Easter Recipes

Easter Recipes questions and answers

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Q: Easter recipes???
help! im 13 and i want to help make something for dinner or dessert on easter. i need recipes, pictures, links/sites that are for a sidedish,snack or dessert. anything that serves at least 10 people. thanks much

A: Well this is super easy to make and cost less than 5 dollars to make 1 box jiffy cornbread mix 1 can creamed corn 1 can reg corn ( dont drain juice) 1 small container sour cream mix everything together in a bowl then bake at 350 for about an 1hr or until the top is browned or you can go to allrecipes.com and search easter recipes they have plenty of recipes plus pictures and ratings of them

Q: Anyone have any good Easter recipes involving (SUPRISE) hard-boiled eggs?
I'm going to have a few dozen hard-boiled eggs to use - what are some good recipes for deviled-eggs or potato/macaroni salad with hard boiled eggs in them? I'm not a great cook, so does anyone have any simple recipes?

A: I have a really good potato salad recipe. 5 pounds of potatoes 1 small jar of sweet pickles 1 small onion salt and pepper mayo, never measured, just put it in till it looks right. 1 1/2 dozen to 2 dozen eggs. 3/4 cup of so of sugar, I never measure this either. I just pour and taste. So when you get the taste you like, stop. I cut up the potato's in bit size pieces, then boil them. Drain, Run cold water over them to help cool them, drain. Cut up your eggs, all but 6 to 8, to put in the salad. Add. Cut up the sweet pickles in small pieces. Add. Cut up your onion, add. Salt and pepper to taste. Add 1/2 of the jar of sweet pickle "juice". Add sugar. Add mayo till it looks right. Stir it all up. With the leftover eggs, cut them in full slices going longways and lay them on top to look pretty. Enjoy. ( you can also make macaroni salad with this, just use 1 pound of mac. noodles in stead of potato's.)

Q: Does anyone know any quick and easy easter recipes for kids?
My daughter needs an easter dessert for a party thursday and i want something easy and fun that 3-5 yr olds will eat! HELP?!

A: I recommend this site alot: http://www.marsbrightideas.com/easter/recipes/

Q: Do you have any ideas for easy Easter recipes?
I'm just looking for a good dessert that can tempt most taste buds. Fat free or low cal would be nice. Oh and don't forget simple to make. :) Thank you for your answers.

A: Quick put together desserts: Eagle Brand Sweetened Condensed Milk videos-turn on your sound: http://eaglebrand.com/videos.asp?v=fudge#video Kraft's Chocolate Passion Bowl (video): http://www.kraftfoods.com/kf/cookingschool/videos/videoplayer.htm?vid=342

Q: Shot recipes for Easter egg hunt?
For the adults that are comming to easter dinner I am setting up an Easter egg hunt were the eggs all have the name of a shot the finder will have to do. I need recipes for shots, that have common ingredients, any ideas?

A: i found 17 "jello shots" recipes at www.recipezaar.com....go there, it's FREE!

Q: anyone have any good recipes for leftover easter eggs?
i'm sure that there are going to be a lot of others wondering this same question. if you have any good recipes please share. thanks and happy easter!

A: I just made Tuna Salad today and used eggs. I did think about all the eggs that have been boiled over this Easter Holiday. I suggest using left over eggs for: Deviled eggs. Tuna Salad - uses 2 eggs per can tuna Potato Salad - uses 4 eggs per 10 med sized potato's Egg Salad Happy Easter!

Q: RECIPES: Does anyone have some good, easy Easter recipes?
Just wanting some ideas for Easter

A: You didn't mention whether you wanted desserts, side dishes, or appetizers, so here's some to think about: 1. Mashed potato casserole: 10 yukon gold potatoes cooked until fork tender in chicken broth, drained. 1/2 cube butter, 1 4 oz package cream cheese, 1/2 cup sour cream, 1 cup sharp cheddar cheese,1 bunch scallions, chopped, more butter and cheese to top with. Add next 5 ingrediants along with a generous portion of kosher salt and fresh ground pepper. Add more sour cream if necessary. Top with cheddar cheese and dot with butter. Cover and bake in a 350 degree oven for 30 - 40 minutes, or until cheese is melted and bubbly. 2. Asparagas with pancetta bread crumbs: trim fibrous ends off of asparagas and cook until tender crisp, about 1 minute. Set aside. In skillet, saute pancetta with 3 T minced onion and 1 tsp minced garlic. Add 1 cup bread crumbs and stir to coat. Add 1 tsp lemon zest and 3 T parmesan cheese. Place asparagas in baking dish and sprinkle with bread crumbs. Drizzle olive oil or melted butter over each and bake for 20 minutes at 350 degrees. 3. Strawberry Angel Trifle: 1 store bought angel food cake, 1 large package vanilla instant pudding, 1/2 cup sour cream, 1 1/2 cup milk, 2 pints strawberries, cleaned, stemmed, and sliced. Sweeten and mash slightly with spoon. Coolwhip. Tear angel food cake into pieces and top with some of the berry mixture. Blend sour cream with milk and pudding and fold in 1 cup of the CoolWhip. Put 1/2 on top of the strawberries. Repeat layers ending with strawberries and Coolwhip.

