Simple Solutions for Your Easter Menu
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Makes 10 to 14 sen mgs
1 oven bag, large size, (14" x 20")
2 tablespoons all-purpose flour
2 (6-ounce) cans pineapple juice
3/4 cup honey
1/2 cup Dijon Mustard
1 (5-to 7-pound) boneless fully
cooked ham
Whole cloves
1 quart strawberries, cleaned and halved
1 Preheat oven to 325 3 F
2 Shake flour in oven bag, place in 13 x 9 x 2-inch
baking pan
3 Add pineapple juice, honey and mustard to oven bag
Squeeze oven bag to blend ingredients
4 Using a table knife, lightly score surface of ham in
a diamond pattern, insert cloves Place ham in oven
bag Close oven bag with nylon tie, cut six 1/2-inch
slits in top
5 Bake for 1 3/4 to 2 1/4 hours or until meat
thermometer reads 140° F To serve, cut open oven
bag and transfer ham to serving platter Stir
strawberries into sauce in oven bag, serve with ham
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Makes 8 servings
NOT PICTURED
3 pounds red-skinned potatoes, cut in quarters
1/2 cup chopped green onions
1 clove garlic, minced
1/4 cup margarine
3/4 cup light cream or half-and-half
1/3 cup Dijon Mustard
1 tablespoon chopped fresh chives
1/4 teaspoon coarsely ground black pepper
1 Place potatoes in i inch depth of water in large pot
Heat to a boil Cover, simmer for 15 minutes or until
potatoes are fork tender Dram, keep warm
2 Cook and stir onion and garlic in margarine in small
saucepan over low heat until tender Stir in cream,
heat to a boil Reduce heat, simmer for 2 to 3 minutes
Stir in mustard, chives and pepper Drizzle over
potatoes Toss and serve immediately.
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Makes 8 to 10 sen mgs
1 oven bag, regular size (10~ x 16")
1 tablespoon all-purpose flour
1/4 cup water
2 claves garlic, minced
2 pounds fresh asparagus spears
1 medium red bell pepper, cut into strips
8 large fresh mushrooms, sliced
2 tablespoons margarine
1 Shake flour in oven bag, place in 13 x 9 x 2-inch
microwave-safe baking dish
2 Add water and garlic to oven bag Squeeze oven bag
to blend ingredients Add asparagus, red pepper and
mushrooms Arrange ingredients in an even layer in
oven bag Dot with margarine Close oven bag with
nylon tie, cut six 1/2-mch slits in top
3 Microwave at HIGH (100% power) for 9to
11 minutes or until asparagus is tender To serve,
remove from oven bag and transfer vegetables to
ser mg dish, spoon sauce over vegetables
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Make v 8 servings
2 (10-ounce) packages mixed salad
greens (iceberg, romaine, leaf lettuce,
radicchio, frisle)
1 cup walnuts, toasted and chopped
1 medium red onion, thinly sliced
4 ounces blue cheese, coarsely crumbled
1/4 cup Dijon Mustard or Honey Mustard
1/3 cup red wine vinegar
3/4 cup vegetable oil
1/4 cup sour cream
1 Mix salad greens, walnuts, onion and blue cheese in
large bowl, set aside
2 Blend mustard and vinegar Whisk in oil and sour
cream
3. Pour dressing over salad, toss and serve immediately
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Makes 16 breadsticks
NOT PICTURED
1 (11-ounce) package soft breadstick dough
2 tablespoons Dijon Mustard
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon coarsely ground black pepper
1 Preheat oven to 375°F, unroll dough
2 Brush mustard onto 1 side of breadstick dough
Sprinkle with rosemary and pepper
3 Separate dough at perforations to form 8 strips Cut
strips in half to form 16 strips
4 Twist each strip two or three times, arrange on lightly
greased foil-lined baking sheet
5 Bake for 12 to 14 minutes or until lightly golden
Serve warm
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Orfpricot (fiance
Makes 6 to 8 servings
NOT PICTURED
1 oven bag, regular size 00" x 16")
1 tablespoon all-purpose flour
1-1/2 cups tangerine orange juice
1/3 cup Dijon Mustard
1/3 cup packed brown sugar
1 (6-ounce) package dried apricot halves
1 (2-to 4-pound) boneless fully cooked ham
Whole cloves
1 Preheat oven to 325°F
2 Shake flour m oven bag, place in 13 x 9 x 2-inch
baking pan
3 Add tangerine orange juice,"
sugar and apncots to oven bi
oven bag to blend ingredient
4 Using a table knife, lightly sc<
ham in a diamond pattern, ms
Place ham in oven bag Close
with nylon tie, cut six l/2-in<
top
5 Bake for 1 1/4 to 1 3/4 hours
or until meat thermometer
reads I4O°F To serve, cut
open oven bag and transfer
ham to serving platter
Spoon sauce over ham
s- estive new bonnets, sweet-scented
lilies and the excited bustle of family and
friends gathered for a bountiful meal All are
cherished traditions that mark an Easter celebration
and welcome springtime
Whether your gathering is large or small,
preparing and shanng an Easter dinner that will win
raves is easy using the following delicious recipes
and suggestions They make the cooking (and
cleanup) for this special holiday meal simple, quick
and stress-free. The result 9 A lively menu featuring
distinctive flavors from convenient pantry staples
that give new zest to traditional favontes
Baking a traditional Easter ham to star as the mam
course has never been easier Choose a lean, boneless
whole ham of highest quality that's been naturally
slow-cured and packaged without added water or
processing Baked in an oven bag, it's a snap to
prepare without the worry of overcooking, the oven
bag keeps a boneless ham from drying out by
holding its natural juices
For a mam course everyone will enjoy, choose
sweet fruit flavors sparked with zesty Dijon mustard
m “Ham with Tangerine Apricot Sauce” or “Ham
with Strawberry Dijon Sauce ” With versatile Dijon
mustard on hand, you’re guaranteed a burst of
tantalizing flavor Either recipe can be prepared in an
oven bag, and both the ham and the tangy-sweet
mustard sauces are ready to serve at the same time
What could be easier 9
Oven bags can also be used lo conveniently
prepare vegetable side dishes like “Holiday
Asparagus” in the microwave oven Using oven bags
saves room in your conventional oven tor the mam
entrde and other dishes, and insures even cooking ot
this recipe’s crisp springtime spears, red bell peppers
and mushrooms
Enhance these dishes with the sophisticated
flavors of a “Blue Cheese Walnut Salad " Crisp
greens, toasted walnuts and coarsely crumbled
blue cheese tossed with a creamy dressing made
from either tangy Dijon mustard or honey mustard
are all combined in a refreshing salad that’s sure to
become a holiday favorite
From start to finish, this is one holiday menu
that keeps its promise to be simple, quick and
stress-free as well as delicious And it just
may inspire some new Easter traditions
Qifaalcou/d SeeajieiP
STEP 1
Close oven bag with nylon tie, cut six 1/2-mch slits in
top Insert meat thermometer through slit in oven bag
into center of ham
STEP 2
To serve, cut open top of oven bag and transfer ham
' serving platter Stir fresh strawberry halves into
;auce in oven bag
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