Along with Christmas and Thanksgiving, Easter is a holiday that is
always accompanied by a major meal.  My family usually has ham as the
centerpiece, but have also enjoyed roast beef, turkey and duck.  To me,
the most enjoyable part of a holiday feast are the side dishes.  There
are countless numbers of side dishes that can be used for your Easter
brunch, lunch or dinner.  Here a several easy recipes that I hope you will
try this Easter, or anytime for that matter.


Baked Ham

What you need:

  • 5 - 7 lb smoked ham
  • 1/2 c maple syrup
  • 11/4 t dry mustard
  • 21/2 t cider vinegar
  • cloves
  • 1/4 t pepper

What you do:

  • Remove skin and fat from outside of ham.  Place ham fat side up
    in shallow baking pan.  Score outside of ham in a crisscross
    fashion.  Insert cloves where scoring lines intersect on ham.
  • In a small bowl, mix syrup, pepper, mustard and vinegar.  Cover
    outside of ham with mixture.  Bake in a preheated 350 degree
    oven 15 minutes per lb.


Mustard Glazed Baked Ham

What you need:

  • 5-8 lb precooked ham
  • 1/2 c brown sugar
  • 2 T spicy brown mustard
  • 8 oz can crushed pineapple
  • whole cloves

What you do:

  • Line a roasting pan with aluminum foil.  Place ham in pan fat side
    up.  Score the top of the ham diagonally 1/2" deep in a criss cross
    style to create diamond patterns.  
  • In a small bowl, combine mustard and brown sugar and mix.  Pour
    or rub mixture onto the ham.  Place cloves where the scores
    intersect.  Bake in a preheated 325 degree oven 18 minutes for
    every pound.  In the last 30 minutes of cooking time, pour
    pineapple with juice on the top of ham.


Bacon Deviled Eggs

What you need:

  • 6 hard boiled eggs with shells peeled
  • 1/4 c mayonnaise
  • 3 T bacon, cooked crisp and crumbled
  • 1/2 t dry mustard
  • 1/8 t salt
  • 1/8 t pepper
  • paprika

What you do:

  • Cut eggs in half lengthwise.  Carefully scoop out egg yolks and
    mash in a small bowl.  Add bacon, mayonnaise, mustard, salt and
    pepper to egg yolk in bowl and mix with fork until smooth.  Using a
    small spoon, evenly distribute egg mixture to the 12 egg white
    halves.  Lightly sprinkle with paprika.  Serve immediately or chill
    and serve.


Baked Mashed Potatoes

What you need:

  • 3 lbs (9 -10 medium) gold, yellow or russet potatoes, peeled
  • 4 T butter
  • 8 oz package cream cheese, softened
  • 12 oz or 11/2 c sour cream
  • salt to taste
  • black pepper to taste

What you do:

  • Preheat oven to 350 degrees.  Quarter potatoes and boil in salted
    water until fork tender but not mushy; drain.  Place potatoes in a
    large bowl with 2 T of butter and mix with hand mixer until fairly
    smooth.  Add sour cream, cream cheese, salt and pepper and mix
    until well blended.
  • Spray a large casserole dish with nonstick spray.  Add potatoes
    and dot with remaining 2 T of butter.  Bake for 30 minutes
    uncovered; serve.


Green Beans and Bacon

What you need:

  • 5 slices of bacon, cooked crisp, crumbled and set aside
  • 2 (14.5 oz) cans cut green beans, drained
  • 2 T white vinegar
  • 1 t brown sugar
  • 1 T onion, finely diced
  • 1/8 t salt
  • 2 T butter

What you do:

  • Heat butter in a skillet.  Add vinegar, sugar, onion and salt and
    saute for 1 minute.  Add green beans and stir.  Cook on medium-
    low, stirring occasionally, until heated through.  Top with crumbled
    bacon and serve.
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Easy Recipes For Easter Sunday
Easy Breezy Recipes