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Home My WebLink AboutThe Times Advocate, 2006-04-12, Page 88 Exeter Times—Advocate Wednesday, April 12, 2006 Enjoy your Easter holiday with tasty recipes Easter is a wonderful time of traditions for many of us! Easter egg hunts, colouring eggs, spring shopping, and spring clean up! It is a time of celebration in many of our churches with special sunrise breakfasts and solemn services on Good Friday. Many families get together and enjoy the spring- like weather (hopefully) and some marvelous cooking with memories food. Our own family traditions have always BY DEBBY WAGLER included church, family and chocolate! To wel- come this joyous Easter time I hope you try out some great recipes for your family. GLAZED HAM MANY OF US ENJOY A HAM AT EASTER. THE FOLLOWING GLAZE IS EASY, AND ADDS A NICE TOUCH TO YOUR SIMPLE HAM. PREPARE YOUR HAM TO HEAT AS DIRECTED ON THE PACKAGING. THEN ABOUT 30 MINUTES BEFORE BAKING TIME IS UP, MIX THE FOLLOWING GLAZE AND POUR OVER THE MEAT. (DRAIN OFF ANY LIQUID YOU MIGHT HAVE COOKED YOUR HAM IN BEFORE APPLYING THE GLAZE). 1/2 cup packed brown sugar 2 tbsp orange or pineapple juice 1/2 tsp dry mustard Combine all ingredients and spoon 2 or 3 times in the last 30 minutes of cooking your ham. Serve your ham up with the following amazing pineapple salsa. PINEAPPLE SALSA I FIRST HAD A PINEAPPLE SALSA AT RANDY'S SISTER'S PLACE. I FELL IN LOVE WITH IT. IF YOU HAVEN'T TRIED FRESH FRUIT SAL- SAS YOU REALLY SHOULD, THEY MAKE A GREAT CONDIMENT WITH MEAT. THIS RECIPE IS A GREAT ONE TO KEEP ON HAND WITH BBQ SEASON JUST AROUND THE CORNER. MELANIE BROUGHT THIS TO GO WITH OUR STUFFED PORK TENDERLOIN AT CHRISTMAS AND I WENT BACK FOR THIRDS. ENJOY! 1 pineapple (peeled, cored and diced) 2 sweet peppers (red and orange- seeded and diced) 1/2 red onion (finely chopped) 2-4 tbsp fresh cilantro (chopped) or parsley if you don't care for cilantro 2 tbsp lime juice 2 tsp rice wine vinegar (or red wine or cider) 1 jalapefio pepper (seeded and chopped fine) 1/2 tsp ground pepper Combine everything in a bowl, mix well and refriger- ate till ready to serve. It will last for several days in the fridge. Cut the recipe in half if you want less. TRADITIONAL SCALLOPED POTATOES WITH EVERY GOOD HAM DINNER I ENJOY SCALLOPED POTA- TOES! I HAVE BEEN EXPERIMENTING WITH A VARIETY OF SCAL- LOPED, RECIPES AND WILL BE SHARING OTHERS WITH YOU LATER -WATCH FOR A SCALLOPED APPLE AND SWEET POTATO! THERE IS SOMETHING COMFORTING ABOUT POTATOES LIKE GRANDMA MADE! THIS PARTICULAR RECIPE COMES FROM THE TRADITIONS OF MY MOM AND DESERVES TO BE A PART OF A GREAT EASTER DINNER. 1/4 cup butter 1/4 cup flour 2-1/2 cups milk 1 can mushroom soup 5 cups of peeled and thinly sliced potatoes 1-2 onions peeled and thinly sliced Salt and pepper Butter To make the sauce melt the butter and stir in the flour. Slowly add the milk and stir till no lumps. Add the soup and bring the sauce to a slow boil, stirring frequently to prevent scorching, and then remove from heat. In a greased casserole dish layer 1/3 of the potato and onion, sprinkle with salt and pepper and put sev- eral small pats of butter. Repeat the layers twice more. Then carefully pour the sauce over the potatoes. Bake covered in a 350 oven for 45 minutes and then uncover and bake about 30 minutes more or till pota- toes are done. If you like you can add a layer of grat- ed cheese for the last 15 minutes of baking. Old fash- ioned goodness!! ZESTYTOMATO SALAD I AM ALWAYS ON THE LOOKOUT FOR A NEW SALAD TWIST. THIS RECIPE IDEA CAME FROM GOOD FRIENDS OF OURS. DUANE MAKES GREAT TASTING FOOD AND HE LIKES TO BE CREATIVE AND I HAVE FOUND HIS SALADS ARE ALWAYS ORIGINAL. SINCE HAVING IT WITH OUR FRIENDS I HAVE USED THIS BASIC RECIPE NUMEROUS TIMES. IT IS EASY AND SO GOOD! TRY IT. 1 pint of cherry tomatoes washed and halved 2 ribs of celery chopped fine 1/2 red pepper chopped in small chunks 1/2 cucumber chopped in small chunks 2-3 green onions chopped fine (or 7C red onion) 3 tbsp finely chopped fresh herb (parsley or basil) 1/2 tsp ground black pepper Salad dressing to lightly cover (your choice of Caesar, ranch or creamy cucumber) Prepare all the vegetables and then sparsely cover them with the dressing. I like ranch especially but have used the others as well. This is one of those recipes that you can use what you have on hand in raw veggies and it comes out different every time. Adjust the seasonings as needed (you can substitute dried herbs 1 tsp for every 3 tbsp of fresh- dill weed might be a fun taste) Have fun! FUDGY CHOCOLATE TURTLE DESSERT BECAUSE WE ALL WORK ON VALENTINE'S DAY IN A FANCY RESTAURANT I WANTED TO MAKE SOME AMAZING DESSERT TO SHARE WITH MY CO-WORKERS. I TOOK A RECIPE THAT LOOKED GOOD AND DECIDED TO EXPERIMENT. WHAT TURNED OUT WAS RICH, GOOEY, VERY CHOCOLATY AND A CLEANED OUT PAN! THE DESSERT HAS TO BE SPOONED OUT AS IT DOESN'T CUT LIKE A CAKE. SERVE WITH A DOLLOP OF ICECREAM OR WHIPPED CREAM AND YOU ARE IN DESSERT HEAVEN! 1 pkg of German chocolate cake mix (with pudding) 3 cups pecans chopped and divided 3/4 cup margarine melted 1/3 cup milk 1 small can of caramel sauce (I used Hershey's) 2 cups semisweet chocolate chips Combine cake mix, 2 cups pecans, butter and milk a large bowl. Stir well. Put half into a greased and floured 13 by 9 inch pan. Bake at 350 for 8 minutes. Remove from oven. Put chocolate chips, remaining pecans over the baked portion. Drizzle the caramel sauce over top. Then carefully spoon the remaining batter on top. Spread as best you can. Bake at 350 for 20-25 more minutes. Cool in pan on a rack. Spoon into dessert dishes and have a wonderful experience of chocolate, caramel and nuts! WOW! The dessert isn't cheap to make but you can cut out the Easter Candy and go for a REAL treat! a ftft Seater to yea aee. Hippity, Hoppity, .Easter's On Its Nay.. South Huron District High School band member John Christmas was one of the musicians showing off the new per- cussion sec- tion of the school band during the jazz fest April 6. The show, which featured musicians from sec- ondary schools across Huron County capped off a day of music workshops at the school.At right, Bryn Price is backed up by Bob Russell during the concert. (photos/Pat Bolen)