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Easter Holiday Meal

Sunday will be Easter.  Surprise your kids this year with homemade peanut butter eggs and then serve a wonderful dinner of ham and all the fixings.  – Pat

PEANUT BUTTER EASTER EGGS

3/4 cup creamy peanut butter

1/2 cup butter, softened

1/2 teaspoon vanilla extract

2 1/3 cups confectioners sugar

1 cup graham cracker crumbs

1 1/2 cups dark chocolate chips

2 tablespoons shortening

confectioners sugar icing, optional

In a large bowl, beat peanut butter, butter and vanilla until blended. Gradually beat in confectioners sugar and cracker crumbs. Shape mixture into 16 eggs; place on waxed paper-lined baking sheets and refrigerate 30 minutes or until firm. In a microwave, melt chocolate chips and shortening and stir until smooth. Dip eggs in chocolate mixture; allowing excess to drip off. Return eggs to baking sheets. Refrigerate 30 minutes. If desired, decorate eggs with icing. Let stand until set. Store in airtight containers in refrigerator.

GLAZED SPIRAL-SLICED HAM

1 spiral-sliced fully cooked bone-in ham (7 to 9 pounds)

1/2 cup pineapple preserves

½ cup seedless raspberry jam

1/4 cup packed brown sugar

1/4 teaspoon ground cloves

Preheat oven to 300 degrees. Place ham directly on roasting pan, cut side down. Bake, covered, 1 1/4 to 1 3/4 hours. In a bowl, mix remaining ingredients. Spread over ham. Bake, uncovered, 20 to 30 minutes longer or until a thermometer reads 140 degrees.

LEMON-ROASTED ASPARAGUS

2 pounds fresh asparagus, trimmed

1/4 cup olive oil

4 teaspoons grated lemon peel

2 garlic cloves, minced

1/2 teaspoon salt

1/2 teaspoon pepper

Preheat oven to 425 degrees. Place asparagus in a greased 15x10x1-inch baking pan. Mix remaining ingredients and drizzle over asparagus. Toss to coat. Roast 8-12 minutes or until crisp-tender.

DOUBLE CHEDDAR HASH BROWNS

1 can (10.34 oz.) condensed cream of onion soup, undiluted

1 can (10.3/4 oz.) condensed cheddar cheese soup, undiluted

1 package (30 oz.) frozen shredded hash browns

2 cups (8 oz.) shredded cheddar cheese

1 cup crushed cornflakes

In a large bowl, combine the soups. Stir in hash browns. Pour into a greased 2-1/2 quart baking dish. Sprinkle with cheese and cornflake crumbs. Cover and bake at 350 degrees for 50 minutes. Uncover and bake 10 minutes longer or until golden.

QUICK TIPS

• Never soak vegetables after slicing; they will lose much of their nutritional value,

• Rub lemon juice on fish before cooking to enhance the flavor and help maintain a good color.

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