I remember my childhood Easter Sundays very well. My sister Margaret and I usually went to church on Easter morning and after dinner went on an Easter egg hunt. Of course our midday meal was called “dinner” back in those days, and is a seldom used word for the midday meal now. I hate to say that we just couldn’t wait to get out of church to eat the wonderful food that waited for us. So, as soon as church was over, we ran home as fast as we could. We must have been a sight from my mother and daddy’s perspective as they watched us coming down the lane with one gloved hand holding a purse and another trying to keep our Easter bonnets from flying off.
We were lucky enough to have Sarah in our lives to cook for us back then, but mother always got involved with the holiday cooking and the two of them made this incredibly delicious Sunday dinner. Mother made these delicious English peas and potatoes with white sauce, and some new food ideas too! Mother cooked more and more over the years, and today she is an excellent cook. Still cooking up the same traditional holiday food our family had way back then. Like any good daughter with her own family, I have developed some food traditions of my own.
Baked Ham with Brown Sugar-mustard
My Favorite Ham- I use a boneless ham these days. Make sure that your ham is on a foil lined baking dish. Make scores in the ham’s surface. Mix equal amounts of brown sugar and yellow mustard to make a paste. Using your hands, smear the mustard mixture all over the ham. Bake at 350° until cooked through. Baste during baking. The ham will get very dark, but the flavor will be delicious. Use your imagination! Add some pineapple, or apple cider to the paste.
Occasionally, I will score the ham and let it cook. Then I’ll mix a dark brown sugar with mustard and pineapple preserves and put that on the ham about 2o minutes before it’s done.
So there are two ways to cook it.
Asparagus with Sunshine Sauce
My mother made this recipe for many years.
1-1/2 pounds fresh asparagus, prepared and cooked
1/4 cup sauterne or other dry white wine
1 tablespoon instant minced onion
1 tablespoon lemon juice
3/4 cup mayonnaise
2 hard-cooked eggs, chopped
In a small saucepan, pour wine over onion. Sir in lemon juice and mayonnaise: heat just to boiling. Gently stir in eggs. Serve hot over spears. 4 servings.
By Stacey Hirvela, Spring Meadow Nursery
Photographs courtesy of Proven Winners/ColorChoice Shrubs
Landscaping is often an exercise in problem solving: we may have an ideal plant in mind, only to find that it won’t thrive in our yards because our site or soil isn’t suitable. Fortunately, plants are wonderfully diverse and adaptable, so you’re guaranteed to find beautiful, landscape-worthy shrubs that withstand most any of Mother Nature’s curveballs. Think of the plants listed below as the landscape equivalent of the old saying, “if you can’t beat ‘em, join ‘em!” — they tolerate and even thrive under the difficult conditions commonly found in backyards everywhere. This means less work for you and a better performance from your plants!
Click here to sign up for our monthly NEWSLETTER packed with great articles and helpful tips for your home, garden and pets!