Happy Easter


1 (5-6 lb.) fully cooked  boneless cured ham
1 (18 oz) jar apple jelly, divided
1 c. raisins
1/4 c. packed light brown sugar
1 cinnamon stick
1 1/2 tsp. dry mustard, divided
3/4 c. apple juice
2 Tbsp. cornstarch
Preheat oven to 350°. Coat 9-inch by 13-inch roasting pan with  cooking spray; place ham in pan. In small bowl combine two tablespoons jelly, sugar and 1/2 teaspoon mustard; mix well. Spread evenly over ham and bake 50-60 minutes or until heated through. In small saucepan cook apple juice, raisins and cinnamon stick over medium heat for three – five minutes or until raisins are plump. Add remaining apple jelly and one teaspoon mustard and cook one – two  minutes, or until jelly is melted; remove and discard cinnamon stick. In small bowl combine cornstarch with three tablespoons sauce from saucepan; stir until smooth then add to saucepan and stir until sauce is thickened. Remove ham to cutting board and slice. Serve with the sauce. Serves 10.


1 (8 oz.) pkg. cream cheese, softened
1 Tbsp. ground cinnamon
1 egg yolk
1 c. sugar, divided
3 Tbsp. butter, melted
24 slices white sandwich bread, crusts removed
In medium bowl beat cream cheese, egg yolk and 1/4 cup sugar until smooth; set aside. Roll out each bread slice with a rolling pin. Spread cheese mixture over bread, distributing evenly. Roll up each slice jellyroll-style and place seam-side down on baking sheet. In shallow dish combine remaining 3/4 cup sugar and cinnamon. Brush butter over rollups, then roll in the cinnamon-sugar mixture until completely coated. Repeat with remaining rollups, placing on baking sheet after coating. Cover and freeze for at least two hours. Just before serving bake rollups in preheated 400° oven for 10-12 minutes or until golden. Makes 24 rollups.


1 medium onion, chopped
1 clove garlic, minced
2 Tbsp. butter or margarine
1/2 c. water
2 c. diced fully cooked ham
1/4 tsp. nutmeg
2 (13 oz.) cans chicken broth
2 c. chopped fresh (or frozen) broccoli
1 (7 1/2 oz.) can tomatoes, cut up
1/2 c. elbow macaroni
Salt and pepper
Grated Parmesan cheese, optional
In 3-quarter casserole combine onion, garlic and butter. Place in microwave; cook for three minutes on hign until tender. Stir in ham, broth, broccoli, undrained tomatoes, water, macaroni and nutmeg; cover. Cook for 15 minutes on high; stir once. Cook for eight minutes on medium until broccoli and macaroni are tender. Season to taste with salt and pepper. Sprinkle individual servings with Parmesan cheese if desired. Makes six servings.


2 c. cubed fully cooked ham
2 c. diced cooked potatoes
1 (15 1/2 oz.) can whole kernel corn, drained
1/4 c. minced fresh parsley
1/4 c. butter or marg.
1 Tbsp. chopped onion
1/3 c. all-purpose flour
1 3/4 c. milk
1/8 tsp. pepper
1 c. (4 oz.) shredded Cheddar cheese or process American cheese
In large bowl combine ham, potatoes, corn and parsley; set aside. In saucepan saute onion in butter for two minutes; stir in flour until blended. Gradually add milk and pepper. Bring to boil; cook and stir for two minutes. Remove from heat; pour over ham mixture and stir until combined. Transfer to greased 11-inch by7-inch baking dish. Cover and bake at 350° for 25 minutes. Uncover and sprinkle with cheese. Bake five -10 minutes longer or until cheese is melted. Four – six servings.


2 c. cubed cooked ham
1 celery rib, chopped
4 c. cooked elbow macaroni
1 c. frozen cooked  small shrimp, thawed
1/4 c. chopped onion
1/4 c. chopped green pepper
1/4 c. chopped sweet red pepper
1/2 c. shredded Cheddar cheese
1/3 c. sour cream
1/3 c mayonnaise
4 tsp. vinegar
1/2 tsp. salt, optional
1 tsp. snipped fresh dill or 1/4 tsp. dill weed
1/4 tsp. pepper
In bowl combine ham, macaroni, shrimp, celery, onion, peppers and cheese. In another bowl combine dressing ingredients until blended. Pour over salad and toss to coat. Cover and chill for several hours before serving. Eight servings.


1 (24 oz.) pkg. frozen hash browns
2 c. cubed fully cooked ham
1/4 tsp. pepper
3/4 c. shredded Cheddar cheese, divided
1 small onion, chopped
2 c. sour cream (16 oz.)
1 (10 3/4 oz.) Cheddar cheese
1 (10 3/4 oz) cream of potato soup, undiluted
In large bowl combine potatoes, ham, 1/2 cup cheese and onion. In another bowl combine sour cream, soups and pepper; add to potato mixture and mix well. Transfer to greased three – quart baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 350° for 60-65 minutes or until bubbly and potatoes are tender. Let stand 10 minutes before serving. Serves 10-12.


2 Tbsp. olive oil
2 cloves garlic, minced
1 (8 oz.) pkg. sliced fresh mushrooms
2 lbs. fresh spinach leaves, cleaned and torn
1/4 tsp. salt
1/4 tsp. pepper
1/3 c. grated Parmesan cheese
Heat oil in skillet over medium high heat. Add garlic and mushrooms, cook until tender. Add spinach and cook four – five minutes. Stir in salt and pepper. Sprinkle with cheese.
Audrey Tholl, Motley