Easter Dinner: a Day Late

Hello, Everyone!

You’ve read my many tales of the adventures of this past three days; I survived. Yesterday was busy, hectic, etc. but the end result was that we brought home some of the left-over ham from the Easter breakfast and decided that would be our dinner. Oldest son was supposed to join us with his family that evening, but things got a bit short on time (on his end) and we moved our dinner to tonight (Monday). I must say, having a light, very easy to throw together dinner yesterday really fit the bill for us. I heated up the already made twice-baked potatoes (they were ok, don’t think I’ll buy them again), the left-over ham and some dinner rolls and we were all very happy with the results (and NO big efforts on my part!). Now tonight – well, that’s another story. I did learn, yesterday, that my Sunday School teacher’s wife prepares her ham different than I’ve ever had – and we all really liked it. She puts tons of brown sugar in with it (I use some), a jar of Maraschino cherries & juice, and a can of pineapple bits – it had a very pleasant, sweet taste but not too overly sugary (I’m going to try that today with my ham). Tonight it’s mashed potatoes, dinner rolls and then I’m stumped as to what vegetable. I dug out the recipe for Pink Fluff for dessert (recipe below), but have to go to the grocery store in a while, so I guess I’m just going to wait and see what strikes my fancy as to the vegetables (might even just be a veggie tray – who knows?). The church service yesterday was very nice, we had something like 311 people and the breakfast was a big hit. We learned that (this year) the biscuits & gravy and the waffles were the biggest favorites, along with the sausages. If I remember correctly there was: sliced ham, sausages, biscuits & sausage gravy (you’d think we were in the South!), waffles, various egg casseroles, french toast casserole, scrambled eggs, fruit skewers, white & choc. milk, orange juice, coffee & water. By the time I’d worked with that menu for two days, I only ate 1 sausage and a biscuit with a little pancake syrup on it – seeing all that food just sort of made my tummy flippy (all during the contata I kept worrying that it would get worse – it didn’t); this is one of the side effects of the cancer meds – so far the only one I’m getting on a regular basis (nausea in the morning). Anyway, I survived and brought home one of the many bunches of flowers that were on the tables, so now I have a bright, cheery Spring bouquet to grace my table! My husband was there, also, doing any and everything he could to help out – believe me, he was one tired helper by the time we came home – we both took a 2 1/2 hour nap!

It’s a ‘balmy’ 39 degrees this morning (8:50 a.m.) and my husband read there’s a possibility of SNOW tomorrow evening – oh, joy! (sigh) I’m not surprised – it IS Michigan and it has been known to snow in April; getting used to the Spring weather has been pleasant, but getting used to COLD? Not so good.

How’s your gas prices? I needed to get gas Saturday morning, knowing I’d be doing a lot of running around, so I stopped at a Mobile station (I usually use Clark). I was pleasantly surprised to see that the prices were going DOWN for a change! Saturday I paid $3.81 for the lowest grade gas, only to see that same station feature the same gas on Sunday for $3.77 – that’s really good to see! (I was glad, later, when I passed my usual Clark station and they were featuring the same grade gas for $3.89; sometimes little changes are good!).

On to recipes! Now that we’ve passed Easter, I can begin posting everyday recipes again and a few that feature ham; who knows? You just might have some leftover ham you’d like to use up!

==============

Pink Stuff

1 can Eagle Brand sweetened condensed milk

1 (14 oz) tub Cool Whip

1 (21 oz) can cherry pie filling

1 (20 oz) can crushed pineapple,

drained

Fold Eagle Brand milk & cool whip together;

gently fold in pie filling & pineapple. Refrigerate

at least an hour before serving.

(I have an old copy of this recipe, those

directions state to whip the Eagle Brand

and Cool Whip with elec. mixer until it

forms stiff peaks, then fold in the rest)

I don’t think it really matters much.

—————————

Banana Pudding Squares

 

70 vanilla wafers, crushed

1/2 C. margarine, melted

1 (8 oz) pkg. cream cheese,

softened

1/2 C. powdered sugar

1 (8 oz) tub Cool Whip,

thawed & divided

3 bananas

3 C. cold milk

2 (4 serv) pkgs. vanilla

instant pudding mix

(Optional toppings:

1/2 square baker’s semi-

sweet baking chocolate, grated

or-

1/2 C. toasted flaked coconut

————

Combine wafer crumbs & margarine;

press firmly onto bottom of 9 x 13

baking dish. Refrigerate while

preparing filling.

Mix cream cheese & sugar in

medium bowl until well blended.

