Cream softened butter in large mixing bowl until light and fluffy. Gradually cream in sugar. Add eggs, 1 at a time, and beat 1 minute after each addition.
Cut ham into twenty 3/8 inch slices using electric or sharp knife. Place ham slices upright in original shape in foil-lined shallow roasting pan. Saute' onion and celery in butter in skillet until tender.
Whip cream in bowl, adding sugar and vanilla gradually. Spread half the macaroon crumbs in 9x13 inch pan. Add layers of half the whipping cream mixture and 3/4 cup nuts.
Well with Easter coming, I know there will be plenty of eggs to deal with. I would like to share a recipe with you for Deviled Eggs. I found this recipe and have been using it for over 30 years and I never bring any home or have any left.
In a mixing bowl, cream peanut butter or butter until well mixed. Fold in coconut, nuts and 1 cup sugar; mix well. Sprinkle some of the remaining sugar on a board.
Brighten up your dinner with colored deviled eggs. After you have boiled your eggs, let them cool and drop them into egg coloring. It's perfectly safe to eat.
Mix gelatin and cold water. Set aside until water is absorbed. Combine sugar, hot water, 1/2 cup of the Karo syrup and cook to the soft ball stage (240 degrees F). Cool a few minutes. Beat with mixer at full speed.
