Here are a few recipes for Easter dinner

April 10, 2001

Here are a few recipes for Easter dinner

Honey-Mustard Ham Glaze

  • 1 cup packed brown sugar
  • 1/2 cup honey
  • 2 tablespoons prepared mustard

Combine all ingredients. Thirty minutes before ham is done, remove from oven and spoon on glaze. Continue baking for 30 minutes, basting occasionally with glaze.

French Scalloped Potatoes (Gratin Dauphinois)

  • 9 large potatoes (about 3 pounds)
  • 2 cups milk
  • salt
  • white pepper
  • freshly grated nutmeg
  • 1 egg, beaten
  • 1 clove garlic, cut in half
  • 1 1/2 cups shredded gruyere cheese (Swiss cheese)
  • 3 tablespoons butter

Peel potatoes and cut into thin slices. Do not rinse. Dry with paper towels.

Bring milk to a boil in a large saucepan. Add salt, pepper, a dash of nutmeg and potatoes.

Cook for 10 minutes, gently lifting potatoes occasionally to keep them from sticking to pan. Be careful not to break potato slices.

Rapidly whisk a small amount of hot milk into beaten egg. Stir into potato-milk mixture.

Rub insides of an ovenproof casserole with cut sides of garlic, then with a little butter. Spread half of potato-milk mixture in dish. Sprinkle with half of cheese. Add remaining potatoes and remaining cheese. Dot with butter.


Bake at 325 degrees for 1 hour. The potatoes should be crisp on top and creamy inside.

Serves 8.

- From "Cuisine of the Rose" by Mireille Johnston

Bread Machine Greek Easter Bread

  • 2 teaspoons active dry yeast
  • 3 cups bread flour
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 1 tablespoon grated orange zest
  • 1 teaspoon fennel seeds
  • 4 tablespoons unsalted butter
  • 1/2 cup water
  • 3 eggs, beaten
  • 3 colored, hard-cooked eggs

Add all ingredients except 1 tablespoon of beaten egg and colored eggs to bread machine in the order suggested by bread machine manual. Process on dough cycle according to manufacturer's directions.

At the end of the dough cycle, remove dough from machine. Divide into 3 pieces.

Roll each piece of dough into a rope at least 24 inches long. Braid pieces together and bring ends together to form a wreath; pinch ends to seal. Place on a greased cookie sheet. In center of the wreath, place a greased, ovenproof bowl to keep middle open.

Place each colored egg into bread by lifting a strand of the braid and pushing egg firmly under so egg is strapped into wreath by dough. Space eggs at equal distances.

Brush wreath with reserved beaten egg, avoiding colored eggs. Let dough rise until doubled in size, about 30 minutes. Bake in a regular oven at 350 degrees for 15 minutes. Remove bowl and bake 15 minutes longer, or until golden brown.

- From "The Best Bread Machine Cookbook Ever" by Madge Rosenberg

Stuffed Eggs

  • 12 hard-cooked eggs
  • 3 tablespoons mayonnaise
  • 3 tablespoons sour cream
  • 1 tablespoon prepared mustard
  • 2 green onions, chopped
  • 1 teaspoon Worcestershire sauce
  • cayenne, salt, paprika to taste

Slice eggs lengthwise and carefully remove yolks. Mash yolks with remaining ingredients and pile back into egg whites, mounding in center. Chill.

Makes 24.

- From "The Complete Book of Egg Cookery" by Ann Seranne

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