Crockpot Easter Lamb

This is a crockpot version using the rub that my mother-in-law uses.  It turned out really well and was very moist.  Lamb in the oven tends to dry out.

Lamb (I used a small shank (1 1/2 lbs), but for a larger group you can use a whole leg)
2 tsp dill
1 tsp rosemary
1/4 tsp pepper
1/4 salt
1/2 cup wine

Rub lamb with spices.  Place lamb in crockpot and pour in wine (without washing spice rub off lamb).  Cook on low for 4 hours for a small lamb shank; a large leg will take about 8 hours on low.

Cornbread Stuffing with Sausage and Apples

This is basically a Food Network recipe.  I used different sausage and sprouted grain bread.  It was good just a tiny bit dry.  I'd add a bit more broth and an extra apple or two (I really like apple).

14 oz sausage ring, cut into 1/4 slices and cut those in half
1/2 cup butter
1/2 onion, diced
4 stalks celery, chopped
2 Granny Smith apples, peeled, cored and diced (you could use 3-4 apples if you like it as much as I do)
1 tbsp sage
1 tbsp thyme
1 9x9 pan cornbread, cut into 1/2 inch cubes
6 slices dried bread, cut into 1/2 inch cubes
2 1/2 cup chicken broth (you could add an extra couple splashes if it seems too dry)

Preheat oven to 375.

Brown sausage, then remove from the pan and set aside.  Add butter to the pan, and melt over medium heat. Add celery, onions and apple and cook until softened.  Season with about half of the sage and thyme.   Place cornbread and bread cube in large casserole dish, pour vegetables and broth over top, add remaining spices and mix together.  Bake for 30-40 minutes.

Serves 8-10

Roasted Garlic Mashed Potatoes

The roasted garlic adds a nice touch to mashed potatoes when you aren't having gravy.  Leaving the potato skins on gives you more vitamins and makes the potato preparation much easier.

1 head garlic, bottom chopped off
1/2 tbsp olive oil
6-8  medium potatoes, scrubbed and quartered, but not peeled
1 stick butter
1/2 cup cream

Preheat oven to 350.  Place garlic in a small oven safe dish and pour olive oil on top.  Roast for 1 hours.

Put the quartered potatoes in a large pot and cover with cold water.  Place over high heat.  Bring to a boil, and continue to boil for 20 minutes or until potatoes are fork tender.

Drain water and place potatoes back in the hot pot.  Add butter and let melt.  Peel and mash garlic and add to potatoes.  Add cream and mash potatoes.

Serves 6-8

Sweet Potato Casserole

This is the Allrecipe's Gourmet Sweet Potato Classic but modified so that your sweet potatoes are actually cooked through and will mash easily.  This is a very sweet dish, so the sugar could be at least cut in half.

• 5 sweet potatoes
• 1/4 teaspoon salt
• 1/4 cup butter
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/2 cup white sugar (you could use brown sugar instead)
• 2 tablespoons heavy cream
• 1/4 cup butter, softened
• 3 tablespoons all-purpose flour (whole wheat flour works too)
• 3/4 cup packed brown sugar (light or dark, your preference)
• 1/2 cup chopped pecans (optional)

Preheat oven to 450 degrees F. Roast sweet potatoes 1 hour. Cool slightly, peel, and mash.

Lightly grease a 9x13 pan.  In a large bowl, mix the mashed sweet potatoes, salt, 1/4 cup butter, eggs, vanilla extract, cinnamon, sugar, and heavy cream. Transfer to the prepared baking dish.
In a medium bowl, combine 1/4 cup butter, flour, brown sugar, and chopped pecans. Mix with a pastry blender or your fingers to the consistency of course meal. Sprinkle over the sweet potato mixture.
Bake 30 minutes in the preheated oven, until topping is crisp and lightly browned.


Serves 8-10

Cheesy and Creamy Green Bean (or Broccoli) Casserole

This is my favorite holiday vegetable casserole and I make or have my parents make it for Thanksgiving and Christmas.

1 lb. green beans or broccoli (broccoli needs to be chopped)

4 tbsp. butter

4 tbsp. flour (whole wheat flour works)

2 cups milk/half & half/heavy cream

Salt

Pepper

Nutmeg

2 cups shredded cheese

Preheat oven to 325.

Steam green beans for 5 minutes, then place in cool water.  If using broccoli, steam for 7 minutes or until fork tender.

For sauce, melt butter in small saucepan over low heat. Stir in flour, salt, nutmeg, and pepper. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly, remove from heat.

Gradually stir in milk/half & half/cream. Heat to boiling, stirring constantly; boil and stir 1 minute. Place green beans/broccoli in shallow casserole dish and pour sauce over top. Sprinkle cheese on top. Bake uncovered 30 minutes.

Makes 4-6 servings.