Sunday, April 12, 2009
Today we're having a little mini Easter luncheon at home. Here's what's on the Menu:
A luscious honey ham with mustard sauce (recipe follows)
Garlic Rosemary Scalloped Potatoes
Sugar Snap Pea and Radish Salad in Lemon Vinaigrette
Strawberry Meringue Pie (my own invention, a variation on this, this and this! Post to follow!)
I called my Grandma this week to get the recipe for the mustard sauce because it is one of my favorite parts of Easter lunch at her house. Apparently this recipe comes from her brother's wife, Diane. (And now I know that I love it because it is filled with such sinful stuff! Mmm!) Thanks so much for sharing gals!
1/2 c. French's yellow mustard
1/2 c. canned tomato soup
1/2 c. sugar (I used 1/3 of a cup and it still tasted wonderful!)
1/2 c. apple cider vinegar
3 egg yolks
1/2 c. butter (I used 1/4 of a cup here to no ill effect.)
Whisk together in a double boiler on gentle heat, or zap it in a microwave safe bowl stirring frequently to avoid scorching or lumps. It should thicken up a bit and can be served warm or cold as desired. Grandma says it's great on sandwiches and freezes nicely too.
Happy Easter to you and yours!