2012 EASTER SUNDAY DINNER in Three Households

Don't know what's for dinner? No problem, the April soul food dinner menu ideas I found online at Soul Food and Southern Cooking. Every family has its own hand me down recipes, especially when there where one or two brothers or sisters that grew up cooking in the kitchen, from these we say

"You really put your foot in this!

It can be difficult deciding what to serve your family or guest especially if their claim to fame is being the best soul food cook in the land. I want to always make a great impression and always want to try a new twist on a traditional soul food dish so I borrow tried and true recipes from family and friends and also other cooks that share on the world wide web.

MENU

Honey Baked Glazed Ham
Cabbage and Collard Green Mix

Macaroni and Cheese with Broccoli Casserole
Corn Bread

Peach Cobbler
Sweet Tea
Easter Coconut Basket Cake

Baked Ham Recipe

Mary Joyce Mitchell's Glazed Ham, and Family Dinner

Mary Joyce Mitchell's Glazed Ham, and Family Dinner

Recipe Ingredients:
1 - 8 to 10 pound smoked ham

• whole cloves

Glaze for Baked Ham

• 1/2 cup honey
• 1/2 cup orange juice
• 1 cup packed light brown sugar

Recipe Instructions:

1. Preheat oven according to package cooking directions. Place ham fat side up on the rack of a shallow roasting pan. Insert meat thermometer through the fat side into the center of the thickest part of the ham, but don't let it touch the bone.
2. Bake ham according to package directions. About 1/2 hour before ham is done prepare glaze by combining ingredients and mixing well. Next, remove ham from the oven and pour off drippings. Peel away any rind that is left on ham and score ham with a sharp knife.
3. While scoring makes diamond-shaped cuts. Insert a clove into each diamond. Spread ham generously with glaze and return to the oven. After applying glaze, bake until desired internal temperature is reached.
4. Remove ham from the oven and allow to stand for about 20 minutes before slicing. If desired, the remaining glaze can be poured over sliced ham.

Makes 10 to 12 servings.

Macaroni and Cheese with Broccoli Casserole

Levelle's Favorite Baked Dish this year

•  Levelle's Favorite Baked Dish this year
•  2 1/2 cups low-fat milk
• 1/4 cup of floor
• Click to see savings
• 1/8 teaspoon ground nutmeg
•   3 ounces grated reduced-fat cheddar cheese
• 2 ounces grated smoked gouda cheese
• 2 ounces grated reduced-fat gruyère or swiss cheese
• 1/4 teaspoon cayenne pepper
• 6 cups cooked elbow macaroni
• 1 cup unseasoned bread crumbs
• 2 tablespoons freshly grated Parmesan cheese
• 2 teaspoons chopped thyme
• 2 teaspoons chopped parsley
• 1 teaspoon olive oil
•  1/4 teaspoon salt
• 1/4 teaspoon pepper

Preparation

1.       In a medium saucepan, whisk together milk and flour and bring to a boil over high heat. Reduce heat, add nutmeg, and cook, stirring, until thickened (about 10 minutes). Add cheddar cheese, gouda cheese, gruyère or swiss cheese, and cayenne pepper; whisk until melted (1 minute). Add cooked elbow macaroni and stir to combine. In a small bowl, toss bread crumbs, Parmesan cheese, thyme, parsley, olive oil, salt, and pepper. Place 6 individual crocks, ramekins, or ovenproof bowls on a rimmed baking sheet; spoon 1 cup macaroni mixture into each ramekin and sprinkle each with 1/6 bread-crumb topping. Bake at 400° until topping is browned and cheese is bubbling (30-35 minutes).

 Fried Cabbage and Collard Green Mix

4 bacon slices

1 large head fresh cabbage, coarsely chopped

1 teaspoon salt

1 teaspoon pepper

Preparation

Cook bacon in a large skillet 10 minutes or until crisp. Remove bacon, and drain on paper towels, reserving 1 tablespoon drippings in skillet. Crumble bacon. Add cabbage to hot drippings in skillet; sprinkle with salt and pepper. Sauté cabbage over medium-high heat 10 to 12 minutes or until tender. Sprinkle with bacon.