2010 Easter Dinner

Easter around my home is a quiet affair. Being a mixed family of Christian, Atheist and Wiccan, the holiday reflects our desire to spend time together rather than any significant religious event.

The evening before, I color eggs with whom ever wants to help. This years eggs are brilliant base colors, some have glitter and some have marbling. After repeated Easter hunts, the eggs will be turned into Deviled Eggs.

Tonight's menu features a slow cooked ham, carrots, and au gratin potatoes. with the pièce de résistance being an angel-lush cake.

Easter Ham

Ingredients
Spiral cut ham (approx. 7 pounds) uncooked
20 oz can crushed pineapple, un-drained
1 1/3 cup Un-Packed brown sugar
1/4 cup stone ground mustard

Directions
1. Line crockpot with either a crockpot liner or foil
2. Place ham into crockpot to check for fit, trimming where needed. Remove ham from crockpot before continuing
3. Spread 1 cup un-packed brown sugar on bottom of crockpot
4. Mix Pineapple, remaining brown sugar, and mustard
5. Place ham in crockpot and cover with pineapple mixture
6. Cook on either Low for 10-12 hours or High for 5-6 hours

Au Gratin Potatoes

Ingredients

8 russet potatoes, sliced into 1/4 inch slices
1 or 2 onions, minced
1 TBS Minced Garlic
1/4 cup white wine
Season salt and pepper to taste
1/4 cup and 2 tablespoons butter
1/4 cup and 2 tablespoons all-purpose flour
1 teaspoon salt
4 cups milk
3 cups shredded Cheddar cheese
Breadcrumbs or crushed Potato Chips
Cooking Spray

Directions
1. Preheat oven to 400 degrees F (200 degrees C). Grease a casserole dish with cooking spray.
2. Slice potatoes and place in a bowl to set aside, season with salt and pepper to taste.
3. Mince onion, melt 2 tablespoons butter over medium heat in a saute pan, add onion and garlic and saute for two minutes, constantly stirring. Add wine to de-glaze the pan, simmer until reduced by half. Toss with potato slices
4.In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds.
5. Add approximately 1/4 of the potato mixture to casserole dish, pour 1/4 cheese sauce over the potatoes; alternating potatoes and sauce, end with sauce. Cover the dish with aluminum foil.
6.Bake 1 hour 15 minutes in the preheated oven. Remove foil and add breadcrumbs or crumbled chips. Bake uncovered an additional 15 minutes.

Angel-Lush

Ingredients
20 oz can crushed pineapple, un-drained
1 (3.4 oz) pkg vanilla pudding mix
1 cup thawed whipped topping
1 angel food cake - cut into three layers
mixed fresh berries

Directions
1. Mix pineapple, dry pudding mix and whipped topping in a bowl
2. Stack cake layers on a plate, spreading pudding mixture between layers and on top of cake
3. Refrigerate at least one hour, garnish with berries

Happy Easter all,

Autumn