Easter Dinner Made Easy by Cheri Brinkman - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Easter Dinner Made Easy by Cheri Brinkman

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                      EASTER   DINNER  -  MADE EASY

 This is a quick, easy and "fancy fix "for those of you who are really busy Easter Sunday and need a "rescue "! This is super easy and we have made this many an Easter when we have been juggling special church music, Sunrise service, Easter egg hunts and guests !

Ham - Asparagus Rolls

 

Boiled Ham Slices: Sliced ¼" thick- one per person ( Get at the Deli- these are totally pre-cooked, boneless and ready to eat)

Fresh Asparagus: 2-3 per person

Sauces: See below

1. Rinse and cut off woody bottoms of the asparagus.

2. Place asparagus in a pan of boiling water and cook until tender,drain.

3. On a place place the ham slice and wrap around the asparagus securing with a toothpick.

4. Heat in microwave about 1 minute/ or brush with butter and broil/ or chill and serve cold.

5. Sauce options:

The heated version may be served with: packaged or fresh hollandaise sauce, or melted butter.

The cold version may be served with a cold honey mustard sauce.

 

 

 

 

Cold Honey Mustard Sauce ( this can also double as a salad dressing)

¼ -to ½  C mayonnaise

½ teaspoon prepared mustard or spicy brown mustard ( your choice)

1  tablespoon honey

1  tablespoon lemon juice

This can be sweeter or more sour depending on your taste.

 

Tips: Serve the cold version for an Easter Brunch with cold salads and vegetables.

 The hot version is perfect for a more formal dinner with potatoes or rice and hot vegetables. I would suggest that you go with the hollandaise sauce on this as it makes it a more elegant entrée. Some of the quick sauce mixes work well for this.

 

RECIPE FROM CHERI BRINKMAN: AUTHOR: CINCINNATI AND SOUP: RECIPES FROM THE QUEEN CITY AND GREAT SOUP 2010/CINCINNATI AND SOUP: A SECOND HELPING 2011. ALL RIGHTS RESERVED 2012

 

Keep up with CINCINNATI AND SOUP at the blog:

 cincinnatiandsoup.blogspot.com

 

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