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Show Family Weekly Cookbook What's for er Dinner? By Melanie DeProft Food Editor V 0 Easter, a time cf joyous celebration, is only two weeks away. Colors from the pretty pastels to the exciting and flamboyant are a part of Easter's pageantry. Bring this beauty and impact of color imaginatively into the food combinations you plan for your Easter entertaining. Here are colorful dishes for Easter dinner. 'A - f ... v 0 o O ,0 Ham with Orange Sauce 1 canned ham, about 10 lbs. Whole cloves r,( . ' x . . . Orange Sance (see recipe) 1. Set ham on a rack in a shallow roasting pan. Score top, if desired; stud with cloves. Heat ham following oven temperature and time suggested by packer. 2. Meanwhile, prepare Orange Sauce. 3. During the final 30 min. of heating time, occasionally baste the ham with some of the sauce. 4. Remove ham from oven and transfer to a heated serving platter. Garnish with orange wedges and parsley sprigs. Accompany with a bowl of hot orange 16 to 18 servings sauce. " . - V-S -- Orange Sauce can (6 oz.) frozen orange juice concentrate, thawed 3 tablespoons cornstarch 1 teaspoon dry mustard Vz teaspoon salt teaspoon ground ginger teaspoon ground nutmeg 1 C vJ ' " 1 """""" ' i' cups water i cup dark corn syrup Vi soy tablespoon sauce 2 oranges, peeled, sectioned, and halved 1. Mix the cornstarch, dry mustard, salt, ginger, and nutmeg in a heavy saucepan. Blend in the water, thawed concentrate, syrup, and soy sauce. Bring to boiling over medium heat, stirring constantly. Cook 1 min. Set aside until ready to baste ham. 2. Before serving, mix orange pieces into remaining sauce and heat. About 3 cups sauce 1 -- CO j . v V' ' "'-t- it- - 3 y ; o all-purpo- se Stuffed Louisiana Yams 8 medium yams, scrubbed lA Si Vi , 0 f2 s cup butter or margarine cup finely chopped onion cup finely chopped celery 2 teaspoons salt ys J4 teaspoon pepper teaspoon thyme leaves, crushed Vi teaspoon Accent 1. Set yams on a baking sheet; bake at 350F. about 1 hr., or until soft when (Continued on page 14) |