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Just a quick note to let you know that if you have been wanting to try either the Premium Weekly Menu or the Food Ministry Menu (for Angel Food MInistries™ food boxes) but wanted to see them first, now you can. The sample Food Ministry Menu is from the February food boxes, so if you have some of the items left from that box you might even be able to use a recipe or two. The sample Premium Weekly Menu is one of the regular menus that gives a good representation of how our menus use the Secrets of a Busy Cook to save time and money.
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Enjoy!
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Easter Sunday Menu
- Fruit Glazed Ham
- Red Potatoes with Chives
- Carrot Raisin Salad
- Layered Pea Salad
- Dinner Rolls
- Coconut Cake
This week's Grocery List can be downloaded here:
Grocery List for Easter , 2008 - PDF
Grocery List for Easter , 2008 - TXT (for PDAs or text editing)
Shopping List Software format (download shopping list free Windows software)
Would you like the nutrition data, point values, and meal makeovers for the current menu?
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Easter Sunday Recipes
Notes for Sunday:
- 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.
- 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 an 8-lb. ham on the list, but adjust this according to your needs. Also consider what time you will be eating your Easter meal. This year I plan on eating soon after we return from Easter service. My plan is to put the ham in my Rival Roaster Oven at about 250°F until we return home (about 4 hours later due to children singing at 2 services). As soon as I get home I plan on basting the ham, checking the temperature and adjusting the temp if needed. While the ham continues to cook for the last 30 minutes, I will prepare the potatoes and warm the rolls. Everything else will be prepared ahead of time for minimal time spent in the kitchen on Easter Sunday. The internal temperature for a fresh ham should be about 150-160°F.
- Some of these dishes can be made ahead and refrigerated until time to serve. They are marked with **. The Carrot-Raisin Salad should be prepared at least 1 day in advance.
- The upcoming menu for the week of March 24-28 includes Fried Ham Slices as well as Shortcut Chicken Cordon Blue, so don't feel the need to polish off all of your leftovers and remember to save your ham bone for soup. Be sure to check out these Easter Leftover ideas, too.
Fruit Glazed Ham
- 1 6-8 pound ham, pre-cooked, boneless
- Fruit Glaze:
- 1 small can (8 oz.) crushed pineapple, undrained
- 1/3 cup peach preserves
- 1 1/2 tbsp cider vinegar
- 1/2 tsp ground ginger
Preheat oven to 325°F. Combine all ingredients for the fruit glaze in a small saucepan over medium heat. Stir until heated through.
Place the ham on a rack in a roasting pan. Bake for about 1 1/2 hours. Baste the ham with the Fruit Glaze and then continue to bake for about 30 more minutes or until a meat thermometer reads 150°F.
Red Potatoes with Chives
- 2 lbs. small red potatoes
- 1/3 cup butter, melted
- 2 1/2 tbsp finely minced fresh chives
- 1/2 tsp salt
- 1/4 tsp garlic powder or Adobo
In a large saucepan, cover washed potatoes with water and bring to a boil. Reduce heat and cover. Simmer for 15-20 minutes or until tender. While the potatoes are cooking, combine the melted butter, chives, salt and garlic powder in a small bowl and stir until blended. Drain the cooked potatoes and pour the butter mixture over the potatoes. Toss to coat.
Carrot-Raisin Salad**
- 5 cups carrots, grated
- 1/2 cup celery, sliced thin
- 2/3 cups raisins
Dressing
- 1/3 cup nonfat mayonnaise
- 1/4 cup frozen apple juice concentrate, thawed
In a small bowl, combine dressing ingredients and mix thoroughly. Set aside. Combine carrots, celery and raisins in a large serving bowl and toss. Pour the dressing over the carrot mixture and toss to coat. Cover and chill overnight.
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.
Dinner Rolls
Coconut Cream Cake**
- 1 box golden butter cake mix
- 2 cups sour cream
- 1 (10 oz. Pkg.) coconut, flaked
- 1 1/2 cups pecans, finely chopped and toasted
- 1/2 cup sugar
Prepare the cake batter according to package directions. Pour batter into 3 greased and floured 9" cake pans. (2 pans will work also; the layers will just be fatter and you will need a little longer cooking time.) Bake at 350°F for 20-25 minutes or until a toothpick in the center comes out clean. Cool cakes about 10 minutes then remove to a wire rack. Cool completely before frosting. While cake is baking, combine the remaining ingredients for the frosting. When cake has completely cooled, place one layer on a cake plate and spread the top with a third of the frosting mix. Place next layer on top and repeat with frosting. Place final layer on top and frost the top of the cake. You do not have to frost the sides as the layers will make for a pretty presentation, but if you would prefer to frost the side of the cake you can do so.
* Indicates that of the options listed, this item is the one on the grocery list.
