19626 easter recipes

Easter recipes
Deviled Eggs with Smoked Salmon and Herbs
Ingredients
•

8 large eggs

•

1/4 cup fat-free sour cream

•

1 tablespoon chopped fresh chives

•

2 tablespoons reduced-fat mayonnaise

•

1 tablespoon Dijon mustard

•

2 teaspoons minced fresh dill

•

1/4 teaspoon ground black pepper

Preparation
1. _____ eggs in a large saucepan. ______
with cool water to 1 inch above eggs; bring
just to a rolling ______. Remove from heat;
cover and let stand 15 minutes. Drain and
rinse with cold running water until cool.
2. _____ eggs; _____ in half lengthwise. Place
yolks in a medium bowl; mash with a fork until
smooth. Add sour cream and next 7
ingredients (through salmon); ______ well.
Spoon mixture into egg white halves (about 1
tablespoon in each half). ________ with dill
and tarragon sprigs, if desired.


Easter recipes
•

2 ounces smoked salmon, finely chopped

•

16 small dill sprigs (optional)

peel, stri, boil, cut, place,
garnish, cover
/>
Preparation
to 350°. Vermouth
Bring vermouth and honey

Baked Ham with RosemaryPreheat
andovenSweet
to a _______ in a small heavy saucepan; cook 16
Ingredients
•

2 cups sweet vermouth

•

2 tablespoons honey

minutes or until reduced to about 3/4 cup. Remove
pan from heat. _____ fat and rind from ham. Score
outside of ham in a diamond pattern. Place ham on
a broiler pan coated with cooking spray. _____
ham evenly with rosemary, pepper, and garlic.
Bake at 350° for 1 1/2 hours. ______ ham with
1/4 cup vermouth mixture; ________ loosely with
foil. ______ an additional 45 minutes or until a
thermometer inserted in center of ham registers
135°, basting with vermouth mixture every 15
minutes. _______ ham on a serving platter; let
stand 30 minutes before slicing.


Easter recipes
•

1 (6-pound) fully cooked ham half

•

Cooking spray

•

2 tablespoons chopped fresh rosemary

•

1 teaspoon freshly ground black pepper

•

3 garlic cloves, minced

/>
brush, bake, boil, rub, place,
trim, cover