Conference turris::cooks

    In Greece the traditional dish is Lamb spit roasted over the grape
    vine prunings. The symbolism of Vine/Wine/Pastoral Lamb is very
    profound, but I digress.  In the absence of vine prunings you might
    just barbecue a leg (or part thereof) of lamb on a Weber.  Prepare
    it by rubbing it with salt and freshly ground black pepper and perhaps
    Rosemary.  I also satisfy my insatiable desire for garlic by making
    little slits in the skin of the lamb and pushing in little slivers
    of peeled garlic.  Or I have other recipes that call for a
    boned/butterflied leg of lamb to be marinaded with a good bottle
    of Zinfandel and Rosemary and Onion and Olive Oil and Garlic etc.
    etc. 
    
    Hope this helps, but whatever you do don't overcook the thing!!
    
    Jack  

    Our traditional Easter dinner has always been Ham - scalloped potatoes
    - sweet potatoe souffle' - rolls - shrimp in aspic - fresh asparagus and 
    a dish called vegetable medley...which is written below.  It's simple, 
    delicious and I have given out the recipe many many times. 
    
    
                             Vegetable Medley
    peas
    carrots
    lima beans
    green beans
    cauliflower
    broccoli
    zucchini
    onions 
    garlic
    corn
    tomatoes
    spinach
    swiss chard
    etc.  etc.  etc. basically any vegetables that you like.
    
    Put ALL vegetables in a big pot and add 1 large bottle of Italian
    dressing....fill the bottle with water and add to the pot.  If one
    bottle of dressing and water isn't enough to cover the vegetables,
    add another bottle of dressing and bottle of water making sure the
    vegetables are covered.
    
    Simmer on top of the stove for about an hour...serve!
                                                               

    Our Easter meal is:
    
    Ham
    Homemade Ravioli
    Garden Salad
    Rolls
    
    Shrimp/cheese & crackers/veggie tray for appetizers
    
    Chocolate cake
    ice cream
    cookies
    
    We have anywhere from 15 - 40 people over.  If it goes to
    25+ then we also cook a turkey.
    
    Karen
    
    

    A slight variation on a normal ham that I made once was Ham Wellington.
    I don't remember the exact recipe but it was a canned ham covered with
    a chopped mushroom/pate'/Dijon mustard mixture, then wrapped entirely in 
    phyllo and baked. It was great! I can probably dig up the recipe if you
    want it.
    
    Debbie
    

I'm curious - does anybody know how ham got to be "traditional" in the US (I
presume that we are discussing the US).

Here in Britain I've never envountered this. But then I'd have to say that I
grew up "High Church [of England]" and "traditional" to me as a child was 
usually described as "the sort of meal the Disciples would have held on that 
day" - to whit certainly not ham since it had to be kosher. This was the only
day of the year we ate to kosher rules (though on Good Friday no meat at all
is of course traditional, and I believe that meal would be kosher too).

/. Ian .\

    ("Eastern" included for free! :-) )

--------------------------------------------------------------------------------
                            How to Make them Goodies
Created: 18-FEB-1986 21:29         2344 topics        Updated:  4-APR-1990 12:40
                     -< for buy/sell/swap, see note 1261 >-
 Topic  Author               Date         Repl  Title
--------------------------------------------------------------------------------
   584  NUTMEG::RYAN         15-APR-1987     1  *** EASTER DESERT? ***
   976  BASVAX::HAIGHT        3-FEB-1988     1  ITALIAN EASTER BREAD
  1095  SAVAGE::FINK_MAZUR    1-APR-1988     3  EASTER DESSERT?
  1221     NAC::DWYER        20-JUN-1988     7  Middle eastern recipes?
  1606   CSOA1::WIEGMANN     24-JAN-1989     6  Looking for Greek Easter Bread
  1680  CGVAX2::WEISMAN_E    21-MAR-1989    17  easter dessert?
  1682   HAMPS::PHILPOTT_I   22-MAR-1989    13  Madhur Jaffrey's Far Eastern Cookery
  1829  LINCON::BRENNER      20-JUN-1989     5  MIDDLE EASTERN
  2342  LEVERS::DWYER         3-APR-1990     5  Easter Dinner Ideas??

