GARAM MASALA DEVILED EGGS
4 tablespoons mayonnaise or to taste
1 to 2 teaspoons garam masala
1/4 teaspoon ground red pepper
salt and freshly ground black pepper to taste
Place eggs in a saucepan with enough cold water to cover by 1 inch.
Bring to a boil and immediately remove from heat. Let stand 10 minutes. Transfer eggs to a bowl filled with cold water, to cool completely.
Once cool, remove shells. Cut each egg in half lengthwise and remove the yolks to a bowl.
Mash yolks with mayonnaise, garam masala, red pepper, salt and pepper.
Spoon or pipe mixture into egg whites, dividing mixture evenly. Sprinkle with paprika and top with chopped chives.
Recipe adapted from the Arkansas Democrat Gazette, April 2012
2 pounds of fresh mushrooms, sliced
1 cup chopped onion
1 cup chopped red bell pepper
1 cup chopped celery
salt and pepper to taste
12 slices of white bread, crusts removed, buttered, and cut into cubes
1 cup milk
3/4 cup mayonnaise
1 1/2 cups grated sharp cheddar cheese
2 cans cream of mushroom soup
Saute vegetables in about 2 tablespoons of olive oil, season with salt and pepper and put into the bottom of a 9 by 13 casserole dish.
Add 10 slices of the cubed bread and mix.
Combine eggs, milk and mayonnaise, season to taste with salt and pepper, and pour over the casserole.
Sprinkle one cup of cheese over the top.
Refrigerate 8 hours or overnight.
Pour the cream of mushroom soup over the top, sprinkle with remaining bread cubes and grated cheese.
Bake at 350F for about 1 hour.
BAKED HAM WITH HONEY APRICOT GLAZE
1 (5 to 7) spiral sliced, fully cooked smoked ham
1/2 cup honey
3 ounces orange juice concentrate, thawed
3 tablespoons soy sauce
3 tablespoons apricot jam
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
Heat oven to 325F.
Place ham on rack in a shallow roasting pan. In a medium bowl, make a glaze by mixing together the honey, orange juice concentrate, soy sauce, apricot jam, nutmeg and cloves. Set aside.
Bake ham for 30 minutes, then pour the glaze over the ham. Bake for 1 hour and 15 minutes, or until internal temperature reaches 140 degrees.
Remove from oven, let stand 5 minutes and serve.
Recipe adapted from the Arkansas Democrat Gazette, March 2008