Easter Dinner

In Uncategorized on April 23, 2011 at 7:11 am

It’s that time of year where cooking a ham seems almost mandatory!  For our Easter dinner, I came up with this menu:  Baked Ham, Special Scalloped Potatoes, Pineapple Casserole, green beans, Deviled Eggs, and Strawberry Pretzel Salad.

Baked Ham:

I scored the ham and marinated in the cola overnight in an oven bag.  I shook it up every few hours.  I then cooked the ham for about 3 hours- I had a 5.25 pound ham.

Special Scalloped Potatoes

1/4 pound goat cheese, crumbled

1/4 cup Parmesan cheese

1 1/2 cups Fontina cheese, coarsely shredded

1 tsp. dried thyme

salt and pepper to taste

2 T. flour

1 Cup heavy cream

1 Cup chicken broth

3 large russet potatoes, peeled and thinly sliced

3 large sweet potatoes, peeled and thinly sliced

1/2 Cup unsalted butter

1 Cup bread crumbs

Preheat oven to 350 degrees.  Coat a 9×13 baking dish with cooking spray.  Using half of the potato and sweet  potato slices, arrange them slightly overlapping and alternating white and sweet.  In a bowl, combine the Fontina, goat cheese, parmesan cheese, thyme, salt and pepper.  Sprinkle half over layered potatoes.  sprinkle evenly with flour.  Arrange the other half of potato mixture in same fashion.  Sprinkle remaining cheese over the top.  Pour the heavy cream and chicken broth; cover loosely with foil.  Bake 40 minutes or until potatoes are tender.

Meanwhile, melt the butter and mix with bread crumbs to coat.  Remove the potatoes from the oven and sprinkle bread crumb mixture evenly over the top.  Return to the oven uncovered and bake about 20 minutes longer until crisped and brown.  Let stand before serving.

Pineapple Casserole

I found this recipe on the back of the Publix weekly circular.  So delicious and perfect with the ham!

24 buttery-flavor crackers, crushed

7 oz. white cheddar cheese, shredded

6 T. flour

1 C sugar

2 20-oz. cans pineapple chunks in juice, drained

Preheat oven to 375 degrees.  Coat a 9×13 baking dish with cooking spray.  Combine the flour, sugar, and cheese; stir in pineapple until evenly coated.  Place mixture in the baking dish and top with cracker crumbs.  Bake 25-30 minutes or until golden and bubbly.

Strawberry Pretzel Salad:


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