Bird Nests Ii (with White Chocolate)

Ingredients and Directions

2 cups chow mein noodles

2 cups crushed cornflakes cereal

16 (1 ounce) squares white chocolate

1/3 cup chocolate covered raisins

Place a sheet of waxed paper or foil on a large cookie sheet. In a large bowl,

combine the noodles and the cereal and set aside.

Melt white chocolate or vanilla candy-coating in a double boiler over hot

water (or in the microwave). Remove from heat and pour over noodles and

cereal.

To form nests, mound 2 tablespoons of the mixture onto the prepared cookie

sheet. With the back of a teaspoon, make an indentation in the center of

each mound. Press 3 or 4 candies in the center of each "nest". Allow to set at

room temperature until firm.

Makes 1 ½ dozen.

Pineapple Glazed Easter Ham

Ingredients and Directions

1 tbsp. flour

1 (20 oz.) can crushed pineapple, drained

1 tbsp. cornstarch

Big oven cooking bag

12 to 16 lb. fully-cooked ham

1/2 c. apple jelly

2 tbsp. lemon juice

1/8 tsp. ground cinnamon

Shake flour in cooking bag. Place in large roasting pan at least 2 inches deep.

Lightly score surface of ham. Place

ham in bag. Combine pineapple, jelly, lemon juice, cornstarch and ground

cinnamon in saucepan; stir and cook

until cornstarch dissolves. Bring to a boil. Simmer 1 minute. Pour sauce over

ham in bag. Bake 2 1/2 to 3 1/4

hours.

Bird Nests Iii (with Jellybeans)

Ingredients and Directions

4 cups chow mein noodles

3 cups miniature marshmallows

3 tablespoons butter

30 small jellybeans

Line a cookie sheet with foil and grease with spray-on cooking oil.

Pour noodles into a large bowl. Melt the butter and marshmallows over

medium heat, stirring until smooth. Pour marshmallow mixture over noodles,

stirring until well coated. Rub some butter on hands and form noodle mixture

into six round balls.

Place balls on prepared cookie sheet. With the back of a teaspoon, press the

center of each ball to make a hollow indentation. Let nests set until they are

firm. Fill each with small jelly beans. (Other small candies of your choice

may be substituted, such as M & M's, small gumdrops, chocolate covered

raisins, chocolate covered peanuts, etc.)

Makes 6 nests.

Raisin Sauce For Ham

Ingredients and Directions

1 1/2 c. raisins

2 tsp. prepared mustard

1/2 tsp. salt

1 tbsp. (or more) vinegar

2 tbsp. cornstarch

Simmer raisins in water to cover for 1 hour. Add mustard, sugar, salt and

vinegar. Dissolve cornstarch in small

amount of cold water; add to sugar mixture. Bring to a boil, stirring

constantly. Serve hot with baked ham.

Bird Nests Iv

Ingredients and Directions

1 cup butter, softened

1/2 cup white sugar

2 eggs

2 cups all-purpose flour

2 cups chopped pecans

1/4 cup warm water

3/4 cup shortening

1 teaspoon vanilla extract

1/4 cup butter, softened

4 cups confectioners' sugar

Separate the eggs. Chop the nuts fine.

Cream together 1 cup softened butter and sugar. Add the yolks, and beat

well. Add the flour, and mix well.

Make small balls out of dough. Roll balls in egg white, and then in the nuts.

Place balls on greased cookie sheets, and press center of cookie with thumb.

Bake at 350 degrees F (175 degrees C) for 8 minutes. Press center of cookie

again, bake until lighly browned 4 to 6 minutes. Cool cookies on racks.

To make frosting, begin by blending the water, shortening, vanilla, and 1/4

cup softened butter or margarine together thoroughly. Slowly add

confectioners' sugar, and mix until smooth and creamy. More water may be

needed to make desired consistency.

Makes 3 dozen.