or a Passover meal, here's hoping
you enjoy trying some of these recipes.
May they add a bit of joy
to your Easter or Passover meal.
HAPPY EASTER!
HONEY BAKED HAM WITH RAISIN SAUCE
1/4 cup honey
1/2 teaspoon dry mustard
1/4 teaspoon ground cloves
5 to 7 pound fully cooked smoked ham
Whole cloves, if desired
Raisin sauce
Heat oven to 325 degrees F. Mix honey, mustard, and cloves. Place ham, fat side up,
on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of ham
and does not touch bone or rest in fat. Spoon or spread half of the honey mixture on ham.
Bake 1 1/2 to 2 hours or until heated through (up to 140 degrees). About 30 minutes before
ham is done, remove from oven; pour drippings from pan. Cut fat surface of ham in uniform
diamond pattern 1/4 inch deep. Insert a whole clove in each diamond. Spoon or spread
remaining honey mixture on ham. Bake 30 minutes. Prepare raisin sauce; serve with ham, or heat
slices of the ham and serve with the raisin sauce. 10 to 12 servings.
RAISIN SAUCE:
2 cups apple cider
2 tablespoons cornstarch
1 cup raisins
2 tablespoons butter or margarine
Stir apple cider gradually into cornstarch in a 1 1/2 quart saucepan. Add raisins and butter.
Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and
stir 1 minute. Serve warm.
SPRING PASTA SALAD
SALAD:
12 ounces tricolor rotini pasta
2 cups 1-inch pieces asparagus spears (about 8 ounces)
2 cups snow peas (about 8 ounces)
1 cup diagonally sliced carrots (about 2 medium)
DRESSING:
1/4 cup plus 2 tablespoons nonfat or reduced-fat (or regular) mayonnaise
1/4 cup orange juice
2 tablespoons spicy mustard
1 tablespoon finely chopped fresh tarragon, or 1 teaspoon dried tarragon
1/4 teaspoon ground black pepper
Cook the pasta until barely al dente (some resistance when biten). Add the asparagus,
snow peas, and carrots, and cook for another 30 seconds, or just until the asparagus and snow peas turn
bright green. Drain, rinse with cold water, and drain again. Transfer the mixture
to a large bowl.
In a small bowl, stir together the dressing ingredients. Pour the dressing over the pasta
and vegetables, and toss gently to mix well. Cover the salad and chill for at least 2 hours
before serving. 10 servings.
CREAMY GREEN BEAN CASSEROLE
1 pound fresh green beans, cut into 1-inch pieces
(may substitute 4 cups frozen cut green beans, cooked and drained, or 2 cans
(16 ounces each) cut green beans, drained)
1 cup sour cream
2 tablespoons all-purpose flour
3/4 teaspoon salt, or to taste
1/4 teaspoon pepper, or to taste
1/4 cup milk
2 tablespoons grated onion (or very finely minced in electric chopper)
1/3 cup dry bread crumbs
2 tablespoons butter or margarine, melted
Heat oven to 350 degrees F. Place beans in 1 inch of salted water (1/4 teaspoon salt, if desired
to 1 cup water). Heat to boiling; reduce heat. Boil uncovered 5 minutes. Cover and boil 4 to 6
minutes or until desired tenderness; drain.
Mix sour cream, flour, salt and pepper in ungreased 1 1/2 quart casserole. Stir in milk, onion, and
beans. Mix bread crumbs and butter. Sprinkle over bean mixture. Bake uncovered about 30 minutes
or until bread crumbs are light brown. 6 to 8 servings.
BROCCOLI WITH CHEESE
1 1/2 pounds fresh broccoli
6 ounces process American cheese, shredded (or sharp cheddar)
1/4 cup sliced almonds, toasted
Cut thick broccoli stems, lengthwise into fourths. Heat 1 inch salted water (1/4 teaspoon salt, if
desired, to 1 cup water) to boiling; add broccoli. Cover and heat to boiling; reduce heat. Cook 5
to 8 minutes or until stems are tender; drain. Arrange half of the broccoli in serving dish. Sprinkle
with half of the cheese and almonds; repeat. 6 servings.
