86-Lancaster Farming, Saturday, April 15, 1995
Ideas
For Easter Dining
A delightful Easter dinner with
traditional ham or lamb and can
died yams and ending with home
made chocolate candy is high on
the priority list for most folks.
No doubt by now, Easter dinner
makings are well underway, but
for the last-minute cook, here are
some recipes to fall back on or to
add to your next year’s repertoire
of recipes.
Happy Easter!
ROAST FRESH HAM WITH
LEMON-HONEY GLAZE
6-7 pound boneless fresh ham
Preheat oven to 325 degrees.
Sprinkle ham with with 1 teaspoon
salt and dash pepper; place on rack
in a shallow roasting pan. If meat
thermometer is to be used, insert in
center of roast. Roast ham until
thermometer registers 170 degrees
for 3 'A to 4 hours; during the last
half hour, brush with lemon-honey
glaze.
Lemon-honey glaze;
1 tablespoon plus 1 teaspoon
honey
2 teaspoons firmly packed
brown sugar
2 A cup apple cider (no sugar
added)
2 to 3 whole cloves
2 tablespoons lemon juice
In small saucepan, combine
honey and sugar; heat until melted
and bubbly; add cider and cloves
and bring to a boil. Add lemon
juice and continue cooking until
someof liquid evaporates and mix
ture becomes syrupy, about 5
minutes. Glaze ham as directed
above.
EASTER CHEESE
2 quarts milk
4 eggs
2 cups buttermilk or sour milk
1 teaspoon salt
Vi teaspoon sugar
Heat sweet milk to boiling
point Beat eggs lightly. Add but
termilk, salt and sugar. Beat light
ly again. Pour slowly into hot milk.
Cover milk and allow to stand
for several minutes. Stir slowly
until mixture separates. Remove
cheese from whey with a large
slotted spoon or collander. Place
cheese in mold and chill until set.
Delicious spread on bread with
honey or molasses.
Stephanie Buck
Lebanon Co. Dairy Maid
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
22- Cooking With Eggs
29- Using Citrus Fruits
May
6- Tropical Fruit Favorites
13- Mother’s Favorite Recipe
KRISPIE EGGS
5 cups rice crispy cereal
2 cups peanut butter
% -A cup butter, melted
2 cups confectioners’ sugar
Blend togetherall ingredients. If
mixture seems too dry or too
moist, adjust with more or less but
ter. Add 5 cups rice crispy cereal.
Mix and shape into eggs. Let set.
For coating, melt 8-10 ounces
semi-sweet chocolate bits in dou
ble boiler and dip crispy eggs into
the melted chocolate.
Cindy HoiTman
Richfield
GREEN SPRING SALAD
V* cup vegetable oil
V* cup frozen concentrated
apple juice, thawed
'A cup ketchup
3 tablespoons cider vinegar
1 green onion, thinly sliced
!A teaspoon Worcestershire
sauce
1 bunch romaine lettuce
8-ounces water chestnuts, thinly
sliced
'A cup cooked, crumbled bacon
3 hard-cooked eggs, peeled and
chopped.
Combine first six ingredients in
a small bowl, mix well, set aside.
Wash romaine lettuce, tear and
place in a salad bowl. Add water
chestnuts; bacon, and egg. Pour
dressing over salad mixture and
toss until well mixed. Serves 8.
COCONUT EASTER EGGS
Mix together
1 pound potatoes, mashed with
no liquid
1 pound butter
6 to 8 pounds confectioners’
sugar
1 fresh coconut, ground
'A pound packaged coconut
Add confectionary sugar until it
is not too sticky to handle or until it
is stiff enough to hold its shape.
Form into egg shape in any size
preferred. Let stand while you melt
chocolate. Melt 2 12-ounce pack
ages of coating chocolate bits over
boiling water. Use milk chocolate
if you prefer. Dip each egg into the
melted chocolate. Place on waxed
paper and put in a cool place until
set
Tina Gojeski
Loysburg
Golden brown Lemon-Raspberry Scones served with small butter molds In Easter
y shapes and fresh berries In an egg cup are perfect for Easter brunch or breakfast.
See featured recipe.
CANDIED YAMS
5 yams, medium size
V< cup frozen apple juice,
thawed
'/«cup butter
Place yams in large saucepan
and cover with cold water. Cover
and bring to a boil over high heat
Reduce heat to simmer and cook
about 25 minutes or until yams are
tender. Drain and let cool to room
temperature. Meanwhile, place
apple juice concentrate in a small
saucepan. Heat concentrate until
it’s reduced by half, remove from
heat and add butter. Peel cooled
yams and cut into V* -inch slices.
Place slices in an 8-inch square
casserole and pour apple-butter
mixture over yams. Bake at 350
degrees for 20 minutes. Serves 6 to
8.
CHEESE FUDGE
'A pound Velveeta cheese
impound butter
'A cup cocoa powder
'A teaspoon vanilla
2 pounds confectioners’ sugar
A cup nuts (optional)
Heat cheese and butter until soft
enough to combine. Add remain
ing ingredients and stir and knead
until thoroughly mixed. Spread in
large buttered pan and allow to
cool and become firm. Cut.
Susan Pardoe
Sullivan Co. Dairy Princess
(Turn to Page B 8)
Featured Recipe
When Easter weekend arrives, many homes have overnight
guests. If you are sharing a breakfast or brunch with family and
friends, here is a recipe for Lemon-Raspberry Scones that evoke
feelings of springtime.
They’re quite simple to put together and make a lovely presenta
tion when served with fresh fruit and small butter molds in Easter-y
shapes. Served warm from the oven, these scones make the perfect
foil for a homey Easter morning brunch.
LEMON-RASPBERRY SCONES
2 cups all-purpose flour
'/ cup sugar
I'A teaspoons baking powder
'A teaspoon salt
'A teaspoon nutmeg
A cup butter, chilled, cut into small pieces
A cup milk
1 egg
1 teaspoon lemon peel
V* cup fresh raspberries"'
1 tablespoon melted' butter
1 tablespoon sugar
Preheat oven to 425 degrees. In large bowl, combine flour,'/ cup
sugar, baking powder, salt and nutmeg. Cut in butter with pastry
blender or two knives until mixture resembles coarse crumbs. Com
bine milk, egg and lemon peel; mix well. Add milk mixture to dry
ingredients mixing with fork just until dry ingredients are moist and
a soft dough forms. Gendy stir in raspberries. Gather dough into a
ball and gently knead on lightly floured surface 8 to 10 times. Place
dough on lightly buttered baking sheet. Pat into 9-inch circle,
'A inch thick. With sharp knife, cut through dough to form 8
wedges; do not separate. Brush top of dough with melted butter;
sprinkle with sugar. Bake until golden brown. 20 to 22 minutes. Cut
through scones, separating wedge; serve warm.
"■Blueberries may be substituted for raspberries if desired.