CITRUS SPINACH SALAD

2 cups fresh spinach leaves
OR
2 cups torn Romaine Lettuce
1/2 small red onion, thinly sliced
1 fresh navel orange, peeled and separated into sections
OR
2 blood oranges, peeled and separated into sections
OR
1/2 small can mandarin oranges
2 T toasted pine nuts

Dressing
2 T orange juice
2 T white wine vinegar
3 T olive oil (preferably extra virgin)
2 tsp. honey
1 T chopped fresh cilantro
2 tsp. Dijon mustard
salt & pepper to taste

Serves 2

Toss spinach, onion, oranges and pine nuts together. Whisk together all dressing ingredients. Pour over salad and serve

BAKED HAM WITH HONEY APRICOT GLAZE

1 10- to14-pound spiral-sliced, fully-cooked smoked ham
1 cup honey
1 6-oz. can frozen orange juice concentrate, thawed
1/3 cup soy sauce
1/3 cup apricot jam
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves

Serves 14
Preparation Time: 10 minutes
Cooking Time: 90 Minutes

Preheat oven to 325° F. Place ham on rack in shallow roasting pan. Mix together remaining ingredients in medium bowl; set aside. Bake ham for 30 minutes; pour glaze over ham and continue to bake until ham is heated through, about 1 to 1 1/2 hours total.

Nutrient Information per Three-Ounce Serving:

• Calories: 154
• Sodium: 1136 mg
• Protein: 22 gm
• Cholesterol: 47 mg
• Fat: 5 gm

BASIC BOILED AND BUTTERED GREEN BEANS

2 T salt (for boiling beans)
1 pound string beans, ends snapped off and beans cuts in half or quartered crosswise if large
2 T butter
salt and freshly ground black pepper to taste

Bring 4 quarts of water to a boil in a large covered pot. Toss in the salt and as soon as the water returns to the boil, add the beans. Don't recover the pot. Boil over high heat from 4 to 10 minutes or until the beans are cooked but retain an almost imperceptible crunch--you'll have to spoon one out and bite into it. Drain the beans in a colander--don't rinse them--and put them back in the pot. Toss or gently stir the beans over high heat for about 1 minute to dry them. Turn off the heat, add the butter, and sprinkle with salt and pepper. Toss until the butter coats the beans. Serve immediately.

ARTICHOKE MASHED POTATOES

4 large Idaho Potatoes, peeled and quartered
1 can artichoke hearts (non-marinated)
3 T butter
1/4 cup milk
salt & pepper to taste

Makes 6 half cup servings

Boil potatoes for 15-20 minutes or until potatoes are tender when pierced with a fork. Drain.

In a large mixing bowl, purée artichoke hearts with half the butter and milk, using a hand blender or mixer. Add potatoes and remaining butter and milk and mix until smooth. Add salt and pepper to taste.

CARROT CAKE

Optional Add Ins
1/2 cup nuts and/or raisins

Frosting
16 oz. cream cheese
5 cups confectioner's sugar

Makes a double layer nine inch cake

Pre-heat oven to 350°F. Grease and flour 2 9 inch cake pans.

Mix dry ingredients together in a large bowl. Blend in oil then beat in eggs 1 at a time. Stir in pineapple purée and carrots and mix until well blended. Pour into the two greased pans and bake for about 30 minutes or until a cake tester comes out clean. Remove cakes from oven and allow them to set for 3-5 minutes. Remove from pans and cool completely on a wire rack before frosting.

Beat cream cheese until light and fluffy. Beat in vanilla. Gradually beat in confectioner's sugar. Frost cake when it is completely cooled.

SALAD WITH BLUE CHEESE AND WALNUTS

2 cups mixed salad greens
!/4 cup chopped walnuts, toasted
2 T blue cheese, crumbled

Dressing
1 1/2 tsp lemon juice
1/8 cup white wine vinegar
1/8 cup olive oil
3 small garlic cloves finely minced or pressed.
salt & pepper to taste
one or two drops of hot sauce

Serves 2

Toss salad greens, walnuts and blue cheese together. Whisk together all dressing ingredients. Pour over salad. Toss and serve.

RACK OF LAMB WITH HERB CRUST

1/8 C fresh parsley
1/8 C fresh oregano
1/8 C fresh rosemary
1/8 C fresh thyme
1/2 C fresh breadcrumbs
1 1/2 T garlic, minced
1/4 C + 2 T olive oil
1 T Dijon mustard
salt & pepper to taste
1 rack of lamb (about 2-2 ½ lbs.)

