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As the most sacred of Christian celebrations, Easter is just around
the corner. Along with the holiday come family gatherings and
plenty of food and goodies for everyone. Some of my fondest childhood
memories include dressing up in frilly Easter dresses complete
with bonnet, gloves and white patent leather shoes and posing
for those after-church pictures with Easter basket in hand. Of
course, the dinner table was always laden with ham, potato salad,
peas, deviled eggs and rolls and without fail – pineapple
upside down and coconut cakes. On Saturday afternoon prior, while
Mama and Granny were busy cooking, I remember newspapers covering
the kitchen table, a water-vinegar substance boiling on the stove,
as we prepared to “dye” our eggs It’s amazing how
some traditions stand the test of time. May the true meaning of
Easter find its place in your heart.
1 smoked picnic shoulder, fully cooked, about
5 to 7 pounds
1 can (15 oz.) pineapple slices in juice
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 to 140 degrees on meat
thermometer.
Drain pineapple, reserving 14 cup of juice. Combine
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.
No Fuss Potato Salad
2 Tbsp. olive oil
6 cups frozen diced hash brown potatoes (Southern-style)
1/2 cup chopped onions
1/2 cup mayonnaise
1/4 cup Miracle Whip salad dressing
3 Tbs. milk
2 Tbs. yellow mustard
Salt and pepper to taste
In large skillet, heat olive oil and add frozen
potatoes. Cook and stir over medium heat until potatoes are hot
and tender and just beginning to brown at the edges. Meanwhile,
in large bowl combine remaining ingredients and mix well. (Feel
free to add chopped pickles, boiled, chopped eggs, celery, green
peppers, etc.)
1 can fruit cocktail
1 (8 oz.) pkg. cream cheese, softened
1 small box lemon Jell-o
8 lg. marshmallows
3/4 cup chopped celery
1/4 cup chopped nuts
1/2 pt. whipping cream or 2 1/2 cups Cool Whip
Drain fruit cocktail and heat the juice with Jell-o,
cream cheese and marshmallows. Cool mixture. When it starts to
set, add to fruit, celery and chopped nuts. Refrigerate until
thickened, about 12 hour. Beat whipping cream if not using Cool
Whip and fold into mixture. Pour into your favorite serving dish
or mold.
Peanut Butter Eggs
(Recipe can be halved if big batch not needed)
1 cup butter or margarine
8 oz. cream cheese, softened
1/2 tsp. salt
1 1/2 tsp. vanilla
2 pounds powdered sugar
2 1/4 cups chunky peanut butter
12 oz. pkg. chocolate chips
1/2 block paraffin
Cream margarine and cream cheese; add salt, vanilla,
powdered sugar, and peanut butter; mix thoroughly. Roll into small
eggs or balls. Place on cookie sheet on waxed paper and freeze
about 2 hours.
After eggs have chilled, melt chocolate chips
and paraffin (use a little more if chocolate is too thick) or
chocolate coating, melted in top of double boiler. After two hours
in fridge, remove peanut butter eggs from freezer and dip into
melted chocolate. Place on waxed paper to cool. May store in refrigerator
or in tightly sealed container.
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