Stir in 1 1/2 C. Cool Whip;

spread carefully on crust, set

aside. Slice bananas; arrange

over cream cheese mixture. Pour

milk into large bowl; add dry

pudding mixes & beat with wire

whisk 2 minutes then spoon over

bananas. Spread top with remaining

Cool Whip and top with grated

chocolate or coconut.

Refrigerate at least 3 hours before

serving. Serves 8

(recipe: Betty-justapinch.com)

———————

Ham & Scalloped Potatoes
(crockpot)

8 slices ham
1 can cream of mushroom soup
10 medium potatoes, thinly sliced
1/2 tsp. cream of tartar
1 C. water
1 C. grated Cheddar cheese
paprika
salt & pepper, to taste
2 onions, thinly sliced

Toss potatoes in cream of tartar
and water; drain. Place half of
ham, potatoes & onions in
crockpot. Sprinkle with salt &
pepper then grated cheese;
repeat with remaining ham,
potatoes & onions. Spoon
undiluted soup over top.
Sprinkle with paprika, cover
& cook on Low 6-8 hours,
or High 4 hours.
(recipe: Sandy-Marys Recipe Exchange)
-----------------------
Pink Tea Refresher

 
3 C. boiling water
1 tea bag, family sized
1 C. cranberry juice cocktail
6 T. sugar
1 T. lemon juice

Pour hot water over tea bag
in a teapot; brew 4 minutes.
Remove tea bag, pour into
pitcher. Stir in sugar &
cranberry juice cocktail.
Add lemon juice and pour 
over ice in tall glasses.
(recipe: Sandy-Marys Recipe
Exchange)
-----------------
Asparagus Bacon Quiche

 
1 (9 in) unbaked pastry shell
1 lb. fresh asparagus, cut into
1" pieces
6 strips bacon, cooked &
crumbled
3 eggs
1 C. shredded Swiss cheese
1 1/2 C. half & half
1 T. sliced green onions
1 tsp. sugar
1/2 tsp. salt
1/4 tsp. pepper
pinch nutmeg

Preheat oven 450 degrees F.
Line pastry shell with double
layer of heavy duty foil. Bake 
5 minutes; remove foil, bake
5 minutes more. Remove from
oven; set aside. Reduce
oven temperature to 400 d.Cook 
asparagus in small amount of
water until crisp-tender, about
3-4 minutes; drain well. Arrange
asparagus & bacon in crust. Beat
eggs; add cream, 1/2 C. cheese,
onions, sugar, salt, pepper &
nutmeg; pour over asparagus.
Sprinkle top with remaining 
cheese. Bake 10 minutes; reduce
heat to 350 degrees for 20-25
minutes longer or until knife
inserted in center comes out
clean. Serves 6-8.
(recipe: Moms2Moms)
---------------------
Fast Taco Pie

1 lb. lean ground beef
1 (16 oz) can refried beans
1 C. salsa
2 C. shredded iceburg lettuce
2 large tomatoes, chopped
1 C. (4 oz) shredded Cheddar
cheese
1/2 C. sour cream

In large nonstick skillet, cook
beef over medium-high heat 6-7
minutes or until browned; drain.
Stir in refried beans & salsa,
breaking up mixture with back of
a spoon. Bring to a boil; reduce
heat to low; simmer 5 minutes or
until well combined & heated
through, stirring frequently. 
Remove skillet from heat, scrape
down sides with a spatula; smooth
mixture evenly in skillet. Arrange
lettuce, tomatoes, cheese & sour
cream in concentric circles (one
inside the next) on top of the 
beef mixture & serve immediately.
You can also remove beef to a platter
and layer ingredients if you wish.
(recipe: Sandy-Marys Recipe
Exchange)
--------------------
Inside-Out Cake

1 box German chocolate cake mix
4 eggs
1 C. oil
1 C. water
1 can pecan coconut frosting
1/2 C. chopped pecans

Preheat oven 350 degrees F.
Beat cake mix, eggs, water &
oil for 2 minutes with elec.
mixer. Add frosting & chopped
pecans; mix well. Pour into
greased Bundt pan; bake
45-50 minutes or until
toothpick inserted into middle
comes out clean. Remove from
pan while still hot.
(recipe: Sandy-Marys Recipe
Exchange)
=============================
Time to 'get my act in gear' (a saying I'm often
found using), go eat some breakfast, get dressed
and out the door to figure out what vegetables
round out dinner. Hope you have a pleasant day -
remember to look around you at all the beautiful
flowers and trees; ENJOY your day!

Hugs;

Pammie

PS: The photo at the beginning is of a flowering Magnolia
tree; when I was growing up we had a huge tree, at least
8 feet tall, that produced dinner-plate sized flowers.
I used to love to stand under it and marvel at the 
size of the flowers and the size of their petals -
really beautiful sight!
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