Apricot Baked Ham
- 1/2 ea Fully cooked ham with bone
- 20 ea Whole garlic cloves
- 1/2 c Apricot preserves
- 3 tb Dry mustard
- 1/2 c Packed light brown sugar
Score the surface of the ham with shallow diamond-shaped cuts. Insert cloves in cuts.
Combine preserves and mustard; spread over ham. Pat brown sugar over apricot mixture.
Place ham on a rack in a roasting pan. Bake at 325 degrees for 20 minutes per pound or until ham is heated through and thermometer reads 140 degrees.
Easy 20-Minute Easter Chicken Parmesan
- 4 Boneless and skinless chicken breast halves
- 1 Egg, slightly beaten
- 1/2 c Seasoned bread crumbs
- 2 tb Butter or margarine
- 1 3/4 c Spaghetti sauce
- 1/2 c Shredded mozzarella cheese
- 1 tb Grated parmesan cheese
- 1/4 c Chopped fresh parsley
Using palm of hand flatten chicken to even thickness.
Dip chicken into egg then into crumbs to coat.
In skillet over medium heat, in hot margarine, brown chicken on both sides. Add spaghetti sauce. Reduce heat. Cover; simmer 10 minutes.
Sprinkle with mozzarell and parmesan cheeses and parsley.
Cover; simmer 5 minutes or until cheese melts. Makes 4 servings.
Baked Salmon Steaks
- 6 Salmon steaks, 1 inch thick
- 1/3 c Butter or margarine
- 1/2 ts Salt
- 1/4 ts Paprika
- 1 ts Worcestershire sauce
- 2 tb Grated onion
Preheat oven to 350 degrees F.
Place salmon steaks in a greased shallow baking dish.
Melt butter, add salt, paprika, and Worcestershire Sauce and spread mixture over fish.
Sprinkle one tsp grated onion over each steak.
Bake at 350 degrees F. for 25 to 30 minutes.
Cheesy Easter Ham Casserole
- 2 c Broccoli flowerets, fresh or frozen, thawed
- 6 oz Kraft Natural Shredded Sharp
- Cheddar cheese, divided
- 1 1/2 c Coarsely chopped ham
- 1 1/2 c Rotini, cooked, drained
- 1/2 c Miracle Whip Salad Dressing
- 1/4 c Green pepper, chopped
- 1/4 c Red pepper, chopped
- 1/4 c Milk
- 3/4 c Seasoned croutons, optional
Heat oven to 350.
Mix all ingredients except 1/2 cup of the cheese and the croutons.
Spoon into 1 1/2-quart casserole.
Sprinkle with remaining 1/2 cup cheese and croutons.
Bake 30 minutes or until thoroughly heated. Makes 6 servings.
Fast and Easy Easter Turkey Dinner
- 12 lb Turkey
- 1 md Onion
- 1 md Carrot
- 4 tb Rosemary
- Butter
- 6 c Stock
Stuff turkey with the onion, carrot, and rosemary.
Brush the outside with the melted butter.
Place breast side down in a roaster. Add the stock and place in a 500F oven.
Roast for 1 hour. Reduce heat to 450F and turn the turkey over. Roast for about 1 more hour.
Confetti Macaroni Casserole
- 1 lb Macaroni, elbow, whole wheat
- 8 oz Tofu, firm; cubed
- 1 c Tofunnaise or other eggless mayonnaise
- 1/3 c Daikon; diced
- 1/3 c Celery; chopped
- 1/3 c Carrot; grated
- 1/3 c Bell pepper; diced
- 1/3 c Scallions; minced
- Large Kale leaves for garnish
- 1/2 c Sunflower seeds, raw, unsalted; hulled
Cook noodles according to package directions. Drain, rinse and chill.
Place tofu in a bowl with noodles and mayonnaise. Gently fold in daikon, celery, carrot, pepper and scallions. Line a bowl with kale and spoon in noodle mixture. Sprinkle with seeds and serve.
