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April Recipes


Small Egg (for impressions only)

Bag of Flour (or more)

2    Env. Unflavored Gelatin (4 tsp.)

1    Tbsp. Cold Water

1    Cup Boiling Water

2    Cups Sugar

1⁄2    tsp. Vanilla

1    Box Vanilla Wafers

1    lb. Dipping Chocolate

Fill four 9 x 13 inch pans with flour and use the egg to make egg impressions in the flour.  Dissolve gelatin in cold water (to soften) then stir in boiling water.  Add 2 cups sugar and vanilla; whisk until soft peaks form. Spoon immediately into egg impressions and lay a vanilla wafer on top (curved side down).  Let set.  Melt chocolate in top of a double boiler. Shake flour from marshmallow egg and dip in chocolate. Set each dipped egg on waxed paper lined cookie sheet. Allow to set.  Decorate with colored frosting if desired.



1  lb. 10x Sugar

1  Stick Butter (1⁄4 lb.)

4  oz. Cream Cheese

1  tsp. Vanilla

1 1⁄2  Tbsp. Milk

Cream butter, cream cheese and sugar until smooth and well mixed. Add vanilla and mix well. Add milk and mix well.

Roll into small egg shaped balls and place on wax paper lined trays and refrigerate for at least 6 hours.

Melt chocolate coating of your choice in a double boiler. Dip one at a time. Place on wax paper covered tray and let stand over night.

Recipe From: Evelyn Evans


1  Cup Butter

8  oz Cream Cheese

1⁄2   tsp. Salt

1 1⁄2  tsp. Vanilla

2  lbs. Powdered Sugar

2 1⁄4 Cups Peanut Butter (chunky)

Cream butter and cream cheese; add remaining ingredients and mix thoroughly. Roll into small eggs or balls. Place on cookie sheet covered with wax paper and freeze for about 2 hours.

For chocolate, use chocolate chips and a small bar of paraffin or chocolate coating melted on top of double boiler.

After 2 hours remove peanut butter eggs from freezer and dip in melted chocolate. Place on wax paper to cool. Makes 12 dozen egg candies.


1  Medium Potato (cooked and mashed)

1 (16 oz.) Bag Flaked Coconut

1⁄4   tsp. Salt

1  tsp. Vanilla

3  lbs. Confectioners’ Sugar

1  lbs. Melted Chocolate

Preparation: Thoroughly mix potato, coconut, salt and vanilla. Gradually add sugar and mix until well blended. Shape into eggs on cookie sheet and let ripen overnight. Next day, dip into chocolate.  Set eggs onto wax paper to harden. Enjoy.


1⁄2 Cup Milk

1⁄2 Stick Butter

2  (3 oz.) Pkgs. Vanilla Pudding (not instant)

1 (9 oz.) Jar Maraschino Cherries

1  Cup Pecans or Walnuts (finely chopped)

1  lb. to 2 lbs. Confectioners’ Sugar

1  lb. Chocolate (melted)

Cut cherries in half and drain well on paper towels. Cook milk, butter and pudding in a medium saucepan on low heat until well blended and thick.  Remove from stove and add cherries, nuts and enough sugar to make a thick consistency.  Form the mixture into 8 to 10 egg shapes with hands coated in butter. Place on wax paper covered cookie sheet.  Chill several hours until firm. Melt chocolate, being careful not to scorch it. Cover eggs with melted chocolate.  Decorate with butter cream icing if desired.


"This will definitely take the chill off your bones."

3    (14 oz.) Cans Beef Broth

2    (14 oz.) Cans Stewed Tomatoes

1    (28 oz.) Cans Enchilada Sauce

3/4 Cup Onions (finely chopped)

2    Garlic Cloves (minced)

1    tsp. Cumin

1    tsp. Dried Oregano Leaves

3/4 tsp. Pepper

10  Corn Tortillas (cut into 1/2 inch strips cooked until crisp, drain on paper towels)

8    oz. Shredded Monterey Jack Cheese

2    Cups Cooked Chicken

In large sauce pan combine all ingredients except tortillas and cheese bring to boil. Reduce heat to low and simmer uncovered 30 minutes.  (Meanwhile in large skillet heat oil - add about 12 cut strips of tortillas at a time and fry until crisp).

