Baked
Ham with Pineapple
1 picnic shoulder, fully cooked --, (6 to 7 lbs)
1 can pineapple slices, (15oz)
1/4 cup light brown sugar, packed
1/4 cup honey
Maraschino cherries
whole cloves
Remove skin from ham; place on a rack in a baking pan fat side up. Cover loosely
with aluminum foil; bake at 325 degrees for about 30 minutes a pound (or 140
degrees on meat thermometer).
Drain pineapple, reserving 1/4 cup of juice. Combine the reserved juice, brown
sugar, and honey in a saucepan; cook over low heat until sugar is dissolved,
stirring occasionally.
Remove foil from ham; score fat in a diamond pattern. Brush ham with
pineapple-honey mixture. Arrange pineapple slices and cherries in a pattern over
the top of the ham, securing with toothpicks. Stud with cloves, if desired, and
brush again with pineapple-honey mixture. Bake an additional 30 minutes at 325°,
basting with pineapple-honey mixture.
Serves about 12.
Butterfly
Leg Of Lamb
1 cup dry red wine
3/4 cup soy sauce
4 large cloves garlic, crushed
1/2 cup chopped fresh mint
2 tablespoons slightly bruised fresh rosemary or 1 tablespoon dried
1 tablespoon coarsely ground black pepper
1 butterfly leg of lamb (about 4 to 5 pounds)
Combine the wine, soy sauce, garlic, mint, rosemary, and pepper and pour over
the lamb in a no corrodible shallow baking pan. Refrigerate covered 6 hours,
turning the lamb frequently.
Prepare hot coals for grilling.
Drain the meat but reserve the marinade. Grill the lamb 4 inches above the hot
coals about 20 minutes on each side, basting frequently with the marinade. Check
the lamb for doneness frequently after 30 minutes grilling. Cut into very thin
slices and serve immediately, accompanied by corn on the cob, sliced
tomatoes, and a green salad.
Creamed potato's with peas
8 medium potatoes, about 2 to 3 pounds
1 package frozen tiny peas, (16 ounces)
2 cups heavy cream
1 cup milk
salt and pepper, to taste
1/4 teaspoon mace
1/2 teaspoon sugar
Cook potatoes in their skins until barely tender. Drain and let dry. Peel and cut in 1/4-inch thick slices.
Cook peas in boiling salted water until just tender, and thoroughly drain.
In a large saucepan, combine potatoes, cream, and milk. Bring to a boil, then reduce to simmer. Season with salt, pepper, and mace. Sprinkle in the sugar and stir gently, being careful not to break up the potatoes. Simmer 6 minutes. Add peas while the potatoes and sauce are still simmering. Cook for 1 minutes. Taste for seasoning.
Serves 8.
Peach Cream Pie
2 cups vanilla wafer crumbs
1 stick margarine -- melted
1 (14oz) can sweetened condensed milk
1/2 cup lemon juice
1 carton frozen peaches -- (1 pint, or 2 cups)
1 carton frozen whipped topping -- (9 ounce), thawed
Make crust of 2 cups vanilla wafer crumbs and 1 stick melted margarine. Press into 9-inch pie plate and chill.
Blend condensed milk and lemon juice until thick. Partially thaw frozen peaches; put them into blender and blend for a few seconds until smooth. Pour peaches into milk mixture and blend well. Fold in dessert topping with spoon and pile into crumb crust.
Yield: 1 (9-inch) pie.
Raspberry Sherbet
1 bag (12 ounces) frozen dry-pack raspberries, thawed. ·
1 cup low-fat buttermilk ·
2/3 cup sugar
Combine raspberries, buttermilk and sugar in blender. Whirl until smooth. Strain through sieve to remove seeds. Freeze in ice-cream maker according to manufacturer's directions. To freeze by hand, place puree in 13 x 9 x 2-inch baking dish. Freeze. Scrape into food processor. Whirl, scraping down side of work bowl as needed, until smooth. Serve immediately.
For the Kids
Hard boil 12-24 eggs
Use empty egg cartons as drying racks. Keep paper towels handy to blot off any dye that pools underneath the eggs.
For colorfast egg dyes, mix 7-8 drops of food coloring into 1 cup of hot water. Stir in 1/4 cup vinegar. For more intense colors, use small amounts of professional-quality food coloring gels or pastes, available at craft, cake decorating and kitchen supply stores
Easter Egg Race
Color an even number of eggs, half the number one color, the other half, another. Place all the eggs of one color on the floor in a line at intervals of one foot. At the end of the line put a basket. Form a similar line, a little distance from the other, of the remaining eggs. For convenience, we will say one line is of green eggs, the other of pink.
Choose two players as leaders, who select their sides. One side chooses the green row, and the other, the pink. Two, one player from each side, play at a time.
When all is ready the two leaders stand by their respective rows, each is given a large spoon, and when told to "go," each one spoons up the eggs, one at a time, and carries them to the basket at the end of the line. The one who succeeds in spooning up all his eggs first wins for his side.This game activity comes from Games for Everybody
Mark on the table, or on the floor, if preferred, with chalk, four parallel lines, eight or ten feet long, and four or five inches apart. Thus there are three narrow spaces. At the end of each space make a circle, numbering the middle one 10, and the other two, 5. The middle space is marked 3, and the other two, 1.
The object of the game is to have each child roll five eggs, one at a time, down the middle space to the circles at the ends. If the egg goes into the middle circle, it counts 10, but if it stops in the middle space, it counts only 3, and so on, counting the number of the place where it stops.
Tally is kept for each child, the one scoring the most points wins the game.This game activity comes from Games for Everybody
