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Sweet and Savory Easter Favorites

Saturday 9 March 2013 - Filed under Recipes

Frosty Mandarin Orange Dessert
by Marilyn Brandt Smith

  • 1 small package Jell-O
  • 1 cup hot water
  • 1/2 can mandarin orange sections
  • 1/2 pint orange sherbet

Pour Jell-O into a quart container. Add one cup of hot water, and shake, covered tightly, until Jell-O is dissolved. Stir in 1/2 can orange sections along with the juice from the can. Add 1/2 pint sherbet, one spoonful at a time. Stir until sherbet melts. Pour into bowl. Chill until firm. Serves four. You can easily double this recipe.

Ham Balls
by Marilyn Brandt Smith

  • 1 egg
  • 1/4 cup water
  • 1 cup breadcrumbs
  • 1 small onion
  • 2 tablespoons chopped parsley (optional)
  • 2 teaspoons prepared mustard
  • dash of pepper
  • dash of thyme
  • 1 pound boiled ham

    In a large bowl, beat the egg and water. Add the breadcrumbs, and let stand until liquid is absorbed. Stir in chopped onion, parsley, mustard, pepper, and thyme. Mix in chopped ham, and shape mixture into 1-inch balls. Place on a large baking pan, and bake at 350 degrees for 25 minutes. After removal from oven, spear each ball with a pretzel stick for easy serving.

2013-03-09  »  Marilyn Brandt Smith