This news letter is from an AOL food chat and is printed here at Recipes From Friends with permission of host Judee.

Tonight we gathered together to enjoy good company and share a wonderful menu for an Easter Buffet. Many thanks to Joan Dunbar for providing the Buffet Recipes. I know there are a couple I am going to make and am sure you will find some you like too.

Welcome back Around Our Kitchen Table. Tonight we are moving out of the Kitchen to the Dinning Room for a very special Easter Buffet. We have Joan Dunbar (a former AOLer) to thank for the Buffet Recipes. Joan receives our weekly recipes and often shares some of her recipes with us. I have added the candy recipes and the recipe for the Hot Cross Buns.

Joan tells us, “This buffet is measured to feed 8-10 people, all the recipes adjust fairly easily to larger amounts of people. A light dessert is chosen because we have all eaten too much
good food and too much Easter candy.

And speaking of candy here are a couple Easter Egg Candy Recipes to try.

Fruit and Nut Easter Eggs

2-1/4 cups sugar ·
1 cup light corn syrup ·
3/4 cup hot water ·
1/2 lb. marshmallow crème ·
1/2 cup shortening, melted ·
1/4 cup confectioners' sugar ·
2 cups candied fruit (cherries and pineapple) ·
Nuts ·
Dipping chocolate

How to Make Your Fruit and Nut Easter Eggs.
In a saucepan, cook sugar, syrup, and water to 265 degrees. Add marshmallow crème and beat until almost firm. Add melted shortening, confectioners' sugar, candied fruit, and nuts. Mix well, shape eggs by hand and dip in the chocolate. The eggs will keep 6 to 8 months. Makes 10 eggs
***End of Recipe***

Easter Egg Candies1 lb Confectioners sugar

2 tbs Water
1 tbs Light corn syrup
1 tbs Butter; softened
1 ts Vanilla
1/4 ts Salt
1/4 ts Almond extract
1 pn Cream of tartar
1 1/3 c Flaked coconut
Chocolate Coating:
8 Squares semi-sweet chocolate

Combine sugar, water, corn syrup, butter and vanilla. Add the salt, almond extract and cream of tartar. Add the coconut. Shape into Easter eggs.

Melt the chocolate in a double boiler over low heat. Cool and then frost the eggs.
***End of Recipe***

And now for Joan’s Easter Buffet Menu and Recipes

EASTER BUFFET
HAM WITH PINEAPPLE
BLACK-EYED PEA SALAD
HOT GERMAN POTATO SALAD
ASPARAGUS WITH SESAME SEEDS
ORANGE GINGER CARROTS or SPARKLING CARROTS
ORANGE SALAD SUPREME
GREEN ONION BISCUITS
CORNBREAD
PEACH CRISP

HAM WITH PINEAPPLE

This recipe is very easy, adapt it with more or less of each ingredient for how many guests you have, this should feed 8-10 with some left over.

1 fully cooked 5 lb. ham (boneless)
A spiral cut will make your job easier
1 cup brown sugar
2 14 1/2 oz cans of pineapple (I like crushed but
use your favorite kind) save the juice
1/2 stick butter or margarine

Slice the ham into about 1/2 inch thick slices or separate your spiral ham. Pre heat oven to
350. In a rectangular baking pan layer the ham, pineapple, brown sugar and butter. On the
top sprinkle remaining brown sugar and pineapple, dot with butter and pour the pineapple
juice from one can over the top. Bake for about 25 minutes or until butter and sugar are
melted and it is slightly brown on top.
***End of Recipe***

Try this salad with a ham on Easter or with a barbecue. It is great to take along to a potluck or a picnic.