Serves 2

Pre-heat oven to 450° F.

In the bowl of a food processor, combine all ingredients, except mustard and 2 tablespoons of olive oil, and process until well mixed, but still slightly crumbly. In other words, don't turn it to mush! Set aside.

In a large skillet, heat remaining 2 tablespoons of olive oil until just below smoking. Season lamb rack with salt and pepper and quickly brown by cooking for about 3-4 minutes per side. Remove lamb from skillet and place in an oiled roasting pan. Carefully brush mustard over the section just over the top, underside and sides of chops, leaving bones exposed. Gently pat the herb/breadcrumb mixture over the mustard. Cook for 10-12 minutes or until the meat reaches an internal temperature of about 130° F. Allow to rest 10 minutes before carving. To serve lamb chops, slice between bones.

LEMON PEPPER BROCCOLI

1 lb. fresh broccoli
3/4 C mayonnaise
1/3 C milk
1/2 tsp. grated lemon zest
2 T lemon juice
1/2 tsp. freshly ground black pepper
salt to taste

Serves 4-6

Trim large leaves and tough ends from broccoli and separate into spears. Steam for 8-10 minutes or until cooked to desired level of tenderness and transfer to serving platter. While broccoli is steaming, make sauce by combining mayonnaise, milk salt and pepper in a small saucepan. Cook over medium heat until thoroughly heated but DO NOT BOIL. Remove from heat and immediately add lemon juice and zest. Mix well and spoon over steamed broccoli.

BABY POTATOES WITH ROSEMARY AND GARLIC

1 pound baby red or white potatoes
2 T olive oil
1 T garlic, minced or pressed
1 T chopped fresh rosemary
salt and pepper to taste

Serves 2

DARK CHOCOLATE GANACHE MOUSSE

2 pounds plus 8 oz. dark chocolate
7 cups heavy whipping cream
4 oz. butter
strawberries or raspberries and whipped cream for garnish

Serves 12

In a heavy bottomed pot, bring cream and butter to a boil. Take off heat immediately. Add chocolate and stir until melted. Pour into a pan and refrigerate for 24 hours. Remove from refrigerator and whip with a beater at moderate speed until mixture forms peaks. Spoon or pipe with a pastry bag into red wine glasses. Top with whipped cream and fresh strawberries or raspberries. Berries can also be put into the bottom of the glass before filling.

WATERCRESS, PECAN & BLUE CHEESE SALAD

3 C watercress, trimmed and washed
2T lemon juice
3 T olive oil
1/2 C toasted pecans
1/2 C crumbled blue cheese

Place watercress in a large bowl and toss with lemon juice and olive oil. Divide among 6 plates and garnish with toasted nuts and blue cheese. Add salt and pepper if desired, but taste first as watercress tends to be naturally peppery, and the blue cheese may provide all the salt necessary.

Marinade
1 T garlic, chopped or pressed
1/3 cup balsamic vinegar
1/3 cup olive oil
1 T basil

The Stacks
2 large Portabella Mushrooms
4 slices eggplant, 1/3 inch each
1 yellow squash, cut into 1/3 inch slices
2 slices red onion, 1/3 inch each
4 thick slices of tomato (preferably Beefsteak Tomato)
4 slices of cheese (either Swiss, muenster or mozzarella or any combo thereof)
2 T grated parmesan cheese
2 stalks fresh rosemary

Serves 2 (Multiply as needed, great for crowds!)

Combine all marinade ingredients. Chop vegetables. In a large bowl, pour marinade over all vegetables except mushrooms and tomatoes. Let site for about 1/2 hour. Pour marinade on mushrooms only five minutes before roasting, otherwise they will absorb too much. The tomatoes don't need to be marinated, it will only make them fall apart.

Preheat oven to 450°F. Brush a baking sheet with oil. Remove vegetables from marinade and arrange in a single layer on the baking sheet. Roast for 10-15 minutes or until browned and tender. Note: tomatoes need to roast for only 3-5 minutes. Keep a close watch on them or they will completely fall apart when you try to remove them from the baking sheet.

You can alternatively grill the vegetables.

You can prepare up to this point up to two days ahead of time. Store the vegetables in single layers between sheets of plastic wrap in the refrigerator.