Crock Pot Easter Turkey Dinner
- 6 lb Turkey breast
- 1 tb Salt
- 2 lg Onions
- Garlic powder
- Paprika
Thaw frozen turkey in refrigerator till almost thawed.
The next day put the breast of turkey in a large bowl with salt water (use about 1 tablespoon of salt). Refrigerate overnight.
Slice the onions and put in the bottom of the stockpot. Pat the turkey dry with paper towels. Sprinkle with garlic powder and paprika, liberally.
Cook for about 4 1/2 hours on high.
Crusty Roast Lamb (easter)
- 1 Shoulder of lamb, 4 lb
- 1 c Fresh breadcrumbs
- Pinch mixed herbs
- 2 tb Butter, soft
- 1 1/2 lb Potatoes, peeled, sliced
- 1 Lg onion, diced
- 1 Lg cooking apple*
- 10 oz Chicken stock
*Peeled, cored and sliced.
Wipe the lamb over, and cut criss-cross slits around the top.
Mix together the breadcrumbs, herbs, butter, salt and pepper.
Rub the mixture onto the top of the meat, pressing down well so that it sticks.
Fill the bottom of the roasting pan with the vegetables and apple, mixing them and the seasoning well.
Put the joint on top, then pour the stock into the pan, but not over the meat.
Cover loosely with a piece of foil and bake at 400 F for half an hour. Then lower the heat to 350F, and cook for a further 20-25 minutes to the pound. Take off the foil for the final half hour, and check that the vegetables are nearly cooked.
Finish the cooking without the foil, to let the top get brown and crusty.
Crockpot Teriyaki Steak
- 2 1/2 lb Boneless chuck steak
- 2 tb Oil
- 1 ts Ground ginger
- 1/2 c Soy sauce
- 1 tb Sugar
- 1 Clove garlic crushed
Cut steak into 1/8-inch thick slices.
Combine oil, ginger, soy sauce, sugar, and garlic in a small bowl. Place meat in a crock-pot. Pour sauce over.
Cover and cook on low for 6 to 8 hours. Serve with rice.
Makes 5-6 servings.
Traditional Prime Rib
- 1 8-10 lb. Beef Rib Eye Roast (boneless)
Rub:
- 1/4 c Black pepper
- 2 tb White pepper
- 2 tb Salt
- 1 1/2 ts Ground thyme
- 1 1/2 ts Garlic powder
- 1 ts Onion powder
Combine rub ingredients. Rub evenly over surfaces of rib roast.
Place roast in preheated oven, fat side up, on rack in shallow roasting pan. Do not cover or add water. Insert meat thermometer in thickest part of roast, not touching bone or fat.
Remove roast from oven when thermometer reaches desired doneness (see below.)
Let stand tented with foil for 15 min. before carving. Roast temperature
will rise 5-10 degrees while standing.
Serves 16-20.
Beef Rib Roast 8-10 lb. in 325 degree oven, remove when meat temperature
reaches: 135 degrees F (med-rare) 19-21 minutes per lb., 150 degrees F (medium)
23-25 minutes per lb.
Beef Rib Eye Roast 8-10 lb. in 350 degree oven, remove when meat temperature
reaches: 135 degrees F (med-rare) 13-15 minutes per lb., 150 degrees F (medium)
16-18 minutes per lb.
Baked Lentil & Vegetable Stew
- 1 lb Brussels sprouts
- 1 c Dried green lentils
- 3 c water
- 1 c Onions; chopped
- 2 c Celery; chopped
- 1 c Carrots; sliced
- 4 c Rutabaga; chopped
- 4 Bay leaves
- 1 tb Fresh gingerroot; grated
- 2 tb Tamari, low-sodium
Preheat oven to 350 degrees.
Cut an "x" in the bottom of each Brussels sprout.
Combine Brussels sprouts, lentils, water, onions, celery, carrots, rutabaga, bay leaves, and gingerroot in a large baking dish.
Bake, stirring occasionally, until lentils and vegetables are tender, about 1 hour. Add more water if necessary. Remove bay leaf before serving.
Stir in tamari and serve warm.
Variation: Serve over brown rice, baked potato, or noodles.
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