Q: Any Easter Leftovers Recipes?
We have A TON of leftover ham. Just wondering what we could do with it. We're allready thinking split pea soup, but what are some other inexpensive healthy recipes that are kind of different! Any answers are appreciated!! IM too if you want! I'm gonna put this up to vote! All you anwers are great and used more than one!

A: Fried potatoes and Ham, Ham and corn chowder, Freeze the rest for a night you want to eat ham.

Q: Can someone tell me some authentic Easter recipes...?


A: Easter Lamb Soup Recipe 1 tablespoon olive oil 1 onion, finely chopped 4 cups chicken broth 1/2 pound boneless lamb, trimmed of excess fat and cut into 1/4- to 1/2-inch pieces 3/4 cups chopped fresh Italian parsley 1/4 cup chopped fresh dill 1/6 cup long-grain rice 2 egg yolks 1/4 cup fresh lemon juice Salt and freshly ground pepper to taste Stage1-In a large stockpot over medium heat, add the olive oil. Stage2-Sauté onions until soft, about 4 minutes. Stage3-Add chicken broth, lamb, parsley and dill. Bring to a boil, reduce heat, cover and simmer for about 50 minutes. Stage4-Add rice and continue simmering until soft, about 15 minutes. Stage5-In a medium bowl, beat the egg yolks and lemon juice until frothy. Stage6-Gradually add 1 to 2 cups of hot soup to egg mixture, beating vigorously with a whisk to keep eggs from curdling. Stage7-Pour the egg mixture back into the pot, stirring well. Stage8-Simmer for 1 minute; do not boil. Season with salt and freshly ground pepper.

Q: Columbian Easter Recipes?
My son is going out with a Columbian girl, who is missing her family while she is studying here in Australia. I would like to make some home type recipes for her to celebrate easter. Does anyone have any Columbian Easter type recipes?

A: I am half colombian. She may miss sancocho, which is chicken soup. You may also want to make Tamales. Arepas con queso is also a favorite. check out the following websites for colombian recipes. Good Luck! http://gosouthamerica.about.com/cs/colombia/a/CulrecipeCol.htm http://www.recipezaar.com/recipes/colombian http://fooddownunder.com/cgi-bin/search.cgi?q=colombia

Q: Uniques Easter Recipes?
Its for my school party this friday the 14th. I want it to be like a dessert, but it has to be easterey. and unigue, different, and remember kids dont like healthy food, but personally i usually bring a fruit tray but nobody eats it.

A: Buy some pretzel rods (not the pretzel sticks...the bigger ones) and dip them halfway into melted chocolate. Then sprinkle some Eastery cookie sprinkles on them.

Q: Can anyone tell me how to make cream filled long johns like you buy at a bakery? Recipes using Easter candy?
I want to know how to make the cream filled long johns or filled sticks like you buy at a bakery. Also, I have tons of leftover Easter candy and need to know what to do with it. I have peeps and chocolate galore.

