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EASTER EGG HUNT PIE 1 prepared Keebler graham cracker crust 8 ounces cream cheese, softened 1 (14 ounce) can sweetened condensed milk 3/4 cup cold water 1 (4 oz) box instant vanilla or white cheesecake flavor pudding mix 1 & 1/2 cups non-dairy whipped topping, thawed 16 miniature chocolate eggs or other holiday candies Additional colorful Easter egg candies and green tinted coconut for garnish, if desired. In a large mixer bowl, beat cheese until fluffy; gradually beat in sweetened condensed milk until smooth. Add water and pudding mix; on low speed, beat until smooth; gently stir in whipped topping. Spoon half of filling into pie crust and top with chocolate eggs; top with remaining filling. Chill at least 3 hours. Garnish as desired. EASTER EGG SPREAD 1 (3 oz.) pkg. cream cheese, softened 2 & 1/2 Tbs. half and half, cream or milk 1/2 tsp. salt 1/2 tsp. curry powder 1/4 tsp. pepper 4 hard-cooked eggs, chopped In small bowl, beat cream cheese and half and half until smooth. Add seasonings; beat until blended. Stir in eggs; cover and chill to blend flavors. Spread on crackers or cocktail rye bread as an appetizer. Use as a sandwich filling or as a stuffing for tomatoes or celery sticks. Makes About 1 & 1/3 Cups
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Easter Recipes Easter Recipes
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6 lb Leg of lamb, well trimmed 5 each Cloves garlic* 20 each Small sprigs fresh rosemary 20 each Small sprigs fresh sage 1/4 c Olive oil 1 x Salt and pepper *Peeled and thinly sliced With the point of a small, sharp knife, make thin, deep slits all over the leg of lamb; insert the garlic slivers and herb sprigs into the slits. Drizzle the leg of lamb with olive oil and sprinkle with salt and pepper. Let it marinade at room temperature for about 20 minutes. Preheat oven to 425 ยบ Place the leg of lamb on a rack set in a roasting pan, and cook for one hour Remove from oven and let stand for ten minutes before carving.
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1 (7 ounce) jar Marshmallow Creme 1/4 cup creamy peanut butter 2 tablespoons butter or margarine, melted 1 (5 ounce) can chow mein noodles 1 cup pastel M&Ms Confectioners' sugar In a mixing bowl beat Marshmallow Creme, peanut butter and butter until smooth. Fold in the noodles and M&M's. Chill until the mixture is easy to handle. Take 1/3 cup of mixture and form into a nest on wax paper. Chill about 30 minutes. Put several M&M's into each nest.
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Asian Wild Rice and Chicken Salad Dressing: 1/4 cup olive oil 3 tablespoons roasted sesame oil 3 tablespoons lemon juice 3 tablespoons soy sauce 1 tablespoon sugar 1 teaspoon ginger juice or 1/2 teaspoon ground ginger Whisk dressing ingredients until sugar is dissolved. Let stand at room temperature for 15 to 20 minutes to allow flavors to blend. Salad: 1 1/2 cups cooked wild rice, cooled to room temperature 1 1/2 cups cooked, copped grilled chicken 2 small can sliced water chestnuts, drained 1/2 cup coarsely chopped onion 2 stalks celery, chopped with tops 1 1/2 cups fresh snow pea pods, lightly steamed 1 cup crisp Chinese noodles lemon slices, for garnish Place first 6 salad ingredients in a large salad bowl and toss gently. Pour dressing over salad and toss again. Refrigerate for 1 or 2 hours. Just before serving, toss once more and cover top with Chinese noodles. Garnish with lemon slices. Makes about 6 cups of salad.
Baked Chicken With Mushrooms and Artichokes 4 chicken breast halves, bone in, skin removed Salt and pepper 1 (6-oz) jar marinated artichoke hearts 8 oz mushrooms, cleaned and sliced 5 scallions, cleaned and chopped 1 cup dry white wine 1. Preheat oven to 350 degrees. Season chicken with salt and pepper. Place in a 9-by-13-inch baking pan. Drain artichoke hearts, reserving marinade. 2. Top chicken with artichokes (cut larger pieces in half), mushrooms and scallions. Mix marinade with wine and pour over chicken. Bake about 45 minutes or until cooked through. 3. Remove chicken to platter, and keep warm. Pour juices into small saucepan and boil until reduced by about half. Serve each portion with juice poured over. Makes 4 servings
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Corned Beef and Cabbage
=======================
5 lb. corned beef brisket
1 large onion stuck with 6 whole cloves
6 carrots, peeled and halved
8 medium potatoes, washed and quartered
1 teaspoon dried thyme
1 small bunch parsley
1 head cabbage (about 2 lbs), quartered
Horseradish Sauce:
1/2 pint whipping cream
2 tablespoons mayonnaise
2-4 tablespoons prepared horseradish
(Whip cream until it stand in peaks. Fold in mayonnaise
and horseradish.)
Put beef in a large pot and cover with cold water. Bring to
a boil with the lid off the pot. Add thyme, parsley and onion.
Turn to simmer and cook for 3 hours. Skim fat from top as it
rises. Add cabbage, potatoes, and carrots. Simmer for 20-30
minutes until cabbage is cooked. Remove the meat and cut into
pieces. Place on center of a large platter. Strain the cabbage
and season it heavily with black pepper. Surround the beef with
the cabbage, carrots and potatoes. Serve with horseradish sauce.
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