MARCH 24, 1997

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Dining In: Easter Sunday dishes


Egg coloring tips: Heinz Vinegar offers these suggestions for using natural dyes to color your eggs. Easter Hunt Pie Easter Hunt Pie
(from Keebler Cookies, Borden Kitchens, and Eagle Brands)
   1 (6-oz.) pre-made graham cracker pie crust
   1 (8-oz.) package cream cheese, softened
   1 (14-oz.) can sweetened condensed milk
   3/4 c. cold water
   1 (4-serving size) package instant vanilla flavor pudding mix
   1 1/2 c, non-dairy whipped topping, thawed
   16 miniature chocolate eggs

   In large mixer bowl, beat cheese until flluffy; gradually beat in sweetened condensed milk until smooth. Add water and pudding mix; on low speed, beat until smooth. Gently stir in whipped topping. Spoon 1/2 of the filling into pie crust and top with chocolate eggs. Top with remaining filling. Chill 3 hours. Garnish as desired. Refrigerate leftovers.

Baked Ham with Mustard Glaze
   3-5 lbs. precooked ham, drained
   10-12 whole cloves
   1/2 c. brown sugar
   1 Tbsp. prepared mustard
   2 tsp. lemon juice
   2 Tbsp. orange juice
   2 Tbsp. cornstarch

   Score ham in a diamond pattern and stud with cloves. Place in crock-pot. Combine brown sugar, mustard, and lemon juice and spoon on ham. Cover and cook on High 1 hour, then on low for 6 to 7 hours or until ham is hot. Remove ham to warm serving platter. Turn crock-pot to high setting. Combine orange juice and cornstarch to form a smooth paste. Stir into drippings in crock-pot. Cook stirring occasionally until sauce is thickened. Spoon over ham.

navel oranges Orange Salad
   3 large navel oranges, peeled and sliced in thin rounds
   1 red onion, peeled and thinly sliced
   1/2 lb. (3/4 c.) pitted dates, cut in halves lengthwise
   1/4 c. olive oil
   2 Tbsp. lemon juice
   1 tsp. salt
   1/4 tsp. freshly ground pepper
   1/4 tsp. coriander
   Curly endive lettuce

   Place oranges, olives, onion, and dates in a bowl. Combine remaining ingredients, except salad greens; pour over orange mixture. Marinate in refrigerator for at least 2 hours. Break salad greens into bite-size pieces and combine with marinated mixture. Toss and serve.

Raspberry Ribbon Salad
   2 3-oz. pkg. raspberry gelatin
   1 3-oz. pkg. lemon gelatin
   2 c. hot water
   1 c. cold orange juice
   1 20-oz. can crushed pineapple, undrained
   2 bananas, mashed
   1/2 c. chopped pecans
   2 10-oz. pkg. frozen raspberries
   1 pint sour cream

   In large bowl, dissolve gelatins in hot water; add orange juice. Combine remaining ingredients, except sour cream. Pour half the mixture into a 10x14 inch glass dish. Chill. When firm, spread with sour cream and add other half of the mixture. Cover and refrigerate.

Asparagus Supreme
   1 lb. fresh asparagus sprears
   1 c. milk
   3 Tbsp. butter
   Tabasco Sauce
   1 c. grated cheese
   2 Tbsp. flour
   3 hard cooked eggs
   1/2 c. toasted almonds, chopped

   Make a cream sauce by melting butter. Then add flour until the mixture is bubbling; then adding milk slowly and cook until thick, stirring constantly. Add cheese and all the seasonings to the sauce. Mix and cook until blended. In a greased 8x13 inch casserole, alternate layers of asparagus, sliced eggs, sauce, and almonds to make two layers. Bake, uncovered, at 350 F for 30 minutes.