topic Re: What's Up For Easter? in Community Chat

What's Up For Easter?

NoelSeven — Mon, 23 Mar 2015 17:52:01 GMT

It will be just the three of us this year. I'm trying to decide whether or not to change the menu from a whole ham to something else.

It could be really hot here, so I'm not looking forward to having the oven on for a couple of hours.

Spring!

Re: What's Up For Easter?

NoelSeven — Mon, 23 Mar 2015 18:01:47 GMT

I'm already looking for new recipes to try, but here's one I know I'll be making. My mother always had scalloped potatoes for Easter dinner and I've found a lightened up version from my favorite healthy food blogger. I made this over the Christmas holidays and it was delicious, so for anyone else looking to lighten things up:

Scalloped Potato Gratin

Recipe here:

http://www.skinnytaste.com/2011/11/skinny-scalloped-potato-gratin.html

Re: What's Up For Easter?

chickenbutt — Mon, 23 Mar 2015 18:22:25 GMT

*embarrassed* I don't even know when it is, so no plans as of now.

Re: What's Up For Easter?

NoelSeven — Mon, 23 Mar 2015 18:29:28 GMT

On 3/23/2015 chickenbutt said:
*embarrassed* I don't even know when it is, so no plans as of now.

I love that, CB

It's a week from this coming Sunday. I just started becoming obsessed with whether or not to get a ham because they're so big.

I think it's about being tired of doing holidays, plus we have a birthday in the family coming up. I'm trying to think of something a little different, maybe not what we usually do.

Hope you are well

Re: What's Up For Easter?

chickenbutt — Mon, 23 Mar 2015 18:32:31 GMT

Hey Noel! Yeah, that's one of my favorite graphics. I've had it for well over 10 years, which is why the quality isn't that good but it still makes me laugh.

I do have a ham in the freezer. My favorite - Kansas City.

Yeah, they're huge but what I do is to make up a whole bunch of packets of slices, vacuum seal each one and in the freezer. It stays pristine for years and I can just pull out a packet whenever I want ham. My ham is so much better than the already packaged stuff at the grocery store.

I don't do much for holidays anymore.

Re: What's Up For Easter?

NoelSeven — Mon, 23 Mar 2015 18:35:55 GMT

On 3/23/2015 chickenbutt said:
Hey Noel! Yeah, that's one of my favorite graphics. I've had it for well over 10 years, which is why the quality isn't that good but it still makes me laugh.

I do have a ham in the freezer. My favorite - Kansas City.

Yeah, they're huge but what I do is to make up a whole bunch of packets of slices, vacuum seal each one and in the freezer. It stays pristine for years and I can just pull out a packet whenever I want ham. My ham is so much better than the already packaged stuff at the grocery store.

I don't do much for holidays anymore.

CB, I haven't heard of a Kansas city ham, where to you find it?

Is it already cut? Spiral? I haven't had good luck with those, they always dry out for me.

Re: What's Up For Easter?

chickenbutt — Mon, 23 Mar 2015 18:39:49 GMT

Sometimes QVC sells them and, otherwise, I go to the Kansas City website. Not cheap, though, but sometimes they run a sale with $ off and free ship. I figure for the price it's worth it to me in terms of the 'per use' cost. I get a ton of servings out of one and then I take the bone, that still has a whole bunch of ham on it, and make a ginormous pot of split pea soup, so there's a bunch more servings.

I just looked to get the URL and it's on sale now. It's kansascitysteaks.com (I can't make a link here anymore for some reason)

Anyway, what I like about the KC hams is that they are not pumped full of salt and water like most others are - absolutely NO salty taste. Plus, they don't use liquid smoke, like a lot do, and instead they are ACTUALLY smoked. One other thing is that the glaze is in a packet and not just already on the ham so one can make their own, as I do.

ETA - it's spiral cut. Sorry, forgot to say.

Re: What's Up For Easter?

NoelSeven — Mon, 23 Mar 2015 18:49:15 GMT

On 3/23/2015 chickenbutt said:
Sometimes QVC sells them and, otherwise, I go to the Kansas City website. Not cheap, though, but sometimes they run a sale with $ off and free ship. I figure for the price it's worth it to me in terms of the 'per use' cost. I get a ton of servings out of one and then I take the bone, that still has a whole bunch of ham on it, and make a ginormous pot of split pea soup, so there's a bunch more servings.