To serve soup; place generous handful of tortilla strips and some of the cheese in large individual soup bowls - fill with soup - garnish with a few tortilla strips and cheese. Servings: 1


1      Can Cream of Celery Soup

1      Cup Milk

1/4   Cup Onion (finely chopped)

1/4    tsp. Dried Crumbled Marjoram

1/4    tsp. Dried Rosemary (crumbled)

1/2    Cup Shredded Cheddar Cheese

1 1/2 Cups Herb Seasoned Stuffing Mix

2       Cups Cooked Ham (diced)

2       Cups Cut Asparagus (cooked and drained)

1       Tbsp. Butter (melted)

In a saucepan, combine cream of celery soup, milk, onion, marjoram, and rosemary; heat over medium heat just to boiling. Add cheese; stir until mixture is smooth and cheese is melted.

In a lightly buttered 1 1/2 quart casserole, layer 1/3 of the dry stuffing mix; top with half of the ham, half of the asparagus, and half of the cheese sauce. Repeat layers. Mix remaining 1/3 of the stuffing mix with 1 tablespoon melted butter; sprinkle over top. Bake at 350° for 30 to 40 minutes, or until casserole is hot and bubbly

Ham and asparagus casserole serves 4 to 6.


1 1/2 to 2 lbs. Cooked Ham (cut in 1 1/2 inch cubes)

2 1/2 lbs. Fresh Sweet Potatoes

        (cooked, peeled, and cut in 1 1/2 inch pieces)  

1      Medium Green Pepper

        (cut in 1 1/2 inch squares)

1      tsp. Cornstarch

1      (6 oz.) Can Frozen Pineapple

        Juice Concentrate (thawed)

1/2   Cup Chili Sauce

3      Tbsp. Honey

2      Tbsp. Cooking Oil

Thread cubed ham, sweet potatoes, and green pepper squares alternately on 6 skewers. Brush kabobs with Pineapple Sauce (below). Grill over medium coals for 15 to 20 minutes, brushing with sauce frequently. Serve with rice. Makes 6 servings.

Pineapple Sauce: In small saucepan, combine cornstarch and 2 tablespoons of the pineapple concentrate; stir until smooth. Stir in the remaining pineapple concentrate, the chili sauce, honey, and oil. Cook, stirring constantly, until sauce begins to boil. Boil for about 1 minute.


1    Cup Sweet Clover Honey

1/2 Cup Molasses

1/2 Cup Bourbon

1/4 Cup Freshly Squeezed Orange Juice

2    Tbsp. Dijon Mustard

1    (6 to 8 lbs.) Cured Ham Butt or

     Shank Half

Heat the oven to 350 degrees F. Lightly grease a roasting pan with nonstick spray. Set aside.

Heat the honey, molasses, bourbon, orange juice, and mustard in a medium pot over medium heat until melted and combined. Set aside.

Remove the skin and excess fat from the ham and discard. Using a sharp knife make 1/4 inch deep cuts in ham in a diamond pattern. Place the ham in the prepared roasting pan. Pour the reserved glaze over the ham.

Transfer to the oven and bake for 2 to 2 1/2 hours or until a meat thermometer inserted into the thickest portion registers 140 degrees F, basting every 30 minutes or so with the glaze on the bottom of the pan. Remove to a rack and transfer the ham to a cutting board. Cover the ham loosely with aluminum foil to keep warm.

Using a large spoon, remove and discard the excess fat from the collected drippings in the bottom of the roasting pan. Transfer the drippings to a small saucepan. Bring the drippings to a boil.

Slice ham and serve with warm drippings. Makes 10 servings.

Recipe From: Virginia Willis


These are lighter and airier than potatoes mashed with cream and they have a great down-home flavor that pairs well with baked ham.

