|Getting Ready for Easter?|
I ordered a whole OSAGE* ham from Rivertown Butcher shop for Friday pick up. Randy the owner is cutting the shank off and freezer wrapping it per my request and I will freeze it for later use. The ham will be baked for 15 minutes per pound at 325 degrees F. Then I like to let it get very cool, (room temp. or chilled) and slice into serving pieces. Next I wrap and store to be heated up at serving time. The ham will be baked and sliced on Friday. This makes the day of our dinner WAY easier plus the oven is free for other things besides a big roasting pan!
Sliced and Glazed Baked Ham (Bake and slice Friday)
Crock Pot Macaroni and Cheese (Cook macaroni a day ahead and store in plastic bag in refrigerator day before and assemble and cook day of dinner.)
Asparagus Bundles (Assemble day before without dressing. Dress and bake day of dinner.)
Broccoli Salad (Prepare the day before but wait to add the dressing until just before serving.)
Deviled Eggs (Prepare day you are serving and refrigerate.)
Fruit Platter (Prepare ahead and assemble at serving time.)
Apple Pie & Cherry Pie, A La Mode (Bake pies the night before serving, make pastry ahead and have ready in the refrigerator to roll out.) (I am using my Home Canned Apple Pie Filling.)
We will have an Easter Egg Hunt for the kids, young and old after dinner. Have a Happy Easter everyone!
|See the fabric in the bottom of the light colored basket? It has flattened since last Easter but will be perfect after laundering and re-stuffing!|
My best friend suggests an Easter Basket scavenger hunt with hints for each recipient to follow on their Easter Trail to treasure. I may just try it this year. Sounds like fun!
*OSAGE hams are an Indiana processed ham from up around Bloomington, Indiana.
PS: If you would like to look at my recipe assortment for any of these dishes just type in what you are looking for in the lower right column and browse by clicking "older" at the bottom of each selection page.