RICH EGG BRAIDS
7 1/4 to 7 1/2 cups all-purpose flour
1/4 cups sugar
2 teaspoons salt
2 packages active dry yeast
2 cups very warm milk (120 to 130 degrees)
1/4 cup butter or margarine, softened
3 eggs
Butter or margarine, softened
2 tablespoons cold water
1 egg yolk
Mix 3 cups of the flour, the sugar, salt and yeast in a large bowl. Add milk, 1/4 cup butter, and
the eggs. Beat on low speed of electric mixer 1 minute, scraping bowl frequently. Beat on medium
speed 1 minute, scraping bowl frequently. Stir in enough remaining flour, 1 cup at a time, to make
dough easy to handle.
Turn dough onto lightly floured surface; knead about 5 minutes or until smooth and elastic. Place in
greased bowl; turn greased side up. Cover and let rise in warm place 1 to 1 1/2 hours or until double
in size. (Dough is ready if indentation remains when touched.)
Grease large cookie sheet. Punch down dough; divide into thirds. Divide each third into 3 equal parts;
shape each part into strand, about 14 inches long. Braid each gorup of 3 strands loosely on cookie sheet.
Pinch ends and tuck under. Brush with butter. Cover and let rise 40 to 50 minutes or until double. Mix
water and egg yolk; brush over braids.
Heat oven to 375 degrees F. Bake 25 to 30 minutes or until braids are golden brown and sound hollow when tapped.
Remove braids from cookie sheet immediately and cool on wire rack. Makes 3 braids.
Optional for Easter: Dye cooled, hard-boiled eggs with food coloring or egg dye. Place around and inside braids
for decoration.
SPRING FLOWER CAKE
6 eggs, separated
1 1/2 cups sugar
3/4 cup lemon juice
1 1/2 teaspoon grated lemon rind (or lemon zest), optional
1 tablespoon unflavored gelatin (1 package)
1/4 cup cold water
1 angel food cake
Make a custard of the egg yolks, 3/4 cup suagr, lemon juice and lemon rind. Cook in double boiler until thick.
Remove from heat; add gelatin softened in cold water. Stiffly beat egg whites, adding 3/4 cup sugar as you beat. Fold into first
mixture. Tear an angel food cake into small pieces and place in an oiled tube cake pan. Pour the custard over cake, and mix
lightly to combine. Chill until firm. Unmold and fill center with whipped cream. You may slice and serve with whipped cream on
top. Optional coconut and cherries may be added, if desired, on top of cake slice. For Spring party or Easter dinner, place cake on a large tray
and surround with Spring flowers.
EASTER CHEESE STRATA
4 eggs, lightly beaten
1/4 cup milk
1/4 teaspoon garlic powder
1/8 teaspoon crushed red flakes
Salt and pepper to taste
4 slices white bread, cubed into 1/4 inch pieces
1/3 cup each shredded Colby and Monterey Jack cheese
Mini egg pan or large cupcake pan
Preheat oven to 350 degrees F. Spray pan with vegetable non-stick spray. Combine eggs with milk, garlic powder, crushed red pepper, salt and pepper.
Sprinkle half the bread cubes in prepared pan; sprinkle half the cheese; repeat layers. Pour egg mixture over bread in each egg cavity. Bake 15 to 18
minutes or until puffy and golden brown. Let stand 5 minutes. Loosen sides with small spatula. Remove from pan. May be served hot or at room temperature.
May also be frozen and reheated at 350 degrees for 15 to 20 minutes. Makes 8.
GOLDEN MATZO BALL SOUP
5 cups unsalted vegetable or chicken stock
1 1/4 cups peeled and diced sweet potato or butternut squash
1 medium yellow onion, chopped
1/2 to 1 stalk celery, thinly sliced
2 teaspoons vegetable or chicken bouillon granules
1 recipe matzo balls, prepared (see below)
Place the chicken stock, sweet potato or squash, onion, celery, and bouillon in a 2 1/2 quart pot.
Bring to a boil over high heat. Then reduce the heat to low and cover the pot. Simmer for 30 minutes,
or until the vegetables are very tender.
Use a slotted spoon to transfer the vegetables from the pot to a blender or food processor. Add 1 cup of
the hot broth, and blend for 30 seconds, or until the mixture is smooth.
Return the blended mixture to the pot.
Add the matzo balls to the soup, and simmer, covered, for 10 minutes. Ladle the soup into individual
serving bowls, placing 2 matzo balls in each bowl, and serve hot. Makes 8 servings.
