Elegant Easter Dinner

Easter will be here before you know it. And unlike Thanksgiving when the menu is fairly standard, Easter is a time when you can experiment with an array of different foods and menu options.

For an elegant Easter dinner, I have put together a menu that combines a variety of tastes and textures that will please your palate.

The menu isn't complicated but make sure to plan ahead. You should bake the dessert well ahead of time as it will need plenty of time to cool before serving. Also, make sure to allow a couple hours to prepare and cook the main course, delicious Honey-Apple Glazed Ham.

The potatoes and asparagus can be cooked shortly (30 minutes) before meal time. And finally, prepare the appetizer, salad and bread last, as they should be served immediately.

Ingredients:

• 1 can drained artichoke hearts (diced)
• 1/4 cup green chilies (diced)
• 1 cup mayonnaise
• 1/4 cup green onions (diced)
• 1 cup fresh grated Parmesan cheese

Directions:

Place all ingredients in a microwavable casserole dish. Mix well.

Microwave two minutes or until cheese is bubbly.

Serve with melba rounds or fancy crackers.

Ingredients:

• 8 slices bacon (diced)
• 6 cups raw spinach
• 2 hard-boiled eggs (chopped)
• Italian salad dressing (bottled)

Directions:

Fry bacon until crispy. Dice into small pieces.

Toss warm bacon and chopped eggs into raw spinach. Drizzle with salad dressing and

Serve immediately.

Makes six to eight servings.

Ingredients:

• 1 (4 to 5 pound) fully-cooked boneless ham
• 1 cup honey
• 1/4 cup apple juice
• 1/2 teaspoon ground cinnamon

Directions:

Preheat oven to 300 degrees.

In a small bowl, stir together honey, juice and cinnamon until mixed well.

Place boneless ham on a rack in a roasting pan and roast for 60 minutes.

Baste with apple honey glaze and roast for an additional 30 minutes.

Slice and serve hot.

Makes six to eight servings.

Ingredients:

• 2 pounds russet potatoes
• 2 tablespoons olive oil
• 1/4 cup sour cream
• 3 cloves garlic (pressed)
• 1/2 teaspoon pepper
• 1/2 teaspoon salt

Directions:

Clean potatoes and cut into one inch chunks, leaving skin.

Boil potatoes approximately 20 minutes or until tender.

Drain and place potatoes, along with remaining ingredients, in large mixing bowl.

Using a hand mixer, mix ingredients thoroughly but leave potatoes somewhat chunky.

Makes eight servings.

Ingredients:

• 2 pounds white asparagus
• 2 tablespoons olive oil
• 1/2 teaspoon fresh thyme (chopped)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Directions:

Preheat over to 425 degrees.

Wash and trim asparagus.

Place asparagus in shallow, glass baking dish. Drizzle with olive oil and sprinkle with remaining ingredients.

Roast for 20 minutes or until tender (but not mushy).

Makes six to eight servings.

Ingredients:

2 cups Bisquick baking mix

1/2 cup buttermilk

1/2 cup fresh grated Parmesan cheese

1/4 cup butter

Directions:

Preheat oven to 450 degrees.

Stir Bisquick, buttermilk and cheese together until thoroughly combined.

Drop spoons of dough onto ungreased baking sheet.

Bake 10-12 minutes or until golden brown.

Brush tops of biscuits with melted butter.

Serve hot.

Ingredients:

• 1 1/2 cups all-purpose flour (sifted)
• 1 teaspoon baking powder
• 5 eggs
• 1 1/2 cups sugar
• 1/4 cup orange juice
• 1/4 cup lemon juice

Directions:

Preheat oven to 325 degrees.

Sift together flour and baking powder until well combined.

Separate eggs and beat whites until stiff.

In a separate bowl, gradually add 1 cup sugar to egg yolks while beating. When well combined, add remaining sugar and beat until thick.

Beat orange and lemon juice in yolk mixture. Stir flour into yolk mixture until well combined.

Fold egg whites into yolk mixture.

Bake in ungreased loaf pan for 55 minutes.

Let cool for at least two hours and serve with hot tea.