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.

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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.



Cooking is Self- Determination Empowering Our Youth with Tools for a Healthy Future!

Why is it important to pass on tradition? I was talking to my family last night and remembering how when growing up we had a vegetable garden, with plenty of fruit trees, and nut trees on our property. We ate out of this garden all season. I watched my mother, and learned how to can fruits, and vegetables so we would have food during the winter. This was in the 60's, but I hold on to the childhood memories, because they gave me the tools I needed to survive and raise my own family with at times $60 a month for food is all I had being a college student.

We talked about how this generation of micro-wave, instant meals have not given our youth the power tools to survive. Like why by Jell-O cups, when you can buy one small box of Jell-O, or Knox and 50 small plastic cups and make your own for pennies on the dime. My mother equipped the kitchen with recipes for magazines, and cookbooks, and clipping files. We would have baking competitions during the holidays of who could make the best cake, or who could make the best dish that everyone would have bragging rights to. This is why it is important to pass on tradition.

PALM SUNDAY FAMILY DINNER

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Artichoke Dip and Pita Cracker

Monet Original Entertain Crackers

Celery Slices

Enchilada Casserole

Tossed Green Salad

Pecan Ice cream with Reese's Magic Shell Chocolate

I saw this recipe while surfing the web and had an instant craving. I’ve enjoyed everyone else’s artichoke dips in the past and have never attempted baking my own. It was not as much work as I thought it would be, and it was a wonderful munchies food for this Palm Sunday weekend, with pita chips, and celery.

Artichoke Feta and Cream Cheese

Ingredients

• 1 (13.75 ounces) can artichoke hearts, drained, coarsely chopped
• 1 (8 ounces) package crumbled feta
• 1 cup mayonnaise, (I used sandwich spread since I didn’t have pimientos)
• 1/2 cup shredded Parmesan cheese (grated dried parmesan cheese)
• 2 ounces pimientos, drained and diced
• 3 cloves garlic, diced ( omitted my brother doesn’t like the smell of fresh garlic)
• 1 tomato, chopped
• 3 green onions, sliced
• 4 jalapeño (seeds removed)

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 9x9 inch baking dish.

2. Combine the artichoke hearts, feta, mayonnaise, Parmesan cheese, pimientos, and garlic in a bowl; blend thoroughly. Spoon into prepared baking dish.

3. Bake in the preheated oven until top is lightly brown, 20 to 25 minutes. Remove and garnish with tomatoes and green onions

This is my favorite cookbook of all time

Artichoke and Black-Eyed Pea Salad- I think I’m going to try this dish for New Years Day since that is the only time of the year that I cook black-eyed peas.

Ingredients

• 1 pound dry black-eyed peas
• 6 cups of water
• 8 cups chicken broth
• 1 (8 ounces) jar marinated artichoke hearts, chopped, liquid reserved
• 1 cup thinly sliced celery
• 1 cup sliced radishes
• 1/2 cup sliced green onions
• 1/2 cup vegetable oil
• 1/4 cup distilled white vinegar
• 3 tablespoons water
• 1 (.7 ounce) package dry Italian salad dressing mix (such as Good Seasons®)

Directions

1. Bring black-eyed peas and 6 cups water to a boil in a large pot for 3 to 4 minutes. Drain and return black-eyed peas to the pot.
2.   Pour chicken broth into the black-eyed peas; simmer over medium heat until black-eyed peas are tender, about 40   minutes. Drain and rinse black-eyed peas; transfer to a large bowl.
3. Drizzle reserved artichoke marinade over black-eyed peas.
4. Mix artichoke hearts, celery, radishes, and green onions into black-eyed peas.
5. Whisk vegetable oil, white vinegar, 3 tablespoons water, and dry Italian dressing mix in a bowl.
6. Pour dressing over black-eyed peas salad and toss to combine.