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March 26, 2013
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Favorite Easter Recipes from our Recipe Family


Easter Egg Dye

1/4 tsp. food color
3/4 c. boiling water for each color
1 tbsp. vinegar for each color

For each color, measure food color, water and vinegar into bowl about size of a cereal bowl. Mix well with spoon, use separate spoon for each color. To make orange dye: mix equal amounts of red and yellow. To make purple dye, mix blue and red. To make green dye mix blue and yellow.
Lisa
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Easter Bing Cherry and Coke Jello Salad

1 can bing black cherries
1 large package sugar free, black cherry Jello
12 ounce can Coke or Diet Coke

Drain fruit. Add water to juice to make 2 cups. Heat to a boil. Add Jello; stir until dissolved. Put pan in sink of cold water. Add Coke and fruit mix. Pour in Jello mold and refrigerate. Top with Cool Whip once Jello has set.
Sue
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Pink Stuff Salad

1 package cherry Jello
1 cup whipping cream, whipped or 1 small carton Cool Whip
1 small jar maraschino cherries
1/2 cup blanched almond quarters
1 cup mini marshmallows

Prepare a package of cherry Jello according to directions. Put into refrigerator and let it chill until slightly firm. It should jiggle a little bit but not be syrupy. Take the slightly set Jello from fridge and beat it with a hand beater or mixer until it is in very small pieces but not smooth. Then add whipping cream, whipped or a small carton of Cool Whip. Take a small jar of maraschino cherries, quarter them, add to these ingredients. Take the blanched, quartered almonds; the blanching is very important. and add them. Then add the marshmallows. Fold all the ingredients together well and put mixture into a Jello mold and let set completely.
Sue
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Easter Millionaire Salad

1 can eagle brand sweetened condensed milk
1/3 cup lemon juice
1 10 ounce container whipped cream
1 small can undrained crushed pineapple
1 cup nuts
maraschino cherries

Beat Eagle Brand milk and lemon juice; fold in whipped cream, pineapple and nuts. Top with maraschino cherries.
Linda NM
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There’s only 2 of us so I scale it way down! Great for a crowd!

I follow WW Points Plus so it looks like everything is free except olives, cheese, and dressing.

Skinny Broccoli Salad

2 heads fresh broccoli, chopped
1 head fresh cauliflower, chopped
1/2 cup chopped red pepper
1/2 cup chopped green pepper
1/2 red onion, chopped
1/2 cup green olives
1 cup tomatoes, chopped
1 cup reduced fat sharp cheddar cheese, shredded
1 cup reduced-fat ranch dressing

Mix all ingredients together in a large bowl and toss with reduced fat ranch dressing.
Refrigerate until serving.
Donna in Colorado
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Easter Whipped Cranberry Salad

1 (1 lb.) whole cranberries
1 (3 oz.) pkg. strawberry Jello
1/4 tsp. salt
1 tbsp. lemon juice
1/2 c. real mayonnaise
1 apple, chopped
1/4 c. walnuts

Use recipe on package to make cranberry sauce or use 2 cups water and 1 cup sugar. Strain off cranberry sauce. Set berries aside. Add salt and lemon juice and package of jello to hot cranberry juice. Chill liquid mixture until thick enough to mound slightly when dropped from a spoon. Beat in mayonnaise with rotary beater until light and fluffy (high speed). Fold in cranberries, apple and nuts.
Linda NM
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Easter Three Bean Salad

1 can black beans, rinsed
1 can kidney beans, rinsed
1 can pinto beans, rinsed
1 small can corn, drained
1 onion, chopped
1/2 cup sugar
1/3 cup oil
1/4 cup vinegar

Gently mix all ingredients. Refrigerate for a couple of hours before serving.
Lisa
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Easter Frozen Salad

1 pt. Cool Whip
1 sm. can crushed pineapple (drained)
1 can whole cranberries
1/2 c. broken pecans

Mix all of the above ingredients. Freeze. When ready to serve cut in slices.
Lisa
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Here is another favorite jello salad recipe that is always popular at gatherings.

