Ingredients to Make Easter Get-Togethers Festive Feasts for Family, Friends

Easter means feasting, egg hunts, bright pretty spring flowers, and, to many, breaking the fast of Lent. Traditionally in varied customs, great roasts of lamb and fowl are served at colorfully embellished tables with appealing accompaniments. Here are some hearty ideas for entertaining but special enough for a small family Easter feasting.

LEG O’ LAMB SUPPER

1 (5- to 6-pound) leg of lamb

2 cloves garlic, minced

1 teaspoon leaf rosemary, crumbled

1 teaspoon salt

1/2 teaspoon basil, crushed

1/4 teaspoon black pepper

1 1/2 pounds potatoes, about 6 small, peeled

1 1/2 pounds small white onions

1 pound carrots, peeled and cut in 2-inch pieces

1/4 cup butter or margarine, melted

Thaw lamb overnight in refrigerator if frozen. Mix together garlic, rosemary, salt, basil and pepper in small bowl. Rub seasonings on surface of lamb. Place lamb, fat side up, in open shallow roasting pan. Do not cover or add water. Insert meat thermometer into thickest part of roast, being careful bulb does not touch bone or rest in fat. Roast at 325 degrees 1 hour. Arrange potatoes, onions and carrots around meat. Brush with melted butter.

Continue roasting about 1 to 1 1/4 hours longer or until meat thermometer registers 160 for medium, 170 to 180 degrees for well-done. Baste vegetables occasionally with pan drippings. When meat is done, remove from oven. Allow to rest 10 minutes before carving. Cook vegetables 10 minutes longer, or until tender. To serve, arrange vegetables on heated platter with lamb. Makes 6 to 8 servings.

Note: Allow 25 minutes per pound for medium, 30 minutes per pound for well-done.

STUFFED WHOLE HAM

1 (10- to 12-pound) whole smoked ham

1 (6-ounce) package corn bread stuffing

3/4 cup crushed pineapple, undrained

1/2 cup toasted almonds

1/2 cup butter or margarine, melted

1/4 cup minced celery

1/2 cup apricot preserves

Whole cloves

Strip rind from ham and cut ham into large 2-inch diamonds, cutting deeply to bone. Combine stuffing, pineapple, almonds, butter and celery. Use mixture to stuff into ham pockets. Place ham into shallow roasting pan. Brush ham with apricot preserves. Stud ham with whole cloves. Roast at 350 degrees 1 hour. Cut into slices to serve. Garnish with garland of daisies which have been rinsed and drained.

TURKEY A L’ORANGE

1 (5- to 6-pound) turkey half

Salt, pepper

2 tablespoons butter or margarine, melted

1/2 cup brown sugar, packed

1/4 cup honey

1/4 cup orange juice

1 teaspoon grated or fine julienned orange zest

Rinse turkey, drain and pat dry. Rub salt and pepper into body cavity. Tie leg to tail with string. Place wing flat over white meat and tie string around breast to hold wing down. Skewer skin to meat along cut edges to prevent shrinking. Place turkey on rack in shallow roasting pan, skin side up. Brush skin with butter. Insert meat thermometer inside thigh muscle, not touching bone. Roast at 325 degrees 2 to 2 1/2 hours, or until meat thermometer registers 180 to 185 degrees.

Combine brown sugar, honey, orange juice and orange peel in small saucepan. Heat until brown sugar dissolves, stirring constantly. Brush over turkey during last hour of roasting, basting often to use all of glaze. When turkey is done, remove from oven and let stand 20 to 30 minutes before carving. Makes 6 to 8 servings.

