In the early years of At Home, Arlene usually did all the on-camera cooking for big holiday shows on her own (although she still behind-the-scenes had from the crew). In later years, she started to invite more friends and family to help out during the show, which most often included her friend Patti and her husband, Paul.
In this Easter special from 2011, Arlene, Patti, and Paul make a big Easter dinner with Arlene’s chili ham, Paris potatoes, Easter asparagus, deviled eggs, green bean and feta salad, baked pineapple stuffing, pickled beets and eggs, baked sweet potatoes, and more. It’s a delicious meal that could feed a happy crowd!
Arlene’s Chili Ham
Ingredients
- 1 semi-boneless whole or half ham
- 1 quart bottle apple cider vinegar
- 12 oz bottle chili sauce
- 1/2 cup brown sugar
- 2 Tbsp prepared mustard
- 1/4 cup honey
- 1/3 cup maple syrup
- 8 oz can crushed pineapple
- 1 Tbsp whole cloves
Instructions
- Preheat oven to 325 degrees. Wash excess fat off ham and dry completely. Score top of ham deeply and place in roasting pan. Pour vinegar over entire ham and place in oven.
- Bake ham for 3 hours, pouring vinegar over ham at 30 minute intervals until the entire bottle is used up. Do not baste ham with drippings in bottom of pan.
- While ham is baking, in a saucepan, combine chili sauce, brown sugar, mustard, honey, maple syrup, pineapple and cloves and cook over medium heat until boiling. Remove from heat and spoon 1/2 of mixture over ham. Return ham to oven and bake 30 minutes; remove from oven and spoon remaining sauce over ham.
- Bake another 30 minutes, then remove from oven, cover and let stand 15 minutes until juices set. Slice and serve immediately. Makes lots. Enjoy!
Paris Potatoes
These are a great accompaniment to a baked ham dinner, like Easter!
Ingredients
- 7-8 cups cooked and diced potatoes
- 3 cups creamed cottage cheese
- 1 1/2 cups sour cream
- 1/3 cup minced green onion
- 2 cloves garlic, minced
- 3 tsp salt
- 1 1/2 tsp pepper
- 1 1/2 cups shredded mild cheddar cheese
- 1/3 cup fresh parsley minced
Instructions
- Preheat oven to 325 degrees. Spray a 13×9 inch baking dish with oil. Set aside.
- In a large bowl, mix all ingredients together and then spoon into prepared baking dish. Bake in preheated oven for 40 minutes or until hot and bubbly. Makes 8 to 10 servings. Enjoy!
Easter Asparagus
Ingredients
- 1/4 cup olive oil
- 1 cup sliced purple onion
- 4 cloves garlic, chopped
- salt and pepper, to taste
- 1 tsp lemon pepper, to taste
- 40 spears fresh asparagus, snapped and cut into 2 inch lengths
- 1/2 cup chicken broth
- 1/4 cup Parmesan cheese, grated
Instructions
- Heat the olive oil in a skillet over medium-high heat. Mix in onion and garlic, and season with salt, pepper, and lemon pepper. Cook and stir until tender. Place asparagus in the skillet, and cook 8 minutes, turning occasionally to coat with seasonings. Sprinkle chicken brown into skillet, and scrape up any browned bits.
- Transfer asparagus to a shallow dish. Drizzle with remaining mixture in skillet, and dust evenly with Parmesan cheese. Makes 8 servings. Enjoy!
Arlene’s Deviled Eggs
Ingredients
- 6 hard boiled eggs, peeled and cut in half lengthwise
- 1/2 cup mayonnaise
- 2 tsp yellow mustard
- 1 Tbsp sweet relish, drained
- 1 Tbsp soft butter
- paprika for sprinkling
Instructions
- In a small bowl, combine egg yolks, mayonnaise, mustard and relish; mix well.
- Fill egg white halves with yolk mixture and place on platter. Sprinkle each egg with paprika. Cover with plastic wrap and refrigerate until ready to serve. Makes 12 eggs. Enjoy!
Green Bean and Feta Salad
Ingredients
- 2 lb fresh green beans remove stem, but do no cut
- 1 pkt Good Seasons Cheese Garlic Dressing Mix
- 1/2 cup feta cheese, crumbled
- 1/4 cup fine-chopped red onion
- 1/4 cup chopped fresh dill
Instructions
- Cook beans in boiling water 7 minutes or until crisp-tender. Drain; rinse with cold water. Meanwhile, prepare salad dressing as directed on package.
- Toss the beans with the cheese, onion, and dill. Add prepared dressing and mix lightly.
- Serve immediately. Or, cover and refrigerate several hours or until chilled. Makes 8-10 servings. Enjoy!
Baked Pineapple Stuffing
This flavorful pineapple casserole is made with bread cubes, pineapple, and little sugar, and eggs. Serve this delicious casserole with baked ham, smoked shoulder or roast pork.
Ingredients
- 4 cans crushed pineapple in juice (8 oz each)
- 1 tsp salt
- 1 cup sugar
- 6 Tbsp flour
- 6 large eggs, beaten
- 4 cups fresh bread cubes
- 3/4 cup melted butter
Instructions
- Preheat oven to 350 degrees.
- In a large bowl, combine the undrained pineapple with salt, sugar and flour. Stir in the beaten eggs. Toss bread cubes with the melted butter; fold into the pineapple mixture. Pour into a 2 quart casserole dish and bake in preheated 350 degree oven for 40 to 50 minutes. Makes 10-12 servings. Enjoy!
Baked Sweet Potatoes with Cinnamon Butter
Sweet potatoes are very good for you, and this recipe is so fast and easy.
Ingredients
- 8 medium-sized sweet potatoes
- butter
- Kosher salt
- 1 cup soft butter
- 3 Tbsp brown sugar
- 1 tsp cinnamon
- 2 Tbsp bacon bits, optional
Instructions
- Preheat oven to 400 degrees, or if need to bake other dishes at 350 degrees, use that temp. You must adjust baking time longer if you bake at a lower temp.
- Wash and thoroughly dry each potato. Rub outside of potato lightly with butter and sprinkle lightly with kosher salt. Place potatoes on baking sheet and put into preheated oven and bake until a fork inserted into potato comes out easily and potato is soft.
- In a medium bowl, combine 1 cup butter, brown sugar, and cinnamon well using a whisk. With a spoon, stir bacon bits, if using, into butter mixture. Set aside.
- To serve, place potato on serving dish, cut down middle and, using a fork, fluff up potato inside shell. Place spoonful of topping on each half. Makes 16 potato halves. Enjoy!
Party Pickled Beets and Eggs
Ingredients
- 3 cans small, whole beets, do not drain (16 oz cans)
- 1/4 cup vinegar
- 1/2 cup sugar (more or less)
- salt and pepper
- 8 hard boiled eggs, cooled and shelled
Instructions
- Place beets with juice into a large saucepan and bring to a boil over medium heat. Add vinegar, sugar, salt and pepper and let heat to boiling.
- Place hard boiled eggs into a large deep serving dish. Ladle beets and juice over eggs and mix gently so juice coats eggs. Cover serving dish. Refrigerate overnight. Stir eggs occasionally to pickle evenly. Makes 8 servings. Enjoy!
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