Easter Dinner

Strawberry and Spinach Salad
4-5 cups fresh spinach leaves
1-2 cups shredded green or red leafy lettuce
about 10 fresh strawberries, sliced
1/2 c. candied walnuts or pecans
(an easy way to make these is to combine a bunch of walnuts or pecans in a bowl.
Add 1 egg white and mix until coated evenly. Add about 1/2 c. sugar, or to
taste,then sprinkle with cinnamon.
Then bake for an hour at 250 degrees on a cookie sheet covered in tin foil.
Stir around every 15 minutes)
1/4-1/2 c. crumbled blue cheese
1/2 c. mandarin oranges (optional)

Toss all ingredients together in a large salad bowl, then serve with raspberry vinaigrette salad dressing.

Ingredients:
• 1/2 cup raspberries, fresh or frozen
• 1/4 cup apple cider vinegar
• 1/4 cup balsamic vinegar
• 2 tsp sugar
• 1 tbsp Dijon mustard
• 1/4 cup vegetable oil
Add all ingredients, except oil to a blender or food processor and puree until smooth. Slowly add oil until well combined.

WAY TOO MUCH VINIGAR IN THIS RECIPE -
SWITCHOUT TO A TEASPOON OR TWO
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Cream Biscuits
Courtesy of Cook’s Illustration
Makes Eight 2 1/2-Inch Biscuits.

INGREDIENTS
2cups unbleached all-purpose flour , plus extra for the counter
2teaspoons granulated sugar
2teaspoons baking powder
1/2teaspoon table salt
1 1/2cups heavy cream

1. Adjust oven rack to upper-middle position and heat oven to 450 degrees. Line baking sheet with parchment paper.
2. Whisk together flour, sugar, baking powder, and salt in medium bowl. Stir in the cream with a wooden spoon until dough forms, about 30 seconds. Turn the dough out onto a lightly floured counter and gather into a ball. Knead the dough briefly until smooth, about 30 seconds.
3. Shape the dough into a 3/4-inch-thick circle. Following illustrations below, cut biscuits into rounds or wedges. Place rounds or wedges on parchment-lined baking sheet. (The baking sheet can be wrapped in plastic wrap and refrigerated for up to 2 hours.) Bake until golden brown, about 15 minutes, rotating baking sheet halfway through baking.
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Roasted Smash Potatoes
Courtesy of RecipeTips.com

Ingredients
- 12 baby red potatoes
- 1/4 cup olive oil - more or less as needed
- kosher salt - to taste
- black pepper - to taste
- 2 tablespoons fresh rosemary - chopped
- 1/2 cup parmigiano-reggiano cheese - shredded
- 2tablespoons fresh parsley – chopped

Directions:
-In a large saucepan, boil potatoes until tender. Drain and allow to cool slightly. -Preheat oven to 400°F.
-Spray a cookie sheet with non stick cooking spray and lay the potatoes out evenly on it.
-With a potato masher or the bottom of a glass, gently press down on each potato to smash it.
-Drizzle each liberally with olive oil, salt, pepper and rosemary.
-Place in the oven for 10-15 minutes or until the edges just start to brown.
Remove from oven and sprinkle on the cheese and parsley.
-Place back in the oven for approximately 5 minutes or until golden and bubbly.
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Basic Roasted Beet Recipe
Ingredients:
6 medium red beets
2 tablespoons extra virgin olive oil
Kosher salt and freshly ground black pepper, to taste
aluminum foil

Preheat the oven to 375 degrees F.

Trim the tops off the beets and drizzle with the olive oil. Season the beets with salt and pepper, wrap them in aluminum foil and roast until tender, about 40 minutes. When cool enough to handle, peel the beets.
No pink fingers by peeling them underwater!
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Baked Ham With Pineapple & Brown Sugar Glaze

1/2 Ham (your choice of your favorite cut)
1 Can pineapple slices, drained (reserve liquid)
1 Small jar maraschino cherries (reserve liquid)
1/3 Cup packed brown sugar
Whole cloves

Oven 325

Place ham, cut side down, in baking pan. Score the rind about 1/8 inch deep into 1 1/2 inch diamonds. Insert a clove into the center of each diamond. Arrange pineapple slices over the exposed area by inserting a cherry in the center of each one with a toothpick.

Mix the pineapple liquid with the brown sugar and 2 tablespoons of cherry liquid. Pour over the ham and bake according to your recipe. Baste ham and pineapple about every 30 minutes to coat pineapple and keep it moist.

Remove from oven and let rest for about 30 minutes before slicing. Remove toothpicks, pineapple, cherries and cloves. Pineapple and cherries go well served on the side.
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Steam your asparagus after Ham is finished.
We added left over lamb slices from Passover
And you'll need to contact Kristy to order one of her divine cheese cakes