When you're ready to bake the stacks, proceed as follows. Oil a baking sheet and place portabella mushrooms on the sheet. Sprinkle parmesan over the portabellas. Top with one slice of eggplant, one slice of tomato, a slice of cheese, onion slice, squash, more cheese squash etc. finishing with the second slice of eggplant. Insert a metal or wooden skewer through the center of each stack from top to bottom. Take a stalk of rosemary and trim off the bottom leaves. Insert rosemary stalk next to skewer and bake stacks for about 5 minutes or until cheese is melted and vegetables are heated through. Carefully transfer stacks to serving plate and carefully pull out skewers.

Serving Suggestion
Serve these stacks on a bed of angel hair pasta with pesto sauce.

PESTO SAUCE

2 cups fresh basil leaves
5 medium garlic cloves
1/3 cup grated parmesan cheese
1/3 cup pine nuts or walnuts
2/3 cup extra virgin olive oil salt & pepper to taste

Makes about 3 cups

Combine all ingredients in a food processor and process on high speed till evenly chopped and mixed.

CHOCOLATE CREAM PUFFS WITH STRAWBERRY TRUFFLE FILLING

Filling
2 cups semi-sweet chocolate chips
1 cup strawberry jam
2 - 8 oz. packages cream cheese
1 - 8 oz. carton frozen whipped topping
whole fresh strawberries for garnish

Makes 2 dozen puffs

In a medium saucepan, melt butter in the boiling water. Add flour, cocoa, sugar and salt while stirring vigorously. Cook until mixture forms a ball that won't separate. Remove from heat and cool for 10 minutes. Add eggs one at a time, beating after each addition until smooth. Drop about 1/4 cup batter for each puff on a greased baking sheet. Space puffs about 3 inches apart. Bake for 25-30 minutes.

Meanwhile, melt chocolate chips in top of a double boiler. In a separate bowl, beat cream cheese and jam until smooth. Beat in melted chocolate then stir in whipped topping.

When puffs have been removed from oven, allow them to cool for a few minutes, then split them in half and remove any soft dough inside. Cool completely. Fill with cream cheese mixture and garnish with fresh strawberries.

HOT CROSS BUNS

A traditional favorite on Good Friday in England, Hot Cross Buns are a spicy currant or raisin studded yeast bun, topped with a "Cross" of lemon flavored icing. While Christians have adopted the cake and the symbolism of the cross, it wasn't always so. To Pagans then as now, the cross was symbolic of the sun wheel, which symbolizes perfect balance at the time of the Spring Equinox.

Hot Cross Buns were probably originally used in ceremonies and rituals and the Christian Church attempted to ban the buns, although they proved too popular. Left with no alternative but defeat, the church did the next best thing and "Christianized" the bread with Queen Elizabeth I passing a law which limited the bun's consumption to proper religious ceremonies, such as Christmas, Easter or funerals.

1 C milk
2 T yeast
1/2 C sugar
2 tsp. salt
1/3 C butter, melted and cooled
1 tsp. cinnamon
1/2 tsp. nutmeg
4 eggs
5 C flour
1 1/3 C currants or raisins
1 egg white

Glaze
1 1/3 C confectioner's sugar
1 1/2 tsp. finely chopped lemon zest
1/2 tsp. lemon extract
1- 2 T milk

Makes 2 dozen

In a small saucepan, heat milk to very warm, but not hot (110°F if using a candy thermometer). Fit an electric mixer with a dough hook. Pour warm milk in the bowl of mixer and sprinkle yeast over. Mix to dissolve and let sit for 5 minutes.

With mixer running at low speed, add sugar, salt, butter, cinnamon, nutmeg and eggs. Gradually add flour, dough will be wet and sticky, and continue kneading with dough hook until smooth, about 5 minutes. Detach bowl, cover with plastic wrap and let the dough "rest" for 30-45 minutes.

Return bowl to mixer and knead until smooth and elastic, for about 3 more minutes. Add currants or raisins and knead until well mixed. At this point, dough will still be fairly wet and sticky. Shape dough in a ball, place in a buttered dish, cover with plastic wrap and let rise overnight in the refrigerator (see note at right if you're in a hurry). Excess moisture will be absorbed by the morning.

Let dough sit at room temperature for about a half-hour. Line a large baking pan (or pans) with parchment paper (you could also lightly grease a baking pan, but parchment works better). Divide dough into 24 equal pieces (in half, half again, etc., etc.). Shape each portion into a ball and place on baking sheet, about 1/2 inch apart. Cover with a clean kitchen towel and let rise in a warm, draft-free place until doubled in size, about 1 1/2 hours.

HOW TO BOIL PERFECT EASTER EGGS

Put eggs in a large pot, in a single layer and cover with COLD water. Turn on the heat under the eggs and as soon as they come to a full boil, remove them from the heat and let them sit in the hot water for about 15-20 minutes.
 

