1 loaf angel food cake, sliced
Place cake slices in 9 x 13-inch dish. Combine pudding mix and milk in large bowl; mix well. Add ice cream. Beat until blended. Pour into prepared dish. Dissolve gelatin in 1/2 cup boiling water. Stir in strawberries. Chill until partially set. Spoon over pudding mixture. Chill until firm. Yield 12 servings.
From the All New Desserts Cookbook
Place ham in a pot and cover with water. Bring slowly to the boil, then simmer for 1 hour. Allow to cool in the water, then remove ham and pour off water. Using a sharp knife, remove the rind from the ham.
Omit these steps when using precooked ham. Preheat oven to 325 degrees. Score the fat at 1-inch intervals and stick with cloves. Combine the brown sugar, dry mustard, and flour and press on all sides about 1 1/2 inches thick. Pour the juice from the pineapple over the top of the ham. Place on the pineapple slices.
Bake about 25 minutes to the pound, basting often. Lower the oven temperature to 300 degrees about 15 minutes before the end of cooking time. Coat with more brow sugar mixture and bake 15 minutes without basting for a crisp glaze.
Allow the ham to stand for 15 minutes before serving.
2 cups navy beans
Soak the beans overnight in enough cold water to cover. Blanch the pork in boiling water a few minutes to remove some of the salt, then drain. Cut pork into small strips.
Drain the beans and cover with fresh water. Bring to the boil, then simmer until the skins burst. Add the onion, molasses, tomatoes and their juice, mustard, sugar and water to the beans. Place beans in a baking dish, scatter over the pork strips and cover the dish.
Preheat oven to 300 degrees and bake the beans for about six hours, or until completely tender. Uncover during the last hour to brown the pork. Garnish with fresh parsley.
10 red potatoes, boiled in their skins
Peel the potatoes while still warm. Dice them and place in a large bowl with the celery, onion, and parsley. Add the hard-cooked eggs, reserving a few slices for the top of the salad.
Mix together the mayonnaise, mustard, salt and pepper. Add pimento and dill pickles to the salad and combine with the mayonnaise, coating the ingredients thoroughly. Place egg slices on top and sprinkle with paprika. Garnish with fresh parsley.
1 large cucumber, thinly sliced
Place cucumber slices in a colander and sprinkle with salt. Leave to drain for several hours. Rinse well in cold water and pat dry. Place in a bowl.
Mix sour cream, vinegar, pepper and dill together and combine with the cucumbers. Sprinkle with paprika and garnish with sprigs of dill, if available.
This is a poem that expresses the true meaning of this holiday perfectly. May you read it and be blessed.
I like poetry and song lyrics which are also poetry. I have included some of my favorite poems about spring and the season.
It is time to cook some of my favorite dishes of the season.
Victory Christian Center
Evidences of Inspiration