Monthly Archives: March 2013

Deviled Eggs with Pimento Cheese

Appetizers and Snacks
  • Deviled Eggs with PimentoCheese-Mar20136 large hard-boiled eggs
  • 12 tablespoons pimento cheese spread
  • 3/4 teaspoon sugar
  • 3/4 teaspoon pepper
  • 3/4 teaspoon salt
  • Mayonnaise, to taste 

Cut eggs in half and remove yolks to a small bowl. Mash yolks and mix in pimento cheese, sugar, salt and pepper. If extra moisture is needed, add mayonnaise a little at a time until desired texture is reached. Makes 12 halves.

Green Beans with Almonds and Lemon Butter

Side Dishes
  • Green-Beans-with-AlmondsButter-Mar20131 pound fresh green beans, trimmed
  • 1 tablespoon butter
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1/4 cup sliced almonds
  • 1-2 teaspoons lemon juice
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon white pepper 

Trim beans and rinse. Place in a saucepan filled with cold water; cover and bring to a boil. Reduce heat and simmer 8-10 minutes until crisp tender. Drain and set aside. Melt butter and olive oil in a saucepan and stir in garlic and almonds. Cook, stirring constantly, until almonds begin to brown. Add beans, lemon juice, salt and pepper. Gently toss until coated. Serves 6.

Peach-Glazed Ham

Entrees
  • Peach-Glazed-Ham-Mar20131 precooked ham (10-12 pounds)
  • 1 cup peach preserves
  • 2 tablespoons spicy brown mustard

Preheat oven to 350 degrees. In a large baking or roasting pan, place ham on a rack, fat side up. Score lightly all over with a sharp knife. Add 1 1/2 cups of water to the pan and cover tightly with foil. Bake per package instructions, generally about 1 1/2 hours.

While baking, combine the preserves and mustard for the glaze. Brush on ham about 20 minutes before the ham is done. Raise oven temperature to 425 degrees and bake uncovered the last 15 minutes or until glaze is nicely browned. Serves 8.

Honey-Glazed Carrots

Side Dishes
  • HoneyGlazed-Carrots-Mar20132 bunches of small carrots
  • 3 tablespoons butter
  • Salt and pepper, to taste
  • 1/2 teaspoon lemon juice
  • 2 tablespoons honey

Peel carrots and cut in half lengthwise. Preheat oven to 400 degrees. Melt butter in a roasting pan over medium heat. Add carrots and toss to coat with the butter. Season with salt and pepper and place in the oven 15-25 minutes or until tender, stirring occasionally. Remove from oven and add honey and lemon juice to the pan. Gently toss carrots until coated. (Note: You can also boil or steam the carrots. Coat with butter and add glaze when done.) Serves 6.