Peach and Cream Salad

2 (3 oz.) lemon Jello, or use peach if you can find it
1 c. boiling water
1 c. orange juice
1 (2 oz.) pkg. Dream Whip
3 oz. pkg. cream cheese, softened
1/4 c. chopped pecans or walnuts
1 lb. 5 oz. can of peach pie filling

Dissolve 3 ounce package of lemon Jello in 1 cup boiling water. Add 1 cup orange juice. Chill until slightly thick. Prepare 1 envelope Dream Whip according to directions. Blend in softened cream cheese. Stir in chopped pecans. Fold into Jello mixture. Turn into 9 by 13 inch glass dish and chill until almost firm.

Top Layer: Dissolve 3 ounce package lemon Jello in 1 cup boiling water. Add can peach pie filling. Pour on top of firm bottom layer. Chill.
Robbie IN
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This may be the recipe that Jean NC is searching for in the 3/24 newsletter. It was a part of many of our family gatherings growing up and is still one that both my sister and I make often. I have also known it to be called Lime Salad Supreme.
Robbie IN

Creamy Fruited Lime Salad with Nuts
Serving Size : 12

1 1/2 cups boiling water
1 package lime JELL-O -- 8-ounce serving size or 2 (4-ounce)
8 ounces crushed pineapple -- undrained
1 cup lowfat cottage cheese
8 ounces Cream Cheese -- softened or 12 - 14 large marshmallows
1 cup Cool Whip
1/2 cup chopped walnuts
Maraschino Cherries - optional

Soften cream cheese in microwave on HIGH 15 to 20 seconds.

Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Stir in pineapple. Refrigerate 1-1/4 hours or until slightly thickened (consistency of unbeaten egg whites).

STIR cottage cheese into cream cheese in separate bowl until well blended. Gently stir in whipped topping until smooth. Beat into slightly thickened gelatin with wire whisk until well blended. Stir in walnuts. Add Maraschino Cherries, if using.

Pour into 6-cup mold which has been sprayed with Pam.
Robbie IN
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Maple Glazed Ham

1/4 cup pure maple syrup
2 tablespoons Dijon-style mustard
1 unglazed fully-cooked bone-in spiral-sliced ham (about 9 pounds)
2 teaspoons cornstarch
1 3/4 cups Swanson® Chicken Broth or Swanson® Chicken Stock
1/4 teaspoon dried thyme leaves, crushed
1/8 teaspoon freshly ground black pepper
1 tablespoon butter
1/4 cup chopped shallots

Stir 2 tablespoons syrup and 1 tablespoon mustard in a small bowl. Place the ham into a roasting pan and cover loosely with aluminum foil. Bake at 325°F. for 1 hour 30 minutes. Uncover the ham. Brush the ham with the syrup mixture.

Bake, uncovered, for 30 minutes or until the ham is hot, brushing occasionally with the syrup mixture.

Stir the cornstarch, broth, thyme, black pepper, remaining syrup and remaining mustard in a small bowl until the mixture is smooth.

Heat the butter in a 1-quart saucepan over medium heat. Add the shallots and cook until tender, stirring occasionally. Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Serve with the ham.
Bren in North Louisiana
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Bunny Pear Salad
Yield: 4 servings

Red lettuce leaves
1 can (15-1/4 ounces) pear halves, drained
12 dried currants or raisins
8 whole almonds
4 baby carrots
4 parsley sprigs
whipped cream in a can

Arrange lettuce on four salad plates; place a pear half cut side down on each plate. For eyes, insert two currants at narrow end of pear; add one currant for nose. For ears, insert almonds upright behind eyes.

With a sharp knife, cut a small hole at one end of each carrot; insert a parsley sprig for carrot top. Place under bunny's nose. For tail, spray a small mound of whipped cream at the wide end of each pear.

Bunny Pear Salad in Simple & Delicious March/April 2007, p14
Bren in North Louisiana
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Handcrafted Wood Carvings, Clocks and Cribbage Boards


Email Address to respond to newsletter replies, requests and tips. Please include date of newsletter, name of recipe and number of servings. Remember to include your name within the message as well.
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Thank you so much for the suggestions for the Easter baskets for the Easter Brunch.

