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Show Dinner SiLiggestioos tfbr Blaster Its Lets celebrate, entertain, Easter! pamper family and friends. The scent of of well-beiSpring fills the air. awakens our spirits. J5o rise and shine. Start of! this glorious day with an enticing breakfast and, of course, cups of steaming hot coffee. On to the climax a dinner worthy of a wonderful occaion sion, Mmmmcatch i ng that heaven-se- nt aroma of Baked Ham. What other delightful surprises are on the menu? Yams or sweet potatoes are a must To glaze 6 medium-siz- e potatoes, melt k cup butter or margarine in a skillet; blend in - .. tl j.v.,. lh cup firmly packed brown sugar and V teaspoon salt. Bring mixture to bubbling. Add the cooked and peeled potatoes. Cook over medium heat, turning; potatoes several times, about 20 mtttZ or until potatoes are well-glaz- and .thoroughly heated. ed save Canned potatoes may be used. They time and taste delicious. ed Serve your favorite green vegetable and coated with browned butOr if ter, you feel Easter dinner isn't without complete eggs, quarter the eggs and use them as a garnish for cooked spinach. well-season- Kcfd-cooJced- T" ' ..... Tossed salad is always the choice of true connoisseurs. It is the accepted "dinner salad. Use oil,,, vinegar, and seasoningt or sprinkle with as a dressing yourV"' favorite FroicK dressing and toss lightly. . s V iV t. v V . i To hasten the meal and lessen the work i biscuits" are refrigerated readyto-bdfc- e ideaLThey're quite perfect just plain withvV ' plenty of butter or margarine? Or, for- a specUL treat, arrange biscuits close a baking. sheet Poke pecan V gether-owives and raisins into' lops, and sprinkle with a "mixture of equal. amounts broum sugar and butter or margarine. . , - ' 4 e - fev-W- n .,. THIS RICH, COLORFUL BAKED HAM PLATTER AND THE COOl JE WEUIKt IRMIANCC OF FLAVORSOME SHERBETS ARE VISUAL EXPRESSIONS OF EASTER JOY. Glazed liam Remove ham from oven 30 to 40 min.. before time indicated for heating through, and spread generously with one of the following glazes. Return to oven and continue to bake for required time. For Brown Sugar Glaze Heat together in stirring until sugar is dissolved, 1 cup firmly packed brown sugar and white corn sirup. If desired, cup cup of spiced fruit juice or ginger ale may be substituted for the corn sirup. a saucepan, ( Wis rw. A C?5 A v For Sweet-So- ur smooth Glaze Mix together un-t- il cup firmly-- packed brown teaspoon dry mustard, and 3 sugar, tablespoons cider vinegar. For Jelly or Jam Glaze Dilute cup quince or elderberry jelly, jam, or orange jnnalade"with""';cup very hot water. Sauce Horse-radis- h Set out a double boiler. Prepare and keep hot Vz cup quick meat broth (1 beef bouillon cube dissolved in cup hot water) Vs Melt in the double boiler top 2 tablespoons butter Blend in ' tablespoon flour- Heat until mixture bubbles. Remove from heat and gradually add the quick meat broth, stirring, constantly. Return to heat and bring rapidly to boiling, stirring constantly; cook to 2 min. longer. Remove sauce from heat. Vigorously stir about 3 tablespoons of hot sauce into 1 egg, slightly beaten Immediately blend into hot mixture in double boiler top. Stirring constantly, cook over simmering water about 5 min., or until mixture is thickened. Remove from heat Stirring vigorously with a French whip, whisk beater, or fork, add to' mixture in double boiler top in very 1 Halted Ham Cherry-Pineapp- Sauce is one of the le most attractive toppings for ham. No wonder it's a favorite when you consider that not only is the flavor harmony perfection but so is the eye appeal. If you prefer something different, try the delightful contrast of Horse-radis- h Sauce or some of the glazes. Base Recipe Remove according to directions on can canned ham Put ham on a rack in a shallow roasting pan. Follow one of the suggestions below. 3-- to 4-l- b. Bake ham at temperature and time gested by the packer. '"V, Clove-Studde- d sug- Uam Before baking, score surface of ham by : making diagonal cuts to form a" diamond pattern. Insert whole cloves in center of each diamond. Serye with Cherry-Pineapp- le Sauce or Horse-radi- sh Sauce. FAMIIY WEEKLY Sauce Cherry-Pineapp- le MACAllNE AMU 3, 1955 Set out a double boiler. Stirring constantly, gradually add the hot liquid to the cornstarch mixture. Stirring gently and constantly, bring f cornstarch mixture rapidly to boiling over direct heat ...and cook 'for' 3 minv Set over simmering water. , , Drain,, reserving cherry liquid and pineapple sirup, contents of 1 No. 2 can pitted red sour cherries (2 cups, drained) 1 9-o- can pineapple tidbits (about s. Vs cup, drained) Cover and cook about 12 min., stirring three or four times. : Set aside. c ... Mix together in the double boiler top 3 tablespoons firmly packed brown Remove from heat and blend in tablespoon butter or margarine tablespoon lemon nice Few drops red food coloring Stir in 1 cup of the drained cherries and k cup of the drained pineapple. Heat, keeping mixture moving with a spoon, just until the fruit is thoroughly heated. 1 sugar 1 2 tablespoons sugar tablespoons cornstarch Vi teaspoon cinnamon j Vs teaspoon salt Add, stirring well 1 ' tablespoon cold water Heat in a saucepan until very hot about cup of the reserved cherry liquid, cup of the pineapple sirup, and 1 Vi Water (enough to make liquid) . 1 Va cups ; small amounts. Vz cup thick sour cream -- Serve the sauce piping hot with Baked Ham. r " , , , - About 2Vi cups sauce Remaining fruit and sirup may be, used in Mother food preparation. Note: Place over simmering water. Cook, stirring constantly, .3 to 5 min., or until heated thoroughly. (Do not overcdok.) Remove from heat and blend in 3 tablespoons prepared horseradish . Few grains cayenne pepper Serye immediately with Baked Ham. 1V3 cups sauce |