MATZO BALLS:
6 egg whites, warmed to room temperature
1/2 teaspoon salt
1 cup plus 2 tablespoons matzo meal
1 teaspoon chicken bouillon granules, or 1/2 teaspoon salt (optional)
Place the egg whites in an electric mixer bowl and sprinkle with the salt. Beat at high speed until stiff
peaks form when the beaters are removed. Remove the beaters, and gently fold in the matzo meal, 3 tablespoons
at a time. Cover the mixture and chill for 15 minutes.
Fill a 6-quart stock pot half full with water, and bring to a rapid boil over high heat. Add the chicken bouillon
granules (or salt), if desired. Coat your hands with non-stick cooking spray, and gently shape the chilled matzo
meal mixture into 16 (1 1/4 inch thick) balls. Drops the balls into the boiling water; reduce the heat to medium-low, and
cover the pot. Simmer for 20 minutes, or until the matzo balls are firm. Use in soup recipes. Makes 8 servings.
PASSOVER EGGPLANT CASSEROLE
1 medium eggplant, peeled and cut into 1/2 inch cubes
1 large onion, thinly sliced
1 small green bell pepper, sliced
3 large ripe tomatoes, diced
1 1/2 cups tomato sauce
1 teaspoon dried tarragon, or 1 tablespoon fresh tarragon
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup matzo farfel, or 2 matzos, broken into small pieces
1 1/2 cups ricotta cheese (optional)
Place the eggplant, onion, green pepper, tomatoes, tomato sauce, tarragon, salt and pepper in a 4-quart pot.
Cover and simmer over low heat, stirring constantly, for about 15 minutes, or until the eggplant is tender.
Coat a 2-quart casserole dish with non-stick cooking spray. Spread half of the vegetable mixture over the
bottom of the dish. Arrange the matzo farfel or broken matzos over the vegetables, and top with the cheese (if desired).
Add a layer of the remaining vegetable mixture. Bake uncovered at 350 degrees F. for 25 minutes, or until bubbly around the
edges. Serve hot. Makes 8 servings.
Webmaster
- © 1998-2002 Ann Johnson Donovan - Updated April 2002
Material on this page and website may not be used or reproduced without owner's permission.
Intended for personal use only and not for uploading, publication or resale.
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[ Main Index Page]
[Cooking and Recipes Page]
Free home pages at our host
HONEY BAKED HAM WITH RAISIN SAUCE
1/4 cup honey
1/2 teaspoon dry mustard
1/4 teaspoon ground cloves
5 to 7 pound fully cooked smoked ham
Whole cloves, if desired
Raisin sauce
Heat oven to 325 degrees F. Mix honey, mustard, and cloves. Place ham, fat side up,
on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of ham
and does not touch bone or rest in fat. Spoon or spread half of the honey mixture on ham.
Bake 1 1/2 to 2 hours or until heated through (up to 140 degrees). About 30 minutes before
ham is done, remove from oven; pour drippings from pan. Cut fat surface of ham in uniform
diamond pattern 1/4 inch deep. Insert a whole clove in each diamond. Spoon or spread
remaining honey mixture on ham. Bake 30 minutes. Prepare raisin sauce; serve with ham, or heat
slices of the ham and serve with the raisin sauce. 10 to 12 servings.
RAISIN SAUCE:
2 cups apple cider
2 tablespoons cornstarch
1 cup raisins
2 tablespoons butter or margarine
Stir apple cider gradually into cornstarch in a 1 1/2 quart saucepan. Add raisins and butter.
Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and
stir 1 minute. Serve warm.
SPRING PASTA SALAD
SALAD:
12 ounces tricolor rotini pasta
2 cups 1-inch pieces asparagus spears (about 8 ounces)
2 cups snow peas (about 8 ounces)
1 cup diagonally sliced carrots (about 2 medium)
DRESSING:
1/4 cup plus 2 tablespoons nonfat or reduced-fat (or regular) mayonnaise
1/4 cup orange juice
2 tablespoons spicy mustard
1 tablespoon finely chopped fresh tarragon, or 1 teaspoon dried tarragon
1/4 teaspoon ground black pepper
Cook the pasta until barely al dente (some resistance when biten). Add the asparagus,
snow peas, and carrots, and cook for another 30 seconds, or just until the asparagus and snow peas turn
bright green. Drain, rinse with cold water, and drain again. Transfer the mixture
to a large bowl.
