Easter Dinner

 Deviled Eggs

Ingredients
7 large eggs, hard boiled and peeled
1/4 cup mayonnaise
1 1/2 tablespoons Dill pickle relish

1 tsp. white vinegar or pickle juice

2 teaspoon  mustard
Salt and pepper, to taste 

Tiny pinch of onion powder

Horseradish (optional)
Paprika, for garnishing
Sweet gherkin pickles sliced, for garnishing
Pimentos, for garnishing

Directions

Halve 7 eggs lengthwise. Remove yolks and place in a small bowl.

Mash yolks with a fork and stir in mayonnaise, pickle relish, and mustard. Add salt and pepper, to taste.

Fill egg whites evenly with yolk mixture. Garnish with paprika, pickles and pimentos. Store covered in refrigerator.
This is the way my daughter Candy does hers for Easter

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Honey Glazed Ham

    1 (5 pound) fully cooked sliced ham

    1/4 cup whole cloves

    1 cup pineapple juice

    1 cup brown sugar

    1/2 cup honey

    2 oranges, juiced

Directions

    Preheat the oven to 350 degrees F (175 degrees C).

    Place the ham in a roasting pan and dot with cloves. In a saucepan combine the pineapple juice, brown    sugar,
    honey and orange juice. Stir and simmer over medium-low heat until thickened, about 10 minutes. Pour the glaze over the ham.
    Bake the ham uncovered for 1 hour in the preheated oven.
*NOTE
Of course if you buy a larger ham the cooking time would be extended.
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Slow cooker Scalloped Potatoes 



2
    packages (5.2 ounces each) hash brown potatoes

2
    tablespoons butter or margarine, melted

2
    cups water

1
    can (10 3/4 ounces) condensed reduced-sodium cream of mushroom soup
1
    container (12 ounces) chive-and-onion sour cream potato topper

1 1/2
    cups shredded Cheddar and American cheese blend (6 ounces)
 
1 Toss dry potatoes and butter in 3 1/2- to 4-quart slow cooker. Stir in remaining ingredients just until blended.
    2 Cover and cook on low heat setting 5 to 6 hours.

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FRESH 'FRIDGE PICKLES

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3 c. sugar
2 c. cider vinegar
1/3 c. canning salt
1 tsp. celery seed
3 qts. sliced cucumbers (8 to 10)
2 to 3 sliced onions
1 green pepper (peppers and carrots are optional)
1 red pepper
2 to 3 sliced carrots

Bring sugar, cider vinegar, salt and celery seed to a boil and let cool. Slice cucumbers, onions, peppers and carrots in a large bowl. When liquid is cool pour over cucumber mixture. Marinate in the refrigerator at least 24 hours, stirring 2 to 3 times. Put in covered jars and store in the refrigerator. Keeps a long time.
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My picnic beans

1 large can pork and beans
1 small onion
1/4 c. chopped bell pepper
1/4 c. molasses
1/4 c. ketchup
1/4 c. brown sugar (packed)
3 tablespoons mustard
3 teaspoons vinegar

Saute bell pepper lightly for a few minutes, add chopped onion and fry
a few minutes longer. Add remaining ingredients and simmer over low heat
for about 10 minutes. These are the best!
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Ingredients

    2 packages (16 ounces each) frozen broccoli florets
    1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
    1 cup (8 ounces) sour cream
    1-1/2 cups (6 ounces) shredded sharp cheddar cheese, divided
    1 can (6 ounces) french-fried onions, divided

Directions

    Cook broccoli according to package directions; drain well. In a large saucepan, combine the soup, sour cream, 1 cup cheese and 1-1/4 cups onions. Cook over medium heat for 4-5 minutes or until heated through. Stir in the broccoli.
    Pour into a greased 2-qt. baking dish. Bake, uncovered, at 325° for 25-30 minutes or until bubbly. Sprinkle with the remaining cheese and onions. Bake 10-15 minutes longer or until cheese is melted. Yield: 6-8 servings.

Taste of Home

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