Happy feasting!

Easter treats

This appetizing glaze is ideal for ham steaks as well as baked.

Try this glaze or any of the delicious glazes suggested.

Fully cooked ham (bone in) 7 lbs. 3.2 kg
Whole cloves
Liquid honey 1/2 cup 125 mL
Brown sugar, packed 1 cup 250 mL

Score ham rind in diamond shape pattern about 1/4 inch (6 mm) deep with sharp knife.

Put ham into large roaster. Cover. Bake in 350ºF (175ºC) oven for 2 hours.

Stick whole clove into each diamond shape in ham. Increase heat to 450ºF (230ºC).

Heat honey in small saucepan until hot. Add brown sugar. Heat and stir until smooth.

Brush over ham. Bake, uncovered, for about 15 minutes, brushing once with glaze, until well-glazed. Serves 10.

Note: A ready-to-serve ham is used in this recipe. Internal temperature should read 140ºF (60ºC) when done. Other hams should reach an internal temperature of 160ºF (70ºC).

1 serving:
338 Calories
7 g Total Fat
42 g Carbohydrate
0 g Fibre
28 g Protein
2226 mg Sodium

Reprinted from Most Loved Main Courses © Company’s Coming Publishing Limited.

Orange And Dill Salmon

Salmon steaks marinated in citrus juice, maple syrup, wine and dill. Barbecued to perfection.

Orange juice 1/2 cup 125 mL
Maple (or maple-flavoured) syrup 1/3 cup 75 mL
Dry white (or alcohol-free) wine 1/4 cup 60 mL
Chopped fresh dill (or 1 tbsp., 15 mL, dill weed) 1/4 cup 60 mL
Soy sauce 1 tbsp. 15 mL
Salmon steaks 4 4
(3/4 – 1 inch, 2 – 2.5 cm, thick), about 4 oz. (113 g) each

Combine first 5 ingredients in small bowl. Place salmon in shallow dish. Pour marinade over top. Turn until coated. Cover. Marinate in refrigerator for up to 4 hours.

Remove salmon. Discard marinade. Preheat electric grill for 5 minutes or gas barbecue to medium. Cook salmon on greased grill for about 5 minutes per side until salmon flakes easily when tested with fork. Serves 4.

1 serving:
209 Calories
7.2 g Total Fat
11 g Carbohydrate
Trace Fibre
23 g Protein
182 mg Sodium

Reprinted from Most Loved Main Courses © Company’s Coming Publishing Limited

More kitchen tricks from Jean Paré

– make leftovers disappear like magic!

If you’re a city dweller, the last months of winter might seem to be slower paced than the weeks before the holiday season – but that’s not so if you’re ranching or farming. Calving usually starts in January and runs through to March, then it’s time to get ready for spring seeding and fix pasture fences for summer turn-out. This is the time of year to make short work in the kitchen and take advantage of leftovers in the fridge. Meals can be just as appealing and delicious and in Jean Pare’s new cookbook, Recipes for Leftovers, you’ll find plenty of ideas for a little bit of this and a little more of that. Enjoy!

Roast Beef And Pepper Sandwich

A crisp, golden crust surrounds the warm filling.

Mayonnaise (or salad dressing) 1/3 cup 75 mL
Dijon mustard 2 tbsp. 30 mL
Round sourdough bread loaf, cut into 8 slices 1 lb. 454 g

Thin slices of leftover cooked beef (about 8 oz., 225 g) 8 8
Roasted red peppers, blotted dry and cut into strips 2 2
Swiss cheese slices 8 8

Hard margarine (or butter), softened 2 tbsp. 30 mLCombine mayonnaise and mustard in small bowl. Divide and spread on 1 side of each bread slice. Divide and layer beef, red pepper and cheese over mayonnaise mixture. Cover with remaining bread slices.

Preheat two-sided grill for 5 minutes. Spread outer sides of bread with margarine. Place on grill. Close lid. Cook for about 5 minutes until golden.

Makes 4 sandwiches.

1 sandwich:
778 Calories
40 g Total Fat
66 g Carbohydrate
4 g Fibre
38 g Protein
1577 mg Sodium

Reprinted from Recipes for Leftovers
© Company’s Coming Publishing Limited

Taste the Tradition
Jean Pare serves up Christmas fare – old and new

Chewy with great nutty flavour. Wonderful aroma of sage and other herbs.

Cans of condensed chicken broth (10 oz., 284 mL, each) 2
Water 2 cups 500 mL
Wild rice 1 1/2 cups 375 mL
Chopped onion 1 cup 250 mL
Chopped celery 1 cup 250 mL
Diced red pepper 2/3 cup 150 mL
Diced fresh mushrooms 1 cup 250 mL
Hard margarine (or butter) 1/4 cup 60 mL
Coarse dry bread crumbs 1 cup 250 mL
Pine nuts, chopped 1/2 cup 125 mL
Chopped fresh parsley 2 tbsp. 30 mL
(or 1 1/2 tsp., 7 mL, flakes)
Chopped fresh mint leaves 2 tbsp. 30 mL
(or 1 1/2 tsp., 7 mL, dried)
Chopped fresh thyme 2 tbsp. 30 mL
(or 1 1/2 tsp., 7 mL, dried)
Chopped fresh sage 1 tbsp. 15 mL
(or 3/4 tsp., 4 mL, dried)
Salt 1/2 tsp. 2 mL
Pepper 1/4 tsp. 1 mL

Bring broth and water to a boil in large saucepan. Add rice. Stir. Cover.
Bring to a boil on medium. Reduce heat to medium-low. Simmer for about 45 minutes
until rice has just popped but is still slightly firm. Turn into large bowl.
Saute onion, celery, red pepper and mushrooms in margarine in large frying pan
for about 5 minutes until onion is soft. Add remaining 8 ingredients. Stir until well combined.
Add to rice. Stir. Transfer stuffing to well-greased 3 quart (3 L) baking dish. Cover.
Bake in 350¡F (175¡C) oven for 30 to 60 minutes until heated through. Makes 8 cups (2 L).

1/2 Cup (125ml):
160 Calories
6.7 g Total Fat
20 g Carbohydrate
2 g Dietary Fibre
7 g Protein
416 mg Sodium

Reprinted from Home for the Holidays (c) Company’s Coming Publishing Limited

SAUTEED SPROUTS

Grapes and almonds give a uniqueness to ordinary sprouts.

Fresh (or frozen) Brussels sprouts, trimmed 1 lb. 454 g
Boiling water
Salt 1 tsp. 5 mL
Hard margarine (or butter) 2 tbsp. 30 mL
Seedless red (or green) grapes 1 cup 250 mL
Slivered almonds 2 tbsp. 30 mL
Salt & pepper, sprinkle

Cook Brussels sprouts in boiling water and salt in medium saucepan
for about 10 minutes until tender. Drain. Quickly cool in cold water.
Drain. Melt margarine in large frying pan until sizzling.
Add Brussels sprouts, grapes and almonds.
Gently stir for 3 to 4 minutes until heated through.
Sprinkle with salt and pepper. Makes 4 cups (1 L).

1/2 cup (125 mL):
77 Calories
4.3 g Total Fat
9 g Carbohydrate
3 g Dietary Fibre
3 g Protein
49 mg Sodium

Reprinted from Stews, Chilies & Chowders © Company’s Coming Publishing Limited