Today is Wednesday, February 08 2012 11:19 pm
Holiday Foods / Easter |
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| Recipe | Rating |
| Tomato And Onion Tart
stir into onion mixture. Brush bottom of tart shell with mustard; spoon onion mixture into shell. Arrange tomatoes and pearl onions on onion mixture. Bake at 325øF until set, about 20 minutes. Garnish with parsley. Cut into slices or wedges to serve. Yield: 8 servings Typed in MMFormat by cjhartlin.msn@attcanada.net Source: Celebrate the Four Seasons Cookbook. Posted to MM-Recipes Digest V4 #10 by cjhartlin@email.msn.com on Mar 31, 1999 ----- ---------- |
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| Pull-Apart Buns
minutes; remove from pan. Serve warm. *Bread can be made 2 to 3 days in advance; store at room temperature, wrapped in aluminum foil. Heat bread at 350øF until warm, 10 to 15 minutes. Yield: 1 loaf Typed in MMFormat by cjhartlin.msn@attcanada.net Source: Four Seasons Cookbook Posted to MM-Recipes Digest V4 #10 by cjhartlin@email.msn.com on Mar 31, 1999 ----- ---------- |
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| Potatoes Gratin
350øF until potatoes are tender and most of the cream is absorbed, 1 1/2 to 1 1/2 hours. Yield: 8 servings Typed in MMFormat by cjhartlin.msn@attcanada.net Source: Four Seasons Cookbook. Posted to MM-Recipes Digest V4 #10 by cjhartlin@email.msn.com on Mar 31, 1999 ----- ---------- |
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| Lemon Parfaits with Almonds And Strawberries
3. Spoon into prepared dish(es); sprinkle with reserved almonds. Refrigerate for up to 1 day or freeze for up to 2 weeks. Garnish with strawberries just before serving. Makes 12 servings. Typed in MMFormat by cjhartlin@msn.com Source: The Canadian Living Entertaining Cookbook. Posted to MM-Recipes Digest V4 #8 by cjhartlin@email.msn.com on Feb 19, 1999 ----- ---------- |
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| Herbed Asparagus
Posted to MM-Recipes Digest V4 #10 by cjhartlin@email.msn.com on Mar 31, 1999 ----- ---------- |
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| Ham Glazes
Cranberry Ham Glaze: Mix ingredients together well. Makes enough to cover 2 ham loaves before baking. Ham with Cranberry: Spread whole cranberry sauce over ham loaf before baking. Mild flavor. Typed in MMFormat by cjhartlin@msn.com Source: Company's Coming Main Courses Posted to MM-Recipes Digest V4 #9 by cjhartlin@email.msn.com on Mar 2, 1999 ----- ---------- |
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| Fruit-Stuffed Leg of Lamb
Process remaining fruit mixture in blender or food processor until smooth, adding enough orange juice for desired sauce consistency. Heat sauce in small saucepan until hot. Slice meat; serve sauce over. Yield: 8 servings Typed in MMFormat by cjhartlin.msn@attcanada.net Source: Four Seasons Cookbook. Posted to MM-Recipes Digest V4 #10 by cjhartlin@email.msn.com on Mar 31, 1999 ----- ---------- |
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| Easter Eggs
CHOCOLATE NUT EGGS: can be made by substituting chocolate pudding and adding 1 tsp. vanilla and 1/2 cup chopped pecans. *NOTE* The eggs should be stored in layers of waxed paper in the refrigerator. They can be reshaped, if necessary, once they have chilled. Posted to MM-Recipes Digest V4 #10 by maintech@ne.infi.net on Mar 29, 99 ----- ---------- |
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| Coconut Easter Eggs
let set until firm. Posted to MM-Recipes Digest V4 #10 by maintech@ne.infi.net on Mar 29, 99 ----- |
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| Chocolate Glaze
Posted to MM-Recipes Digest V4 #10 by cjhartlin@email.msn.com on Mar 31, 1999 ----- |
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| Chocolate Gateau
Cut cake layers in half horizontally with serrated knife. Place 1 cake layer on serving plate; spread with a third of the buttercream filling. Repeat with remaining layers and filling. Frost top and side of cake with glaze; garnish with almonds. Yield: 10 to 12 servings. *Cake can be made 2 days in advance; refrigerate. Typed in MMFormat by cjhartlin.msn@attcanada.net Source: Four Seasons Cooking Posted to MM-Recipes Digest V4 #10 by cjhartlin@email.msn.com on Mar 31, 1999 ----- |
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| Chocolate Buttercream Filling
cjhartlin.msn@attcanada.net Source: Four Seasons Cookbook Posted to MM-Recipes Digest V4 #10 by cjhartlin@email.msn.com on Mar 31, 1999 ----- |
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| Bunny Patch Dessert
Thank You-Comstock Michigan Fruit; Marshmallow Bunnies-Just Born, Inc. ad. Posted to MM-Recipes Digest V4 #10 by maintech@ne.infi.net on Mar 29, 99 ----- |
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| Braised Ham with Orange Honey Glaze
3. Combine reserved liquid, honey, ginger and mustard; stir until smooth. Pour over ham and bake for 30 minutes, basting occasionally. Makes about 12 servings. Typed in MMFormat by cjhartlin@msn.com Source: The Canadian Living Entertaining Cookbook. Posted to MM-Recipes Digest V4 #8 by cjhartlin@email.msn.com on Feb 19, 1999 ----- |
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| Baked Ham
(MUSTARD SAUCE): Saute onion in butter in saucepan until soft. Mix in flour and salt. Add milk, mustard and lemon juice. Stir until it boils and thickens. Serve with corned beef, ham or any other meat. Makes 1 cup. Typed in MMFormat by cjhartlin@msn.com Source: Company's Coming Main Courses Posted to MM-Recipes Digest V4 #9 by cjhartlin@email.msn.com on Mar 2, 1999 ----- |
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| Peanut Butter Eggs