A: These are a lot of effort – but worth it. Make your pastry cream filling first so that it can thicken and chill. Make the glaze after you have filled the Long Boys. 3 (.25 ounce) envelopes active dry yeast 1/2 cup warm water 1/2 cup shortening 1 cup boiling water 1 cup canned evaporated milk 2 eggs, beaten 1/2 teaspoon ground nutmeg 1/2 cup white sugar 2 teaspoons salt 8 1/2 cups all-purpose flour 1 quart oil for frying, or as needed 3/4 cup confectioners' sugar In a small bowl, dissolve the yeast in 1/2 cup lukewarm water. Set aside until bubbly, about 10 minutes. In a large bowl, dissolve shortening in 1 cup of boiling water. Cool to lukewarm. Mix the evaporated milk, eggs, nutmeg, sugar and salt into the shortening and water. Stir in the yeast mixture and one cup of the flour until well blended. Gradually mix in remaining flour 1 cup at a time until dough is firm enough to remove from the bowl. Knead for about 5 minutes on a lightly floured surface, or until smooth. Let rest for 10 minutes. Roll the dough out on a floured surface to 1/4 inch thick. Cut into strips 1 inch wide and 6 inches long. Place onto waxed paper, and let rise until doubled in size, about 1 hour. Heat oil in a deep-fryer or large heavy skillet to 350 degrees F. Carefully remove the Long Boys from the waxed paper and place a few at a time in the hot oil. Fry for about 3 minutes per side, or until light brown. Set over wire racks to drain. When cooled, fill with pastry cream using your decorator tube and frost with chocolate glaze. Pastry cream 21/4 cups milk 4 egg yolks 2/3 cups sugar 1/4 cup cornstarch 1/4 cup flour 2 tablespoons vanilla extract Boil 2 cups of milk. Beat yolks with sugar and remaining milk. Whisk until smooth. Add cornstarch and flour until combined. Gradually whisk hot milk into egg mixture. Return to saucepan. Cook over medium heat, stirring constantly until mixture boils and thickens. Reduce to low and stir for 2 minutes longer. Remove from heat. Stir in vanilla. Pour into a shallow disk. Cover with plastic wrap. (Make sure wrap touches surface to prevent a skim from forming.) Cool to room temperature. Refrigerate for 2 hours or overnight. Chocolate glaze 2 (1 oz.) squares unsweetened chocolate 3 tablespoons butter 1 cup powdered sugar 3/4 teaspoon vanilla Heat chocolate and butter over low heat until melted. Remove from heat. Stir in 1 cup powdered sugar and 3/4 teaspoon vanilla. Stir in 1 teaspoon hot water at a time until desired consistency (about 2 tablespoons of water is needed). I don't think I can help you with the leftover candies. We never have any. I guess you could melt them and use them as toppings. I did find this recipe for leftover candy cake - but I have never tried it. 2 cups coarsely chopped leftover candy* 2 3/4 cups sifted flour 1/2 teaspoon salt 1 teaspoon baking soda 1 teaspoon vanilla 8 ounces unsalted butter 1 1/2 cup sugar 3 large eggs 1/4 teaspoon almond extract 1 cup sour cream Optional: Confectioners' sugar Preheat oven to 350F. Butter a tube or bundt pan (10-12 cup capacity) and dust with fine bread crumbs. Tap out excess crumbs. Set pan aside. Sift together flour, salt and baking soda; set aside. In large bowl, cream butter until soft, add vanilla, almond extracts and sugar. Mix well. Add eggs, one at a time, mixing well after each one. On low speed, alternate adding dry ingredients with sour cream, scraping bowl as necessary. Place 1 1/2 cups mixture in prepared pan. Add candies to remaining batter, fold in gently. Pour this mixture into pan over plain batter. Bake 1 hour or until tests done. Cool 15 minutes. Cover pan with rack and invert. Remove pan. Let cake cool. Serve plain or with confectioners' sugar dusted on top. Note: *This is a great way to use up any holiday's leftover candy - Halloween treats, Christmas candy canes, Valentine sweets, Easter candy, etc. http://holidays.cdkitchen.com/recipes/recs/376/LeftoverCandyCake72052.shtml

Q: Recipes for Leftover Easter chocolate?
My kids still have about 3 lbs of chocolate leftover from their Easter Baskets. Does anyone have any creative recipes that would help me get rid of it?

A: You have left-over chocolate? I'm impressed.

Q: italian easter recipes?
Does anyone know an easy italian easter desert or cookie or appitizeer recipe??

