Great Tips for Easter Dinner Favorites Part II

Let continue for the Easter Dinner preparation!

“Eggs”traordinary” Side Dishes

Deviled Eggs

Makes 24 deviled eggs

1. 12 eggs
2. ½ cup mayonnaise (or to taste)
3. 1 tbsp. prepared mustard
4. 1 tbsp. sugar
5. paprika

Place eggs in large pot cover with cold water, with at least 1” of water above the eggs. Put on stove bring to a rolling boil, turn heat off, cover, leave covered for 12 minutes. After 12 minutes, run cold water over the eggs, until the shell feels cool to the touch, roll eggs around in pan to crack shells while under cold water. Peel eggs, split eggs in half lengthwise. Remove yolks, put them in a food processor. Add all other ingredients except paprika, blend until smooth. Pipe mixture into each egg. Top with paprika, refrigerate until ready to serve.

TIPS

• older eggs will peel much easier, so buy eggs 2 weeks prior to use
• use a large pot do not allow eggs to touch each other
• fill pot with cold water at least 1” over top of eggs
• turn off stove after reaching a rolling boil, cover and let sit 12 minutes using a timer
• run cold water over boiled eggs, agitating eggs in pan to crack shells
• use a small baggie for filling, cut a small amount off corner of baggie and use it to “pipe” egg filling
• into the halves
• sprinkle with paprika for a nice color
• for a different flavor try variations on the filling such as:
• add cooked crumbled bacon to filling
• use cream cheese in place of mayo
• add pickle relish and eliminate sugar
• add dry mustard for a kick
• add hot sauce or horseradish

Traditional Scalloped Potatoes

1. 6 medium potatoes, peeled or unpeeled, cleaned and sliced thinly
2. 1 small onion sliced thin
3. 2 ½ cups milk
4. 1/3 cup all-purpose flour
5. 6 tbsp butter or margarine, divided
6. Pinch of nutmeg (about ¼ tsp)
7. Salt and pepper (to taste)
8. 2 cups sharp cheddar cheese, shredded
9. 1 cup bread crumbs

Melt 4 tbsp of butter in small saucepan, add flour stirring constantly until well blended and mixture turns light brown. Add milk, nutmeg, and salt and pepper, cook mixture until thickened, stir in cheddar cheese continue on low heat until cheese is melted and sauce is smooth. In a 2 quart sprayed or buttered pan layer 1/3 potatoes, 1/3 onion and then top with 1/3 cheese sauce. Continue until all ingredients are used, ending with cheese sauce. Bake at 350 for 40 minutes covered. Uncover and top with breadcrumbs mixed with 2 tbsp melted butter. Continue baking for 40 more minutes or until potatoes are tender and top is browned.

TIPS:

• Try different cheeses, such as Swiss, gruyere or parmesan
• Add whole peeled garlic cloves to the milk mixture and allow them to infuse the sauce, remove before using sauce
• Make sure potatoes are sliced thinly; best way is to use a mandolin slicer. If you don’t have one, par cook your potatoes prior to making the dish
• Add cooked bacon to your layers
• Add grainy mustard to the sauce
• Leave the skins on and use red potatoes
• Use multi colored potatoes such as a mixture of purple, white and red
• Add ham chunks
• Use a shallow 2 qt pan if possible, speeds up cooking time
• Use cream in place of milk for a richer sauce
• Use ½ milk and ½ chicken broth to cut down on fat

In addition, our amazing selection of hickory smoked boneless hams, hickory smoked Spiral Ham and Prime Rib Roast is also available. We’ve thought of everything about the holiday. You can even check out our dinner recipes of Spiral Ham online. Have a delicious Easter holiday and enjoy the dinner!