Easter Dinner for Tummy-Smiles
in Main Dish Recipes

Glazed Baked Ham, Scalloped Potatoes and Green Bean Casserole. Three Great Choices for your Holiday Table.

What's Hot In The Cooks Cozy Kitchen

Issue #004 -- Easter Dinner


In This Issue...

Easter Dinner for Good Eats with Friends and Family.

Glazed Baked Ham with Pineapples and A Creamy Mustard Sauce.

Scalloped Potatoes With Prosciutto and Creamy Italian Cheese Sauce.

Green Bean Casserole With Pancetta and Onion Rings.


GLAZED BAKED HAM

1 14 - 16 pound smoked bone-in Ham

4 cups pineapple juice

fresh ginger, peeled and grated (about a 2 inch piece)

8 cloves fresh garlic, minced

16 whole cloves

1/4 cup Dijon Mustard

1 cup light brown sugar

10 pineapple rings

1 tablespoon finely chopped fresh thyme leaves

Garnish: sprigs of fresh thyme

In medium sized saucepan over medium high heat, bring to a boil, pineapple juice, ginger and fresh garlic. Whisk ingredients together, until blended. Set aside when done.

Preheat oven to 350 F. While oven is preheating, trim off rind from ham leaving about a 1/4 - 1/2 layer of fat from the surface of ham. Score ham using a sharp knife cutting into fat in diamond patterns and insert cloves at the cross points.

Place ham in roasting pan and rub ham with dijon mustard covering top. Sprinkle the light brown sugar over dijon mustard and press into the mustard you have rubbed onto ham.

Place Pineapple Rings on top of mustard sugar mixture and secure rings with toothpicks if needed.

Into bottom of roasting pan, pour your pineapple, ginger and garlic mixture.

Place in oven uncovered on middle rack. Bake for about 1 1/2 hours, baste every 15 minutes to get a fantastic "crust".

Remove from oven and place on serving platter. Let rest for about 15 - 20 minutes. Slice into serving pieces along with pineapple slices and enjoy this great winner in Easter Recipes.

Serves 8 - 10.


SCALLOPED POTATOES

8 medium potatoes, peeled and thinly sliced

2 medium onions, diced - plus 4 tablespoons butter for browning.

4 tablespoons flour

2 cups whipping cream

table salt

fresh ground pepper corns

1/2 cup Asiago Cheese, grated

1/2 cup Mozzarella Cheese, grated

1 cup Medium Cheddar Cheese, grated

1/2 cup butter, melted

1/4 cup fresh parsley, minced or fresh dill weed, minced


Grease a shallow baking dish with melted butter and set aside.

In large mixing bowl combine Asiago Cheese, Mozzarella Cheese and Cheddar Cheese and set aside.

In large pan, cook onions in 4 tablespoons butter until soft and lightly browned. Add flour and whisk.

Whisk in whipping cream and cook over medium heat until nicely thick. Remove from heat and add 1 cup of the three cheese mixture, whisking until melted, season to taste with salt and pepper.

With 1/3 of your potato slices place la ayer on the bottom of greased baking dish, sprinkle with salt and pepper to tast. Layer Canadian Bacon over top, Cover with 1/3 of cheese onion sauce.

Repeat layers starting with potato slices, canadian bacon then cheese sauce ending with sauce on top of the third layer of potatoes.

Drizzle with melted butter and top with remaining mixture of Mozzarella and Cheddar Cheese Sauce mixture.

Cover baking dish loosely with tin foil.

Bake in a preheated oven at 325 F, for about 1 hour or until potatoes are tender. Remove foil for the last 10 minutes to brown up the cheese topping.

Sprinkle parsley or dill weed on top to serve

Serves 8-10


GREEN BEAN CASSEROLE

1 pound green beans, ends trimmed

6 slices Pancetta, cut coarsely

1 tablespoon extra virgin italian olive oil

1 can sliced mushrooms, drained

4 cloves fresh garlic, minced

2 teaspoons chopped fresh thyme leaves

Table Salt

Fresh Ground Peppercorns

2/3 cup white wine or apple juice

1/3 cup chicken broth

Onion Rings

Bring to a boil water filled half way In bottom of vegetable steamer, place beans in the top of steamer, cover and cook over medium heat until tender, about 4 - 5 minutes. Remove from stove and set aside.

Heat olive oil in a large pan over medium heat, add pancetta and mushrooms and pan fry until browned, about 5 minutes.

Into pan, add minced fresh garlic and thyme and stir, add kosher salt and fresh ground pepper corns to taste and pan fry for about 1 minute or until garlic is a rich brown color.

Stir in white wine and chicken broth, bring to a boil. Turn down heat and simmer to blend flavors and reduce sauce cooking for about 3 minutes.

Add green beans to mushrooms and garlic sauce, stir to coat.

Pour onto a large casserole dish, season again with salt and pepper, to taste if desired or sprinkle with fresh chopped dill weed.

Top with onion rings before serving.


Onion Rings
2 cups corn or canola oil

2 large red or white onions, thinly sliced and separated into rings

1/2 cup buttermilk

1 cup graham cracker crumbs

2 cups all purpose flour

1 tablespoon table salt

1 teaspoon fresh ground pepper corns


Mix together in medium sized glass bowl, buttermilk and onions, toss to coat and set aside.

In medium sized glass baking dish, combine graham cracker crumbs, flour, salt and pepper, mix together until well combined.

In large pan heat oil over medium high heat on stove top or use deep fryer if available.

Take out sliced onions from buttermilk and shake off excess, dip into flour mixture and coat well with flour mixture.

Place onions in heated oil and fry in batches until brown and crispy, about 2 - 3 minutes. Scoop onions out using slotted spoon and place on paper towels to drain. Season with Kosher salt to taste.

Place on your Green Beans and serve. Very Good!

Makes 6-8 servings.


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