Easter Meals

Easter Meals


Starter - Bacon Cheddar Devilled Eggs

12 eggs
½ cup mayonnaise
4 slices bacon
2 tablespoons finely grated Cheddar cheese
1 tablespoon mustard
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water and allow to cool. Rinse eggs under cold running water to cool more quickly. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Crumble and set aside. Peel the hard-cooked eggs and cut in half lengthwise. Remove yolks to a small bowl. Mash egg yolks with mayonnaise, crumbled bacon and cheese. Stir in mustard. Fill egg white halves with the yolk mixture and refrigerate until ready to serve.

Main - Roasted Ham

1.8kg boneless ham
1 x 226g can pineapple slices, canned in syrup
10 whole cloves
2 cups water
1 cup maple syrup
¼ cup brown sugar
2 tablespoons honey
2 tablespoons butter
Preheat oven to 175°C. Prick the ham with a fork. Place the pineapple slices on the ham, securing with toothpicks. Press the cloves into the ham. Place the ham in a baking dish with the water. In a saucepan over low heat, melt the butter and mix in the maple syrup, brown sugar and honey until heated through. Pour half the mixture over the ham. Bake the ham for 1 hour 30 minutes in the preheated oven. Baste frequently with the remaining butter mixture. Remove the ham from heat and drain the pan drippings into a saucepan over medium heat. Cook and stir until thickened. Serve with the ham.

Dessert - Cinnamon Rolls

¼ cup warm water
¼ cup butter, melted
½ package instant vanilla pudding mix
1 cup warm milk
1 egg, room temperature
1 tablespoon white sugar
½ teaspoon salt
4 cups bread flour
1 package active dry yeast
¼ cup butter, softened
1 cup brown sugar
4 teaspoons ground cinnamon
¾ cup chopped pecans
½ package cream cheese, softened
¼ cup butter, softened
1 cup confectioners’ sugar
½ teaspoon vanilla extract
1 ½ teaspoons milk
In a pan, combine water, melted butter, vanilla pudding, warm milk, egg, 1 tablespoon sugar, salt, bread flour and yeast. Mix thoroughly. Turn dough out onto a lightly floured surface and roll into a 43 x 25 cm rectangle. Spread with softened butter. In a small bowl, stir together the brown sugar, cinnamon and pecans. Sprinkle brown sugar mixture over dough. Roll up dough, beginning with long side. Slice into 16 slices and place in 23 x 33 cm buttered pan. Let it rise in a warm place until doubled, about 45 minutes. Meanwhile, preheat the oven to 175°C. Bake in preheated oven for 15 to 20 minutes. While the rolls bake, stir together cream cheese, softened butter, confectioners’ sugar, vanilla and milk. Remove rolls from oven and top with frosting.

Rapid Info (Pty) Ltd
Savannah Walley
Journalist
March 2008