Side dish idea for Easter ham

How many of you recall the familiar Bible story about Nicodemus? In the book of John chapter 3, Jesus and Nicodemus have a conversation, and this is where we get one of the most popular Bible verses, John 3:16.

Well, over the weekend, the children of our church performed a play called "Nic at Night" and told this story. Our Ross had the part of a Pharisee -- Phil Pharisee, to be exact. He worked hard to memorize his lines, and all of the children did a great job staying focused on their memorized lines and parts.

It would be my hope that all of the children would truly understand the meaning of the story and hold it dear to their hearts forever. Oh, who knows, maybe after having performed this play and having gone over it many times, maybe some of it did soak in. I sure hope so.

At Easter many people serve ham on their dinner menu, and there are so many good side dishes that go well with ham. But one of my favorites is a gelatin salad that can either be served as a salad or as a dessert. I originally got this recipe from Peggy Kuehle from our church, and it has been very popular everywhere I have taken it. I hope it adds joy to your Easter buffet.

Peggy's Cherry Salad

1 (3-ounce) package cherry gelatin

1 (3-ounce) package lemon gelatin

2 cups boiling water

1 can crushed pineapple, undrained

1 can cherry pie filling

Mix these ingredients and pour into a 9-by-13-inch glass dish. Chill until firm and set.

For the topping:

1/2 cup sugar

1 (8-ounce) carton sour cream

1 (8-ounce) package cream cheese, softened

1 teaspoon vanilla

Whip these ingredients together until light and fluffy. Spread over chilled and firm gelatin layer. Garnish with some chopped pecans, if desired.

Last week we had a request from Lori Davis of Sikeston, Mo., wanting recipes for spiced pecans. She recalled that some she had enjoyed at a party had cinnamon and nutmeg on them. This recipe only calls for cinnamon, but you can play with it and add other ingredients as you wish.

Cinnamon Pecan Snack

1 egg white

1 tablespoon water

1 pound pecan halves

3/4 cup white sugar

1 teaspoon ground cinnamon

1 teaspoon salt

Preheat oven to 250 degrees. In a large bowl beat egg white with water until frothy. Stir in pecans and mix to coat. Combine sugar, cinnamon and salt. Stir into the pecan mixture. Spread on a baking sheet. Bake in preheated oven 1 hour, stirring every 15 minutes. Remove from oven and cool completely. Store in airtight container.

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A Recipe Swap reader from Altenburg, Mo., sent in a rice side dish recipe for you to try. I have made this many times and it is always well received.

Mushroom Oven Rice

1 cup uncooked long grain rice

1/4 cup margarine

1/2 cup finely chopped celery

1/2 cup finely chopped onion

1 cup sliced mushrooms

1 (14 1/2-ounce) can chicken or beef broth

1/3 cup water

1 to 2 tablespoons soy sauce

1 tablespoon dried parsley flakes

In a skillet sauté rice and margarine until light brown, about 2 minutes. Add mushrooms and cook until celery is tender. Transfer to a greased baking dish. Stir in broth, water, soy sauce and parsley. Cover and bake at 350 degrees for 40 to 45 minutes or until liquid is absorbed and rice is tender.

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Vernon Heid of Cape Girardeau enjoys cooking for his family. He and I share that joy, as well as another common link between us. We both have a child in kindergarten. Our children are in the same class and have become friends spending their days together. These are a couple of recipes he has shared with the children's teacher, Mrs. Maxfield, and me.

Poor Boy Fillet of Beef

1 pound ground beef

1 (4-ounce) can mushroom stems and pieces, drained

1/4 cup grated Parmesan cheese

3 tablespoons finely chopped pimiento-stuffed olives

2 tablespoons finely chopped green pepper

2 tablespoons finely chopped onion

1/8 teaspoon salt

1/2 teaspoon lemon pepper seasoning

12 slices bacon

Shape ground beef into a 12-by-7 1/2-inch rectangle on wax paper. Sprinkle next seven ingredients evenly over beef. Begin at short end, and roll jelly-roll fashion, lifting wax paper to help support beef as you roll. Carefully slide roll onto a baking sheet, seam side down. Smooth and shape beef roll with your hands. Cover roll, and refrigerate at least 2 hours. Cook bacon until transparent, but not crisp; drain. Cut beef roll into 6 even slices. Wrap 2 slices of bacon around edges of each fillet, and secure with wooden picks. Grill the fillets 4 to 5 inches from hot coals for 8 minutes on each side or until done. Yields 6 servings.

Cantonese Dinner

1 1/2 pounds pork shoulder steak, 1/2-inch thick, cut into strips

1 tablespoon oil

1 medium onion, sliced

1 small green pepper, cut into strips

1 (4 ounce) can mushrooms, drained

1 (8 ounce) can tomato sauce

3 tablespoons brown sugar

1 1/2 tablespoons vinegar

1/2 teaspoon salt

2 teaspoons Worcestershire sauce

3 cups hot, cooked rice

In a skillet, brown pork strips in oil. Drain on paper towels. Put pork strips and all remaining ingredients, except rice, in crockpot. Cover; cook on low 6 to 8 hours or on high about 4 hours. Serve hot over rice. Yields about 6 servings.

Spicy Beef Roast

3 pounds round tip roast (or brisket trimmed of fat)

1 to 2 tablespoons cracked black peppercorns

2 cloves garlic, minced

3 tablespoons balsamic vinegar

1/4 cup reduced sodium soy sauce

2 tablespoons Worcestershire sauce

2 teaspoons dry mustard

Rub cracked pepper and garlic onto roast. Put roast in crockpot. Make several shallow slits in top of roast. In a small bowl, combine remaining ingredients and pour over meat. Cover; cook on low 8 to 10 hours or on high 4 to 5 hours. Yields 12 servings.

Janet Welter of Kelso, Mo., is an avid Recipe Swap reader and has shared recipes with you from time to time. With warm spring days ahead, these two dishes might taste pretty good.

Pickled Raw Vegetables

1 teaspoon lightly crushed dill seed

1/4 cup vinegar

1 teaspoon salt

1 teaspoon sweetener

Dash of hot sauce

1 cup water

2 cups raw vegetables, such as celery chunks, cauliflorets, carrot sticks, radish slices or chunks, and green pepper chunks

Combine first six ingredients in a saucepan; bring to a boil. Pour over raw vegetables. Let cool. Chill at least 24 hours. Keep covered in refrigerator until ready to use.

Janet added a comment at the end of her recipe that she uses a large canning jar to put the vegetables in and she doubles the liquid part of the recipe to have plenty of brine.

Dijon Chicken Salad

2 tablespoons fat-free mayonnaise

2 teaspoons Dijon mustard

1 tablespoon finely chopped onion

4 ounces diced cooked chicken

1/8 teaspoon lemon pepper

In a medium bowl, combine mayonnaise, mustard, onion and lemon pepper. Mix well. Add chicken. Toss gently to combine. Serve on lettuce or as a sandwich filling. Makes 2 1/2 cup servings. This counts as two meats on the diabetic meat exchange.

Janet serves this chicken salad in a pita pocket, and if you do, don't forget to count the bread in the exchange.

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I am out of room for this week, but I wish each of you a very happy and joyful Easter. May the true meaning of Easter fill your heart and dwell within you forever. So, until next week, happy cooking.

Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at smcclanahan@semissourian.com or by mail at P.O. Box 699, Cape Girardeau, Mo. 63701. Recipes published have not been kitchen-tested by the Southeast Missourian staff.