Noon Show Easter Brunch Menu -- recipes courtesy Benita McCoy Lyons, author of 'Scratch Cooking Two' (www.kentuckyscratchcooking.com)
3 c. sifted all purpose flour 1/2 c. shortening
1 tbs. baking powder 2/3 c. milk
1 tsp. salt 1 stick butter
Sift flour with baking powder and salt. Cut in shortening with a pastry blender until the mixture resembles coarse meal. Add milk and melted butter, stirring until a soft dough is formed. Knead gently on a lightly floured board for 30 seconds. Roll or pat dough 1/2 inch thick. Cut into 12 biscuits. Bake on a baking sheet in a hot oven (425 degrees) for 15 minutes.
Bourbon Glazed Ham
Place ½ cup Water in skillet with ½ cup bourbon
Cook ham until liquids are evaporated & then brown to a golden consistency
Garden Vegetable Dip
2 envelopes Lipton Spring Vegetable Cup-a-Soup
1/2 pint (8 oz.) sour cream or plain yogurt
In small bowl, blend cup-a-soup with sour cream; chill. Serve with your favorite vegetables or chips. Makes about 1 cup dip. Recipe can be doubled.
Pastry for unbaked pie crust (9 inch) Dash of pepper
3/4 c. half and half 4 oz. Swiss cheese, sliced, and chopped
2 eggs, slightly beaten 1 tbsp. flour
1/4 tsp. salt 4 strips bacon cooked and crumbled
Line miniature muffin pans with pastry. Combine half and half, eggs, and seasonings; mix well. Toss cheese with flour, add cheese and bacon to egg mixture. Fill muffin shells, two-thirds full with egg and cheese mixture. Bake at 325 degrees for 30 to 35 minutes or until lightly browned. Makes 24 appetizers.
Lime Jell-O Fruit Salad
1 box lime Jell-O 1 c. fresh pineapple grated
Mix Jell-O according to box directions, let cool. Add the pineapple. Mix well. Chill until jell has set. Top with mayonnaise & walnuts.
1 Package Puffed Pastry Shell Dough
4 medium yellow apples cooked in ½ stick butter & ½ cup water
when apples resemble applesauce, add:
1 teaspoon. cinnamon
1/3 cup granulated
1 tablespoon brown sugar
Stir & place a large spoonful of apple mixture in the shell & fold over. Bake @ 400° fro 15-20 minutes