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Show nlIrileC(S)kDIm, Hy Angie Martin I have a really elegant Easter column fur you with some of my special Easter recipes. I have included one that makes good use of the eggs found by your children on Easter egg hunts I have had as many as six dozen or more at a time and I'm sure that you have, too; so make good use of them in an Easter brunch dish. Have a very happy Easter day with your family and friends! r BACON AND EGGS CASSEROLE 1 pound bacon i cup butter '4 cup flour 1 cup milk 1 cup cream ' i tsp. thyme ' i tsp. marjoram i tsp. basil ;li cup shredded cheddar cheese 1'3 dozen hard-boiled eggs, sliced '.i cup finely chopped parsley 'i cup fine bread crumbs 1 tablespoon butter Fry bacon until crisp; crumble. Make a white sauce: Melt '4 cup butter in saucepan; add flour, stirring to make a smooth paste; add milk and cream gradually, stirring with wire whisk to make a smooth sauce. Add seasonings and stir in cheese until melted. In a 2' 2 quart casserole dish, make layers as follows: sliced eggs, bacon, parsley and sauce. ( Be sure to use fresh parsley. ) Top with bread crumbs ; dot with 1 tablespoon butter. Bake for 40 minutes, uncovered at 350. Makes 8-10 servings. STUFFED EASTER HAM I (5-lb.) canned ham (or any precooked ham-adjust stuffing ingredients to size of ham) I I cup chopped onion :l i cup chopped celery 6 tablespoons butter or margarine 4 ' a cups soft bread cubes 1 1 a cups chopped, pared apples ';i cup raisins 1 cup chicken broth 2 tablespoons minced fresh parsley 4 tsp. ground cinnamon 1 ( 10 oz.) jar pineapple preserves Cut ham into 20 (38") slices. (You can have your butcher do this for you.) Place ham, keeping sliced upright in original shape, on aluminum foil-lined roasting pan. Saute onion and celery in melted butter in skillet until tender (do not brown). Combine sauteed vegetables, bread cubes, apples, ap-ples, raisins, chicken broth, parsley and cinnamon in bowl. Mix lightly, but well. Place stuffing between ham slices, leaving 2 slices between stuffing layers. Tie stuffed ham securely with string. Cover ham loosely with aluminum foil. Bake in 350" oven one hour. Meanwhile, melt pineapple preserves in small saucepan over low heat. Remove aluminum1 foil. Continue baking one more hour, basting with melted preserves several times during the last 30 minutes. Bake until stuffing stuf-fing registers 165" on meat thermometer. Remove from oven. Let stand 10 minutes before serving. Makes, 12 servings' i i i DUCKLING WITH ALMOND GRAVY ' 2 4 to 41 2 lb. domestic ducklings""" 2 tsp. salt 'a tsp. pepper 3 oranges 10 slices raisin bread, toasted 2 oranges, sectioned, seeds and membrane discarded 1' 2 cups diced celery : , 2 tsp. grated orange peel a tsp. dried thyme Watercress Orange slices Rinse, dry, and rub the ducks with 1 tsp. salt and ' tsp. pepper. Cut the three oranges in half and reserve them for the basting juice while the ducks are roasting. To prepare stuffing, discard crusts from the toasted raisin bread and break the bread in small pieces into a large mixing bowl. Add the two sectioned sec-tioned oranges, celery, orange peel, remaining 1 tsp. salt, and thyme. Stuff the ducks with the mixture, skewer closed and truss. Arrange the ducks on a rack in a open roasting pan. Roast in preheated 325" oven for 2 to 2' 2 hours, or until tender. Drain the fat every 30 minutes. Baste frequently by squeezing half an orange over the birds. Rub the skin with same orange half. Add the orange skins to the roasting pan to add flavor while roasting. Remove the ducks to a serving platter and keep warm while making the gravy. To serve, garnish the serving platter with springs of fresh watercress water-cress and orange slices. Pour Almond Gravy into a gravy boat and pass separately. Almond Gravy 1 cup water 1 cup fresh orange juice 