Make your Easter celebration complete with these dishes
The Easter Bunny just called and the annual egg hunt has been moved to your house!
What to do to feed all the candy-grabbing little ones? You'll go to the “bunny farm” if you tried to buy enough chocolates to fill the baskets.
Well my friends, not to worry, this week we are concentrating on a few last-minute fixes to try to help out in a pinch and make life a little easier.
First we'll start with a quick candy recipe that will produce a volume of pieces, about 80 to 90. You can adjust the size to make them larger if you wish.
Little paper candy cups work very nicely if you have any, or you can place them on a serving platter in a decorative display.
Rocky Road Fudge
(makes about 80 to 90 pieces)
10-ounce package miniature marshmallows
two- 8-ounce milk chocolate candy bars
1 cup butter or regular margarine
4 cups sugar
13-ounce can evaporated milk
2 cups chopped walnuts
Sprinkle on half of the marshmallows in a greased 13-inch-by-9-inch-by-2-inch baking pan. Refrigerate while preparing the chocolate mixture.
Cut up the chocolate bars and the butter or margarine and place in a large mixing bowl.
Combine the sugar, evaporated milk and remaining marshmallows in a four-quart heavy Dutch oven.
Cook over medium heat, stirring constantly, until the mixture comes to a boil. Continue cooking, stirring constantly, for about six more minutes.
Pour the hot mixture over the chocolate and butter. Stir vigorously until the chocolate and butter are melted and the mixture begins to thicken.
Stir in chopped walnuts. Pour evenly over marshmallows in the prepared pan. Cover and refrigerate until firm. Cut into pieces about 1-inch square.
Place in paper cups or on a platter and store in the refrigerator until serving.
Just having a few over for dinner?
Here's an idea that will save you from buying a whole or half ham.
Many ham recipes feature fruit in both the cooking and the sauce, especially pineapple. Here's a recipe for a ham steak with pineapple and plum sauce.
Ripe plums are generally always readily available, but red apples can also be used. It will put a little twist on the traditional.
This recipe is for a smaller group, about four people. Accompany with your favorite potatoes and vegetables.
Ham Steak with Plum or Apple Sauce
(makes four servings)
1 cooked center-cut ham slice (about 1 1/2pounds), one-inch thick
1 tablespoon butter or margarine
2 tablespoons firmly packed light brown sugar
3/4teaspoon dry mustard
1/2teaspoon ground nutmeg
1/8teaspoon ground cloves
1 can- 15 1/4ounces pineapple slices packed in juice
3 medium-sized plums, sliced, (pits removed) or one large tart red apple cored and thinly sliced
1/3cup dry sherry or orange juice
2 tablespoons cornstarch
Lightly slash the edge of the ham slice at 1-inch intervals. In a 12-inch skillet, melt the butter over moderate heat. Stir in the brown sugar, mustard, nutmeg and cloves.
Add the ham to the skillet and cook for five minutes on each side, or until ham is browned.
Drain the pineapple, reserving the juice. Set aside the pineapple slices. Add enough orange juice to the pineapple juice to make one cup of liquid.
Pour the liquid over the ham. Bring to a boil, lower to a simmer and simmer, covered for 10 minutes. Add the pineapple slices and the plums. Simmer, covered, for five minutes more until all is heated through. Transfer the ham to a platter and cover with foil to keep warm.
Add the sherry or orange juice to the pan and bring to a boil. Mix the corn starch with a little water and stir into the sauce. Cook until it has reached your desired thickness.
Spoon some over the ham and serve with remaining sauce on the side.
As always, enjoy!
David Kelly has been a chef for more than 40 years and has been bringing dishes, creations and cooking tips to the public in Culinary Corner for 21 years.
Show commenting policy
TribLive commenting policy
You are solely responsible for your comments and by using TribLive.com you agree to our Terms of Service.
We moderate comments. Our goal is to provide substantive commentary for a general readership. By screening submissions, we provide a space where readers can share intelligent and informed commentary that enhances the quality of our news and information.
While most comments will be posted if they are on-topic and not abusive, moderating decisions are subjective. We will make them as carefully and consistently as we can. Because of the volume of reader comments, we cannot review individual moderation decisions with readers.
We value thoughtful comments representing a range of views that make their point quickly and politely. We make an effort to protect discussions from repeated comments either by the same reader or different readers.
We follow the same standards for taste as the daily newspaper. A few things we won't tolerate: personal attacks, obscenity, vulgarity, profanity (including expletives and letters followed by dashes), commercial promotion, impersonations, incoherence, proselytizing and SHOUTING. Don't include URLs to Web sites.
We do not edit comments. They are either approved or deleted. We reserve the right to edit a comment that is quoted or excerpted in an article. In this case, we may fix spelling and punctuation.
We welcome strong opinions and criticism of our work, but we don't want comments to become bogged down with discussions of our policies and we will moderate accordingly.
We appreciate it when readers and people quoted in articles or blog posts point out errors of fact or emphasis and will investigate all assertions. But these suggestions should be sent via e-mail. To avoid distracting other readers, we won't publish comments that suggest a correction. Instead, corrections will be made in a blog post or in an article.
- Photo Gallery: Cookie-decorating class at the Northland Public Library
- Seniors find home at Mt. Nazareth Commons in Ross
- Pine-Richland hires transporation director
- Millvale’s recent hire aims to bring sustainability to job
- North Hills Community Outreach program helps those thrust into positions of need
- Kuhns Market in Hampton set to open one week before Thanksgiving
- Depreciation Lands Museum in Hampton to offer spooky lantern-lit tours
- Shaler, surrounding communities remember Ava, support Campbell family
- Shaler woman to make TV debut on Cooking Channel show