Easter Brunch & Egg Hunt Today

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~appetizers~
Meatballs
Shrimp cocktail
Cheese chunks w crackers
Chips & dip
Cashews

~ beverages ~
Pop – Water – Sweet Tea
Raspberry punch

~ main ~
Ham
Beef smoked sausage w/ sauerkraut

~ sides ~
Sweet Potato Casserole
Mashed Potatoes with Gravy
Green Bean Casserole
Pork stuffing
Corn pudding, Potato Salad & Baked Beans (Shirley’s bringing)
Deviled Eggs
Dinner Rolls

~ desserts ~
Cherry Pie w/ vanilla ice cream
Coconut Cake

Candy Buffet

BAKED HAM WITH COLA

INGREDIENTS
1 (20 oz.) can sliced pineapple
1 fully cooked smoke ham, whole or half
2-4 c. (depending on size of ham) cola beverage (I use one can per half)

DIRECTIONS
Arrange pineapple on ham; secure with wood picks. Place ham in shallow pan. Pour cola over ham; bake 15 minutes per pound in preheated 350 degree oven, basting with pan juices occasionally. Remove to warm platter and let stand 20 minutes before carving.

Optional: Score ham with a sharp knife in a crisscross pattern about 1 inch apart. Insert whole cloves into the top of the ham instead of using pineapple, pour coke over top and bake as usual.

My mom used to score the top and then hold the pineapple in place with the whole cloves, before dumping a can of cola over top.  Its all good.

Easter is the demonstration of God that life is essentially spiritual and timeless. ~ Charles M. Crowe

 

Grandma’s Cherry Pie

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Honey Glazed Ham, sliced
Cheesy Hashbrown Bake
Green Beans
Rolls w/ butter
Grandma’s Cherry pie w/ vanilla ice cream

Grandma’s Cherry Pie

INGREDIENTS
1 cup sugar
1/4 cup all-purpose flour
1/4 teaspoon cinnamon
1/4 teaspoon almond extract
1-1/3 tablespoons butter (about 4 teaspoons)
1 14.5-ounce can pie cherries, NOT cherry pie filling (look for Dark Sweet Pitted Cherries packed in water)
Pastry for double-crust pie

DIRECTIONS
Preheat oven to 425°F.
In saucepan, combine sugar, flour, cinnamon and undrained cherries. Cook over medium heat, stirring constantly until mixture thickens and boils (about 6 or 7 minutes). Remove from heat and stir in almond extract.
Pour mixture into a 9-inch unbaked pie shell. Dot with butter. Cover with top crust, seal edges and *crimp. If using a lattice crust, allow filling to cool before applying it. If a lattice crust is not used, put one or several vents in the crust ( I cut bird-tracks /\ /\ /\ forming a cross on top of my pies, because my mom always did). Bake at 425°F for 30 to 35 minutes until crust is golden brown.

Prep time: 25 minutes; Cooking time: 30-35 minutes; Total time: 55 minutes

*Crimping is done by pushing the outside edge of our pie crust between your pointer finger and thumb on your left hand using the tip of the pointer finger on your right hand. <- repeating all the way around the pie, then cut off the excess pie dough with a sharp knife.

Man is so made that when anything fires his soul, impossibilities vanish. ~ Jean de La Fontaine

 

BAKED CHICKEN & SHRIMP SUPREME

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BAKED CHICKEN & SHRIMP SUPREME
Potato Casserole
Normandy Blend Vegetables
House Salad
Rolls/Butter
Beverage

BAKED CHICKEN & SHRIMP SUPREME

INGREDIENTS
1 c. butter
1 1/2 tsp. salt
2 tsp. Accent
2 tbsp. cut chives
4 c. cooked chicken, diced
2/3 c. diced pimientos
1/2 c. melted butter
1/4 tsp. pepper
2 tsp. paprika
2 cans button mushrooms (lg. can)
2 qt. milk
4 c. cooked shrimp
8 c. cooked rice
1 c. flour

DIRECTIONS
Melt butter and blend in flour, salt, pepper, Accent, paprika and chives. Drain broth from mushrooms into measuring cup and add enough milk to make 2 quarts. Add milk mixture to butter mixture. Cook over low heat, stirring constantly, until smooth and thickened. Add mushroom crowns, chicken, shrimp and pimientos. Line two oblong baking dishes, 8″x12″x2″ with rice. Fill center with chicken mixture, brush rice rim with melted butter. Unless baked immediately, cover with plastic wrap or foil and refrigerate.