A: Typical traditional menu for Easter On Easter Sunday, lamb-based dishes are commonly served throughout both northern and southern Italy. Typical at Easter Sunday in Umbria and Tuscany is also a breakfast with Salami, boiled eggs, wine and easter Cakes and pizzas. Easter cheese cake, Umbria-style 1 kg (2 1/4 lb) white flour 100 g (3 1/2 oz) already risen bread dough 25 g (1 oz) fresh yeast 200 g (7 oz) grated Parmesan cheese 100 g (3 1/2 oz) ewe's or Gruyère cheese 6 eggs 2 egg yolks 100 g (3 1/2 oz) lard 55 g (2 oz) extra virgin olive oil 100 g (3 1/2 oz) unsalted butter Salt Pepper These doses are enough to prepare more than one cheese cake. This is a traditional salt cake for Easter my region Umbria. And it’s not simple to do! Put white flour in a big bowl and make a well in the center. Melt the already risen bread dough in a cup of warm water and pour it into the well. Mix it with a little quantity of flour and beat with your hand or with a whisk very vigorously. The dough must be soft. Sprinkle it with a little flour and cover the bowl with a napkin. Put the bowl in a warm place in order to let the dough double its volume. Meanwhile put eggs, egg yolks, butter and lard cut into small pieces, olive oil and grated Parmesan cheese in a little saucepan; season to taste with salt and pepper and beat all the ingredients with a whisk for some minutes. Cut ewe's or Gruyère cheese into very small pieces. When dough is doubled, warm up the mixture with eggs and fat in a bain-marie for few minutes. Be careful not to warm up too much! The mixture must be lukewarm. Add this mixture to the flour with dough and then crumbled fresh yeast and ewe's cheese too. Amalgamate all the ingredients with your hands quickly and then put the dough over a ligthly floured work surface. Knead your dough for about 15 minutes until smooth; add a little flour if necessary. Oil one or more deep moulds. Transfer the dough or a portion of it in every mould; it must fill only half the mould. Let the dough rise in a warm place until it reaches the edges of the mould. Preheat oven to 200°C (400°F). Bake for about an hour or until the surface is golden. Remove from the oven and let it cool; then turn out your Easter cheese cake on a large dish. It's very tasty especially when it's cold Easter Pies Bread dough 400 gr. Spinach 1 kilo Eggs 9 Parmesan cheese 4 tablespoons Dry oregano 2 pinches Butter 2 tablespoons Extra virgin olive oil 4 tablespoons Pepper a sprinkling Fine salt 2 pinches Coarse salt 1 tablespoon Wash the spinach thoroughly and put it into a pan with just a little water. Salt it with the coarse salt and cook for 8 minutes stirring all the while. Drain it and squeeze the water out. Cut it not too finely. Divide the dough into 8 parts all the same size. Roll out into 12cm. disks in diameter. Melt the butter in a pot and add the spinach. Add salt and pepper and let it dry for about 5 minutes. Season with the cheese. Put 2 tablespoons of oil into a non stick pan and fry 8 eggs, half at a time. Switch on the oven to 200° Grease the pie dough with 2 spoons of oil on their upper side. Put the spinach onto the middle of each one leaving a border of 1 cm. Put a fried egg onto each pie. Break the remaining egg and beat it a little. Brush it onto the edges of the pie then fold them over and press them well until the edges stick together. Cover an oven sheet with oven paper which you have wet and squeezed. Arrange the pies on top and brush with the remaining oil. Bake for 20 minutes. Put the pies onto a serving dish and sprinkle with the oregano. Serve very hot straight away. Tortellini in brodo (of corse you can buy it and only cook it in beef broth) INGREDIENTS Filling: 150 gr. prosciutto crudo (about 5.3 ounces) 150 gr. mortadella (about 5.3 ounces) 2 sausages 2 eggs 50 gr. parmigiano cheese (1.75 ounces) Pasta: 500 gr. unbleached all-purpose flour (about 1.1 lb) 5 eggs pinch of salt To cook: Combine the prosciutto crudo, mortadella and sausage in a blender and blend until everything is finely chopped and well blended. Add the two eggs and the parmiggiano and blend well. Set aside. On a clean counter, shape the flour into a mound and make a well in the center. Add the eggs and salt to the well. Beat the eggs lightly with a fork, drawing flour as you go, until the eggs are mixed and slightly thickened. Using your fingertips, gradually incorportate the flour into the eggs and blend into a smooth dough. Knead the dough until satiny and very elastic, about 10 minutes. With a rolling pin or pasta machine, roll out thin sheets of pasta. The pasta needs to remain moist, so cover the sheets with plastic wrap as you work. Cut the pasta into 2 inch rounds using a biscuit cutter. Place a 1/4 tsp of the meat filling in the center of each round, fold each round in half and seal the edges. Bring the tails of the half circle together, overlapping them and twist one over the other. At this point you can freeze any pasta you want as indicated above or proceed to cook them in the meat broth for an immediate warm, satisfying soup. Bring the beef broth to a boil, then drop the tortellini into the broth. Reduce the heat and simmer, uncovered. The tortellini should float to the surface once they are done, around 5 minutes. Make sure to not overcrowd the pot; if you must, cook the pasta in batches. (To cook frozen pasta, just drop the still frozen tortellini into the boiling broth and cook for an extra