Try baking a traditional ham for Easter dinner

Many people like to serve ham for their Easter holiday meal. Our favorite way to bake a ham is the good old traditional way.

Before spreading anything on the ham, I first score the ham. This will prevent the glaze from running off the meat and the flavor of the glaze will marinate within the meat.

Trim most of the fat and outer shell from your ham (the traditional hams, not the easy carve, are actually better because they absorb the flavor better).

Rub the entire outside of the ham with prepared mustard. Then pack brown sugar around the outside of the ham until covered. Then take pineapple slices and affix them to the outside of the ham using whole cloves. (It's OK to use tooth picks to help make them stay if you have trouble).

Then bake as directed (usually a 325-degree oven for approximately 2 hours). It's the easiest way to prepare a ham, and guaranteed to get rave reviews.

Good Ol' Fashioned

Egg Salad

(A tasty way to use your Easter colored eggs)

Serving size: 4

6 hard boiled eggs, peeled

1/2 cup celery, chopped

1/3 cup scallion, chopped

4 tablespoons mayonnaise

1 teaspoon dijon mustard

1/4 teaspoon Worcestershire sauce

Salt and pepper to taste

Mash the eggs and mix with remaining ingredients until well blended.

Fresh Strawberry Pie

Serving size: 6

1 1/2 cups flour

2 tablespoons sugar

1 teaspoon salt

1/2 cup corn oil

2 tablespoons milk

Filling:

1 cup sugar

1 cup water

1 1/2 pints fresh strawberries

4 tablespoons strawberry gelatin powder

3 tablespoons cornstarch

Crust:

Combine oil and milk with fork and add to the flour, sugar and salt. Press dough into pie pan. Prick with fork along sides and bottom, and bake at 350 degrees until light and brown. Cool.

Filling:

Mix the cornstarch with the sugar; add cold water. Cook and stir until thick. Remove from heat and add gelatin. Stir until dissolved. Cool and add strawberries. Pour strawberry mixture into cooled shell. Top with whipped cream or Cool Whip when serving.

Marinated Bean Salad

16-ounce can cut green beans

16-ounce can wax beans

15-ounce can kidney beans

1/2 cup green pepper, chopped

1/2 cup red onion, chopped

1 cup sugar

1 cup cider vinegar

3/4 cup vegetable oil

1 1/2 teaspoons salt

1/2 teaspoon pepper

Drain canned vegetables; combine with green pepper and onion; set aside. Combine remaining ingredients; pour over vegetables, mixing well. Cover and marinate in the refrigerator for 24 hours, stirring occasionally. Just before serving, drain well and serve in a lettuce-lined salad bowl.

FOOD FOR THOUGHT: Nobody has so little that there is no room for praise, or so much that there is no need for prayer.

GARY'S TIP: To keep strawberries from absorbing large quantities of water, hull after washing. A salad spinner works great for removing excess water from berries.