50+ Lifestyles

Apricot Baked Ham

• 1/2 fully cooked ham with bone (5 to 7 pounds)
• 1/2 C apricot preserves
• 3 TB. dry mustard
• 1/2 C packed light brown sugar
• 20 cloves

Score the surface of the ham with shallow diamond-shaped cuts. Inserts cloves in the cuts. Combine preserves and mustard; spread over the ham. Pat brown sugar over apricot mixture. Place ham on a rack in a roasting pan. Bake at 350 degrees for 20 minutes per pound or until ham is heated through and thermometer reads 140 degrees.  Yield: 10 to 14 servings.

Potatoes side dishes to pair with ham

Mashed potatoes and gravy are always a crowd pleaser, but you could do a roasted red potato with a drizzle of honey mixed with mustard powder. Scalloped or au gratin potatoes always pair good with ham. Sweet potatoes, prepared your favorite way, are also a great option.

Vegetable side dishes to pair with ham

Broccoli, steamed or roasted is a great side for ham. Brussels sprouts are another great choice. These too can be steamed or roasted. A creamy cheese sauce can be served over either one. Red cabbage coleslaw is another excellent suggestion. Peas with baby pearl onions will make an attractive side.

Breads to serve with the meal

Soft white dinner rolls or Parker House rolls are great. Or choose a crusty sourdough bread. Cornbread or buttermilk biscuits are also great. Maybe try an onion poppyseed roll if you wish.

Easter Chick Eggs

• 12 Hard boiled eggs – peeled
• 1/3 Cup Mayo or Miracle Whip
• 1 Tbs lemon juice (white vinegar can be used, but I prefer the taste of the lemon juice)
• 1 teaspoon yellow mustard
• salt and pepper to taste
• Carrot stick pieces or cantaloupe pieces for beaks
• Peppercorns or capers for the eyes

Slice a small portion off of one end of the egg. This will allow it to sit upright. Cut about 1/3 to 1/4 off of the other end. Scoop out yolk. Blend the yolk, mayo, lemon juice, mustard, salt and pepper to a creamy consistency. Use pastry press or plastic bag with a corner snipped out to refill the eggs. Put the tops back on at an angle. Decorate with the peppercorns and carrot or cantaloupe pieces. Arrange on a platter with shredded lettuce as the nest.

Roasted Garlic Mushrooms

• About 16 mushrooms, similar in size. Stems need to be cut flat, not at an angle.
• 3 Tablespoons cooking oil
• 5 Tablespoons Butter, softened
• 3 cloves garlic, minced
• 2 Tablespoons fresh thyme, chopped
• 1 1/2 Tablespoons lemon juice
• Salt and fresh ground pepper to taste
• 1/3 cup panko or bread fine bread crumbs

Preheat oven to 400 degrees. Lightly fry the mushrooms in fry pan in cooking oil. Fry cap-side down for about 20 seconds. Now arrange mushrooms in a shallow roasting pan with the stems facing upward.

Mix together the butter, garlic, thyme, lemon juice, salt and pepper. Spoon the butter mixture on to each mushroom, then lightly press the panko on top. Cook for 10 minutes in the oven. Or you can refrigerate and cook later, just before serving.

Cheery Cherry Pineapple Salad

• 1 can sweet black cherries, drained
• 1 can Royal Anne cherries, drained
• 1 can pineapple chunks or tidbits, draine
• 1 cup slivered almonds
• 1 cup miniature marshmallows
• 1 cup cool whip

Mix all ingredients together. Can be made a day ahead.