This issue "Easter"   04-05-2012

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Heres the key to buying ham: check out the label and make sure it says, Ham with Natural Juices. If your label says Ham with Juices and Water dont get it. The best ham is the one with the least amount of additives and water.
Jaden Hair, professional recipe developer, food columnist, and food photographer specializing in fast, fresh, and easy recipes for the home cook
 5. Easter Ham with Grilled Peaches
 6. Bacon Wrapped Egg on Toast Recipe
 7. Hashbrown Breakfast Casserole
 8. Slow Cooker Blueberry Overnight French Toast
 9. Matzo Ball Soup
10. Minted Mandarin and Strawberry Coolers

COOK TIME 90 mins
PREP TIME 10 mins


1 (5 to 6 lb.) cooked bone-in ham (shank or rump protion)

Whole cloves (optional)

1/2 cup FRENCH'S Honey Mustard

1/4 cup FRENCH'S Reduced Sodium Worcestershire Sauce (30 % less Sodium)

1/4 cup packed brown sugar or honey


SCORE ham and stud with cloves. Place ham on rack in roasting pan. Bake at 325F for 1 1/2 to 2 1/4 hours or until internal temperature of 140F.

COMBINE mustard, Worcestershire and sugar in small saucepan. Heat just to a boil until sugar melts, stirring.

BASTE glaze often on ham during the last 30 min. of baking. Serve additional glaze or honey mustard on the side.

Tips from French's

Marmalade Glaze: Combine 3/4 cup orange marmalade, 1/3 cup FRENCH'S Honey Mustard and 2 Tbsp. orange juice in saucepan. Stir and heat until melted and smooth.

Easiest Honey Mustard Glaze: Mix 6 Tbsp. FRENCH'S Honey Mustard with 2 Tbsp. honey.

COOK TIME 0 mins
PREP TIME 25 mins


12 large eggs, hard-cooked, halved

6 tbsp. light sour cream

2 tbsp. FRENCH'S Classic Yellow Mustard

1/2 tsp. salt


REMOVE yolks from whites and place in bowl.

MASH yolks and blend in sour cream, mustard and salt.

SPOON yolk mixture into egg white halves. Arrange on lettuce-lined platter.

CHILL, covered. Sprinkle with paprika or minced parsley, if desired.

Nutrition Facts:

Serving Size 1 ea
Calories 82
Fat 6g
Saturated Fat 2g
Carbohydrates 1g
Fiber 0g
Protein 6g
Cholesterol 188mg

COOK TIME 15 mins
PREP TIME 5 mins


4 (6 oz.) salmon fillets

Salt and pepper to taste

1/3 cup FRENCH'S Dijon Mustard

3 tbsp. olive oil

3 tbsp. lemon juice

1 tsp. minced garlic


SEASON salmon with salt and pepper. Place into greased baking dish, skin side down.

MIX remaining ingredients. Reserve 1/3 cup sauce. Spread remaining sauce over salmon pieces.

BAKE salmon at 400F for 10 to 15 min. until salmon is cooked through. Serve with the reserved mustard sauce.

Nutrition Facts:

Serving Size 214 g
Calories 470
Fat 34g
Saturated Fat 7g
Carbohydrates 2g
Fiber 1g
Protein 36g
Cholesterol 95g


6 to 8
COOK TIME 25 mins
PREP TIME 15 mins


1 1/2 cups (3 oz.) FRENCH'S Original or Cheddar French Fried Onions

1 1/2 lbs. fresh asparagus, trimmed and peeled if thick

1 (10 3/4 oz.) can CAMPBELL'S Cream of Celery Soup

1/2 cup half 'n' half cream or milk

1/4 cup grated Parmesan cheese

1 tbsp. FRENCH'S Spicy Brown Mustard


Crush French Fried Onions in plastic bag with hands or rolling pin.

COOK asparagus in boiling water for 3 min. Drain well.

MIX soup, cream, Parmesan cheese and mustard. Pour half the sauce into greased 1 1/2 qt. baking dish. Arrange asparagus on top of sauce. Spoon remaining sauce over asparagus.