In a small bowl, stir together the dressing ingredients. Pour the dressing over the pasta
and vegetables, and toss gently to mix well. Cover the salad and chill for at least 2 hours
before serving. 10 servings.
CREAMY GREEN BEAN CASSEROLE
1 pound fresh green beans, cut into 1-inch pieces
(may substitute 4 cups frozen cut green beans, cooked and drained, or 2 cans
(16 ounces each) cut green beans, drained)
1 cup sour cream
2 tablespoons all-purpose flour
3/4 teaspoon salt, or to taste
1/4 teaspoon pepper, or to taste
1/4 cup milk
2 tablespoons grated onion (or very finely minced in electric chopper)
1/3 cup dry bread crumbs
2 tablespoons butter or margarine, melted
Heat oven to 350 degrees F. Place beans in 1 inch of salted water (1/4 teaspoon salt, if desired
to 1 cup water). Heat to boiling; reduce heat. Boil uncovered 5 minutes. Cover and boil 4 to 6
minutes or until desired tenderness; drain.
Mix sour cream, flour, salt and pepper in ungreased 1 1/2 quart casserole. Stir in milk, onion, and
beans. Mix bread crumbs and butter. Sprinkle over bean mixture. Bake uncovered about 30 minutes
or until bread crumbs are light brown. 6 to 8 servings.
BROCCOLI WITH CHEESE
1 1/2 pounds fresh broccoli
6 ounces process American cheese, shredded (or sharp cheddar)
1/4 cup sliced almonds, toasted
Cut thick broccoli stems, lengthwise into fourths. Heat 1 inch salted water (1/4 teaspoon salt, if
desired, to 1 cup water) to boiling; add broccoli. Cover and heat to boiling; reduce heat. Cook 5
to 8 minutes or until stems are tender; drain. Arrange half of the broccoli in serving dish. Sprinkle
with half of the cheese and almonds; repeat. 6 servings.
RICH EGG BRAIDS
7 1/4 to 7 1/2 cups all-purpose flour
1/4 cups sugar
2 teaspoons salt
2 packages active dry yeast
2 cups very warm milk (120 to 130 degrees)
1/4 cup butter or margarine, softened
3 eggs
Butter or margarine, softened
2 tablespoons cold water
1 egg yolk
Mix 3 cups of the flour, the sugar, salt and yeast in a large bowl. Add milk, 1/4 cup butter, and
the eggs. Beat on low speed of electric mixer 1 minute, scraping bowl frequently. Beat on medium
speed 1 minute, scraping bowl frequently. Stir in enough remaining flour, 1 cup at a time, to make
dough easy to handle.
Turn dough onto lightly floured surface; knead about 5 minutes or until smooth and elastic. Place in
greased bowl; turn greased side up. Cover and let rise in warm place 1 to 1 1/2 hours or until double
in size. (Dough is ready if indentation remains when touched.)
Grease large cookie sheet. Punch down dough; divide into thirds. Divide each third into 3 equal parts;
shape each part into strand, about 14 inches long. Braid each gorup of 3 strands loosely on cookie sheet.
Pinch ends and tuck under. Brush with butter. Cover and let rise 40 to 50 minutes or until double. Mix
water and egg yolk; brush over braids.
Heat oven to 375 degrees F. Bake 25 to 30 minutes or until braids are golden brown and sound hollow when tapped.
Remove braids from cookie sheet immediately and cool on wire rack. Makes 3 braids.
Optional for Easter: Dye cooled, hard-boiled eggs with food coloring or egg dye. Place around and inside braids
for decoration.
SPRING FLOWER CAKE
6 eggs, separated
1 1/2 cups sugar
3/4 cup lemon juice
1 1/2 teaspoon grated lemon rind (or lemon zest), optional
1 tablespoon unflavored gelatin (1 package)
1/4 cup cold water
1 angel food cake
Make a custard of the egg yolks, 3/4 cup suagr, lemon juice and lemon rind. Cook in double boiler until thick.
Remove from heat; add gelatin softened in cold water. Stiffly beat egg whites, adding 3/4 cup sugar as you beat. Fold into first
mixture. Tear an angel food cake into small pieces and place in an oiled tube cake pan. Pour the custard over cake, and mix
lightly to combine. Chill until firm. Unmold and fill center with whipped cream. You may slice and serve with whipped cream on
top. Optional coconut and cherries may be added, if desired, on top of cake slice. For Spring party or Easter dinner, place cake on a large tray
and surround with Spring flowers.
