Easter recipes

Deviled Eggs with Smoked Salmon and Herbs

Ingredients
Preparation

 8 large eggs
1. _____ eggs in a large saucepan. ______
 1/4 cup fat-free sour cream
with cool water to 1 inch above eggs; bring just
 1 tablespoon chopped fresh chives
to a rolling ______. Remove from heat; cover
 2 tablespoons reduced-fat mayonnaise
and let stand 15 minutes. Drain and rinse with
 1 tablespoon Dijon mustard
cold running water until cool.
 2 teaspoons minced fresh dill
 1/4 teaspoon ground black pepper
 2 ounces smoked salmon, finely chopped 2. _____ eggs; _____ in half lengthwise. Place
 16 small dill sprigs (optional) yolks in a medium bowl; mash with a fork until
smooth. Add sour cream and next 7 ingredients
(through salmon); ______ well. Spoon mixture
peel, stri, boil, cut, place, into egg white halves (about 1 tablespoon in
each half). ________ with dill and tarragon
garnish, cover
sprigs, if desired.
http://www.myrecipes.com/recipe/deviled-eggs-with-smoked-salmon-herbs-10000001973624/
 Easter recipes
Baked Ham with Rosemary and Sweet Vermouth
Ingredients
Preparation
 2 cups sweet vermouth
 2 tablespoons honey Preheat oven to 350°. Bring vermouth and honey to
 1 (6-pound) fully cooked ham half a _______ in a small heavy saucepan; cook 16
 Cooking spray minutes or until reduced to about 3/4 cup. Remove
 2 tablespoons chopped fresh rosemary pan from heat. _____ fat and rind from ham. Score
 1 teaspoon freshly ground black pepperoutside of ham in a diamond pattern. Place ham on
 3 garlic cloves, minced a broiler pan coated with cooking spray. _____ ham
evenly with rosemary, pepper, and garlic. Bake at
350° for 1 1/2 hours. ______ ham with 1/4 cup
http://www.myrecipes.com/recipe/baked-
ham-with-rosemary-sweet-vermouth-
vermouth mixture; ________ loosely with foil.
10000001973630/ ______ an additional 45 minutes or until a
thermometer inserted in center of ham registers
135°, basting with vermouth mixture every 15
brush, bake, boil, rub, place, minutes. _______ ham on a serving platter; let
stand 30 minutes before slicing.
trim, cover