dip in melted chocolate. From Sweet Thing @5211 March 1994 Posted to MM-Recipes Digest by "Chat Cat" |
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| Yogurt Ice
Recipe by: Cole Publishing Group Recipe Collection Posted to Digest eat-lf.v097.n053 by PATh |
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| Yogurt Deviled Eggs
using about 1 tablespoon yolk mixture for each egg half. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip ----- ---------- |
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| Tri-Flavor Easter Eggs
small eggs; dip in melted compound coating. From Sweet Thing @5211 March 1994 Posted to MM-Recipes Digest by "Chat Cat" |
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| Tabbouleh with Meat
Mix oil, lemon juice, mint, salt, pepper and garlic and pour over meat. Marinate 30 minutes. Pour water over bulgur and soak 20 minutes. Drain and squeeze out excess water. Add remaining ingredients except cucumber and tomato and chill for 3 to 5 hours. Add rest before serving. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini ----- ---------- |
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| Peanut Butter Easter Cups
and butter until smooth and well blended. Gradually add powdered sugar and vanilla. Divide mixture into three parts. Mix 1 to 2 drops green food color and mint extract into one part, red food color and almond extract into second part, and yellow food color and lemon extract into third part. Meal Mastered and Posted by Roberta Thompson The Outlaw BBS 502-358-3087 Hershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. Copyright © 1995 Hershey Foods Corporation Posted to MM-Recipes Digest by "Chat Cat" |
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| Mini Easter Tarts
Serving Ideas : To serve, top with fruit or candies. NOTES : Refrigerate leftovers. Recipe by: Borden Kitchens Posted to TNT - Prodigy's Recipe Exchange Newsletter by matejka@bga.com (Anita A. Matejka) on Mar 12, 1997 ----- ---------- |
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| Marshmallow Bunnies and Chicks
and spoon candy into molds. Set aside about 1 hour; remove from molds and roll in colored sugar. Dry candy for a few hours, then pack tightly in covered containers. From Sweet Thing @5211 March 1994 Posted to MM-Recipes Digest by "Chat Cat" |
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| Gobba Ghanouj
sour in addition to the hot. Make it as mild or mighty as you wish by the addition of the extra cayenne. Serving Ideas : Serve chilled. NOTES : In the Middle East this is served with leaves of romaine lettuce for scooping; however I often serve it with traditional chips, tortilla chips, raw vegetables, or French bread, as well as leaves of crisp romaine. Yield: 3 cups. Recipe by: Cole Publishing Group Recipe Collection Posted to recipelu-digest by Karen Sonnessa |
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| Fondant (Cream Filling for Eggs)
or until smooth and free of lumps. Form into a ball. Let ripen for 24 hours at room temperature. (Ripening is necessary for smooth and creamy fondant.) Makes about 3/4 pound. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip ----- ---------- |
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| Fish a la Gypsy
casserole. Sprinkle top with salt, ground pepper, and paprika and dot with the remaining butter. Bake 10 minutes, then baste fish with pan juices. Reduce heat to 300 degrees and bake until fish flakes with a fork and top is golden (20 to 30 minutes, depending on size of fillets). NOTES : Yield: 6 servings. Recipe by: © 1995 Cole Group, Inc. Posted to TNT Recipes Digest by Nancy |
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| Egg Candies
fruit, nuts, coconut, flavoring or food coloring or use another frosting mix flavor. From Sweet Thing @5211 March 1994 Posted to MM-Recipes Digest by "Chat Cat" |
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| Easy Glazed Ham
allspice, and red pepper; mix until well blended. Spoon glaze over ham 20 minutes before end of cooking time. Makes 2/3 cup. GINGERY PINEAPPLE GLAZE AND SAUCE FOR HAM: In a small saucepan, combine vinegar, garlic, and ginger. Cook 3 minutes over low heat. Add preserves and dry mustard; cook 5 minutes, stirring occasionally. For glaze, spoon 1/4 cup pineapple mixture over ham 20 minutes before end of cooking time. For sauce, dissolve cornstarch into water; add to remaining pineapple mixture. Cook and stir 1 minute or until thick and bubbly. Serve with ham. Makes 1/4 cup glaze and 1 cup sauce. From the files of Roberta Thompson Source: The News-Enterprise Elizabethtown KY; Food section, recipe from: Meat Board Test Kitchens. Posted to MM-Recipes Digest by "Chat Cat" |
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| Easy Elegant Easter Eggs
butter eggs, make a small yolk of about one tablespoon peanut butter and wrap in a thin layer of fondant. Shape as directed for shaping plain eggs. Coat with chocolate for plain eggs. Posted by: David Demarco (AKTJ53A) - Prodigy Reposted by: Debbie Carlson ~End Recipe Export- Posted by: Debbie Carlson Posted to MM-Recipes Digest by "Chat Cat" |
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| Easy Eastery Cut-Outs
TINTED COCONUT: In small bowl, stir together water and food color. Stir MOUNDS Sweetened Coconut Flakes; with fork, toss until evenly tinted. Meal Mastered and Posted by Roberta Thompson The Outlaw BBS 502-358-3087 Hershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. Copyright © 1995 Hershey Foods Corporation Posted to MM-Recipes Digest by "Chat Cat" |
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