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Sunday - Recipes

Baked Ham
Sweet Potato Casserole
Layered Pea Salad
Pineapple Cheese Casserole
Dinner Rolls
French Silk Pie

Grocery List

This week's Grocery List can be downloaded here:

Grocery List for Easter Sunday, April 8, 2007 - PDF

Shopping List Software format (download shopping list free Windows software)

 

Easter Sunday Recipes

Notes for Sunday:

1. This menu should serve 6-8 adults plus smaller children comfortably. If you have growing teens, big appetites, or more people, I suggest doubling several of the side dishes and cooking a larger ham.
   
   
2. The size of the ham you buy will depend on the number of guests you are having and how many leftovers you want to have. I am including a 8-lb. ham on the list, but adjust this according to your needs and the size of your crock pot. Also consider what time you will be eating your Easter meal. We usually eat around 3 or 4 PM so I will be putting on my ham around 7AM. If you like to eat your big meal earlier in the day, try baking your ham in the oven at 325° for about 1 1/2 hours, basting regularly and checking for an internal temperature of 160-170° for a fresh ham.
   
   
3. There is no need to add any liquid to the ham. It will make its own juices. I personally like to add brown sugar to this dish by sprinkling about a cup over the top of the ham. I then baste the ham throughout the day by pouring the juices over the brown sugar-topped ham.
   
   
4. Some of these dishes can be made ahead and refrigerated until time to bake. They are marked with **. The pie should be prepared a day in advance.
   
   
5. The upcoming menu for the week of April 9 - 13 includes Fried Ham Slices as well as Split Pea Soup, so don't feel the need to polish off all of your leftovers and remember to save your ham bone for the soup. Be sure to check out these Easter Leftover ideas, too.
   
   

 Crock Pot Baked Ham

• 8 lb. ham, preferably smoked butt or shoulder

  Place ham in slow cooker and cook 8-10 hours on low. Slice before serving. Shred or chop any leftovers and freeze in 1-2 cup portions.

  
  

 Sweet Potato Casserole**

• 1- 40 oz. can yams, drained
• 1/4 cup butter, melted
• 1 tsp. cinnamon
• 1/2 tsp. salt
• 1/4 tsp. nutmeg
• 3 cups mini marshmallows

In a medium bowl, beat yams, melted butter, cinnamon, salt, and nutmeg on medium speed until well blended. Spoon into a microwave-safe baking dish that has been sprayed with non-stick cooking spray. If baking in the oven, top with marshmallows. Bake at 350° for 15-20 minutes or until casserole is hot and marshmallows are lightly browned.

If your oven is overflowing, this dish can be prepared in the microwave. Be sure to use a microwave-safe dish if you think you might cook it in the microwave. If using the microwave, follow these heating instructions: Heat casserole on High for 8-10 minutes before adding marshmallows. Add marshmallows, then heat an additional 30-60 seconds until marshmallows begin to melt.

** If preparing this dish ahead, wait until ready to bake to add the marshmallows

 Layered Pea Salad**

• 1 10 oz. package frozen peas, thawed
• 1/4 cup celery
• 1/4 tsp. salt
• 1/8 tsp. pepper
• 1/8 tsp. dried basil
• 1/3 cup sour cream
• 1 tsp. sugar
• 3/4 cup. cheddar cheese
• 6 slices bacon, cooked and crumbled (or 1/2 cup real bacon bits*)

Layer all ingredients except bacon into large bowl. Let chill for 4 hours or overnight. Before serving, top with bacon bits and mix.

 

 Pineapple Cheese Casserole

• 3 (15 ounce) cans pineapple chunks, reserving juice
• 2 1/2 cups shredded Cheddar cheese
• 8 tablespoons pineapple juice
• 8 tablespoons all-purpose flour
• 1 cup white sugar
• 1 sleeve buttery round crackers, crushed (I like Ritz)
• 1/2 cup butter, melted

Preheat oven to 350°. In a large bowl combine drained pineapple, cheese, juice, flour and sugar. Pour Mixture into a 9x13 inch baking dish. In a separate bowl, mix melted butter and crushed crackers until crackers are moist. Sprinkle cracker mix over pineapple mixture. Bake for 30 minutes.

 

Dinner Rolls

  French Silk Pie**

• 1/2 cup butter/margarine
• 3/4 cup sugar
• 2 sq Baker's unsweetened chocolate, melted and cooled
• 2 eggs
• 1/2 container (about 4.5 oz.) cool whip, thawed
• 1 baked 9 in. pie shell, cooled

Melt chocolate:

on range - place over very low heat and stir until melted or in microwave - place 1 square in wrapper seam side up, or unwrapped in microwave safe dish. Heat 1-2 minutes to melt. Add 10 seconds for each additional square.

Cream butter; blend in sugar beating until light and fluffy. Stir in cooled chocolate. Add eggs, one at a time, beating at high speed for 5 minutes after each addition. Fold in cool whip. Spoon into pie shell. Chill until firm (about 4 hours) or freeze until firm (about 2 hours). Garnish with additional cool whip if desired. Store in cool place. At high temperatures, chocolate grays in color; cocoa butter has risen to surface - neither flavor nor quality is impaired.

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