I made white fudge and bought some Meditation CD's that I found for $3 at Michael's Craft store. I will keep all you suggestions on file for ideas for future Easter Brunches.
You're the best!
Margo/Boston


I would like good tried and tested recipes for pizzelles.
FN


Nancy, I use Microsoft Office Word to keep my recipes. It is a 2004 version. If I wanted to know date when I saved the recipe, I clicked on Properties to see. Now I have decided to use INSERT on tool bar to insert date and time at the bottom of each recipe, after I write “Nancy’s Newsletter”.

Example: Nancy’s Newsletter 3/26/2013 5:38:58 AM
PeggyNELA


Nancy,
Thank you for publishing my recipe! I have never written a recipe in my life. Someone must have enjoyed it. I could not believe it when I saw it in print. Please, have a blessed Easter full of Grace! Best Wishes, Diane S Dallas


Blackberry Dumplings

1 quart fresh or frozen blackberries, rinsed
1 cup water
1 cup sugar
1/2 teaspoon salt
1/2 teaspoon lemon extract

Dumplings
1 1/2 cups flour
2 teaspoons baking powder
1 tablespoon sugar
1/4 teaspoon salt
1/4 teaspoon nutmeg
2/3 cup milk

Mix berries, water, 1 cup sugar, 1/4 t salt and lemon in large, wide saucepan. Bring to a boil. Reduce heat and simmer 5 minutes.

For dumplings: Combine flour,1 T sugar, baking powder, 1/4 t salt, nutmeg and milk. Stir until mixed. Drop by TBS into berry mixture. Cover tightly and simmer 15 minutes.
Serve hot.
Bren in North Louisiana
Click Here to Print this Recipe


Nancy, I feel so stupid! On Saturday of last week I stumbled across a recipe for brownies that intrigued me, so I tried them. They were made with cocoa, flour, sugar - all the usual brownie ingredients, but the recipe INSISTED the ingredients be weighed instead of measured. I made them by weighing just to disprove this theory, and was blown away! Best brownies I ever ate - bar none. I also discovered the difference between my measuring cups (I have four sets) and actual weight on a digital scale was, indeed, off. Now, of course, I can't find the recipe again. I don't believe it was in your column, nor was it on Pinterest (that I can find); I receive many different cooking newsletters every day, but I have gone back through them since Saturday and cannot find it. I was hoping that some of your readers receive the same newsletters and might have seen it. I really want to make these again. With just the two of us, the pan I baked on Saturday is gone - and my hubby doesn't eat sweets very often, but he loved these! If anyone saw this recipe, please let me know where. Unfortunately, I remember nothing of the name.
Doris in Oklahoma City


No Bake Chocolate Éclair Dessert

Filling:
2 (3.5 oz.) boxes vanilla instant pudding
3 cups milk
1 (12 oz.) container Cool Whip
Graham crackers

Topping:
1/3 cup Hershey's cocoa
1 cup sugar
1/4 cup milk
1 stick butter
1 tsp. vanilla?

Mix pudding and milk with hand mixer. Fold in Cool Whip with wooden spoon or spatula.

Place a single layer of whole graham crackers in the bottom of a 9 x 13 baking dish. Spread 1/2 of the pudding mixture over the graham crackers. Repeat with another layer of graham crackers and pudding; then top with a final layer of graham crackers. Set aside.

Bring cocoa, milk, and sugar to a boil; boil about 1 minute, stirring constantly. Remove from heat and cool one minute. Add butter and vanilla; stir until butter is melted. Pour over the top layer of graham crackers. Refrigerate over night.
Bren in North Louisiana
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Here are a few more suggestions for Margo, as she tries to decide what to contribute to the Easter baskets at the event she is attending. Assuming the baskets are for adults, consider cute seasonal dish towels or pot holders or packets of flower, vegetable or herb seeds.
Robbie IN


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Email Address to respond to newsletter replies, requests and tips. Please include date of newsletter, name of recipe and number of servings. Remember to include your name within the message as well.
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Nancy Rogers
P.O. Box 98424
Lubbock, Texas 79499


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