 I am not a big fan of ham, so we eschew the "traditional" easter ham whenever
possible. :-)

 Over the last couple of years, we have had:

 Roast prime rib of beef
 Mashed potatoes w/ gravy
 steamed broccoli w/garlic butter
 homemade rolls
 tossed salad with vinaigrette dressing
 Zinfandel wine

 Baked stuffed jumbo shrimp
 rice pilaf
 carrots sauteed with onions, garlic, butter and parsley
 homemade bread
 white wine

 We haven't decided what this year's menu will have yet. :-)

 The Doctah

This year's Easter menu will be:

Rye Bread stuffed with Seafood Dip, for starters

Home-made Manicotti (courtesy of Mom)
Crown Roast of Pork with bread stuffing
Fresh vegetable medley (stir-fried, I think)
Mashed potatoes with home-made gravy
Tossed garden salad
 
Grgich Hills Chardonnay

Lindy's Famous Cheesecake (courtesy of Mom)
Chocolate Decadence Cake
Coffee, Espresso, liquers

    re: <Note 2342.5 by BRABAM::PHILPOTT "Col I F 'Tsingtao Dhum' Philpott">
    
    Having grown up in a religion where they typically celebrated 
    Easter (the resurrection of Christ) before the Passover (which 
    biblically was 4 days before his death) I am not at all surprised
    that we eat ham!  Actually, sometime ago, someone explained to
    me that Easter is determined by counting moonphases from the 
    begining of the year or something along those lines, maybe someone
    else can expound on that.  I still celebrate Easter on whatever date
    is determined by traditionalists, but we eat lamb.  (Not out of
    concern for "true" tradition...just 'cuz we like it better.)
    
    dm
    

oh what a rathole we make: Jesus and all his disciples were Jews. hence the 
original meal eaten in celebration of the resurrection of Christ must have
been kosher...

And yes Passover is defined by the full moon (9th April this year). Jesus was 
crucified before Passover and finally killed (spear in the side...) before the
Jewish sabbath and the climax of Passover.

But then Easter is defined by Passover ... we just move the event from ending on 
the Jewish sabbath to the Christian one (Sunday).

/. Ian .\

(I like lamb too - indeed I believe it to be [biblically] traditional - ham is 
fine in sandwiches, but has no other use in my kitchen)

    A good way, for those of you who plan on preparing a leg of lamb for
    dinner, is to marininate the lamb first - overnight!
    
    A good marinade is to combine a good dry red wine (remember, NEVER cook
    with a wine that you won't drink), 2-3 medium/lge cloves of garlic, 1/4
    (sliced)_ of a *spanish* onion, herbs (such as majoram, rosemary, basil
    etc. - herbs intended for sweeter meats), a 1/4 cup or less of good
    olive oil (the best is Spanish from Spain - note the golden color) 
    and a dash or two of, yes I know what it is I'm writing, Kaluha.  Leave 
    well covered overnight (several hours) and roast the next day.  I don't 
    recommend 350 or 375 degrees for lamb.  I prefer to roast on a lower 
    temperature (325 or less) for a more juicy and tender leg of lamb.  
    This is a great recipe and I've had quite a few compliments on it.
    
    Oh, almost forgot.  You really wouldn't need more than a dash of
    salt since wine is a great substitute but be sure to add some *freshly*
    ground pepper .... the other kind in a can just doesn't cut it.
    
    /gail

    Honey Baked Ham will ship your ham but they won't ship any of their
    sauces or mustards.  I serve it with exotic mustards but never with a
    raisin sauce.  It doesn't need to be sweetened - the honey it's cured
    and baked in takes care of that.
    
    One of my daughter's first words was HAMMMM.  It was HB that inspired
    her.                                     

    
    
    I know that the ham is all cooked, but can I serve it hot?
    