SCANDINAVIAN PORK AND PRUNES

1 cup whole pitted prunes

1 cup beef bouillon

1 (3 1/2-pound) loin pork roast

1/3 cup Dijon mustard

1/2 cup brown sugar, packed

2 tablespoons oil

1/3 cup bourbon

1/2 teaspoon salt

1/8 teaspoon black pepper

1/8 teaspoon sage

1/8 teaspoon thyme

1 tablespoon minced parsley

1 1/2 teaspoons cornstarch

1/3 cup half and half

In small bowl combine prunes and 1/2 cup bouillon. Brush entire pork roast with mustard. Roll in brown sugar. Heat oil in 3-quart heat-proof casserole. Brown pork on all sides over medium heat. (Be careful not to burn, sugar will caramelize.) Add remaining bouillon, bourbon, salt, pepper, sage, thyme and parsley. Cook 2 minutes, stirring to loosen brown particles. Cover tightly with lid or foil.

Cook in 375-degree oven 1 hour and 20 minutes. Pour prune mixture over pork. Remove foil cover and continue to cook about 15 minutes, basting occasionally, until pork reaches an internal temperature of 180 degrees. Transfer pork to serving platter. Cover and keep warm.

Bring contents of casserole just to boil over medium heat. Combine cornstarch and half and half. Stir into prune mixture. Cook and stir gently about 2 minutes until slightly thickened. Serve over sliced pork. Sprinkle with chopped parsley and garnish with orange slices, if desired. Makes 6 servings.

CORNISH GAME HENS WITH CREAMY ORANGE SAUCE

2 (1 1/4-pound) game hens

Salt, pepper

2 tablespoons butter or margarine, melted

1/3 cup orange marmalade

Creamy Orange Sauce

Cooked wild or white rice

Cooked asparagus or green beans

Rinse hens. Rub salt and pepper inside cavity and over outside of hens. Place in shallow baking pan. Tie legs. Brush with melted butter. Bake at 350 degrees 50 to 60 minutes. Brush generously with orange marmalade. Bake an additional 10 minutes. Place on serving platter with cooked wild rice and asparagus, if desired and serve Creamy Orange Sauce alongside. Makes 2 servings.

Note: Recipe may be doubled or tripled as desired.

Creamy Orange Sauce

2 tablespoons butter or margarine

2 tablespoons flour

1/4 teaspoon ground ginger

1 cup nonfat milk

1/4 to 1/2 cup orange marmalade

Melt butter in medium saucepan. Stir in flour and ginger. Gradually add nonfat milk. Cook over medium heat, stirring constantly, until mixture just comes to boil and thickens. Remove from heat. Stir in orange marmalade. Serve hot.

DUCKLING A LA DIABLE

1 medium duckling, thawed if frozen

3 tablespoons Dijon mustard

1 tablespoon minced shallots or green onion

1/4 teaspoon minced garlic

1/2 teaspoon thyme

1/2 teaspoon basil, crushed

1/2 teaspoon rosemary

2 tablespoons minced parsley

Salt, pepper

1 cup soft bread crumbs

Shallot and Wine Sauce, optional

Remove giblets and neck from duck cavity. Remove excess fat and discard. Place duckling on rack in roasting pan. Roast at 350 degrees 45 minutes per pound or until drumstick meat is tender. Remove from oven and cool slightly. Duckling may be cut in half or quarters for easier serving.

Spread duckling with mustard. Combine shallots, garlic, thyme, basil, rosemary and parsley. Season to taste with salt and pepper. Dredge duckling with bread crumbs. Place in 425-degree oven 15 to 20 minutes until crumbs are crisp and golden. Serve with Shallot and Wine Sauce. Makes 3 to 4 servings.

Shallot and Wine Sauce

Duckling giblets and neck

4 cups lightly salted water

2 tablespoons flour

3 tablespoons butter or margarine

2 tablespoons minced shallots or green onions

1/2 cup dry white wine

Cook giblets and neck in water 30 minutes. Strain and skim fat. Slowly brown flour in 2 tablespoons butter. Add broth and simmer to reduce by about half or 1 cup. Cook shallots in 1 tablespoon hot butter. Stir in wine and cook until most of wine is absorbed. Add to brown sauce and adjust seasonings. Serve hot.