Easing Into The Easter Season

We are approaching one of the holiest times of the year, and with the celebration of Easter comes special gatherings with families and friends, and always good food. The Easters of my childhood were special in many ways. I remember Saturday afternoons were reserved for dying eggs, while my mother and grandmother worked hard to prepare a feast for Sunday dinner. We attended church in our new outfits and bonnets, returning home to a table filled with baked ham, potato salad, deviled eggs, peas or green beans, corn, sweet potatoes and coconut cake. The menu rarely varied, and even today, those are the food items I still associate with Easter. I hope this is a blessed time for you and your family, as you keep the meaning of the season close to your heart.

Spinach Squares

(Great as main dish for lunch or brunch or as appetizer)

32-ounce pkg. frozen chopped spinach (or (3) 10-oz. pkgs.)
½ cup finely chopped onion
2 Tbsp. butter
4 large eggs, beaten
2 cups milk
3 cups soft bread crumbs
2 to 3 cups diced cooked ham
1 tsp. seasoned salt

Cook spinach according to package directions; drain well. In a skillet over medium heat, cook onion in butter until tender. Combine beaten eggs with milk, bread crumbs, ham, cooked onion, spinach, and seasoned salt. Spread in ungreased baking dish. Bake at 350° for 40 to 45 minutes, or until set. A knife inserted into the center should come out clean.

Serve with Hollandaise sauce, cheese sauce, or other sauce of your choice.

 

Mama’s Easter Ham

Ham of choice
Large can pineapple slices
1 cup brown sugar
1 tsp. ground cloves
Maraschino cherries

Make a syrup using juice from pineapple, brown sugar and cloves. Pour over ham and baste about every 30 minutes with juices as ham cooks. Ham should be baked in 350 degree oven 15 minutes per pound (15 pounds would be 2 hours, 25 minutes). About 45 minutes before ham is done, take out and garnish with pineapple slices and candied cherries. Return to oven and finish baking.

(Canned hams will require much shorter baking time.)

Ambrosia Bowl

1 cup orange juice
3 medium oranges, peeled and sectioned
1 can (8 ounces) pineapple chunks, undrained
½ cup seedless red grapes, halved
½ cup shredded coconut
½ cup chopped pecans

Combine juice, orange sections, pineapple, and grapes, stirring gently to blend. Refrigerate until serving time. Fold in coconut and pecans just before serving.

Serves 6. Double as needed.

Peanut Butter Eggs

1 cup butter or margarine
8 ounces cream cheese
½ teaspoon salt
1 ½ teaspoon vanilla
2 pounds powdered sugar
2 ¼ cups chunky peanut butter
12 oz. chocolate chips
1/3 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.

When ready to coat eggs, melt chocolate chips and paraffin, or chocolate coating, in top of double boiler. Remove peanut butter eggs from freezer and dip in melted chocolate. Place on wax paper to cool. Makes a lot, depending on size of egg or ball.

Fruit Cocktail Pudding Cake

1 box yellow cake mix
1 box lemon instant pudding
¼ cup oil
4 eggs
1 can fruit cocktail with juice
1 cup coconut
½ cup brown sugar
½ cup chopped nuts

Beat with electric mixer or by hand 2 to 3 minutes. Pour into a 9 x 13 inch pan. Sprinkle ½ cup brown sugar and ½ cup nuts onto batter. Bake at 350 degrees for 45 minutes.

 

Don’t forget your copy of “Lovin’ Spoonful . . . Cooking With Family and Friends,” a compilation of nearly 400 mouth-watering recipes by Sherrie Norris. It is available at all locations of High Country Media – Boone, Banner Elk, West Jefferson, and at The Avery Journal in Newland, all Boone Drugs, Black Bear Books, Trailway Laundry, Wilcox Emporium,( top level, booth 312-W,) and beginning June 15 at Mast Store locations.