    Someone just informed me that you serve it at room temp..
    If so, will this conflict, with the rest of the meal being served hot? 

    Want something enjoyable and as easy as possible?  Go to your
    mother's/grandmother's/aunt's house!  Life is oh-so-enjoyable when
    you're the one doing the enjoying!  Besides... those wonderful
    relatives are usually the ones that cook up a beautiful dinner.  Then
    volunteer to have everyone over to your place for a summer barbeque! 
    Summer cooking tends to be so much easier...

    Easter last year was a gathering of friends on Good Friday.
    
    Breakfast was hot-cross buns, croissants and Yellowglen Brut Vintage
    Champagne 1983.  We then started watching videos - old movies from the
    40's.
    
    Lunch was ratatouille and Tolleys Pedare wood-aged Chablis 1985.  Then
    we watched more movies.
    
    Dinner was Weber-roasted whole schnapper stuffed with tomato, olives,
    garlic and almonds.  Fish was accompanied by Weber-roasted butternut
    pumpkin and hasselback potatoes.  Wine was Basedows Barossa Hermitage
    1982.  Then we watched more movies.
    
    Supper was Blue Castello cheese, fresh pears and Burge and Wilson
    Botrytis Rhine Riesling 1980.  Then we watched more movies.
    
    This year, I think we will do it again!
    -Robin.
    

    I have never heated my Honey Baked Ham.  They say you can but they
    don't advise it - it wouldn't be as good.  I server mine room temp and
    feel that hot veggies go well with it.  I usually server potatoes with
    sourr cream and chives, yams baked in maple syrup and brown sugar,
    cheese and onion casserole, and several fresh green veggies (whatever
    looks good) plain with buffer for those who are not into sauces.  I
    have NEVER had a guest complain that the ham wasn't hot - but then they
    were all too busy eating it to say much of anything - it's really good!

    Way back about 10 years ago, my old roomie used to come back from a
    visit home to Atlanta with a honey baked ham or two.  This was long
    before they came to New England.  
    
    We used to heat some of the ham by removing the slices and zapping them
    on a platter.  This avoided heating the whole thing just to let a lot
    of it cool off again.  If you look at the directions, it is easy to
    remove about a third of the ham by cutting in on the lines.  This makes
    an easy portion for heating up.  Even if you were going to do most of
    the ham that day, I would recommend heating the slices on a platter,
    off the bone.  It would allow them to heat faster and more evenly,
    without having the sugar crust burn.
    
    You can also freeze a bunch of slices and defrost later.  We used to
    freeze the remains that were not sliced, along with the bone, and use 
    it for pea soup later.

    in response to .14
    
    
          1 tablespoon cornstarch
        3/4 cup brown sugar
          2 teaspoons dry mustard
        1/2 teaspoon ginger
        1/4 teaspoon ground gloves
        1/8 teaspoon nutmeg
    1 8+1/2-ounce can crushed pineapple
        1/2 cup pineapple or orange juice
        1/4 cup raisins
    
    
    Stir together first 6 ingredients.  Add crushed pineapple, juice and
    raisins.  Heat to boiling, stirring often.  Reduce heat and continue
    cooking 5 minutes.  Use to baste a 3-pound ham, and serve remainder as
    a sauce.  Makes 2 cups.
    

    For those of you who are interested in the Ham Wellington recipe I
    mentioned in an earlier reply, unfortunately I seem to have lost the
    magazine the recipe was in. I'm pretty sure it was in a Bon Appetit in
    either 1982 or 1983, so if anyone has a copy of those you might check
    it out. After reading thru a Beef Wellington recipe, I've discovered
    that the one I used was almost identical except you substitute a canned
    ham for the beef filet and phyllo for the puff pastry. You might give
    it a try if you have a beef recipe and are adventurous!
    