EASTER CHEESE STRATA
4 eggs, lightly beaten
1/4 cup milk
1/4 teaspoon garlic powder
1/8 teaspoon crushed red flakes
Salt and pepper to taste
4 slices white bread, cubed into 1/4 inch pieces
1/3 cup each shredded Colby and Monterey Jack cheese
Mini egg pan or large cupcake pan
Preheat oven to 350 degrees F. Spray pan with vegetable non-stick spray. Combine eggs with milk, garlic powder, crushed red pepper, salt and pepper.
Sprinkle half the bread cubes in prepared pan; sprinkle half the cheese; repeat layers. Pour egg mixture over bread in each egg cavity. Bake 15 to 18
minutes or until puffy and golden brown. Let stand 5 minutes. Loosen sides with small spatula. Remove from pan. May be served hot or at room temperature.
May also be frozen and reheated at 350 degrees for 15 to 20 minutes. Makes 8.
GOLDEN MATZO BALL SOUP
5 cups unsalted vegetable or chicken stock
1 1/4 cups peeled and diced sweet potato or butternut squash
1 medium yellow onion, chopped
1/2 to 1 stalk celery, thinly sliced
2 teaspoons vegetable or chicken bouillon granules
1 recipe matzo balls, prepared (see below)
Place the chicken stock, sweet potato or squash, onion, celery, and bouillon in a 2 1/2 quart pot.
Bring to a boil over high heat. Then reduce the heat to low and cover the pot. Simmer for 30 minutes,
or until the vegetables are very tender.
Use a slotted spoon to transfer the vegetables from the pot to a blender or food processor. Add 1 cup of
the hot broth, and blend for 30 seconds, or until the mixture is smooth.
Return the blended mixture to the pot.
Add the matzo balls to the soup, and simmer, covered, for 10 minutes. Ladle the soup into individual
serving bowls, placing 2 matzo balls in each bowl, and serve hot. Makes 8 servings.
MATZO BALLS:
6 egg whites, warmed to room temperature
1/2 teaspoon salt
1 cup plus 2 tablespoons matzo meal
1 teaspoon chicken bouillon granules, or 1/2 teaspoon salt (optional)
Place the egg whites in an electric mixer bowl and sprinkle with the salt. Beat at high speed until stiff
peaks form when the beaters are removed. Remove the beaters, and gently fold in the matzo meal, 3 tablespoons
at a time. Cover the mixture and chill for 15 minutes.
Fill a 6-quart stock pot half full with water, and bring to a rapid boil over high heat. Add the chicken bouillon
granules (or salt), if desired. Coat your hands with non-stick cooking spray, and gently shape the chilled matzo
meal mixture into 16 (1 1/4 inch thick) balls. Drops the balls into the boiling water; reduce the heat to medium-low, and
cover the pot. Simmer for 20 minutes, or until the matzo balls are firm. Use in soup recipes. Makes 8 servings.
PASSOVER EGGPLANT CASSEROLE
1 medium eggplant, peeled and cut into 1/2 inch cubes
1 large onion, thinly sliced
1 small green bell pepper, sliced
3 large ripe tomatoes, diced
1 1/2 cups tomato sauce
1 teaspoon dried tarragon, or 1 tablespoon fresh tarragon
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup matzo farfel, or 2 matzos, broken into small pieces
1 1/2 cups ricotta cheese (optional)
Place the eggplant, onion, green pepper, tomatoes, tomato sauce, tarragon, salt and pepper in a 4-quart pot.
Cover and simmer over low heat, stirring constantly, for about 15 minutes, or until the eggplant is tender.
Coat a 2-quart casserole dish with non-stick cooking spray. Spread half of the vegetable mixture over the
bottom of the dish. Arrange the matzo farfel or broken matzos over the vegetables, and top with the cheese (if desired).
Add a layer of the remaining vegetable mixture. Bake uncovered at 350 degrees F. for 25 minutes, or until bubbly around the
edges. Serve hot. Makes 8 servings.
Webmaster
- © 1998-2002 Ann Johnson Donovan - Updated April 2002
Material on this page and website may not be used or reproduced without owner's permission.
Intended for personal use only and not for uploading, publication or resale.
[ Holidays Page] [ Main Index Page] [Cooking and Recipes Page]
