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Traditional Easter cooking with a few tweaks.

Kicky Deviled Eggs

6 eggs
1 teaspoon white vinegar
1 tablespoon mayonnaise
1/4 teaspoon prepared mustard
1 teaspoon paprika
2 leaves lettuce
salt and pepper to taste


Place eggs in a pot of salted water. Bring the water to a boil, and let eggs cook in
boiling water until they are hard boiled, approximately 10 to 15 minutes.
Drain eggs, and let cool. Once cool, remove the shell, cut the eggs in half lengthwise
and scoop out the yolks.
Place the yolks in a medium-size mixing bowl and mash them. Blend in vinegar,
mayonnaise, mustard, salt and pepper. You may need to add more mayonnaise to hold
the mixture together, but it should be slightly dry.
Carefully put the egg yolk mixture back into the egg whites but do not pack it.
There will be enough mixture so the whites are overfilled. Sprinkle with paprika.
Place on bed of lettuce and/or garnish with parsley. Cool before serving.

Strawberry Avocado Salad

2 tablespoons white sugar
2 tablespoons olive oil
4 teaspoons honey
1 tablespoon cider vinegar
1 teaspoon lemon juice
2 cups torn salad greens
1 avocado - peeled, pitted and sliced
10 strawberries, sliced
1/2 cup chopped pecans


In a small bowl, whisk together the sugar, olive oil, honey, vinegar, and lemon juice.
Set aside.
Place the salad greens in a pretty bowl, and top with sliced avocado and strawberries.
Drizzle dressing over everything, then sprinkle with pecans.
Refrigerate for up to 2 hours before serving, or serve immediately.

Sweet Dinner Rolls

1/2 cup warm water (110 degrees F/45 degrees C)
1/2 cup warm milk
1 egg
1/3 cup butter, softened
1/3 cup white sugar
1 teaspoon salt
3 3/4 cups all-purpose flour
1 (.25 ounce) package active dry yeast
1/4 cup butter, softened


Place water, milk, egg, 1/3 cup butter, sugar, salt, flour and yeast in the pan of the
bread machine in the order recommended by the manufacturer.
Select Dough/Knead and First Rise Cycle; press Start.
When cycle finishes, turn dough out onto a lightly floured surface. Divide dough in half.
Roll each half into a 12 inch circle, spread 1/4 cup softened butter over entire round.
Cut each circle into 8 wedges. Roll wedges starting at wide end; roll gently but tightly.
Place point side down on ungreased cookie sheet. Cover with clean kitchen towel and
put in a warm place, let rise 1 hour. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
Bake in preheated oven for 10 to 15 minutes, until golden.

Stuffed Bone-In Ham

1 medium onion, finely chopped
1/2 cup finely chopped celery
2 tablespoons minced fresh parsley
1/2 cup butter or margarine
1/4 cup egg substitute
3/4 cup milk
1 teaspoon rubbed sage
1/2 teaspoon dried thyme
1/4 teaspoon salt
6 cups soft bread cubes
1 (12 pound) shank fully cooked bone-in ham

1/2 cup packed brown sugar
1/4 cup orange juice
1/4 cup dark corn syrup


In a large skillet, saute the onion, celery and parsley in butter until vegetables are tender.
In a bowl, combine the egg substitute, milk, sage, thyme and salt. Add bread cubes and
vegetable mixture; toss to combine.
From the cut end of the ham, cut five parallel wedges, about 1-1/2-in. apart, 1/2-in. wide
and 1-1/2-in. deep. Repeat in the opposite direction, making diamond shapes. Spoon stuffing
into slits. Place ham on a rack in a shallow roasting pan. Cover loosely with a foil tent.
Bake at 325 degrees F for 2-1/4 hours.
In a saucepan, combine the glaze ingredients. Cook and stir over medium heat until sugar is
dissolved. Remove foil from ham; drizzle glaze over top. Bake 30-45 minutes longer or until a
meat thermometer reads 140 degrees F. Let stand for 10 minutes before slicing.

PHILLY Fluffy Mashed Potatoes

1 1/2 pounds new potatoes, peeled, cut into chunks
1/3 cup PHILADELPHIA Chive and Onion Cream Cheese Spread


Cook potatoes in boiling water in large saucepan 20 minutes or until tender.
Drain potatoes well; return to saucepan.
Add cream cheese spread; mash with potato masher until light and fluffy.

Prosciutto Wrapped Asparagus

1/2 pound prosciutto, sliced
1/2 (8 ounce) package Neufchatel cheese, softened
12 spears fresh asparagus, trimmed


Preheat oven to 450 degrees F (230 degrees C).
Spread prosciutto slices with Neufchatel cheese. Wrap slices around 2 or 3 asparagus
spears. Arrange wrapped spears in a single layer on a medium baking sheet.
Bake 15 minutes in the preheated oven, until asparagus is tender.

Carrot Cake

2 cups self-rising flour
2 teaspoons ground cinnamon
2 cups white sugar
1 1/2 cups vegetable oil
4 eggs
3 cups grated carrots
1 cup chopped walnuts
1 (8 ounce) package cream cheese
1/2 cup margarine, softened
1 pound confectioners' sugar
1 cup chopped walnuts
1 teaspoon vanilla extract


Preheat the oven to 350 degrees F (175 degrees C). Grease two 9 inch round cake pans.
In a medium bowl, stir together the flour, cinnamon and sugar. Add the oil and eggs, mix
until blended, then stir in the carrots and nuts. Divide the batter evenly between the two
prepared pans.
Bake for 25 to 30 minutes in the preheated oven. A toothpick inserted into the cake should
come out clean. Cool cakes on wire racks before removing from pans.
To make the frosting, use the second set of ingredients. In a medium bowl, cream together the
butter and cream cheese, add the sugar and cream well. Stir in the nuts and vanilla. Use to fill
and frost the cooled cake layers.

Springtime Lime Slushy

2 (3 ounce) packages lime gelatin
2 cups boiling water
2 cups cold water
2 quarts lime sherbet
3 cups ginger ale, chilled


In a freezer container, dissolve gelatin in boiling water.
Stir in the cold water and sherbet until combined. Freeze for 4 hours or until set.
Remove from the freezer 45 minutes before serving.
For each serving, place 1 cup of slush mixture in a glass; add about 1/3 cup ginger ale.

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