Sweetie Staff Recipes

Fresh greens and strawberries... so fresh! Just the thing for an Easter brunch!

• 2 Tbsp. red wine vinegar
• 2 Tbsp. strawberry jam
• 1/3 C. oil
• 8 C. fresh spinach, stemmed and torn into pieces
• 1 C. fresh strawberries, sliced
• 1/4 C. thinly sliced red onion
• 3 kiwi fruit, peeled and sliced
• 1/4 C. toasted almonds
   

Combine vinegar, jam, and oil in a small bowl or blender and mix until smooth. In a large bowl, toss spinach and onions with half the strawberries, half the kiwi slices, and half the nuts with the dressing. Top with remaining strawberries, kiwi, and nuts. Serve immediately. 

My mommy always made deviled eggs for Easter dinner and most summer holiday celebrations. All five of us kids LOVED them and usually sniped several before we ever sat down for dinner. Her delicious basic recipe is below, but what makes these extra special are the fun garnishes for the top. It makes for some yummy, memorable deviled eggs. If you have a crowd coming over, double this recipe.

• 6 hard-boiled eggs 
• ¼ C. Miracle Whip
• ½ tsp. sugar
• 1/2 tsp. vinegar
• ½ tsp. yellow mustard
• ½ tsp. salt
• ½ tsp. finely minced onion
• dash pepper

This main dish is the essence of Spring. Your company will love it!

• 1 1/2 pounds fresh asparagus, cut in 1-2" pieces
• 2 Tbsp. butter, melted
• 1 loaf sliced Challah, or French, bread, broken in pieces
• 1 C. shaved Parmesan cheese
• 1 C. shredded Swiss cheese
• 2 C. cooked Virginia ham, cut up
• 8 eggs
• 2 C. half &half
• 1 1/2 C. milk
• 2 tsp. dried minced onion
• 1/4 tsp. dry mustard
• 1/4 tsp. garlic salt
• 1/8 tsp. pepper
• 1/8 tsp. allspice
• 1 C. french fried onions

In a saucepan, cover asparagus with water, cover and cook until just tender. Drain and set aside. Add cooked asparagus, ham, and butter to a 13x9x2 casserole dish. Spread evenly. Sprinkle the cheeses over the asparagus/ham mixture. Spread bread over the cheese layer. In a large bowl, mix the eggs, half and half, milk, and all spices. Pour over the top of the bread, pressing down the bread to make sure it is completely covered. Sprinkle lightly with paprika. Cover and refrigerate for at least 1 hour (can also be done 24 hours in advance). Before baking sprinkle with french fried onions. Bake for 40 minutes at 350 degrees, or until a knife inserted in the middle comes out clean. (Makes 10-2 servings)