minute or two.) Lamb with herbs Lamb chops 12 Rosemary a twig Parsley a bunch Fresh mint a sprig Garlic a clove Olive Oil 30 gr. Sandwich Loaf 1 slice Mustard 2 tablespoons Salt as required Pepper to taste In a small pan, prepare a sauté with oil, garlic and the bread slices cut into cubes and let them season for a few minutes. Smear the chops with the mustard and pass them in the bread seasoned and enriched with the diced herbs. Arrange the chops on an oven plate which you have already greased with oil and bake them in the oven for 10 minutes at 180°. Colomba di Pasqua - Colomba Pasquale Easter Dove - Italian Easter Bread These traditional holiday loaves are made in several easy steps over about 18 hours… I think nobody made it but everybody buy it. To cook and prepare this cake is too complicat and long.. Yield: 2 loaves. Step 1 (Starter) 3 tablespoons plus 1 teaspoon cool water 1/4 teaspoon sugar 1 1/2 teaspoons dry yeast 7 tablespoons unbleached all purpose flour Step 2 2/3 cup unbleached all purpose flour 4 large egg yolks 3 tablespoons cool water 2 teaspoons sugar Step 3 6 tablespoons (3/4 stick) unsalted butter, room temperature (very soft), cut into 6 pieces 5 tablespoons sugar 2 large egg yolks 2 tablespoons lukewarm whole milk 1 tablespoon honey 2 1/4 cups unbleached all purpose flour Step 4 1/2 cup cool water 1 1/2 teaspoons dry yeast 2 cups unbleached all purpose flour 1 cup (2 sticks) unsalted butter, room temperature (very soft), cut into 12 pieces 6 tablespoons sugar 4 large egg yolks 3 tablespoons lukewarm whole milk 2 teaspoons vanilla extract 1 1/2 teaspoons fine sea salt 1 1/2 cups (about 10 oz.) chopped candied orange peel (can be found in some specialty foods stores) Step 5 1/2 cup (about) all purpose flour 2 dove-shaped paper baking molds (Sur La Table may have them) or two buttered and floured ten-inch-diameter cheesecake pans Step 6 (Glaze and baking) 1 cup sugar 1/2 cup whole unblanched almonds 3 large egg whites 1/4 teaspoon almond extract 1 1/3 cups sliced almonds Powdered sugar For step 1 (Making starter): Combine water and sugar in bowl of heavy-duty mixer. Stir in yeast. Let stand until yeast dissolves, about 10 minutes. Using rubber spatula, mix in flour (dough will be firm). Cover bowl with plastic wrap. Let starter rise until puffy, about 45 minutes. (Initially, the starter is firm and compact, but it softens and becomes puffy and spongy after rising.) For step 2: Attach dough hook to mixer. Add all ingredients in step 2 to starter. Beat until blended, scraping down sides of bowl often, about 5 minutes (dough will be soft and thick). Scrape dough off hook; remove hook. Cover bowl with plastic. Let dough rise at room temperature until puffy and bubbly on top, about 1 hour. The dough will look thick, shiny, and slightly puffed. For step 3: Reattach clean dough hook. Add first 5 ingredients in step 3 to dough; beat until blended. Add flour. Beat at low speed until smooth, scraping down bowl and hook often, about 5 minutes (dough will be firm and compact). Scrape dough off hook; remove hook. Cover bowl with plastic; let dough rise at room temperature until lighter in texture and slightly puffed, about 3 1/2 hours. The dough will double in volume and become lighter in texture but less glossy. For step 4: Reattach clean dough hook. Mix water and yeast in small cup. Let stand until yeast dissolves, about 10 minutes; add to dough. Add 1 1/3 cups flour, half of butter, sugar, and 2 yolks; beat until dough is smooth, about 3 minutes. Scrape down dough hook and sides of bowl. Add remaining 2 yolks, milk, vanilla extract, and salt. Beat at low speed until blended, about 3 minutes. Scrape down hook. Add remaining 2/3 cup flour, remaining butter, and orange peel. Beat dough until well blended, about 5 minutes. Scrape dough into very large (at least 4-quart) buttered bowl. Cover with plastic. Let dough rise at room temperature until doubled and indentation remains when 2 fingers are pressed about 1/4 inch into dough, 8 to 10 hours. For step 5: Sprinkle 1/2 cup flour onto work surface. Scrape dough out onto floured work surface (dough will be soft and sticky). Gently toss dough in flour until easy to handle. Brush away excess flour. Divide dough into 3 equal pieces. Divide 1 piece in half; shape each half into 10-inch-long log. Arrange 1 log crosswise in each paper baking mold, curving ends to fit. Roll each remaining dough piece into 11-inch-long log, slightly tapered at ends. Place 1 log across dough in each mold. (If using 2 cheesecake pans, divide dough in half; place half in each prepared pan). Cover molds (or pans) with plastic. Let stand at room temperature until dough rises to top of each mold and indentation remains when 2 fingers are pressed about 1/4 inch into dough, about 3 1/4 hours. For step 6 (Glaze and baking): Position rack in bottom third of oven and preheat to 375 F. Finely grind sugar and whole almonds in processor. Add egg whites and almond extract; blend 10 seconds. Peel plastic off dough in molds. Spoon half of almond glaze over top of each. Sprinkle each with sliced almonds. Sift powdered sugar over. Slide rimless baking sheet under molds; slide molds directly onto oven rack. Bake breads until brown on top and slender wooden skewer inserted into center comes out clean, about 45 minutes. Cool breads completely on rack. (Can be made ahead. Wrap; let stand at room temperature up to 2 days or freeze up to 1 week.)

