Easter Dinner

Strawberry Whipped CreamTart

1 ¼ cups all-purpose flour

¾ cup plain yellow cornmeal

2 Tbsp. sugar

¾ tsp. baking powder

½ tsp. salt

6 Tbsp. cold butter, cut into pieces

1 large egg, lightly beaten

2/3 cup buttermilk

1 Tbsp. orange marmalade

1(16-oz.) container fresh strawberries, cut in half

½ cup orange marmalade 2 cups heavy cream

2 Tbsp. sugar

Garnishes: fresh mint sprigs, sweetened whipped cream

         Preheat oven to 425°. Place first 6
ingredients (in order of ingredient list)
in a food processor. Process 20 seconds
or until mixture resembles coarse sand.
Transfer to a large bowl.

    Whisk together egg and buttermilk;
add to flour mixture, stirring just until
dry ingredients are moistened and a
dough forms. Turn dough out onto a
lightly floured surface, and knead 3 to 4
times. Press dough on bottom and up
sides of a lightly greased 9-inch tart pan.

    Bake at 425° for 20 to 22 minutes or
until golden and firm to touch.

    Microwave 1 Tbsp. marmalade at HIGH 10 seconds; brush over crust. Cool 45 minutes.

         Stir together strawberries and ½ cup marmalade.

     Beat heavy cream with 2 Tbsp. sugar
at medium speed with an electric mixer
until soft peaks form. Spoon onto corn-
meal crust; top with strawberry mix­ture. Garnish, if desired.

Herbed Roasted Potatoes

3 Tbsp. olive oil

1½ Tbsp. butter

3 Ib. small Yukon gold or red potatoes,
peeled

¼ cup lemon juice

4  tsp. chopped fresh thyme ¾ tsp. salt

½ tsp. pepper

1.    Preheat oven to 400°. Cook olive oil and butter in a skillet over medium heat, stirring constantly, 3 to 4 minutes or until butter begins to turn golden brown. Remove butter mixture from heat, and add peeled potatoes, tossing gently to coat. 2. Spread potatoes in a single layer in a 15- x 10-inch jelly-roll pan. 3. Bake at 400° for 40 to 45 minutes or until potatoes are golden brown and tender, stirring twice. Transfer potatoes to a large serving bowl, and toss with lemon juice, chopped fresh thyme, salt, and pepper until well coated. Serve potatoes immediately. Sunday Best Glazed Ham 1 (9lb.) fully cooked, bone-in ham 40 whole cloves ½ cup firmly packed light brown sugar ½ cup honey ½ cup bourbon '/3 cup Creole mustard ¼ cup molasses Ø  Preheat oven to 350°. Remove skin from ham, and trim fat to ¼ -inch thickness. Ø  Make shallow cuts in fat 1 inch apart in a diamond pattern; insert cloves in centers of diamonds. Ø  Place ham in an aluminum foil-lined        13-x 9-inch pan. Ø  Stir together brown sugar and next 4 ingredients; spoon over ham. Ø  Bake at 350° on lowest oven rack 2 hours and 30 minutes, basting with pan juices every 30 minutes. Shield ham with foil after 1 hour to prevent excessive browning. Remove ham from oven, and let stand 30 minutes. According to The Encyclopedia of Religion, 1987 “Easter” “It was a popular Easter custom amongst Europeans and Americans to eat ham at Easter, because the pig was considered a symbol of luck in pre-Christian European culture.” German tradition believed that pigs are symbols of luck. If you had a pig to feed your family you were considered lucky, because times were hard. (This luck of the pig is probably one of the reasons that people keep their money in piggy banks.) Occasionally, when we cook we need an ingredient that we don’t have.  This happened to me while baking the tart; I needed buttermilk and didn’t have any.  So, I mixed plain yogurt, sour cream and a little skim milk and it worked wonderfully.  Necessity surely is the “Mother of Invention”. NUTRITIONAL VALUE IN POTATO PEEL - 100 gm of potato peel or skin has 58 kcal, 2.57 gm of protein, 12.44gms of carbohydrate, 0.1gms of fat, 2.5gm of total dietary fiber, 0.021mgs of thiamine, 0.038mgs of riboflavin, 1.033mgs of niacin, 11.4mg of vitamin C, 30mg of calcium, 3.24mg of iron, 413mg of potassium, 10mg of sodium.