A Bride's Cookbook
or Surviving the First Year
Holiday / Seasonal
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The Cookbook
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Easter Menu Celebration Menu
Honey-Glazed Ham
Asparagus Vinaigrette
New Potatoes with Parmesan Cheese Sauce
Cornbread-Apricot Stuffing
Five-Layer Pistachio Dessert
Servings: 24
1 (8 pound) fully-cooked boneless ham
2 tablespoons orange juice
1 cup honey
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
For glaze, in a small bowl combine orange juice, honey, cinnamon and cloves; mix well.
Place ham on rack in shallow roasting pan. Roast in a 325 degrees F. oven for 2 hours, or until meat thermometer registers 140 degrees F. (about 15-18 minutes per pound), basting with the honey glaze during the last 45 minutes.
Honey-Glazed Ham
Asparagus Vinaigrette
New Potatoes with Parmesan Cheese Sauce
Cornbread-Apricot Stuffing
Five-Layer Pistachio Dessert
Servings: 6
2 pounds fresh asparagus, trimmed
3 tablespoons olive oil
2 tablespoons lemon juice
2 teaspoons Dijon-style mustard
1/2 teaspoon ground black pepper
1/4 teaspoon salt
4 tablespoons toasted breadcrumbs
6 cherry tomatoes, halved
Steam asparagus spears until tender; drain and place on serving platter.
In small jar with tight-fitting lid, shake together oil, lemon juice, mustard, salt and pepper.
When ready to serve (can be served warm or at room temperature), pour vinaigrette evenly over asparagus, sprinkle with breadcrumbs and garnish with cherry tomato halves.
Honey-Glazed Ham
Asparagus Vinaigrette
New Potatoes with Parmesan Cheese Sauce
Cornbread-Apricot Stuffing
Five-Layer Pistachio Dessert
Servings: 6
18 small new potatoes, unpeeled
2 tablespoons butter
2 tablespoons flour
1 cup milk
1/2 teaspoon seasoned salt
1/8 teaspoon ground nutmeg
1/3 cup freshly grated Parmesan cheese
Cover potatoes with water in a large saucepan, bring to a boil, cover, lower heat and simmer until tender, about 8-12 minutes. Drain, keep warm.
In medium saucepan over medium-high heat, melt butter and whisk in flour. Whisk in milk, stirring constantly until thickened. Season sauce with salt and nutmeg. Stir in cheese. Pour sauce over potatoes and stir to coat.
Honey-Glazed Ham
Asparagus Vinaigrette
New Potatoes with Parmesan Cheese Sauce
Cornbread-Apricot Stuffing
Five-Layer Pistachio Dessert
Servings: 8
1 (8-inch) square pan cornbread (homemade or mix)
1/2 cup chopped celery
2 tablespoons chopped onion
2 tablespoons butter
1/2 cup apricot preserves
1/2 cup chopped pecans
1/2 cup beef broth
Crumble cooked cornbread, place in large mixing bowl.
In medium skillet, saute celery and onion in butter until onion is tender; stir in preserves and pecans and toss with cornbread. Turn into a greased 2-quart casserole. Drizzle broth over stuffing.
Bake at 325 degrees F. for 30-40 minutes, until heated through and lightly browned.
Honey-Glazed Ham
Asparagus Vinaigrette
New Potatoes with Parmesan Cheese Sauce
Cornbread-Apricot Stuffing
Five-Layer Pistachio Dessert
First layer -
Mix together:
1 cup flour
1 cube Margarine or Butter
3/4 cup chopped walnuts
Spread into a 9x13-inch pan, bake at 325 for 10 minutes. Allow crust to cool
Second layer -
Mix together:
1 (8 oz) pkg cream cheese, softened (not soft cream cheese)
1 cup powdered sugar
1 cup cool whip (from a 9 oz package of cool whip)
Spread mixture onto crust
Third layer:
3 to 4 bananas, sliced (little circles) spread generously onto second layer.
Fourth layer - Mix together:
2 to 3 oz packages of pistachio instant pudding
(or any other flavor you desire)
2 1/2 cups of milk
Let set only slightly before pouring over bananas.
Fifth layer:
Top with remaining cool whip (or as much as you want)
You can sprinkle finely chopped walnuts on the top of the cool whip as an optional garnish.