Q: WHAT are some your favorite traditional family recipes for Easter?
Who made these dishes for you, and how did that make you feel? I'm not religious at all ... and I don't think the Easter Bunny is either. No chocolate eggs? Hello? A traditional family dinner on Easter doesn't necessarily have to be religious in significance. When I was a young child, my family wasn't religious but we did celebrate holidays. Not much religious connotation. My sister and I would wake up and find muddy bunny paw prints all over the place. My parents used my cats paws for that.

A: My grandmother made breakfast to dinner every holiday, i felt special because my grand would go out of her way to make what you want these are three of the family easter dish Traditional Green Bean Casserole INGREDIENTS: 1 onion, chopped 2 cloves garlic, minced 1 Tbsp. olive oil 10 oz. can cream of mushroom soup 1/2 cup milk 1 tsp. soy sauce 1/8 tsp. white pepper 2 (9 oz.) pkgs. frozen green beans, thawed and drained 1 cup canned french fried onion rings PREPARATION: Preheat oven to 350 degrees F. In heavy skillet, cook onion and garlic in olive oil until tender and translucent. Combine soup, milk, soy sauce, pepper, beans and 2/3 cup of the onions in a 1-1/2 quart baking dish; stir in onions and garlic. Bake at 350 degrees F for 25 minutes or until hot and bubbly. Stir casserole well. Sprinkle with remaining onions, then bake 5 minutes longer. --------------------------------------------- Crockpot Pineapple Glazed Ham INGREDIENTS: 1 Tbsp. flour 10 to 12 lb. fully cooked ham 20 oz. can crushed pineapple, drained 1 Tbsp. cornstarch 1/2 cup apple jelly 2 Tbsp. lemon juice 1/8 tsp. ground cinnamon PREPARATION: Place flour in crockpot safe cooking bag. Lightly score surface of ham. Place ham in bag with the flour, seal bag, and turn to coat. In medium saucepan, combine pineapple, cornstarch, apple jelly, lemon juice, and ground cinnamon and blend with wire whisk.Cook and stir over medium heat until cornstarch dissolves and mixture thickens. Bring to a boil and simmer for 1 minute. Pour over ham in the cooking bag. Place in 6 quart crockpot, cover, and cook on low for 8-10 hours ---------------------------------------------- Fresh Strawberry Pie INGREDIENTS: 1/2 recipe Hot Water Pastry or 9" pie crust 6 cups strawberries, hulled 1 cup sugar 2 Tbsp. cornstarch 1/2 cup water 3 oz. pkg. cream cheese, softened 1/4 cup powdered sugar 1 tsp. lemon juice 1/2 tsp. lemon rind PREPARATION: Preheat oven to 400 degrees. Line the Hot Water Pastry with pie weights or aluminum foil and dried beans (this is called blind baking). Bake at 400 degrees until light brown and crisp, about 8-10 minutes. Cool completely. Mash enough strawberries to measure 1 cup. Mix sugar and cornstarch in a heavy saucepan and stir in strawberries and water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Cook and stir for 1 minute and then remove from heat and cool. Beat cream cheese with sugar, lemon juice, and lemon rind until smooth and spread in cooled pie crust. Top with whole strawberries. Pour cooked and cooled strawberry mixture over the whole strawberries and chill for 3 hours or until set. Refrigerate any remaining pie.