drained, reserving juice
Melt butter in pan. Stir in flour,
sugar, egg, and pineapple juice.
Cook until thickened. Place
pineapple on bottom of buttered
baking dish. Top with marshmal
lows. Cover with grated cheese.
Pour sauce over all. Bake at 3SO
degrees for 30 minutes.
Sarah Clark
Breezewood
QUICHE IN PEPPER POTS
8 medium sweet green, red or
yellow peppers
2 cups Bozen vegetable blend,
thawed
8 eggs
1 cup milk
1 teaspoon garlic sal
1 teaspoon Italian seasoning,
crushed
Cut tops off peppers and remove
seeds. Sawtooth or scallop pepper
edges, if desired. Stand peppers
Dean and Carole Zeigler operate Country Home Catering out of
their Lititz home. The couple got their start in the catering business by
roasting pigs for outdoor picnics. They have expanded to buffet and sit
down catering for weddings, funerals, and celebrations of all types.
To learn more about the Zieglers and their catering business, look
for their story in this section.
Lona Heyd
Nauvoo
Carole is an excellent cook. Here is one of her great-tasting recipes
that is certain to top your hors d’ oeuvres list
Loaf of round bread
10-ounces frozen chopped spinach, thawed, drained, and blotted dry
1 cup sour cream
1 cup mayonnaise
'A cup chopped green onion
1 teaspoon parsley flakes
1 teaspoon lemon juice
'A teaspoon seasoned salt
Put spinach, sour cream, and mayonnaise in bowl. Stir. Add onion,
parsley, lemon juice and seasoned salt. Mix together. Chill. Heat
before serving.
Cut off top from round loaf of bread. Remove bread from inside
leaving a shell about 1-inch thick. (Reserve removed bread for dip
ping. Fill with dip. Double recipe if loaf is large. Wrap in foil. Heat in
300 degree oven for 2 hours. Remove from oven and turn back foil.
Use reserved bread, cut into pieces for dipping. After dip is finished,
break oft pieces of shell and enjoy best part.
Featured Recipe
HOT SPINACH DIP
upright in custard cups or muffin
pan cups. Spoon 'A cup vegetables
into each pepper. In large bowl,
beat together eggs, milk, garlic
salt, and Italian seasoning until
well blended. Pour about'/i cup of
the egg mixture over vegetables in
each pepper. Bake in preheated
32S degree oven until knife
inserted near center comes out
clean, about 60 to 70 minutes. Let
stand S minutes before serving.
Makes 8 servings.
(Turn to Pago BS)