After snacking on Easter-colored deviled eggs and delicious cheese ball shaped to look like carrots, the adults were treated to traditional Glazed Ham, Scalloped Potatoes, Glazed Carrots, Layered Gelatin Trifle, Spinach Strawberry Salad, an Easter basket filled with cut, fresh vegetables and homemade rolls. (Notice the butter molded into pretty flowers!)
COLORED DEVILED EGGS
Twelve large eggs
Food coloring, assorted colors
Mayonnaise
Salt
Pepper
Dried dill
STEP 1
Hard boil eggs
STEP 2
Peel eggs (peeling them while they are still hot makes the shells easier to remove)
STEP 3
Cut in half, lengthwise
STEP 4
Remove yolks and place in a bowl
STEP 5
In glass bowls, mix drops of food color in 1 cup of water (make sure water covers egg)
STEP 6
Place eggs in food coloring until they reach the desired color
STEP 7
Blot eggs on a paper towel
STEP 8
Mix yolks with 3 tablespoons mayonnaise, salt and pepper to taste
STEP 9
Place eggs in a serving dish
STEP 10
Using a star tip in a frosting bag, pipe approximately two tablespoons into each egg
STEP 11
Garnish with a small amount of dried dill
Makes 24 deviled eggs
GLAZED HAM
SCALLOPED POTATOES
STEP 1
Place spinach, sliced strawberries, sliced green onions and toasted, slivered almonds in a bowl.
STEP 2
Immediately before serving, toss with dressing.
POPPYSEED DRESSING
1/2 cup olive oil
1/4 cup apple cider vinegar
1/2 cup sugar
2 tablespoons sesame seeds
1 tablespoon poppy seeds
1 1/4 teaspoons minced onion
1/4 teaspoon Worcestershire sauce
1/4 teaspoon paprika
Mix all ingredients together and refrigerate.
LAYERED GELATIN TRIFLE
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