Page 18 - Florida Sentinel 4-14-17

Recipes
Tangy Honey Glazed Ham
1 (10 pound) fully-cooked, bone-in ham
1 1/4 cups packed dark brown sugar
1/3 cup pineapple juice 1/3 cup honey
1/3 large orange, juiced and zested
2 tablespoons Dijon mus- tard
1/4 teaspoon ground cloves
Directions: Preheat oven to 325 degrees F (165 degrees C). Place ham in a roasting pan.
In a small saucepan, combine brown sugar, pineapple juice, honey, orange juice, orange zest, Dijon mustard, and ground cloves. Bring to a boil, reduce heat, and simmer for 5 to 10 minutes. Set aside.
Bake ham in preheated oven uncovered for 2 hours. Remove ham from oven, and brush with glaze. Bake for an additional 30 to 45 minutes, brushing ham with glaze every 10 minutes.
Rice Pilaf
"This is a delicious twist to traditional rice."
2 tablespoons butter
1/2 cup orzo pasta
1/2 cup diced onion
2 cloves garlic, minced
1/2 cup uncooked white rice 2 cups chicken broth
Directions: Melt the but- ter in a lidded skillet over medium-low heat. Cook and stir orzo pasta until golden brown. Stir in onion and cook until onion becomes
translucent, then add garlic and cook for 1 minute. Mix in the rice and chicken broth. Increase heat to high and bring to a boil. Reduce heat to medium-low, cover, and
simmer until the rice is ten- der, and the liquid has been absorbed, 20 to 25 minutes. Remove from heat and let stand for 5 minutes, then fluff with a fork.
Broccoli Casserole
2 (10 ounce) packages frozen chopped broccoli
1 (10.75 ounce) can con- densed cream of celery soup
1/4 cup chopped onion 1/2 cup sour cream
2 tablespoons all-purpose flour
1 cup herb-seasoned dry bread stuffing mix
1 tablespoon melted but- ter
Directions: Preheat oven to 350 degrees F (175 degrees C). Place broccoli in a large saucepan with enough water to cover. Heat over medium-high heat until water begins to boil; remove
from heat and drain.
In a large bowl combine broccoli, soup, onion, sour cream and
flour. Mix well and transfer to a 2 quart casserole dish. In a small bowl combine stuffing mix and butter; spread over broccoli mix- ture.
Bake in preheated oven for 30 minutes. Let stand for 5 min- utes before cutting.
Five Cup Fruit Salad
Easter dinner FAVORITE!
1 cup sour cream
1 cup shredded coconut
1 cup miniature marshmallows
1 cup pineapple tidbits, drained 1 cup mandarin oranges, drained
Directions: Mix sour cream, co- conut, marshmallows, and pineap- ple together in a bowl; garnish with mandarin oranges.
Cover bowl with plastic wrap and refrigerate 8 hours to overnight.
Easter Surprise Cup Cakes
An Easter cupcake with a surprise egg inside."
2 1/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon salt
2/3 cup margarine, softened
1 cup brown sugar
3/4 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 1/4 cups milk
24 small chocolate eggs, unwrapped
Directions: Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups, or use paper liners. Sift together the flour, baking powder and salt. Set aside.
Cream together the margarine, brown sugar and white sugar in a large bowl until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated.
Fill each muffin cup 1/3 full, and place a chocolate egg in the center of each. Top with remain- ing batter until cups are 2/3 full.
Bake in preheated oven for 18 to 20 minutes, or until golden brown, and tops spring back when lightly tapped.
PAGE 6-B FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY FRIDAY, APRIL 14, 2017