A super-rich Easter

I think we'll be eating ham forever. Taking advantage of Albertson's 99 cents a pound ham, I bought a nearly- 10 pound ham for five people.

i decided a few months ago that I needed a chance to use our wedding china (it's been four years, and we've never pulled it out), so I decided I'd do our family's Easter dinner. Here was out menu, taken partly from the book, "Saving Dinner for the Holidays," partly from holiday traditions:

stuffed celery
ham with spicy cranberry relish
scalloped potatoes
blueberry salad
steamed asparagus with feta
jello eggs (a family tradition)
lemon mousse pie
rolls
green salad


I love the 'Saving Dinner' book. It had great recipes, a shopping list and a timeline. It's wonderful for people who are just starting out on their own for the holidays. Here's a few of the recipes, adapted to the way I did them:

Spicy Cranberry relish
1 (14 oz) can whole berry cranberry sauce
1/2 (4 oz) jar cream-style horseradish
1 (8 oz) can crushed pineapple, drained

Mix everything together and chill.


Scalloped potatoes (These were beyond rich)
3 pounds Idaho potatoes, peeled and thinly sliced)
4 cups shredded sharp cheddar cheese
1 cup grated Romano cheese
8 slices Provolone cheese, chopped
2 small onions, sliced thinly
1/4 cup butter, melted
1 tsp. garlic powder
2 Tbsp. flour
1 pint half and half

Spray a large casserole dish with nonstick cooking spray. In a bowl, mix all of the cheeses and the flour. In a small bowl, mix the butter and garlic powder.

Spread a layer of potatoes in the bottom of the casserole. Drizzle with the butter mixture, then add 1/3 of the onions and 1/3 of the cheese. Continue layering until you are out of ingredients, ending with a bunch of cheese. Slowly pour the half and half over the casserole.

Bake in a 325 oven for 1- 1 1/2 hours, until the potatoes are tender.


All in all, a pretty good day. :)