The Menu:

Ham In A Crust
Fresh Peas With Thyme
Yams With Orange Sauce                                      
Pineapple Onion Salad
Butter Rolls
Currant Jelly
Cinnamon Chocolate Torte
Your Choice Of Tea Or Coffee
                                           Easter Brunch
Ham baked in a seasoned crust headlines this Easter dinner menu designed for six. Much of the dinner can be prepared in advance, so it is surprisingly easy to serve.
You start the meal the day before Easter with the preparation of the gelatin salad and the Cinnamon-Chocolate Torte.
On Easter morning, wash, cook, and peel the yams early in the day; reserve, covered, until about 30 minutes before dinner; then slice, add seasonings, and reheat in the oven with the ham. About 1 1/2 hours before dinner, prepare the seasoned crust, enclose the ham in it, and bake. Shortly before serving, cook and season the peas, unmold and garnish the salads, and heat the ready-made rolls in the oven.


2 cups biscuit mix
1 teaspoon dry mustard
1/2 teaspoon dry basil
About 2/3 cup milk
5-pound canned boneless ham (with excess gelatin removed)
Combine biscuit mix with mustard and basil. Add 2/3 cup milk, and mix as directed on the package for biscuits. Roll out dough on a lightly floured board into a rectangle about 14 by 22 inches. Place ham in the center of the dough; fold up the long ends over the ham, overlapping them. Carefully turn the ham over; tuck in dough ends as though wrapping a package, smoothing out surface with your hands. If you wish, cut a design in the top. Brush entire crust with milk; place on a buttered cookie sheet.
Bake in a 325 degrees oven for 50 or 60 minutes or until crust is golden brown. Allow crust to cool slightly before slicing. (Use a knife with serrated blade for best results.)
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3 pounds fresh peas, shelled, or 2 packages (10 oz. each) frozen peas
Salted water
3 tablespoons melted butter
1/2 teaspoon dried thyme
Cook peas in the salted water until tender; drain. Season with the 3 tablespoons butter and thyme. Spoon into a serving bowl and top with a slice of butter.


3 pounds yams, cooked and peeled, or 2 cans yams, drained
2 tablespoons brown sugar
1/2 teaspoon grated orange peel
3 tablespoons melted butter
Slice yams in diagonal slices about 1 inch thick. Put in a shallow casserole in a single layer. Sprinkle with a mixture of the brown sugar and grated orange peel; pour melted butter evenly over the top.
Cover with a lid or foil and place in a 325 degrees oven for about 20 minutes or until heated through. (Allow 10 minutes longer if made ahead and refrigerated.) Remove the cover or the foil and serve.
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1 envelope unflavored gelatin
1/2 cup pineapple juice (or syrup from canned pineapple tidbits)
11/2 cups boiling water
1 tablespoon lemon juice
1/2 cup sugar
1 can (about 14 oz.) pineapple tidbits, drained
1/2 can (3 1/4 oz.) capers, drained
1 can (3 1/2 oz.) tiny pickled onions, drained
3 tablespoons chopped pimiento
Dissolve gelatin in pineapple juice; add boiling water, lemon juice, and sugar. Allow to set until thickened, but still runny, Stir in pineapple tidbits, capers, pickled onions, and pimiento.
Pour mixture into either 6 individual molds or a 1-quart mold. Just before serving, unmold on crisp lettuce and garnish with mayonnaise.


Cinnamon Meringue (recipe follows)
1 package (6 oz.) semisweet chocolate pieces
2 egg yolks
1/4 cup water
1 cup whipping cream
1/4 cup sugar
1/4 teaspoon cinnamon
1/2 cup whipping cream (optional)
8 walnut halves (optional)
Prepare meringue shell first (see below).
For the filling, melt chocolate pieces in a pan over hot water. While hot, spread 2 tablespoons chocolate over bottom of meringue shell. Into remaining warm chocolate, beat egg yolks and water and chill.
Combine the 1 cup cream with sugar and cinnamon and whip until stiff. Spread half the cream over the chocolate-covered meringue. Fold remaining cream into chocolate mixture and spread on top.
Chill this for several hours or overnight.  If you wish, garnish with remaining 1/2 cup cream, whipped and the walnuts.
Cinnamon Meringue
Beat 3 egg whites with 1/4 teaspoon salt and 1/2 teaspoon white vinegar until soft peaks form. Mix 1/4 teaspoon cinnamon into 1/2 cup sugar and gradually add to egg whites, beating until stiff. Place buttered waxed paper on a baking sheet. Spread meringue on paper, forming a shell 18 inches across with sides 1 3/4 inches high and bottom 1/2 inch thick. Bake in a 300 degrees oven 1 hour; turn off heat and keep in oven with door closed 1 hour longer. Peel the cooled shells off the paper and let cool.
This is the perfect meal for serving your family at Easter dinner. It is simple and easy to prepare which gives you more time for spending with your family on this holiday.
happy easter(46072)
This is the perfect meal for serving your family at Easter dinner. It is simple and easy to prepare which gives you more time for spending with your family on this holiday.
easter eggs(46074)