LONG BEFORE the sun rises over the horizon, Mama is up putting dishes in the oven and ironing everyone’s Sunday best. Then, it’s a hurried push out the door and into the car. Pulling into the church parking lot, there’s a sea of pastels as far as the eye can see. People of all walks of life gather together to celebrate the resurrection of Jesus Christ. As service winds down, the faint growling of stomachs has turned into more of a collective roar. Mouths already watering, the smell of that sweet honey-baked ham hits you as soon as you open the door. Ahh. Easter Sunday Dinner. There is nothing like it. Be sure to cook your best Easter Dinner by following these fool-proof recipes submitted by seasoned locals. -GN
Scalloped Potatoes, Submitted By Anita Faulkner
Ingredients: 1 stick margarine ,4-5 large potatoes, 1 medium onion, thinly sliced, 1 t. salt,1/2 t. pepper, 1 1/2 c. milk, 1 c. Cheddar cheese, grated
Directions: Preheat oven to 350°. Melt margarine in a 9×13” baking dish. Peel and slice potatoes thin and place in melted margarine. Cover with onion slices. Sprinkle with salt and pepper. Add milk. Bake for 35 minutes. Place cheese over the top and bake an additional 20-25 minutes.
Carrot Cake, Submitted By Faye Bonner
Ingredients: 2 c. sugar, 2 c. AP flour, 2 t. baking soda, 1 t. salt, 2 t. cinnamon, 1 c. oil, 4 eggs, 3 c. carrots, grated, 1 pkg. cream cheese, softened, 8 oz., 1 stick margarine, 1 box confectioners sugar, 2 t. vanilla, 1 c. nuts, chopped
Directions: In a large mixing bowl, sift together sugar, flour, baking soda, salt, and cinnamon. Add oil. Mix well. Add eggs, one at a time. Add carrots. Pour into cake pans. Bake at 350˚ for 35 minutes. For frosting, in a medium mixing bowl, combine cream cheese, margarine, confectioners sugar, and vanilla. Add nuts. Spread frosting over cooled cake. Refrigerate until ready to serve.
Holiday Ham with Cider Glazed, Submitted By Donna Simmons
Ingredients: 5-6 lb. ham, cooked, rump,or shank, 2 c. apple cider or apple juice, 1 c. honey, 1/2 c. cider vinegar, 1/4 c. Dijon mustard, 2 t. chili powder, 1 T. butter, 1/2 t. apple pie spice
Directions: Preheat oven to 325°. Trim excess fat from ham. Score ham with diagonal cuts in a diamond pattern. Place ham on rack in a shallow roasting pan. Insert a meat thermometer. Bake until it registers 140°. This should take about 1 1/2-2 hours. Meanwhile, in a large saucepan, combine cider, honey, vinegar, mustard, and chili powder. Bring to a boil; reduce heat. Boil gently, uncovered, for 15 minutes, stirring often. You should have about 2 cups of mixture. Remove half of mixture to a small mixing bowl. Stir in butter and 1/4 teaspoon pie spice. Set aside for sauce; use for glaze. Brush ham with glaze the last 20 minutes of cooking. Serve remaining sauce with ham. If glaze should set before serving; reheat in microwave.
