Copyright (c) 1993, Liz Waters All rights Reserved

Roast Leg of Lamb with Herbs 
serves 6

1 5 lb. leg of lamb, trimmed 
1 clove garlic 
1 tsp. salt 
1 tsp. freshly ground black pepper 
*2 tsp. fresh rosemary, minced
*1 tsp. fresh grated ginger
*1 bay leaf, spine removed, crushed 
*1 tsp. minced fresh thyme 
*1 tsp. minced fresh sage (spine of leaf removed) 
*1 tsp. fresh marjoram
juice of one lemon 
1 tbsp. soy sauce 
1 tbsp. canola (Puritan) oil

* = if dried herb is used instead, cut amount in half.

Preheat oven to slow (300 degrees). Mix seasonings well. Cut small slits in lamb and rub
the seasonings thoroughly into the surface of the meat. Place on a roasting rack,
uncovered and roast eighteen minutes per lb. for well done (internal temperature of 175
on meat thermometer), twelve minutes per pound for rare (internal temperature of 140
on meat thermometer). Transfer lamb to warm serving tray and let stand for twenty
mintues. Serve garnished with sprigs of fresh mint and with pan gravy and mint jelly
alongside.




Baked Ham in Beer
serves 10

1 uncooked but smoked ham whole cloves 
1 cup brown sugar packed 
1/4 cup orange juice 
2 tsp. dry mustard 
1 cup fine soft bread crumbs thinly sliced pineapple maraschino cherries

Preheat oven to slow (300 degrees)
Place ham under cold running water and scrub the rind well with a stiff brush. Dry the
ham and place it in a roasting pan with skin and fat side up. Insert meat thermometer
through fat side into thickest part of the ham. Bake the ham uncovered twenty-three
minutes per lb. or until it reaches an internal temperature of 160 on a meat
thermometer. (If ham weights over 12 lb., seventeen minutes per lb. should be
sufficient. When in doubt, go by internal temperature). When ham is done, remove
from oven and using kitchen shears or a sharp knife, cut away skin and all but 1/4-1/8"
of the fat. Score the fat diagonally, forming diamond shapes. Stud ham with a clove in
center of each diamond. Brush with orange juice. Mix brown sugar and dry mustard and
bread crumbs. Press onto ham all over. Arrange pineapple slices on top of ham, anchor
with toothpicks. Put a maraschino cherry in the center of each pineapple ring. Increase
oven to 400 degrees. Return ham to oven and bake until crush forms up and pineapple
slices begin to brown around the edges. Let stand 30 minutes before carving.




Asparagus in Sour Cream Casserole

1 1/2 lb. fresh asparagus 
salt and pepper 
1 cup sour cream 
1 cup grated cheddar cheese 
1 cup soft bread crumbs 
1/4 cup butter

Remove the tough end of asparagus by snapping (hold each end firmly and
bend...discard stem below break). STand the stalks in a deep kettle. Add boiling salted
water to a depth of two inches and cook, tightly covered, until just done (about twenty
minutes. Drain. Place in a greased caserole. Sprinkle with salt and pepper. Spread with 1
cup of sour cream. Sprinkle with 1 cup grated cheddar cheese, and then with 1 cup of
soft bread crumbs mixed with 1/4 cup melted butter. Put in a 375 degree oven and bake
until crumbs are brown (about 30 minutes).




Susan's Brown Potatoes

6 large baking potatoes, peeled 
1/2 cup melted butter 
2 cups chicken broth 
salt and pepper paprika.

In a 13x9x2 pan, melt butter. Roll potato in butter to cover and arrange evenly in pan.
Bake at 375 for 1/2 hour. Remove from oven, turn potatoes over. Add broth to pan and
bake at 375 for 45 minutes or until nicely brown. Sprinkle with seasonings and serve
with sour cream on the side.




Herbed new Potatoes with  Fresh Peas

2 lbs. new potatoes, scrubbed and scraped clean boiling water 
1 1/4 tsp. salt 
1 lb. fresh peas, shelled and cooked in MW with 2 tbsp. water for 2 minutes and drained. 
1/8 tsp. freshly ground black pepper 
2 tbsp. butter  
1/4 C fresh parsley 
1 tsp. fresh basil, minced 
1 tsp. fresh thyme, minced

Scrape the potatoes and place in a pan with 1/2" boiling weater and the salt. Cover and
boil for 25 minutes until just done, adding more water if needed, and shaking the pan
often to redistribute potatoes.
Five minutes before the potatoes are done, add the peas and herbs. Complete cooking;
remove from heat; anddrain if necessary. Add the pepper, butter and cream. Heat a few
seconds and dump in a bowl. Garnish with fresh parsley.




Broccoli with Black Olives

1 bunch fresh broccoli, trimmed 
3 tbsp. extra virgin olive oil 
1 clove garlic, minced 
salt and freshly ground pepper to taste 
1/4 cup sliced black olives 
3 tbsp. grated parmesan cheese.

In a microwave safe bowl, cook broccoli for five mintues in 2 tbsp. water. Drain and set
aside. In a glass measure, MW garlic in olive oil covered with saran wrap for 1 minute.
Add olives, parmesan cheese, and salt and pepper. Pour over drained broccoli, toss, and
serve sprinkled with additional cheese for garnish.
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My suggestion for a salad is mixed greens and vinaigrette. For dessert, I suggest ice cream 
with fresh strawberries which are especially nice this year. However, families with small 
children would be wise to omit desserts on Easter, since Easter candy provides more sugar 
than most kids can stand anyhow.