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Show For Easter Dinner . . . Luscious Baked Ham (See Recipes Below) Dish Up Color, 3 Springlike Flavor In Easter Foods i This year Easter should be all you want it to be. The spirit ot peace ana weu Deing is with us. Loved ones have returned, re-turned, and spring has be--gun. For the h o m e m a k er, Easter dinner will be fairly easy to prepare I as long awaited Lynn Chambers' Menus Easter Dinner Fresh Fruit Cup with Cherry Juice Baked Ham Green Beans with Mushrooms Parsleyed New Potatoes Candied Sweet Potatoes Bran Refrigerator Rolls Relishes Frozen Ginger Ale Salad Lemon Meringue Tarts Beverage Recipe Given under the broiler until lightly browned. Use as a garnish on ham platter and top each with a maraschino mara-schino cherry. A perky, spicy salad, molded so as to save you work, is a good choice for this busy day. This one uses ginger ale: Ginger Ale Salad. (Serves 4) 1 tablespoon unflavored gelatine Vt cap cold water K enp pineapple Juice cup sugar teaspoon salt 1 cup ginger ale 2 tablespoons lemon juice 2 slices canned pineapple, diced 94 cup grapes 1 cup skinned grapefruit sections 4 8 maraschino cherries : . .. 2 tablespoons chopped preserved ginger Soak gelatine in cold water. Heat pineapple juice. Add gelatine, stir until dissolved. Add sugar, salt, ginger ale and lemon juice. Chill until mixture begins to thicken. Add remaining Ingredients. Pour into a mold which has been brushed with salad oil. Chill until firm. Unmold on lettuce. Garnish with salad dressing. What to do with Leftovers. There are so many things you can foods have returned in quantity. If you like ham, then make it as pretty as a picture with your clever clev-er hands and nimble fingers. Set it on a table with a cool white or pastel cloth with your nicest arrangement ar-rangement of fresh garden flowers. Lilies, of course, are nice, but there are other floral arrangements that will do wonders. Daffodils are fresh and cheerful. Tulips with snapdragons snap-dragons make an elegant centerpiece. center-piece. Modern food processing makes your ham tender so that there need not be any pre-cooking with the better bet-ter brands. The ham will require only a thorough heating through which does not take more than 2 to 2Vz hours even for the larger pieces of meat. The appetizing glaze is easy to prepare, and the crusty goodness it gives the meat will make everyone vote you their favorite cook. The glazes are many and you can just take your choice. An especially easy one is to spread your favorite citrus marmalade on the ham during dur-ing the last half hour of baking. In selecting the ham, consider the number of people you want to serve. For six people you will need a ham weighing 6 to 8 pounds. Naturally, if you want to have ham for slicing and leftovers, get one of the larger sizes. There's always good eating In it. Your choice of potatoes with ham will usually come around to sweet potatoes, and perhaps white potatoes, pota-toes, too. Sweet potatoes are lovely to eat when candied with syrup (maple flavored) and butter in a heavy skillet. Another nice way to prepare them is like this: Whipped Sweet Potatoes. (Serves 6) Peel 6 sweet potatoes, boil until un-til tender for about 15 to 20 minutes. do with leftovers from a dinner 'like this that your family would never realize real-ize they are be- 1 tag treated to the scraps. Here are Masn wun potato masher or ricer, with 4 tablespoons table-spoons of bi'tter. ) Season with dash of salt and nutmeg. Pile into orange cups: sprinkle with brown sugar and place suggestions which you will enjoy using again and again: TJpside-Down Ham Loaf Melt IVi tablespoons of fat in a heavy skillet and cover the bottom with leftover pineapple pieces or thick slices of apples which have been pared and cored. Cover this with the following mixture: 3 cups ground cooked ham, 1 cup bread crumbs, 1 egg, 1 cup milk and 1 tablespoon mustard. Mix well and place over the fruit in the skillet. Bake for 45 minutes In a moderate oven. Pour off any excess fat and turn upside-down on a serving platter. plat-ter. This serves from 4 to 6. Rice and Ham Ring. 2 cups cooked rice 1 cup ham, diced 1 egg cup condensed mushroom soup H cup milk Va teaspoon salt H teaspoon dried basil 1 cup crushed potato chips or bread crumbs Combine the" ham and rice and mix thoroughly. Combine and heat the remaining ingredients with the exception of the potato chips or bread crumbs. Grease a nine-inch ring mold and place layers of the rice-ham and egg-mushroom mixture mix-ture in it Sprinkle the top with potato chips which have been crushed, or the bread crumbs. Place the ring mold in a pan of hot water and bake in a moderate oven for 30 to 35 minutes. Invert onto a hot platter and fill the center with a buttered green vegetable and surround sur-round the mold with Julienne carrots. car-rots. Serve immediately. If the ginger ale salad has melted melt-ed slightly, it can be chilled again in a flat pan. If there's not enough to go around, serve it in small cubes with extra fruits mounded on lettuce. let-tuce. Garnish with sMad dressing and marasc-Mnn rh-T;fs Released by Westen ewspaper Union Lynn Says Coatings for Baked Ham: You can enhance the flavor of your baked ham with one of these delectable coatings: Spread the ham thinly with prepared pre-pared mustard, then sprinkle with brown sugar. Mix 1 cup brown sugar with 1 teaspoon of dry mustard and 2 to 4 tablespoons of vinegar and spread over the ham. Heat 1 cup cherry juice with 1 cup strained honey and baste ham frequently with this mixture. Baste the ham with any canned fruit juice to improve its flavor two-fold. Canned fruit nectars, cider, pineapple, prune or apple juices are delightful. Another attractive way to prepare pre-pare ham is to place thin slices of unpecled orange over the ham and cover with this brown-sugar syrup. To make the syrup, combine com-bine 1 cup brown sugar with 4 cup water. Bring this to a boil and cook (or 5 minutes. Basle ham with strained honey which has been mixed with chopped maraschino cherries. |