    Debbie
    

    See Note 2038 - Marinated Lamb with Artichoke Hearts
    
    
    We also love lamb at Easter and serve approximately the
    following menu:
    
    Raw Veggie Assortment with Selected cheeses
    Marinated Lamb with Artichoke Hearts
    Steamed Brussels Sprouts (If you like Brussels Sprouts)
    Whipped Potatoes
    Gravy
    Stuffed Mushroom Caps
    Mint Jelly and Cranberry Sauce
    Yorkshire Pudding 
    Assorted favorite yeast rolls and breads
    
    Dessert does not follow immediately,
    but a selection of fresh fruit is brought
    out.
    
    Later, we serve a pastry type dessert with
    coffee or tea.
    

    Any new ideas for this weekend?
    
    My family has invited my in-laws and they consist of 10 adults and 2
    children.  I didn't want my mom to have to cook for all of my "other"
    family and thought that if each person/couple brought something that
    she would only have to do the main entree which we thought would be
    two of the three:
    
    Turkey Breast, Ham or Leg of Lamb
    
    Unfortunately, I am stuck now with more things to bring then people.
    I thought we would need:
    
    Appetizer
    Soup and Bread
    Entree
    Vegetable
    Potato
    Dessert  
    
    Any ideas?  Much thanks,
    
    cj
    
    
                        

    I would say the most "portable" things to ask people to bring are wine, 
    the appetizers, the bread, a salad, and the dessert.  Veggies and potatoes 
    are probably best made by the host/hostess, along the with main course.

    Are you looking for suggestions as to *what* to bring??

    Cara

    You know, yesterday was a bad day for me :)
    
    Actually, I was looking at ideas for anything to bring.  I thinking
    that we would need appetizers, vegetables, and desserts.  Casserole
    type things like scalloped potatoes I always found easy to bring to
    dinners such as this.
    
    However, we have decided to go really casual with a buffet.  I was
    thinking if this starts around 12:00ish that appetizers wouldn't be
    necessary and we could ask the people to bring salad and desserts.  I
    can whip up the vegetables, bread and forget any soup.
    
    Any new ideas on buffets for 93?  What type of condiments, if any,
    would be needed for the following buffet?   
    
    1993 Buffet
    -----------
    
    Salad (what kind?)
    Oatmeal Mollasses Bread
    
    Smoked Turkey Breast with Cranberry Sauce
    Maple Ham with Applesauce
    
    Scalloped potatoes
    Asparagus
    Candies Carrots
    
    Desserts?
                                             

    Nothing like a simple "garden" salad to go with a meal...
    
    Freshly rinsed Iceberg lettuce torn into bite size pieces 
    Freshly rinsed spinach leaves  (ditto)
    Purple cabbage thinly shredded
    Tomatoes
    carrots
    cukes
    radishes
    diced celery
    thin sliced Bermuda onion rings
    
    Oil & vinegar for dressing

    Has anyone ever made 'bunny faces' out of canned pear halves?
    I remember a friends mom made them for us one Easter when we
    were young, and now that I'm a mom would love to remember what
    they were decorated with to make them look like a bunny.  I
    believe that the whiskers were carrot peels, but have no idea
    what was used for the ears, eyes, etc....any ideas?

    I think I have this in my FIRST cookbook - Betty Crocker's Cooking for
    Kids. I'll check tonight if I remember, but I think the eyes were
    raisins, ears were slices of pear and the mouth/nose a couple thin
    slices of maraschino cherry?
    
    Debbie
    

    It was in my first cookbook too!  "Better Homes and Gardens
    New Junior Cookbook"  I still use it!
    
    Twin mice:
    
    Put 2 canned pear halves on a lettufe-lined plate.  Put 2 whole cloves
    on each for eyes.  2 rasins for noses, and carrot curls for tails.
    For the ears, cut a marshmallow into slices with kitchen scissors.
    Attach to pear halves with toothpicks.
    
    Smilling bug:
    
    Canned peach half for body, raisins for eyes, cherry stems for
    antennae, and half a maraschino cherry slice for the mouth.
    Put carrot curls all around for legs (like a spider).
    
    

    Oops!  I gave directions for mice and bugs but not bunnies..
    
    I bet the same stuff would work, though..
    
    Good luck!