BAKE at 400F for 20 min. or until hot. Top with crushed onions. Bake 5 min. until golden and crispy.  
5. Easter Ham with Grilled Peaches

By SteamyKitchen/Jaden Hair

Dont be intimidated by a big ol Easter ham. First of all, its fully cooked already (unless youre buying country ham, which is an entirely different thing altogether) and all youre doing is warming it back up, slowly.

Seriously! You can do it! The recipes I create for ham are soooo simple, fruit + sugar makes a fab glaze. With this recipe, I added grilled peaches to serve alongside the ham. Its a light, simple and happy plate.

Grilling the peaches makes em sweet, warm and juicy.


6-7 pound fully cooked ham (preferably "ham with natural juices")
1-2 cups peach nectar or juice
1 1/2 cups peach jam or preserves
3/4 cup light brown sugar
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
6 ripe peaches

1. Let the ham stand at room temperature for 90 minutes.

2. Preheat oven to 275F and set the rack at the lowest position. Rinse and pat dry the ham. Using a sharp knife, score the skin of the ham in a criss-cross pattern. Place ham on oven-safe skillet with high sides or a large pot. Pour the juice into the pan, and add additional water if necessary to bring the liquid level to 1/2 inch. Cover the pan tightly with tin foil. Roast in oven for 1 1/2 to 2 hours (about 15 minutes per pound) or until the internal temperature of the ham reaches 100F.

3. While the ham is cooking, prepare the glaze. Combine the peach jam, brown sugar, ground ginger and cloves in a small sauce pot and cook over low heat until the glaze is thick and sticky. Turn off heat and set aside.

4. When the ham has finished cooking (step 2), take the ham out of the oven. Turn the oven to 425F. Brush the ham with about 1/4 of the glaze all over. You should have some juice in the pan, if not, add additional juice or water to reach 1/4". Once the oven comes to temperature, return the ham, uncovered to oven. Bake for 15 minutes until the liquid is bubbly and the ham has turned to a nice, deep golden brown. The internal temperature of the ham should be 120F. Remove ham to a cutting board and let rest for 15 minutes.

5. Return the remaining glaze to the stove on medium-low heat. Your roasting pan should have some juice left - carefully pour about 1/2 cup of the pan juice into the glaze. Whisk and adjust with either more juice or peach jam to create a beautiful, slightly thick glaze for serving.

6. Cut each peach in half, twist and remove pit (you can also use a teaspoon measuring spoon to scoop out the pit. Grill the peaches, cut side down for 3-5 minutes on medium-high heat (either on bbq grill or grill pan) Alternatively, you can place the peaches on a baking sheet, cut side up. Place rack 6" below heating surface and broil for 5 minutes or until peaches begin to caramalize.

7. Carve the ham and serve with the Peach Glaze and Grilled Peaches.

Step by Step instructions with images here.
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6. Bacon Wrapped Egg on Toast Recipe

By: Slow Cooking Kitchen

Servings: 6 | Cost: Under $15

6 large eggs
6 strips thick cut bacon
6 slices whole grain bread
6 fresh button mushrooms, sliced
3 medium Roma tomatoes, diced
1 bell pepper, diced
1 teaspoon fresh garlic, minced
salt & pepper to taste
1 package Knorrs Hollandaise sauce mix

Cook bacon fully but not crispy drain set aside to cool. Scramble the eggs set aside. Spray 6 custard dishes with non-stick cooking spray. Wrap one slice of bacon around the inside of each dish. Add egg mixture and vegetables then place custard dishes on trivet or foil ring inside crock pot. Add about an inch of water covering the bottom. Cook on high for approximately 1 1/2 - 2 hours. Prepare Knorrs sauce mix as directed. Serve bacon-wrapped egg omelets over toast with Hollandaise sauce. Enjoy!

