April 2009 'News Letter'-Page 2
EASTER RECIPES FROM "COOKING FOR INCLUSION"!
GLAZED EASTER HAM
1 (8-10 lb) full cooked bone-in ham 1 Tbsp. whole grain mustard
1/2 c packed brown sugar 2 tsp. dried basil
1/4 c orange juice 1 tsp. grated orange peel
2 Tbsp. honey 1/8 tsp. ground cloves
Place ham on a rack in a shallow roasting pan. Score the surface of the ham, making diamond shapes 1/2 inch deep. Bake at 325 degrees for 1 3/4 hours.
In a small bowl, combine the remaining ingredients. Spoon over ham. Bake 15-30 min. longer or until a meat thermometer reads 140 degrees. Let stand for 10-18 min. before serving. Enjoy!
EASTER CAKE
1 package yellow cake mix 1 1/2 c. semi-sweet
2 cans chocolate frosting chocolate chip
19 yellow peep chicks
Prepare and bake cake per package directions for round cake, using 2 greased and waxed paper lined 9 inch round cake pans. Cool for 10 min. before removing cake from pans to cool. Carefully remove waxed paper. Level tops of cakes. Spread frosting between cake layers and over top and sides of cake. Without separating Peeps, fit chicks around the edge of the top of the cake, curving slightly to fit. Arrange chocolate chips, point side up, in center of cake. Enjoy!