Easter Recipe Ideas

Easter Recipe Ideas
  • Mouth Watering Ham-Buy a pre-cooked ham and pre-heat oven to 325 degrees. Slow cook, 20 minutes per pound. Place a loose tent of foil over your ham. Mix orange marmalade and brown sugar. Lather a light to medium layer of mixture on top of ham and cook for 7-8 minutes.
  • Roasted Lamb– Marinate the lamb in white wine vinegar,  olive oil, oregano, thyme, salt and pepper for 24 hours before roasting. For a 10-15 pound lamb roast, preheat oven to 350 degrees. Cook for approximately two hours.
  • Egg Salad– Slice 12 boiled eggs and mix with six tablespoons of of mayonnaise. Flavor with salt, pepper, diced celery, and 1/2 teaspoon of dill. This can be used a side or served with fresh baked bread.
  • Candied Carrots-Buy a one pound bag of baby carrots. If you have a big guest list, use two pounds of baby carrots. Bring a pot of water large enough to cover carrots to a boil. Boil for approximately 15 minutes or until carrots are tender. Drain watter from carrots and return to pot. Add 2 tablespoons (per pound) of unsalted butter, 2 tablespoons of light brown sugar, and 1/2 teaspoon of salt. Mix at a slow, light pace. These carrots are so delicious, they almost taste like candied yams!
  • Strawberry Pie

Ingredients:

1/3 cup water

1 cup sugar OR Splenda

1 ounce unflavored gelatin

6 1/2 cups of strawberries, halved

1-9 inch ready made graham cracker crust

(Another) 1/3 cup water

Mix 1/3 cup water in mixing bowl and ad sugar. Mix well. Add gelatin over the top of sugar water and let stand for one minute. Pour 1/3 cup water into a pan and bring to a boil. Pour boiling water over gelatin mixture until well dissolved. Refrigerate gelatin for 25 minutes, or until it sets. Stir mixture two to three times while it is chilling. When gelatin is set, add sliced berries and pour into pie crust. Refrigerate until completely set.

 

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