Pineapple Sauce for your Easter Ham (Mom Style)

1 cup water
1 1/2 cups pineapple juice
3 Tbsp corn starch
2 Tbsp brown sugar
1 Tbsp vinegar
2 tsp mustard
1 can crushed pineapple

Drain Pineapple, mix juice with water.
Mix in cornstarch and dissolve completely.
Put on stove and add brown sugar, vinegar and mustard while stirring constantly.
Bring it to a boil.
Take off stove and add pineapple.

Happy Easter Everyone!!

Note to Self: Make Fruit Leather

I saw this recipe on ldsfamilyfun.com and am determined to try it... unless Mom has a better one?

Prep Time: 5 minutes
Bake Times: 4-5 hours

Ingredients:
2 (29 oz.) can peaches
1 banana


Unfolding this fun and yummy fruit treat will help your children visualize how they can help the gospel grow when they share the gospel with others.

Directions:
Drain peaches.
Puree peaches and banana in blender.
Pour into 2 jelly roll pans that have been lined with plastic wrap. To prevent plastic wrap from falling into fruit mixture, wet sides of pan before lining.
Bake at 170 degrees F. for 4-5 hours or until surface feels leathery.
Let cool completely.
Cut into 3 x 9 inch strips.
Remove plastic wrap.
Brush lightly with powdered sugar.

Chicken Pot Pie Pasty

Here's another internet find that I want to keep on hand from Allrecipes.com.  I used the filling in English Pasties.  They weren't runny and I only had to cook it for 20 minutes instead of 50 minutes!  So yummy!

Chicken Pot Pie IX

By: Robbie Rice 

"A delicious chicken pie made from scratch with carrots, peas and celery."

Prep Time:
20 Min

Cook Time:
50 Min

Ready In:
1 Hr 10 Min

 
Original Recipe Yield 1 - 9 inch pie

 

Ingredients

• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
•  
• 2 (9 inch) unbaked pie crusts

Directions

1. Preheat oven to 425 degrees F (220 degrees C.)
2. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
4. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.