I just looked to get the URL and it's on sale now. It's kansascitysteaks.com (I can't make a link here anymore for some reason)

Anyway, what I like about the KC hams is that they are not pumped full of salt and water like most others are - absolutely NO salty taste. Plus, they don't use liquid smoke, like a lot do, and instead they are ACTUALLY smoked. One other thing is that the glaze is in a packet and not just already on the ham so one can make their own, as I do.

ETA - it's spiral cut. Sorry, forgot to say.

Thank you for the details! I like the idea of one like that without all the water and salt

Re: What's Up For Easter?

chickenbutt — Mon, 23 Mar 2015 18:51:34 GMT

Yeah, one of the biggest complaints you hear about hams are either too salty or too fatty. These are neither.

Additionally, there are bad companies out there, like Smithfield and all the companies under the Smithfield umbrella (includes Cooks , Morrell, and several others). For me, it's more than the whole thing about them being bought out by a Chinese company. It's the animal torture and abuse that just breaks my heart. It doesn't have to be like that and I don't even want to think about what kind of people do such horrible, egregious things to animals!

Re: What's Up For Easter?

RainCityGirl — Mon, 23 Mar 2015 19:00:34 GMT

I always go to Mukilteo which is north of Seattle and sits on the water just opposite Whidbey Island. There is usually a big crowd and we all bring side dishes to go with the ham dinner that is planned. For some reason, the hostess always wants me to bring the mandarin salad that Bob Bowersox made on the Q, but last year I brought raspberry pretzel salad instead. I also like to bring au gratin potatoes.

Re: What's Up For Easter?

NoelSeven — Mon, 23 Mar 2015 19:21:22 GMT

On 3/23/2015 chickenbutt said:
Yeah, one of the biggest complaints you hear about hams are either too salty or too fatty. These are neither.

Additionally, there are bad companies out there, like Smithfield and all the companies under the Smithfield umbrella (includes Cooks , Morrell, and several others). For me, it's more than the whole thing about them being bought out by a Chinese company. It's the animal torture and abuse that just breaks my heart. It doesn't have to be like that and I don't even want to think about what kind of people do such horrible, egregious things to animals!

I agree with you, CB, I won't buy a Smithfield.

Re: What's Up For Easter?

NoelSeven — Mon, 23 Mar 2015 19:24:56 GMT

On 3/23/2015 RainCityGirl said:
I always go to Mukilteo which is north of Seattle and sits on the water just opposite Whidbey Island. There is usually a big crowd and we all bring side dishes to go with the ham dinner that is planned. For some reason, the hostess always wants me to bring the mandarin salad that Bob Bowersox made on the Q, but last year I brought raspberry pretzel salad instead. I also like to bring au gratin potatoes.

Oh, that truly sounds wonderful! I love Seattle and have toured around the islands nearby. We once had the tribal salmon feast at Tillicm village.

I've always wanted to try a pretzel salad, is that on the QVC recipes list?

Edit: I see the Q recipes are listed by host. Tired a search but didn't find the salad.

Re: What's Up For Easter?

RainCityGirl — Mon, 23 Mar 2015 19:39:55 GMT

Mandarin Orange Salad

6-8 servings

1 8 oz. container of Cool Whip

1 17 oz. can pineapple chunks, well drained

1 17 oz. can mandarin orange slices, well drained

1 large container cottage cheese

1 6 oz. package of orange Jello

Combine all ingredients in a large mixing bowl and stir together thoroughly. Do this very gently so as not to break up fruit. Place in a mold of your choice and let set in the refrigerator several hours before serving, or keep in a bowl and serve that way. For a healthier recipe, use light Cool Whip, fruit in its own juices, low fat cottage cheese, and sugar free Jello.

P.S. I've never found that this works well as a mold, so I just serve it in a pretty bowl.

Re: What's Up For Easter?

RainCityGirl — Mon, 23 Mar 2015 19:40:59 GMT

Raspberry Pretzel Dessert

Crust:

?1 ½ cups crushed pretzels

?½ cup sugar

?½ cup butter, melted

Press into 9X13 inch pan and bake at 325 for 6 minutes. Cool

Filling:

?8 oz pkg. cream cheese, softened

?½ c sugar

?8 oz container cool whip

Cream together cream cheese and sugar. Then add cool whip. Spread on top of cooled crust.

