Recipe(tried): EASTER SUNDAY DINNER AT OUR HOUSE

Today for lunch we had: roast turkey breast, apricot pineapple baked ham, macaroni and cheese with wine, fresh green beans, Debbie's Deviled Eggs, rolls, CLAUSSEN Pickles, sweet tea with lemon, egg noodles cooked in turkey broth, and strawberries with Cool Whip.

EASY ROAST TURKEY BREAST

1 frozen turkey breast, washed
2 medium onions, chopped
1 bell pepper, sliced thinly
2-3 stalks celery, chopped
2 cloves garlic, minced
1 cup white wine
1 T. flour
1 Reynolds Cooking Bag
seasoned salt, pepper, and poultry seasoning
olive oil

Place the tablespoon of flour into the cooking bag and shake well. Add the vegetables. Place the turkey breast on top of the vegetables. Pour olive oil on the turkey breast. Season with seasoned salt, pepper, and poultry seasoning. Pour the white wine around the turkey. Close the cooking bag and make 6 1" slits in the top of the cooking bag. I put mine in an AROMA Roaster (a large crockpot or a NESCO Roaster could be used). Cook on LOW for 10-11 hours or until the internal temperature of the turkey reaches 170 degrees. This turkey will be moist and delicious!

MACARONI AND CHEESE WITH WINE

1 1/2 cups uncooked elbow macaroni
1/4 cup chopped onion
3 Tbsp. butter
1 3/4 cups milk
1/4 cup dry white wine
1/2 tsp. salt
pinch of pepper
1 1/2 cups (6 oz.) shredded sharp Cheddar cheese

Cook macaroni according to package directions, omitting salt; then drain and set aside.
Saute onion in butter in a heavy saucepan; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk and wine; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Remove from heat; add salt, pepper, and Cheddar cheese. Stir until cheese melts. Add macaroni; mix well. Pour into a lightly greased 2-qt. casserole. Cover and bake at 350 for 15 minutes; uncover and continue baking 15 minutes. Yield: 6 servings.

APRICOT/PINEAPPLE BAKED HAM

butt portion of ham (5-7 lbs.), rinsed
1 jar apricot/pineapple preserves
4 Tbsp. spicy brown mustard
3/4-1 cup packed light brown sugar
2 Tbsp. orange juice
1 Reynolds Plastic Cooking Bag
1 Tbsp. flour

Place the flour into the cooking bag and shake well.
Put the ham into the cooking bag. Combine preserves, brown sugar, mustard, and orange juice. Pour over the ham. Bake at 325 for 20 minutes per pound or until ham is heated and thermometer reads 140 degrees.

DEBBIE'S DEVILED EGGS

12 eggs, hard-boiled and peeled
4 Tbsp. finely chopped onion
1 Tbsp. chopped fresh parsley
4 Tbsp. pickle relish (I use CLAUSSEN'S)
2-3 slices red bell pepper, chopped fine
1 (8 oz.) pkg. 1/3 less fat cream cheese
Salt and pepper

Slice the eggs lengthwise. Put four egg yolks into a food processor and throw the other twelve yolks away. Add the onion, parsley, bell pepper, and cream cheese. Process until the vegetables are chopped and the cream cheese and egg yolks are well mixed. Put the pickle relish into the deviled egg mixture and stir well. Season with salt and pepper. Put 1-2 tsps. of this mixture in the egg halves until all are filled. The filling will be a lovely shrimp color because of the red bell peppers. Dust with paprika if desired. Chill until serving time.