Page 22 - Florida Sentinel 3-25-16 Edition

Recipes
...Remember the real reason for celebrating this season.
From Tonia Turner
Straight Up Deviled Eggs
1 dozen eggs
white distilled vinegar 1/4 cup mayonnaise, or
yogurt as a healthy
alternative
1 tablespoon spicy brown
mustard
1 teaspoon lemon juice
2 teaspoons sweet pickle
relish
1 teaspoon paprika
2 tablespoons chopped chives 2 tablespoons crumbled
bacon, chopped chives, or sweet red peppers,
for garnish
(Recipe for bacon below)
DIRECTIONS: Put the eggs in a large pot and cover with cold water and one teaspoon of vinegar (for easier peeling). Bring to a boil over medium heat, then turn off the heat, cover and let sit for 15 minutes. Drain the water from the pot and fill with cold water to cool the eggs. Change the water twice so that the eggs will cool down quickly.
Peel the eggs and slice a small piece off the bottoms so that they will stand upright. Slice the top third off of each and save the tops. Carefully remove the eggs yolks with a small spoon and put them in a medium-size bowl. Break up the egg yolks with a potato masher. Add all the re- maining ingredients except the bacon and chives. Mix until well blended and smooth.
Transfer the mixture to a releasable bag, cut off the corner of the bag and pipe the filling into each egg. Sprinkle each with chopped chives and bacon bits, if desired. Cover with the egg tops and arrange them on a serving platter.
Brown Sugar Bacon
1/2 cup brown sugar, 1 tablespoon Dijon mustard, and 1/4 pound sliced bacon
DIRECTIONS: Preheat oven to 400 degrees F.
In a large plastic zip-top bag, combine brown sugar and mustard. Add bacon and toss to coat. Line a baking sheet with aluminum foil or parchment paper. Place a cooling rack on the lined
baking sheet. Put bacon on rack and roast in oven for 20 minutes. Let drain for a few minutes on the rack and serve. Crumble the bacon and garnish your Deviled Eggs.
Apricot Pineapple Chipotle Glazed Ham
1 bone-in spiral-cut ham, about 10 pounds 1 cup apricot jam
1/2 cup pineapple juice
3/4 teaspoon Chipotle Chili Pepper
1/2 teaspoon Garlic Powder
DIRECTIONS: Preheat oven to 325°F. Place ham on its side in roasting pan. Mix apricot jam, pineapple juice, chipo- tle chili pepper and garlic powder in small bowl until well blended. Brush 1/2 of the jam mixture over ham, gently sep- arating slices so mixture can reach middle of ham. Cover loosely with foil.
Bake 1 hour, basting occasionally with pan drippings. Re- move foil. Brush with remaining jam mixture. Bake 45 min- utes longer. Serve ham with pan drippings.
Easter Mini Cheesecakes
1 cup graham cracker crumbs 3/4 cup plus 2 tablespoons sugar,
divided
3 tablespoons butter or margarine,
melted
3 packages (8 ounces each)
Cream Cheese, softened
1 teaspoon vanilla
3 eggs
1 cup plus 2 tablespoons flaked
Coconut, toasted
54 speckled malted milk eggs
(about 9 ounces)
DIRECTIONS: Heat oven to 325°F.
Mix graham crumbs, 2 tablespoons sugar and butter; press onto bottoms of 18 paper-lined muffin cups.
Beat cream cheese, vanilla and re-
maining sugar with mixer until blended.
Add eggs, 1 at a time, mixing on low speed after each just until blended. Spoon over crusts.
Bake 25–30 minutes or until centers are almost set. Cool completely. Refrigerate 2 hours.
Top each cheesecake with 1 tablespoon coconut; shape to resemble bird’s nest. Fill with malted milk eggs.
Note: To soften cream cheese, place completely unwrapped package of cream cheese in mi- crowaveable bowl. Microwave on high 10 seconds or just until softened. Add 15 seconds for each additional package of cream cheese.
PAGE 10-B FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY FRIDAY, MARCH 18, 2016