Curried Cranberry Glaze 1/2 cup chopped onion 4 teaspoons curry powder 1/4 cup butter or margarine 1 16-ounce can whole cranberry sauce 2 tablespoons light corn syrup Cook onion and curry powder in butter or margarine till onion is tender but not brown. Stir in cranberry sauce and corn syrup; heat through. Spoon some of the mixture over ham during the last 20 to 30 minutes of baking time. Reheat remaining mixture and pass with meat. |
Deviled Eggs 6 hard-cooked eggs 1/4 cup mayonnaise or salad dressing I teaspoon vinegar I teaspoon prepared mustard Halve hard-cooked eggs lengthwise; remove yolks and mash with a fork. Stir in mayonnaise, vinegar, mustard, and 1/8 teaspoon salt. Stuff egg whites with yolk mixture. Garnish with pa- prika or parsley, if desired. Makes 12 servings. Italian-Style Deviled Eggs: Prepare Dev- iled Eggs as above, except omit mayonnaise, vinegar, and mustard. Add 3 tablespoons creamy Italian salad dressing to mashed yolks. |
Easy Cheese Eggs a la King 1/4 cup chopped celery 1/4 cup chopped green pepper 1/4 cup finely chopped onion 2 tablespoons butter or margarine 1 10 3/4-ounce can condensed cream of celery soup 1 cup shredded American cheese (4 ounces) 1/2 cup milk 4 hard-cooked eggs, sliced 2 tablespoons chopped pimiento 4 slices bread, toasted and buttered In a saucepan cover and cook celery, green pepper, and onion in butter or margarine till tender but not brown. Stir in celery soup, cheese, and milk: heat and stir till cheese melts. |
Potato Salad Can be doubled! 6 medium potatoes (2 pounds) 1 cup thinly sliced celery 1/2 cup finely chopped onion 1/3 cup dill or sweet pickle relish 1 1/2 cups mayonnaise or salad dressing 2 teaspoons sugar 2 teaspoons celery seed 2 teaspoons vinegar 2 teaspoons prepared mustard (spicy brown is great!) 1 1/2 teaspoons salt 2 hard-cooked eggs, coarsely chopped In a covered saucepan cook potatoes in boiling salted water for 25 to 30 minutes or till tender; drain well. Peel and cube potatoes. Transfer to a large bowl. Add celery, onion, and relish. Combine mayonnaise or salad dress- ing, sugar, celery seed, vinegar, prepared mus- tard, and salt. Add mayonnaise mixture to potatoes. Toss lightly to coat potato mixture. Carefully fold in the chopped eggs. Cover and |
Easter Cookies This is a basic and simple sugar cookie recipe. All you need are some decorating supplies to decorate the egg shaped cookies or use Easter cookie cutters! Ingredients: 2 1/4 cup self-rising flour 1/2 cup butter (room temp.) 1 cup sugar 2 eggs, beaten (room remp.) 1 Tbsp. vanilla 1 Tbsp. milk Sift flour. Cream butter, sugar ,eggs. Add vanilla and milk to flour. Blend all ingredients in. Place dough on a lightly floured board or dry countertop. Sprinkle some flour over the dough and roll to about 1/2-inch thick. Cut with cookie cutters, and place on cookie sheet. |
Easter Eggs by Jello This is fun for kids to create and to eat! You need a jello egg mold for this. Adult must supervise! Ingredients: Jello your choice of flavor |
floured surface roll out into an 18x12-inch rec- tangle; cut into six 6-inch squares. Place an apple in center of each square. Sprinkle apple generously with a mixture of 1/3 cup sugar and remaining 1/4 teaspoon each cinnamon and nutmeg; dot with additional butter. Moisten edges of dough; fold corners to center atop apple. Pinch the edges together. Place in a 13x9x2-inch baking dish. Pour syrup over dumplings. Bake in a 375° oven for 45 minutes |
Apple Dumplings 1 1/2 cups sugar 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 cup butter or margarine 2 1/4 cups all-purpose flour 2 teaspoons baking powder 2/3 cup shortening 1/2 cup milk 6 small apples, peeled and cored 1/3 cup sugar Oven 375° For syrup, in a saucepan combine 1 1/2 cups sugar, 1/4 teaspoon of the cinnamon, 1/4 tea- spoon of the nutmeg, and 2 cups water. Bring to boiling; reduce heat. Cook 5 minutes. Re- move from heat; stir in butter. Set aside. Combine flour, baking powder, and 1/2 tea- spoon salt. Cut in shortening till mixture resem- bles coarse crumbs. Add milk all at once; stir just till all is moistened. Form into a ball. On a |
Egg Salad Sandwiches 6 hard-boiled eggs 1/2 to 3/4 cup mayonase or salad dressing (I prefer Miracle Whip) 1/2 teaspoon salt 1/4 teaspoon pepper Optional: 1 tbsp. finely diced onion Dice eggs. Add 1/2 cup of dressing if it's too thick add more dressing until spreadable. Add salt and pepper along with onion if desired. Spread on bread of choice. |
Curried Cranberry Glaze 1/2 cup chopped onion 4 teaspoons curry powder 1/4 cup butter or margarine 1 16-ounce can whole cranberry sauce 2 tablespoons light corn syrup Cook onion and curry powder in butter or margarine till onion is tender but not brown. Stir in cranberry sauce and corn syrup; heat through. Spoon some of the mixture over ham during the last 20 to 30 minutes of baking time. Reheat remaining mixture and pass with meat. |
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