Easter 2016

We had a sliced Carando spiral sliced ham cooked according package direction. It was wrapped in foil and cooked, flat side down at 275º for an hour and a half, according size.  Glaze was heated in microwave for 40 seconds, poured over the top and let set for 15 to 20 minutes.

Sweet potatoes, cooked, put in an 8X8 dish and covered with heated mixture of 3 Tbsp. butter, 2 Tbs. brown sugar, 1/4 C. maple syrup, 2 Tbsp. flaked coconut and topped with 1/3 C. pecans and baked at 350º for 5 -7 minutes, until browned a little.

We had green beans and scalloped potatoes from a box made according to package directions.

I also planned to serve asparagus but they didn't cook enough in time to serve. I had them in the steamer but they didn't get hot for some reason.

Holiday Lettuce Salad  Serves: 4-6 servings

• ½ cup slivered almonds

• ¼ cup sugar, divided

• 2 tablespoons apple cider vinegar

• ½ teaspoon salt

• A pinch of black pepper

• ½ cup canola oil

• 1 bag of lettuce

• 1 small granny smith apple, peeled and cut into matchsticks

• 1 11-ounce can of mandarin oranges, drained

• ½ cup dried cranberries

• 3 green onions, sliced (white and light green ends)

1 Combine almonds with 2 tablespoons of the sugar in a saute pan. Cook, stirring, until the sugar melts and almonds are light brown. Cool on wax paper.

2 In a small liquid measuring cup, whisk together the remaining 2 tablespoons of sugar with the vinegar, salt and pepper. Drizzle in the oil while whisking continuously. Set aside.

3 In a large salad bowl, combine the lettuce, apples, oranges, cranberries and green onions. Toss with dressing before serving.