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
- 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.