BLACK-EYED PEA SALAD

6 servings can be doubled for large groups.
2-15 ounce cans of black-eyed peas rinsed and drained. (You can use dried also follow the
directions for cooking and prepare the day before.)
1-15 ounce can of diced pineapple (fresh can be substituted)
1-3 oz jar of roasted red peppers drained and chopped.
3/4 cup diced and peeled celery1 small red onion, chopped
1/2 cup chopped cilantro
1 Anaheim chili diced (if you like it hotter use Jalapeno or Habanero chilies)
1/4 cup grainy Dijon mustard
2 TBSP vinegar (cider or malt types are good)
1/2 cup olive oil

Combine first 7 ingredients in a large bowl. Mix mustard and vinegar in a small bowl.
Gradually mix in the olive oil. Add dressing to salad and mix until coated. Season with salt and pepper to taste. Garnish with cilantro if desired and serve.

If you use canned ingredients you can keep them on hand and whip up this salad in a moments notice.
***End of Recipe***

HOT GERMAN POTATO SALAD

If you haven't made this before you are missing a great treat. It is simple and always gets raves every time.

10 med new potatoes
6 slices bacon
2 1/2 Tbsp. flour
6 Tbsp. cider vinegar
1 1/2 Tbsp. sugar
1 Tsp. dry mustard
Salt and Pepper to taste

Boil the potatoes in their skins until just tender. Meanwhile, fry the bacon until crisp. Reserve
4 tablespoons of bacon fat and discard the rest. Drain the bacon well, crumble and set aside.
Heat the reserved bacon fat and stir in the flour. Cook slowly, stirring continuously for about
a minute. Remove from the heat and add 1 1/2 cups hot water and the vinegar. Mix well,
return to low heat and cook, stirring, until smooth and thick. Add sugar, mustard, salt and pepper and cook for 2 more minutes. Drain the potatoes, peel and slice them while warm. Toss with the dressing until they are well coated. Sprinkle with the crumbled bacon and serve.
***End of Recipe***

ASPARAGUS WITH SESAME SEEDS

Spring calls for asparagus when it is in season and plentiful and reasonably priced.

2 lbs. Asparagus Spears
2 Tbsp. butter
1/2 Tsp. sugar
1 Tbsp. soy sauce
2 Tbsp. sesame seeds

Trim the asparagus about one inch from the bottom. Peel the stems to about 2 inches from
the top. Cut the asparagus on a diagonal into one inch pieces. Heat the butter in the skillet
and cook the asparagus, tossing and shaking the skillet for about 2 minutes. Sprinkle with the sugar and toss another 30 seconds. Sprinkle with soy sauce and cook another 30 seconds. Sprinkle the asparagus with sesame seeds and serve.
***End of Recipe***

ORANGE GINGER CARROTS

4 cups carrots sliced diagonally
1 Tbsp. butter
2 cups orange juice
2 Tsp. cornstarch
1 Tsp. ground ginger
1/2 cup water

Combine the carrots, butter and orange juice in a saucepan. Bring the liquid to a boil,
reduce the heat and simmer, covered for about 8 minutes, until the carrots are tender.
The juice should be reduced by about half.
Combine the cornstarch, ginger and water in a cup and stir until smooth. Add the mixture
all at once to the carrots, stirring constantly until you get a glaze. Cook one additional
minute after you get the glaze.
***End of Recipe***

OR

SPARKLING CARROTS

A treat for the kids. We tell them they are Seven-Up carrots and they eat them like crazy.

1 small onion, chopped
2 Tbsp. butter
2 lbs. carrots sliced thinly
1 cup 7-up or other type of lemon-lime soda
salt and pepper to taste
1 Tbsp. sugar

Sauté onion in butter in a large saucepan. Add carrots and 7-up. Season to taste
with salt and pepper. Add sugar and heat over high heat until the liquid is absorbed
and the carrots are slightly glazed, about 8 minutes.
***End of Recipe***

SALAD SUPREME

No buffet would be complete without a gelatin salad and this is a good choice.