7. Hashbrown Breakfast Casserole

Cooking spray
1 - 30oz package frozen shredded hashbrowns
12 eggs, whisked
1 cup milk
2 Tbsp seasoning salt
1 tsp black pepper
2 cups shredded cheddar cheese
1 lb. COOKED sausages, cut up or ground up (I used ground turkey breakfast sausage, or you can use traditional sausage links or patties) OR leftover ham, diced
1/2 onion, diced
1 green bell pepper, diced

Use a 6 quart slow cooker. Spray the inside of the stoneware with cooking spray (don't forget to do that!). Dump in the whole package of shredded hash browns, breaking up any clumps. In a medium mixing bowl, whisk the eggs with the milk, then add seasonings, meat, cheese and veggies. Pour everything on top of the hasbrowns in the pot. Cook on low for 6-8 hours, or high for 3-4. The casserole is done when the eggs are fully cooked and the edges start to brown a bit.
8. Slow Cooker Blueberry Overnight French Toast

Minimum 5-quart slow cooker, stoneware greased

1 cup (250 mL) lightly packed brown sugar
1 1/4 teaspoons (6 mL) ground cinnamon
1/4 cup (60 mL) butter, melted
12 slices white, whole wheat or whole-grain bread
1 1/2 cups (375 mL) fresh or frozen blueberries
5 eggs, lightly beaten
1 1/2 cups (375 mL) whole milk
1 teaspoon (5 mL) vanilla extract
1/2 teaspoon (2 mL) salt
Maple syrup, whipped cream and fresh blueberries for garnish (all optional)In a bowl, combine the brown sugar, cinnamon and butter, mixing well.

Sprinkle one-third of the mixture evenly over the bottom of your prepared slow cooker stoneware. Cover with 6 bread slices. Sprinkle with another third of the sugar mixture and scatter berries over top. Top with remaining bread slices. Sprinkle with remaining sugar mixture.

In a large bowl, beat the eggs, milk, vanilla and salt. Pour the mixture evenly into the slow cooker. Press down lightly on bread slices. Cover and refrigerate overnight.

Place the stoneware into the slow cooker. Cover and cook on Low for 3 to 4 hours or until eggs are set and browned.

Serve with maple syrup, a dollop of whipped cream and blueberries, if desired.

Makes 6 to 8 servings
9. Matzo Ball Soup

From Marge Edelman of Copaigue, New York. 

Prep Time 30 minutes
Total Time 2 hours
Yield Serves 4


1 teaspoon plus 2 tablespoons vegetable oil
1/2 cup onion, minced, plus 1 small onion cut into 1/2-inch dice
2 large eggs, lightly beaten
Coarse salt and ground pepper
1/2 cup plus 2 tablespoons matzo meal
2 tablespoons seltzer water
1 whole chicken leg, split and skin removed (10 ounces)
1 celery stalk, cut crosswise into 1/4-inch pieces
1 carrot, halved lengthwise and cut crosswise into 1/4-inch pieces
2 cans (14.5 ounces each) reduced-sodium chicken broth


In a small nonstick skillet, heat 1 teaspoon oil over medium heat. Add minced onion, and cook until tender, about 5 minutes; let cool.
In a medium bowl, combine remaining 2 tablespoons oil, eggs, 1 1/2 teaspoons salt, and matzo meal. Add seltzer and cooled onion; stir to combine. Cover and refrigerate at least 45 minutes.
Meanwhile, in a large saucepan, combine chicken, celery, carrot, and diced onion. Add broth and 4 cups water. Bring to a boil; reduce to a simmer, and cook 30 minutes.
With oiled hands, shape matzo mixture into 8 balls, about 1 1/2 inches in diameter. Cover with plastic wrap, and refrigerate at least 15 minutes.
Remove chicken from broth; shred meat, and discard bones. Return broth to a boil; reduce to a simmer. Add matzo balls; cover, and cook until expanded, 30 to 35 minutes. Stir in shredded chicken. Season with salt and pepper. Serve immediately.
10. Minted Mandarin and Strawberry Coolers

Martha Stewart Living, April 2012
Prep Time 20 minutes
Total Time 20 minutes
Yield Serves 8 TO 10


2 pints strawberries, hulled
1 bunch fresh mint
2 quarts fresh mandarin juice, strained (from 32 mandarins)


Divide strawberries among eight to ten 10-ounce glasses. Add 2 mint leaves to each glass. Muddle until strawberries are crushed and juicy. Add 4 or 5 ice cubes to each glass, then fill three-quarters full with juice. Garnish with mint sprigs.

Recipe by: Maria Helm Sinskey, copyright 2012.


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