2 tablespoons cornstarch 1 tsp. molassas 2 tsp. soy sauce 1 tsp. salt '2 tsp. pepper ' cup slivered almonds 2 tablespoons butter To prepare gravy, drain the fat from the juices in the roasting pan, reserving reser-ving 1 tablespoon fat. Add the water to the pan, scraping the browned bits from the bottom, and strain the sauce into a 2-qt. saucepan. Mix the orange juice with the cornstarch in a small bowl and add to the juices. Cook over low heat, stirring constantly, until the sauce is a thick as heavy cream, about 8-10 minutes. Add the molassas, soy sauce, 1 tsp. salt, and '2 tsp. pepper. Cook for 3 more minutes and strain the gravy again. Meanwhile, in a small skillet, saute the almonds in the butter over medium heat for 2-3 minutes. Add the almonds to the gravy. m m m m m m m mm mm mm mm mm mm mm mm mm mm mm mm mm 1 BUTTER-CRUMB POTATOES 6 medium potatoes 3 tbsp. melted butter or margarine 1 2 cup bread crumbs 1 tsp. salt U tsp. pepper Roll potatoes in melted butter, then in mixture of remaining ingredients. Place in greased 2'2 qt. casserole. Pour any remaining butter over top. Cover and bake in 400" oven for 45 mintues. Uncover; bake until tender, 15 to 20 minutes. Makes 6 servings. CABBAGE SLAW l'2 cups shredded white cabbage l',2 cups shredded red cabbage '4 cup chopped green onions 4 cup thinly sliced green pepper 1 cup roasted cashews, optional 2 cup rice vinegar 2 tbsp. sesame oil or salad oil l'-2 tsp. cumin 1 tbsp. lemon rind Extra sliced green pepper and slivered lemon rind, optional Combine cabbages, onions, green pepper and cashews, if used. In separate bowl, mix vinegar, oil, cumin and lemon rind. Pour over vegetables. Toss to blend thoroughly. Cover and chill for 2 to 3 hours before serving. Before serving, garnish with extra sliced green pepper and slivered lemon rind, if you wish. Or serve cashews on the side. Note: If you prefer, use only one type of cabbage. For variety, use nuts of your choice: sunflower nuts, pecans or peanuts. Serves four. LEMON-FILLED SPONGE CAKE 3 eggs 1 cup sugar 1 cup all-purpose flour 1 tsp. baking powder '2 tsp. salt 2 tbsp. water '' 1 tbsp. lemon juice 1 tsp. grated lemon rind 1' tsp. vanilla extract 1 to 2 cups canned lemon pie filling Powdered sugar In large bowl, beat eggs until light and fluffy. Gradually beat in sugar until well combined. In separate bowl, combine flour, baking powder and salt. Fold into first mixture alternately with combined water and lemon juice. Stir in lemon rind and vanilla, mixing well. Pour batter into greased greas-ed 9-inch bundt or tube cake pan. Bake at 350" for 25 to 30 minutes, or until tester inserted in center comes out clean. Place cake upside down on funnel to cool. Remove cake from pan. Cut cake in half. Spread with lemon pie filling. Replace top. Dust with powdered sugar before serving. Make a little coconut basket on top of your cake and fill it with jelly bird eggs for your Easter dessert. ELEGANT STRAWBERRY TORTE 3 cups sifted cake flour 2 cups brown sugar, firmly packed '2 tsp. salt 1 cup butter or margarine 1 egg. slightly beaten , 1 cup sour milk 1 tsp. baking soda '2 cup chopped nuts 1 pint heavy cream, whipped and sweetened 1 pint fresh strawberries, sliced , Mix together flour, brown sugar, salt and butter in bowl until crumbly. Reserve 1 cup crumb mixture; set aside. Combine egg, milk and baking soda. Add to remaining crumb mixture; stir well. Pour into 2 greased, paper-lined 9" cake pans. Sprinkle with reserved crumb mixture, then with nuts. Bake in 375 oven 25 to 30 minutes, or until cake tests done. Cool. Place one layer, nut sideup, on serving plate. Spread with half of the whipped whip-ped cream. Top with sliced strawberries. Place other layer on top. Spoon remaining cream into puffs around cake. Garnish with sliced strawberries. strawber-ries. Serve immediately. Makes 12 servings. |