1 3 oz package orange gelatin
1/2 cup nuts
1/2 cup cherries, chopped
2 small bananas, sliced
1 8 oz can crushed pineapple, drained
1 small can mandarin oranges
1/3 bag mini marshmallows
1 pt. softened vanilla ice cream

Dissolve orange gelatin in 1 cup hot water. Add vanilla ice cream and stir until dissolved.
Add all the other ingredients and chill until firm. Should be made the day before.
***End of Recipe***

GREEN ONION BISCUITS

3 cups flour
1 1/2 Tbsp. baking powder
1 1/2 Tsp. salt
1 Tsp. pepper
2 1/3 cups chilled whipping cream
1 1/2 cups thinly sliced green onions
2 Tbsp. butter, melted

Preheat oven to 425 degrees. Mix flour, baking powder, salt and pepper in a large bowl.
Mix cream and green onions in a medium bowl. Add cream mixture to dry ingredients.
Stir until moist clumps form. Transfer dough to floured work surface. Knead just until dough
hold together, about 8 turns. Shape into an 8-inch square. Cut out sixteen 2 inch square
biscuits. Transfer biscuits to a large baking sheet, spacing them 1 1/2 inches apart. Brush
the top of the biscuits with melted butter. Bake biscuits until golden and cooked through,
about 18 minutes. Serve warm. These can be made 8 hours ahead, wrap in foil and store
at room temperature. Reheat to serve.
***End of Recipe***

CORNBREAD

Cornbread goes well with all the menu items on the buffet. This is an old family recipe from my husband's side of the family. Marie Callendar mixes also make great cornbread and they are really easy.

1 cup cornmeal
1 cup sifted flour
1/4 cup sugar
3 Tsp. baking powder
1 Tsp. salt
1 cup milk
1/4 cup vegetable oil
1 egg

Combine all the dry ingredients. Combine all wet ingredients and add all at once to the
dry ingredients. Stir until smooth. Pour into a greased 8" pan. Bake 20 minutes at
425 degrees.
***End of Recipe***

PEACH CRISP

This can easily be made ahead and served at room temperature.
3 cups sliced peaches
1 tsp. grated lemon peel
1/2 cup brown sugar
1/3 tsp. cinnamon
2 cups lightly crushed corn flakes (or you can use oatmeal)
4 tbsp. melted butter
2 1/2 tbsp. sugar
Heat oven to 400. Place peaches in a buttered dish. Sprinkle lemon peel on the top, then the
brown sugar and cinnamon. Combine the corn flakes, butter and sugar. Pack firmly over the
top of the peaches. Bake for 30 minutes. This is great with some whipped cream or ice cream on top if you have room.
***End of Recipe***

Our final recipe is one I have provided. It is for Hot Cross Buns and is a traditional bread served on Easter.

Hot Cross Buns

3/4 cup warm water (110 degrees F/45 degrees C)
3 tablespoons butter
1 tablespoon instant powdered milk
1/4 cup white sugar
3/8 teaspoon salt
1 egg
1 egg white
3 cups all-purpose flour
1 tablespoon active dry yeast
3/4 cup dried currants
1 teaspoon ground cinnamon
1 egg yolk
2 tablespoons water
1/2 cup confectioners' sugar
1/4 teaspoon vanilla extract
2 teaspoons milk

Put warm water, butter, skim milk powder, 1/4 cup sugar, salt, egg, egg white, flour, and yeast in bread maker and start on dough program.

1. When 5 minutes of kneading are left, add currants and cinnamon. Leave in machine till double.

2. Punch down on floured surface, cover, and let rest 10 minutes.

3. Shape into 12 balls and place in a greased 9 x 12 inch pan. Cover and let rise in a warm place till double, about 35-40 minutes.

4. Mix egg yolk and 2 tablespoons water. Brush on balls.

5. Bake at 375 degrees F (190 degrees C) for 20 minutes. Remove from pan immediately and cool on wire rack.

6. To make crosses: mix together confectioners' sugar, vanilla, and milk. Brush an X on each cooled bun.
***End of Recipe***