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Show iuii)i i.jiiiiiiiiy.i, ii mi i in,, ijy.i.,,, v - , j 'mosnaoL9 Wr Gay Easter Menu Heralds Approach Of Spring Season p),.w.M.,.wwwyw,IJIL,,,,iJ, , --QA LYNN CHAMBERS' EASTER DINNER Orange Juice with Raspberry Ice Baked Ham Sweet Potato Casserole Escallofed Broccoli Cloverleaf Rolls Jelly Molded Carrot Salad Pineapple Torte Recipe given. Asparagus, Lemon Sauce. (Serves 8) Y cup butter cup flour Z cups milk 2 egg yolks, beaten Z tablespoons lemon juice 1 teaspoon salt teaspoon pepper 2 pounds asparagus, cooked Make white sauce with butter, flour and milk. Add egg yolks, lemon lem-on juice and seasoning. Arrange hot asparagus in serving dish and pour lemon sauce over it. The molded carrot salad is easily prepared the day before. To serve six, simply shred carrots fine, using two cups, and add to lemon or orange flavored gelatin. You may add grapefruit wedges or green pepper pep-per or celery, if so desired. A table setting perfectly expressive expres-sive of Easter and all the tradition that goes with it can easily be done the day before. The bowl or basket in which yon place the eggs may be decorated with shredded crepe paper in pastel colors. Easter really heralds spring and we like to make the day as gay and lovely as possible. That means bringing out your delicate china, pastel china, and sweeping the menu with a touch of spring, both in choice of foods and colors. Many people like ham for Easter and it's a real economv to have it The torte is a light dessert which is so splendid splen-did for this type of meal. This, too, may be made the day before as it requires thorough chilling. because you can make so many interesting in-teresting 1 e f t-overs, t-overs, have sliced ham for snacks and sandwiches, and still have a lovely meat for Pineapple Torte. (Serves 6 to 8) Crust: 24 graham crackers Y3 cup butter Z tablespoons sugar Filling: 3 cups milk cup sugar M teaspoon salt 3 tablespoons cornstarch 3 egg yolks 1 teaspoon vanilla 1 cup crushed pineapple 3 egg whites, stiffly beaten 6 tablespoons sugar To make crust, crush finely the graham crackers and mix with butter and sugar. Press of the crumbs against the sides and bottom bot-tom of a well-buttered tin. To make filling, bring milk to the scalding point in double boiler. Blend thoroughly the sugar, salt and cornstarch. Beat in egg yolks, add hot milk gradually. Return to double boiler and stir until thick. Cool. Add vanilla and pour into crumb-lined crumb-lined tin. Put drained pineapple on top of custardv Beat egg whites stiff, add gradually the six tablespoons of sugar, spread on pineapple, sprinkle with remaining crumbs. Bake in a moderate (350 degree) oven. Chill overnight before removing from pan. the table the first time you serve it. Start off with chilled orange juice but add excitement to it by placing a small scoop of raspberry (or mint or lime) sherbet on top. The dessert I've chosen is light but pretty and is balanced for the menu. Your centerpiece can be made of traditional Easter eggs nestling in a basket or bowl. You'll find a package pack-age of inexpensive dyes with a handy egg dipper, a special pencil and decals of popular comic characters char-acters to help you decorate more successfully. If you use the decorated eggs for place cards, set it on stiff paper. Of course many people like to spend Easter evening eating the eggs with salt and bread and butter sandwiches, but if you have any left, use them for egg salad, creamed eggs or eggs a la king. The ham is easy to prepare and always popular. For small groups, buy half a ham, but decorate it, too. You may buy the ready-to-eat type or the cook-before-eating. Whichever one you select, however, keep it refrigerated. re-frigerated. The ready-to-eat variety is baked, but only enough to heat it through. Give it 10 minutes to the pound. Here's how to prepare the other type: Place ham fat side up in an open roasting pan. Do not cover and do not add water. Bake in a moderately slow (325 degree) oven allowing 22 to 25 minutes per pound for cooking a before-eating ham. How to Glaze. Half an hour before the ham is done, cover with glaze and finish baking at the same low temperature. If ham is to be scored, do it at this time. Brush bam with Vi cup of honey, molasses or apricot jam. Baste frequently during rest of cooking cook-ing time. If you do not want to garnish the ham, simply fill peach halves with bright colored jelly and place around ham before serving. Escalloped Broccoli. (Serves 6) 2 pounds broccoli l'i cups thin cream sauce Yi cup grated American cheese Cook broccoli in boiling, salted water wa-ter for 15 minutes. Place layers of broccoli and nrpam cnitr-A with a lit.t.lp phppfip n I I j , 4 in- sv . ar.... Let your ham reflect the holiday spirit by garnishing It with flowers, flow-ers, the petals of which are made with candied or fresh orange peel, the stems of candied citron and the centers of maraschino cherries. cher-ries. Here's a good use for leftover ham ' the following day: ) Baked Ham Casserole. (Serves 6) 1 cups ground, baked ham 1 cup cooked peas 3 eggs 2 tablespoons green pepper, minced 1 cup milk 2 teaspoons horseradish Y cup grated American cheese Paprika Place ham in greased eight-inch square pan. Top with peas. Beat together to-gether eggs, green pepper, milk and horseradish. Pour over peas. Top with cheese. Bake in a moderate (350 degree) oven for 40 minutes. Let set in warm place for 10 to 15 minutes. Cut into six inch squares. Serve with tomato sauce, if desired. Released by WNU Features. casserole until all is used. Sprinkle cheese on top and heat through in moderate oven (about 15 minutes). min-utes). If you are particularly par-ticularly fond of Jig asparagus, serve that in place of the broccoli. It's excellent just buttered; or, if you wish a sauce, here's a good way to do it. Beets do very well with a dusting of ground cloves or a bit of horseradish. horse-radish. You can do all sorts of things with corn. Make fritters or pudding out of it if you want to dress it up a bit. Mustard sauce goes well on string beans, and mushrooms are a nice addition to either plain or creamed string beans. Broccoli is delicious when seasoned sea-soned with some parmesan cheese but you also may serve it with cream sauce or hollandaise sauce. LYNN SAYS: Ways for Serving Vegetables Are Many Green lima beans maybe creamed for variety, or served with crumbled bits of crisp bacon. Cream sauce and asparagus with a few mushroom caps are delicious, too. Try a bit of nutmeg for seasoning. season-ing. Of course, you can combine lima beans with other vegetables. Try them with scalllons, tomatoes, string beans or corn. |