12-16 lb. fully cooked whole ham (bone in)
20 oz. can crushed pineapple, undrained
1/2 c. apple jelly
2 tbsp. lemon juice
1 tbsp. cornstarch

Put all ingredients, except ham, in a saucepan. Stir until cornstarch dissolves. Bring to a boil. Simmer about 1 minute. Place ham in a Reynolds Oven Cooking Bag. Pour sauce over ham in the bag. Bake 2 1/2 to 3 1/4 hours at 325 degrees. (Bag may darken, it's not burning!)

CARROT SALAD

1 1/2 lb. Carrots
1 Tbs. Olive Oil
1/2 Tbs. Red Wine Vinegar
Juice of 1 Lemon
1 clove of Garlic, finely chopped
Pinch of Black Pepper
Pinch of Paprika
1/2 tsp. Salt
1 Tbs. fresh Parsley, chopped

Cut the carrots lengthwise into four quartered sections. If they're very long, cut across so that you get eight pieces from each carrot. Put the carrots into lightly salted boiling water and cook for about 5 minutes, until they're starting to become tender but are still crisp. Drain the carrots. Mix the olive oil, vinegar, lemon juice, garlic, pepper, and paprika together in the saucepan, which has been washed and dried. Add the carrot segments and the salt and turn over a very low heat for about 5 minutes, until the flavors are all impregnated into the carrots. Remove, pile into a dish, and sprinkle with the parsley. Leave to cool before serving. Serves 4.

EASTER ROLLS

2 pkg. dry yeast with 1/2 c. warm water
2/3 c. margarine
2/3 c. sugar
1 1/2 c. hot water
2 beaten eggs
1 tsp. salt
6 c. flour

Mix yeast with 1/2 cup water. Cream together margarine and sugar. Add yeast to water, eggs, salt, margarine and sugar. Add flour until goopy. Cover with towel 2 hours. Punch once in middle. Cover with plastic wrap. Refrigerate overnight. Shape into rolls. Let rise 30 minutes in greased muffin pans. Bake at 375 degrees for 15-20 minutes.

DEVILED EGGS

6 eggs
1 teaspoon white vinegar
1 tablespoon mayonnaise
1/4 teaspoon prepared mustard
salt and pepper to taste
1 teaspoon paprika
2 leaves of lettuce

Place eggs in a pot of salted water. Bring the water to a boil, and let eggs cook in boiling water until they are hard boiled, approximately 10 to 15 minutes. Drain eggs, and let cool. Once cool, remove the shell, cut the eggs in half lengthwise and scoop out the yolks. Place the yolks in a medium-size mixing bowl and mash them. Blend in vinegar, mayonnaise, mustard, salt and pepper. You may need to add more mayonnaise to hold the mixture together, but it should be slightly dry. Carefully put the egg yolk mixture back into the egg whites but do not pack it. There will be enough mixture so the whites are overfilled. Sprinkle with paprika. Place on bed of lettuce and/or garnish with parsley. Cool before serving. Makes 6 to 12 servings.

QUICK-AS-A-BUNNY EASTER EGG NESTS

4 tb Butter
4 c Marshmallows or 10 oz
5 c Rice krispie cereal
1/2 c green-tinted coconut
Miniature marshmallows, jelly beans, chocolate eggs, etc.

Melt butter in saucepan over low heat. Add marshmallows and stir till melted. Cook 3 minutes, stirring constantly . Remove from heat, add Rice Krispies and coconut and stir till thoroughtly mixed. Shape mixture into 16 3" nests. Chill thoroughly. Fill cooled nests with miniature marshmallows, jelly beans, chocolate eggs, hershey kisses, etc. Makes 16 nests.

HOMEMADE NATURAL DYE FOR EASTER EGGS

For a fool-proof way to hard-boil eggs:
Place eggs in a single layer in a saucepan; add enough tap water to cover at least 1 inch above eggs. Cover and bring to boiling. Remove from heat and leave for about 1/2 hour. Immediately place pot under cold running water until water in pot is cold. Dry eggs and decorate immediately or store in refrigerate. Do not decorate cracked eggs, instead use them in recipes or eat them up as soon as possible.

Different Shades of Red: beets, raspberries, cranberries, grape juice, or red onions
Different Shades of Yellow: Yellow onion skins, orange peels, lemon peels, shredded carrot, celery seed, ground cumin or ground turmeric
Pale green: Spinach leaves
Golden: Yellow Golden Delicious Apple peels
Light Blue: frozen blueberries, thawed
Light brown: Strong brewed coffee

Place the hard-boiled eggs in a single layer in a large pot (do not stack them). Pour in just enough water to cover the eggs, add about 1 teaspoon vinegar and the desired natural dye to the water. Bring the water to a boil; reduce heat and simmer for about 15 minutes. If you'd rather not go natural, either use food coloring or go out and buy an egg colouring kit.

Courtesy of The Stallion Store

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