4    Large Baking Potatoes (peeled and cubed)

2    Tbsp. Butter

3/4 to 1 Cup Buttermilk

Salt and Pepper to Taste

Drop the potatoes into a large pot of cold salted water and bring to a boil. Reduce heat and simmer, uncovered, until the potatoes are tender when pierced with a knife, about 25 minutes. Drain.

Put the butter and 3/4 cup buttermilk in the pot and add the drained potatoes. Place over very low heat and mash with a potato masher, adding more buttermilk as needed. Season well with salt and pepper. Serves 6.


"These are seriously the best peas I've ever had."

1/2 Lb. Fresh Sugar Snap Peas

1    Tbsp. Olive Oil

1    Tbsp. Onion (finely chopped)

2    Cloves Garlic (minced)   

1    tsp. Fresh Thyme (chopped)

Salt to taste

Dash of Onion Powder

Preheat oven to 450 degrees F. Clean and de-string the peas. Add all ingredients to a large zip lock baggie and shake till the peas are coated.

Spread sugar snap peas in a single layer on a medium  size baking sheet covered with aluminum foil (for quick clean up). Bake 6 to 8 minutes in the preheated oven, until tender but still firm. Servings: 4.

Note: If frozen sugar snap peas are used they might get mushy.

Recipe From: Caleb


This makes two yummy pies that will be a hit at any dinner.

1    (14 oz.) Can Sweetened Condensed Milk

1    (12 oz.) Container Frozen Whipped Topping (thawed)

1    (20 oz.) Can Crushed Pineapple (drained)

1/3 Cup Lemon Juice

2    (8 inch) Graham Cracker Crusts

1    Cup Flaked Coconut (toasted)

Place the milk in a bowl; fold in whipped topping. Add pineapple and lemon juice; stir for 2 minutes or until slightly thickened. Pour into crusts. Sprinkle with toasted coconut. Cover and refrigerate for at least 2 hours. Makes 2  8 inch pies.

Recipe From: Hilda Blatt




3       Cups Fresh  Rhubarb (1 inch pieces)

1       Qt. Fresh Strawberries (mashed)

2       Tbsp. Lemon Juice

1       Cup Sugar

1/3    Cup Cornstarch


3       Cup Flour

1       Cup Sugar

1       tsp. Baking Powder

1       tsp. Baking Soda

1/2    tsp. Salt

1       Cup Butter (cut into pieces)

1 1/2 Cup Buttermilk

2       Eggs

1       tsp. Vanilla Extract


1/4    Cup Butter

3/4    Cup Flour

3/4    Cup Sugar

In large saucepan, combine rhubarb, strawberries and lemon juice. Cover and cook over medium heat about 5 minutes. Combine sugar and cornstarch; stir into saucepan. Bring to a boil; stirring constantly until thickened; remove from heat and set aside.

In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Beat buttermilk, eggs and vanilla; stir into crumb mixture. Spread half of the batter evenly in a greased 9 x 13 inch pan.

Carefully spread filling on top. Drop remaining batter by tablespoons over filling. For topping, melt butter in a saucepan over low heat. Remove from heat, stir in flour and sugar until mixture resembles coarse crumbs. Sprinkle over batter. Lay foil on lower rack to catch any juicy fruit spill overs. Place coffee cake on middle rack; bake at 350 degrees for 40-45 minutes. Cool in pan. Cut in squares. Serves 16-20.

Tips: To prepare rhubarb, wash and trim the stems.  Be sure to remove  all of the leaves, because they are poisonous.  The pink and white parts at the base of the stem are good, and make a pink color when cooked.  For most recipes, rhubarb is chopped in 1/4" to 1/2" pieces.  One pound of rhubarb yields about 3 1/2 cups of chopped rhubarb.  Rhubarb can be frozen raw and chopped, but it takes up a lot of freezer space like that, so it is probably best to make the sauce and then freeze that. It is very tart and sugar is necessary, how much depends on your taste.  Later in the season the stems are not as juicy so you must adjust the amount of liquid or thickening in your recipe.