Topping:

?6 oz pkg. raspberry jello

?2 cups boiling water

?24 oz bag frozen raspberries (if using fresh, add ½ cup more water)

Pour boiling water into jello and whisk until dissolved. Add raspberries and mix well. Place in refrigerator until it is the consistency of egg white. Then pour on top of cool whip layer. Refrigerate until firmly set, overnight works well.

Note – This is a perfect make-ahead dish to take to a gathering.

Re: What's Up For Easter?

RainCityGirl — Mon, 23 Mar 2015 19:42:42 GMT

The Mandarin Salad was once on Q recipes, but probably when Bowersox left, they removed it. It is so simple you can't believe it. You don't even mix the gelatin ahead. You just sprinkle it over the rest of the mixture and gently fold in.

The pretzel salad came from the internet. I chose the raspberry on, but I think there is a strawberry one on the internet too.

Re: What's Up For Easter?

MaRina — Mon, 23 Mar 2015 19:47:02 GMT

Easter is April 5th....Hi Noel, not sure what we are having probably a Ham and just maybe I'll make your scalloped potatoes recipe. JESUS IS THE REASON FOR THE SEASON!!!

Re: What's Up For Easter?

NoelSeven — Mon, 23 Mar 2015 19:49:48 GMT

On 3/23/2015 RainCityGirl said:
Raspberry Pretzel Dessert

Crust:

?1 ½ cups crushed pretzels

?½ cup sugar

?½ cup butter, melted

Press into 9X13 inch pan and bake at 325 for 6 minutes. Cool

Filling:

?8 oz pkg. cream cheese, softened

?½ c sugar

?8 oz container cool whip

Cream together cream cheese and sugar. Then add cool whip. Spread on top of cooled crust.

Topping:

?6 oz pkg. raspberry jello

?2 cups boiling water

?24 oz bag frozen raspberries (if using fresh, add ½ cup more water)

Pour boiling water into jello and whisk until dissolved. Add raspberries and mix well. Place in refrigerator until it is the consistency of egg white. Then pour on top of cool whip layer. Refrigerate until firmly set, overnight works well.

Note – This is a perfect make-ahead dish to take to a gathering.

This sounds incredible to me It's not heavy and I love raspberries and pretzels!

Thank you so much for taking the time to share this, RCG!

Re: What's Up For Easter?

NoelSeven — Mon, 23 Mar 2015 19:51:05 GMT

On 3/23/2015 RainCityGirl said:
Mandarin Orange Salad

6-8 servings

1 8 oz. container of Cool Whip

1 17 oz. can pineapple chunks, well drained

1 17 oz. can mandarin orange slices, well drained

1 large container cottage cheese

1 6 oz. package of orange Jello

Combine all ingredients in a large mixing bowl and stir together thoroughly. Do this very gently so as not to break up fruit. Place in a mold of your choice and let set in the refrigerator several hours before serving, or keep in a bowl and serve that way. For a healthier recipe, use light Cool Whip, fruit in its own juices, low fat cottage cheese, and sugar free Jello.

P.S. I've never found that this works well as a mold, so I just serve it in a pretty bowl.

I love this kind of side dish! Light and easy. I came across one I haven't tried, but I thought it would be perfect for Easter. I'll look for that one to share also, in case anyone is interested.

Again, thank you!

Re: What's Up For Easter?

NoelSeven — Mon, 23 Mar 2015 19:51:52 GMT

On 3/23/2015 RainCityGirl said:
The Mandarin Salad was once on Q recipes, but probably when Bowersox left, they removed it. It is so simple you can't believe it. You don't even mix the gelatin ahead. You just sprinkle it over the rest of the mixture and gently fold in.

The pretzel salad came from the internet. I chose the raspberry on, but I think there is a strawberry one on the internet too.

I'm a big raspberry fan, too! That's my choice

Re: What's Up For Easter?

NoelSeven — Mon, 23 Mar 2015 19:52:53 GMT

On 3/23/2015 serenna said: Easter is April 5th....Hi Noel, not sure what we are having probably a Ham and just maybe I'll make your scalloped potatoes recipe. JESUS IS THE REASON FOR THE SEASON!!!

Hi serenna

Your Easter dinner sounds like mine! Good to see you.