How Fresh Are Your Eggs?
To make sure your eggs are fresh, put raw egg in a glass of water. If it lays on the bottom, it's fresh. If it is on the bottom, but the small end is up, it's still fine. If it is floating in the middle, but not on top, it should be safe, but not very fresh. If it floats, throw it away, it's a rotten egg.

EASTER PEEPS® CUPCAKES

cake mix or scratch cake ingredients (your choice)
white frosting
grated coconut
green food coloring
Marshmallow Peeps® (yellow, pink, white, blue or lavender)
jelly beans

Bake cupcakes and frost.

Sprinkle colored coconut on top of frosted cupcakes and place a Peep® in the center. Add a few jelly beans around the Peeps®, so they look like eggs.

Another option is to pipe a "nest" of green icing to encircle the top and place a Peep® in the center. Sprinkle with colored sprinkles for a finishing touch.

PINA COLADA EASTER CAKE

1 box white cake mix (and mixture ingredients)
1 medium tub Cool Whip® whipped topping
1 can condensed milk
1 can cream of coconut (such as Coco Lopez®)
1 bag sweetened coconut

Optional:
jelly beans and food coloring

Mix white cake according to box directions and then stir in 1/2 bag coconut. Bake according to directions. When done, with the end of a wooden spoon, punch holes all over the cake. In bowl, mix cream of coconut milk and condensed milk. Pour mixture over hot cake and let stand until mixture is soaked up.

Mix the rest of the coconut and cool whip. Top cake with mixture.

Optional decorating hints:
Dye coconut (we use green dyed coconut and jelly beans for Easter egg decoration) and top with jelly beans. This is huge hit! Please refrigerate.

Deviled Eggs

6 hard boiled eggs
2 T mayonnaise
3/4 tsp. Dijon mustard
1/2 tsp. Worcestershire sauce*
salt & pepper to taste
paprika for garnish

Serves 6 as an appetizer

Cut each egg in half and carefully scoop out the yolk. Mash yolks and remaining ingredients together to make a paste. Whether to make it completely smooth, or leave small lumps is a matter of personal taste, much the same way that some people, myself included, like lumpy mashed potatoes. If you're in the smooth camp, you can make the egg yolk mixture in a food processor.

Once you've finished the egg yolk mixture, it's time to carefully spoon it back into the egg white. For more decorative eggs you can put the egg yolk mixture in a pastry bag and pipe it back into the white. Sprinkle with a little paprika for color and flavor.

*Note: Vegetarians should use vegetarian Worcestershire Sauce or eliminate this ingredient.

Scotch Eggs

hard boiled eggs
1 lb. spicy sausage meat
1/2 tsp. dried thyme
1/2 tsp. dried basil
1/2 C flour, divided
1 C breadcrumbs
1 tsp. salt
2 tsp. pepper
1 tsp. paprika
2 eggs, beaten

oil for frying

Makes 6 Eggs

Peel the eggs and set aside. Mix sausage and spices in a small bowl. Divide sausage into 6 equal portions, set aside. Mix breadcrumbs with salt, pepper and paprika, set aside.

Dry each egg with a paper towel, then roll lightly in flour to coat. Take one portion of sausage and using hands, shape a coating around the hard boiled egg, completely enclosing it (see photos). Roll in flour again, then dip in beaten egg then roll in breadcrumb mixture. Repeat with remaining eggs.

Heat about 2-3 inches of oil in a large skillet. Fry eggs, turning frequently, until golden brown on all sides. Drain on paper towels. Let cool slightly before serving. To serve, cut each in half and serve with some good mustard.

Picked Eggs

12 hard boiled eggs, peeled
1 T kosher salt
1 1/2 C cider vinegar
1/2 C water
1 1/2 tsp. sugar
1 tsp. white peppercorns, crushed
1/2 tsp. crushed allspice
1/2 tsp. ground turmeric
1/4 tsp. celery seeds
2 shallots, thinly sliced

Makes 1 Dozen Pickled Eggs

Take a fork and gently pierce each egg through the white to the yolk about 6 times, but leaving the whole egg intact. Pack the eggs into a clean 1 quart jar.

Combine the remaining ingredients in a non-reactive saucepan and bring to a boil. Reduce heat, cover and simmer for about 15 minutes. Let liquid cool for about 10-15 minutes.

