Easter Bunny Cake Recipe From Betty Crocker

Asparagus Au Gratin

˝ c. water
1 ˝# asparagus spears, trimmed
˝ c. Swiss cheese, shredded
1/4 c. dry bread crumbs
2 tbl. butter, melted
˝ tsp. dry mustard
1/8 tsp. pepper

Heat oven to 400°F.
Bring ˝ c. water to boil in 10" skillet; add asparagus.
Cook 2 min.’ drain (asparagus will still be crisp).
Place in 10x6" baking dish.
Mix remaining ingredients; sprinkle over asparagus.
Bake 8-10 min. or until cheese mixture is lightly browned.

Scalloped Potatoes with Spinach

5 med. potatoes, peeled and sliced, 5 cups
1/4 c. water
3/4 c. shred ched.
1/8 tsp. salt
1/2 pkg. chop. spinach
1/3 c. chop. onion
1 tbl. pimiento
3 tbl. marg.
3 tbl. flour
2 c. milk
Paprika


In 2 qt. micro dish micro-cook potatoes,
water and salt for 8-10 min.
Drain; remove from casserole and set aside.
In same casserole cook onion in marg,
covered, on high for 2-3 min. Stir in flour.
Add milk all at once; stir to combine.
Cook, uncovered, on high about 6 min.
stirring every min. til sauce thickens.
Add cheese; stir until melted.
Stir in the cooked potatoes, spinach and pimiento.
Cook, covered, on high for 1-2 min.
Sprinkle with paprika.

Chicken with Roquefort

1 medium chicken
2.1 oz Roquefort
8 chicory hearts
4 oz white wine
1.8 oz butter
8 oz Devon Cream
1 shallot (chopped)

Cut the chicken in pieces and fry it in oil and butter for ˝ hour. Add the chopped shallot and white wine. Cook for another ˝ hour and remove the chicken wings before the end of cooking. Keep warm. Meanwhile, reduce the Devon Cream and the Roquefort. Cut the chicory in thin slices and heat gently in the melted butter. Drain, and then add the chicory to the Devon Cream/Roquefort mixture to make the sauce. Pour the Roquefort sauce over the chicken pieces and serve. Preparation time: 1 hour 15 minutes.

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Traditional Baked Ham

1 Picnic Ham
1 large pineapple, orange, apricot or grape preserves
Whole cloves or ground (I use ground) cinnamon (optional)
Prepared Mustard

Rinse ham, cut off skin if using a picnic ham.
Lay fat side up in baking pan or dish.
Casserole dish,
if large ham, wrap in aluminum foil.
Smear preserves on ham, sprinkle cloves,
cinnamon and cover with prepared mustard.
Bake til done, in 350F oven, depending on the size of ham you bake.
I cook it til just starting to brown. I have cooked it til dark, and it is still delicious.

Pork Loin Scallops

Gruyere Cheese 8 thin pork scallops
8 oz button mushrooms
1 medium sized onion
4 tbsp almond oil or olive oil
1 tsp dried parsley, sage and/or rosemary
1 tbsp flour
1/2 tsp sea salt
1 tsp paprika
2 tsp fresh ground black pepper
1/2 cup dry white wine

Preheat ooven to 350. Spice pork with paprika, pepper and rosemary. Pan sear both sides in hot oil and place in casserole dish. Over medium heat brown onions, parsley and mushrooms. Sprinkle with flour and salt. Spread mixture over pork scallops and cover with shavings of Hoch Ybrig. Place in oven until cheese melts - If you like you can broil at the end of for two minutes to brown cheese. Serve immediatly with garlic mashed potatoes. Serves 4.

Hippity Hop Easter Bunny Cake

2 1/2 c Coconut, divided
Red food coloring
2 Baked 9-inch round cake
-Layers, cooled
8 oz Cool Whip, thawed
Assorted candies for garnish

Tint 1/4 cup of the coconut pink using red food coloring.

Cut 1 cake layer as a half circle shape on each side of the cake (for the ears) leaving a bow tie shape in the center of the cake. The bow tie shape should be about 1 1/2" wide at the widest part.

Leave one layer whole. Arrange whole cake layer in center of cake platter, place half circle shapes on the top pointing up for the bunnies ears. Place the remaining piece at the bottom of the whole cake layer to make a bow tie.

Frost: With whipped Topping.

Sprinkle center of bunny's ears and bowtie with pink coconut. Sprinkle white coconut over bunny's head and outer edge of ears and bowtie.

Decorate with candies for eyes, nose, mouth and whiskers

Hint: For decorating you could use red string licorice, chocolate chips for the eyes nose and mouth and maybe to outline the ears and bow tie.

Easter Bunny Patch Cake

1 10 3/4 oz. pk frozen pound
Cake, thawed, cut into 10 Slices
1 21 oz. can any pie filling
1 12 oz tub whipped topping, Thawed
1 c Shredded coconut
Green food coloring
Jelly beans and asst. Easter
Decorations

Line bottom of 12x8 inch baking dish with cake slices. Top with pie filling and all of the whipped topping. Refrigerate 1 hour or until ready to serve.

Tint coconut pale green with food coloring. Sprinkle over center of whipped topping.

Decorate with Easter candies and decorations.