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Newspaper
Country Today
Location
Eau Claire, Wisconsin, United States of America
Date
Apr 07, 1982
Page
25
A traditional Russian dessert called pashka blends cottage and cream cheeses with eggs butter almonds and fresh strawberries. Molded in a clay flowerpot the chilled cheese mixture relies on drained dry-curd cottage cheese for a firmer texture.
The article highlights ham as an Easter staple with multiple styles and servings per pound. It covers fully cooked versus cook before eating hams, heating temps, and ideas for using leftovers in casseroles, meat loaves, croquettes, and varied sides plus egg-based dishes.
Bake a 7 to 10 pound boneless smoked fully cooked ham in a 325 degree oven uncovered on a rack with the bulb centered in the thickest part. Do not add water and monitor until the thermometer shows 140 degrees, about 15 to 18 minutes per pound. For glaze, heat a cup of jelly with 1 teaspoon lemon juice until smooth and brush over the ham in the last 15 to 20 minutes.
A mixed collection of classic ham recipes and a cheesecloth bound pashka guide. Includes fully cooked smoked ham with cherry topping and a breaded apple side, plus a fruit stuffed bake with bananas peaches pears and pumpkins.
Cream cheese and cottage cheese blended with butter and egg yolks, folded with sugar vanilla gelatin and whipped cream, then layered into a lined clay pot with strawberry slices. Chill overnight and unmold for serving, garnish with gumdrops or berries. Stored up to five days.
A simple cookie recipe combines cottage cheese and butter creaming with honey sugar egg and vanilla. Mix with a dry flour and wheat germ blend fold in walnuts then bake spooned rounds 2 inches apart until golden around edges yields about 30 cookies.
Cream butter in a large bowl then beat in sugar until light. Add eggs one by one, then orange peel and cottage cheese. Stir in dry ingredients, fold in dried fruit and walnuts, and divide into loaf pans. Bake at 350 degrees until tester comes out clean, cool on rack.
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