Easter is just around the corner.
Many RV enthusiasts will be on the road or at their favorite campground for the holiday.
There are several easy to prepare Easter dinners out there and I would like to highlight one that can be easily prepared in your RV.
Enjoy the recipe and Happy Easter to you and your family!
EASY CITRUS HAM
Ingredients needed for the ham are:
• 1 boneless fully cooked ham (3 to 4 pounds)
• ½ cup packed dark brown sugar
• 1 can lemon-lime soda
• 1 medium lemon, thinly sliced
• 1 medium lime, thinly sliced
• 1 tablespoon chopped crystallized ginger
Directions: Cut ham in half; place in a 5-qt slow cooker. In a small bowl, combine brown sugar and 1/4 cup soda; rub over ham. Top with orange, lemon and lime slices. Add candied ginger and remaining soda to the slow cooker. Cover and cook on low for 4-5 hours or until a meat thermometer reads 140°, basting occasionally with cooking juices. Let stand for 10 minutes before slicing. Yields: 10-12 servings.
NEVER-FAIL SCALLOPED POTATOES
Ingredients for this entrée are:
• 2 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 teaspoon salt
• ¼ teaspoon pepper
• 1 ½ cups milk
• ½ cup shredded cheddar cheese
• 1 medium onion cut up
• 1 ¾ pounds potatoes, peeled and thinly sliced
Directions: In a small nonstick skillet, melt butter. Stir in the flour, salt and pepper until smooth; gradually add milk. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese until blended. Place half of the potatoes in a 1 1/2-qt. baking dish coated with cooking spray; layer with half of the onion and cheese sauce. Repeat layers. Cover and bake at 350° for 50 minutes. Uncover; bake 10-15 minutes longer or until bubbly and potatoes are tender. Yields: 6 servings.
GLAZED ORANGE CARROTS
Ingredients for this recipe are:
• 2 pounds fresh carrots, sliced
• 2 tablespoons butter
• ¼ cup thawed orange juice concentrate
• 2 tablespoons brown sugar
• 3 tablespoons minced fresh parsley
Directions: Place 1 in. of water in a saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender. Drain. Melt butter in a large skillet; stir in orange juice concentrate and brown sugar. Add carrots and parsley; stir to coat. Cook and stir for 1-2 minutes or until glaze is thickened. Yields: 6 servings.
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