Pour liquid over eggs in jar, tightly cap jar and refrigerate. It will take about a week for the eggs to absorb the flavorings and they will keep, refrigerated, for several weeks.

Beet Pickled Eggs

12 hard boiled eggs, peeled
1 1/2 C cider vinegar
1 C beet juice
8-10 whole peppercorns
3 whole cloves
3 -4 cloves garlic
1 bay leaf
1 T sugar
1/2 tsp. salt
1/8 tsp. ground allspice
2 sprigs fresh dill

Makes 1 Dozen Pickled Eggs

Pack peeled eggs in a clean one quart jar.

Combine remaining ingredients, except dill in a saucepan and bring to a boil. Reduce heat and simmer for 3-5 minutes. Pour hot mixture over eggs, add dill and cover tightly. Refrigerate for at least 2 days before serving. Will keep for about 2 weeks in the refrigerator.

Egg Salad Sandwich

6 hard boiled eggs, peeled
1/2 C celery, chopped
1/3 C scallions, chopped
4 T mayonnaise
1 tsp. Dijon mustard
1/4 tsp. Worcestershire sauce
salt and pepper to taste

Makes 4 Sandwiches or Stuffed Tomatoes

Mash eggs and mix all ingredients together until well mixed.

Potato Salad

2-3 stalks celery, finely chopped
1 medium onion, chopped
1/4 C cider vinegar
1/4 C cilantro, stemmed and chopped
1 T Dijon mustard
salt and pepper to taste
1 cup mayonnaise
6-8 hard boiled eggs

3-4 ripe tomatoes, cut in wedges
1-2 cucumbers, cut in slices

Serves 12-14

Cut peeled potatoes into cubes and cook in boiling water until tender -- do not overcook. Drain and cool slightly.

In a large bowl, combine all ingredients except tomatoes, and cucumbers. Mix well to combine flavors. Arrange tomatoes and cucumbers on top. Cover and chill thoroughly before serving.

Cobb Salad

3 -4 C Romaine lettuce, shredded
2 med ripe tomatoes, diced
1 large avocado, diced
4 slices bacon
3 T blue cheese, crumbled
1 C cooked turkey or chicken breast, diced
2 hard boiled eggs
2 T diced olives (optional)

Blue Cheese Dressing (or dressing of choice)

Serves 2

Place shredded lettuce in a bowl and arrange remaining ingredients in rows on top. Serve with dressing on the side.

Creamed Eggs

2 tablespoons Mazola
1 cup diced celery
2 tablespoons Argo or Kingsford's Cornstarch
1/2 teaspoon salt
1/4 teaspoon paprika
1 pint milk
6 hard coiled eggs, sliced
1 teaspoon minced parsley (optional)

Pour the Mazola in a saucepan, add the celery and simmer ten minutes. Stir in the cornstarch and seasonings, add the milk, bring to boiling point, carefully add the eggs, and serve in pastry shells, on buttered split tea biscuits, or plain boiled rice.

Meat Loaf

1 pound lean ground beef
1 pound lean ground pork
1 egg, slightly beaten
3 T chopped parsley
1 medium onion, chopped
3 cloves garlic, chopped or pressed
1 stalk celery, finely chopped
1/2 tsp. thyme
1/2 tsp pepper
1 1/2 tsp. salt

3 hard boiled eggs, peeled (optional)

Pre-heat oven to 350°F. Mix all ingredients together. Shape into a loaf pan. Bake for 1 1/2 hours. If desired, spoon onion gravy over baked meatloaf slices.

Onion Gravy
1/2 cup onion, minced
3 T butter
3 T flour
1 1/3 cup beef stock
1 T minced parsley
1/4 cup dry red wine

Makes About 2 cups

Sauté onion in butter for about 3-5 minutes, or until slightly browned. Stir in flour and add remaining ingredients. Simmer for 3-5 minutes, stirring constantly. Serve.

Scalloped Eggs

8 hard boiled eggs
about 3/4 C milk, half & half or cream
about 3/4 C seasoned breadcrumbs
about 2 T butter
salt and pepper to taste

Optional:
4 slices crumbled cooked bacon

Serves 4-8

Pre-heat oven to 350°F.

Grease an 8" square glass baking dish and cover bottom with a layer of crumbs. Place a layer of sliced hard boiled eggs, then sprinkle with crumbled bacon if using, dot with a few bits of butter, then repeat this layer process, finishing with a layer of buttered crumbs. Pour cream, milk or half and half over the whole dish until it comes about halfway up the side of the dish. Place in oven until heated and browned, about 4-6 minutes.