Bake at 325 degrees for 15 to 35 minutes, or until bubbling hot. Time will depend on the temperature of the dish when it is put in the oven.

Serves 20

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That sir which serves and seeks for gain,
And follows but for form,
Will pack when it begins to rain,
And leave thee in the storm.
But I will tarry; the fool will stay,
And let the wise man fly:
The knave turns fool that runs away;
The fool, no knave, perdy.
~ KING LEAR
Act II The Fool, scene iv

 

SHOWER MENU

APPETIZERS

• Meatballs
• Cheese Chunks w/ Ritz crackers
• Chips & salsa
• Pretzels
• Cashews

BEVERAGES

Drink Station

• Blue Punch w/ ginger ale & vanilla ice cream
• Tea
• Water
• Lemon slices
• Ice

ENTRÉE

• Hot Chicken Salad
• Ham or Turkey Croissant
• Pasta Salad
• Deviled eggs

DESSERT BAR

Candy Buffet

• Baby Shower cake
• Carrot cake
• Cupcakes
• Turtle & Candy bites
• Theme Colored Candies

ANTI-COBB SALAD BAR

• Grilled Chicken
• Green Salad
• Mango
• Avocado
• Strawberries
• Mandarin orange slices
• Dried Cranberries
• Pecans
• Balsamic Vinaigrette

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Our real problem is not our strength today; it is the vital necessity of action today to ensure our strength tomorrow. ~ Dwight D. Eisenhower

 

Spinach Salad

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Spinach Salad
Basil and Dijon Crusted Chicken Breast with Stone Ground Mustard Sauce
Creamed Orzo
Green Beans and Almonds
Roll w/Butter
Beverage

Spinach Salad

INGREDIENTS
Salt – to taste
Black pepper – to taste, freshly ground
Mustard – 2 tsp, whole grain
Olive oil – 2 tbsp
Balsamic vinegar – 1 tbsp
Garlic – 1 clove, minced
Eggs – 2 pieces, hard-cooked, sliced
Bacon – ¼ pound, crisply cooked, drained, crumbled
Green onions – 4 pieces, chopped coarsely
Spinach – 1 pound, fresh

DIRECTIONS
1. Thoroughly wash the spinach. Pay special attention to the leaves where grains tend to stick. Cut the roots off the stems. Pat dry after washing then tear the leaves into pieces.
2. Get a large salad bowl. Put the spinach and the onions. Mix well.
For the dressing, get a small bowl and whisk the pepper, salt, mustard, olive oil, balsamic vinegar and garlic.
3. Before serving, slowly pour the dressing over the spinach mixture. Toss well to coat.
4. Sprinkle the crumbed bacon over the spinach salad. Use the sliced eggs for garnishing.

Tip: The traditional spinach salad can be used as an appetizer or as a main dish.

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On a personal note: Everyone knows that I love spinach, but hate spinach salad; most of my family love it and it works well for parties.  I’ll eat it if its served not to be rude, but if you know I’m coming to dinner, please serve something else or don’t be offended if I choose to eat something other than the salad. Thank you!

There are three constants in life… change, choice and principles. ~ Stephen R. Covey

 

Mid-Week Meal

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Sliced Ham
*Lorraine Potatoes
Fried Okra
Creamy Sautéed Tomatoes
Pickled eggs, cut in half lengthwise
Rolls/Butter
Soft Sugar Cookies
served warm w/ strawberries or blueberries & whip cream
Beverages and coffee or warm tea w/ dessert.

Lorraine Potatoes

INGREDIENTS
5 cups sliced unpeeled potatoes
4 ounces bacon, cut into small pieces, partially cooked
1/2 cup chopped green onions
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon black pepper
3 cups shredded Gruyère cheese, (substitute Emmenthal or Swiss if you can’t get Gruyère).

DIRECTIONS
1. Preheat oven to 350ºF. Grease a 9 × 9-inch baking dish.
2. Layer half the potatoes, bacon, green onions, onion powder, garlic powder, salt and black pepper in prepared baking dish. Sprinkle half the Gruyère on top of the potatoes. Repeat layers.
3. Cover with foil. Bake until potatoes are tender and cheese is melted, about 1 hour.
4. Remove foil. Bake for 10 minutes longer. Cut into squares to serve.

Ring out the old, ring in the new, Ring, happy bells, across the snow: The year is going, let him go; Ring out the false, ring in the true. ~ Alfred Lord Tennyson “Ring Out, Wild Bells” 1850