Easter brings lots of delicious dishes

Wednesday, April 19, 2000 | 9:08 a.m.

Easter and its accompanying rites of spring are marked with cherished family traditions that often honor ancient agricultural and other origins.

Easter is a time of festivals. Some scholars believe the name Easter comes from goddesses of mythology "Ostra' (Scandinavian) and "Eastre" or "Ostern" (Teutonic), whose festival signifying spring and fertility was celebrated on the day of the vernal equinox.

Easter traditions associated with the festival still survive. The Easter rabbit is a symbol of fertility; the Easter eggs we brightly color were originally painted that way to represent the bright sunlight of spring. The colorful eggs were used in egg-rolling contests or given as gifts, just as we do today.

We welcome spring with its tender new grass, sunny daffodils and celebrations that herald this time of renewal.

It's a wonderful time to entertain with an elegant Easter dinner or brunch, one that's delicious and easy to prepare. The bonus: spending more time with your guests.

It's easy with the recipes here. This Easter menu has many traditional favorites -- the ham that everyone loves and delicious side dishes. Choose a favorite from the potato recipes and bake a delightful Easter apple cake for dessert. What could be easier?

Simple and straightforward to prepare, these recipes save time with bake-ahead tips and convenient ingredients. What gives each a new taste and pizzazz is a combination of flavorful ingredients.

Pre-cooked ham is always tender and delicious, simple to prepare and just about perfect. Djon mustard and maple syrup make it perfect.

And as a bonus, the recipes for using leftovers are as fresh as springtime. Enjoy Easter dinner and the next day's bonus, but remember, use only freshly-made hard-cooked eggs as a decoration for the table if you intend eating them. Hard-cooked eggs, even pretty ones, do not have a long life outside of the refrigerator.

Dijon Maple Glazed Ham with Apple Chutney

1/2 c. Dijon Mustard

1/2 c. maple flavored syrup

1/2 tsp ground cloves

1/3 c. chopped red bell pepper

1/2 c. water or apple juice

1/4 c. sliced green onion

1/4 c. dried currants

4 large Washington Apples (Golden Delicious or Fuji), peeled, cored and chopped

1 (6 lb) bone-in fully cooked ham

1. Blend mustard, syrup and cloves in small bowl; set aside.

2. Heat red pepper, water or juice, green onions and currants in large saucepan to boil. Reduce heat to low; simmer for 3-4 minutes. Add 1/3 cup mustard mixture and apples; cook and stir 5-10 minutes or until apples are just tender. Refrigerate at least 1 hour or until serving time.

3. Place ham in shallow roasting pan; cover with foil Bake at 325 F for 1 1/2 to 2 hours or until meat thermometer inserted into the thickest part of ham reads 160 F. During last half hour or of baking, remove foil and brush ham generously with remaining mustard mixture.

4. Serve ham with apple chutney.

Makes 12-18 servings.

Chive Mashed Potatoes with Cream Cheese

2 1/2 lb potatoes, peeled* and cut into 1-inch cubes (about 8 medium)

1 (8 oz) package cream cheese, cut into 1-inch cubes, softened

3/4 to 1 c. milk

1/2 c. snipped fresh chives

1 1/4 tsp salt

1/4 tsp ground black pepper

1. Boil potatoes, covered, in medium saucepan in 2 inches water for 10-12 minutes or until tender. Drain; return to pan.

2. Mash potatoes with electric mixer or potato masher, gradually stirring in cream cheese until blended. Blend in milk, chives, salt and pepper. Stir gently over medium heat until heated through. Serve immediately.

*Potato peel is high in vitamins, minerals and fiber. For added nutrition and more convenient preparation, do not peel potatoes.

Makes 8 servings.

Easy Does It Waldorf Salad

2 Washington Apples (Red Delicious), cored and coarsely chopped

1 c. diced celery

1/2 c. seedless raisins or chopped dried apricots

1/4 c. prepared Russian or French dressing

1/4 c. sour cream

1. Mix apples, celery and raisins or apricots in bowl.

2. Blend dressing and sour cream in small bowl. Pour over apple mixture,

tossing to coat. Refrigerate until serving time.

French Potato Salad

1/3 cup olive oil

3 Tbs Dijon Mustard

3 Tbs white wine vinegar

1 clove garlic, minced

1/2 teaspoon dried tarragon leaves

1 1/3 lb potatoes, cut into 1-inch cubes (about 4 medium)

1 c. sliced celery

2 hard-boiled eggs, coarsely chopped

2 Tbs drained capers

3/4 tsp salt

Ground black pepper, to taste

Lettuce leaves, optional

1. Whisk together oil, mustard, vinegar, garlic and tarragon in large bowl; set aside.

2. Boil potatoes, covered, in medium saucepan in 2 inches water for 10-12 minutes or until just tender. Drain.

3. While still warm, add potatoes to dressing in bowl, tossing to coat. Add celery, eggs, capers and salt, tossing gently to combine. Season with pepper to taste. Serve on lettuce leaves if desired.

Makes 4 servings.

Potatoes and Ham au Gratin

1/3 c. chopped green onions

1 clove garlic, minced

2 Tbs margarine or butter

1 1/2 c. light cream or half-and-half

1/3 c. Dijon Mustard

2/3 c. shredded Cheddar cheese, divided

2 Tbs chopped parsley, divided

2 lbs potatoes, thinly sliced (about 6 medium)

1 1/2 c. diced cooked ham

1. Cook and stir green onions and garlic in margarine or butter in medium saucepan until tender. Reduce heat to low and stir in cream, mustard and 1/3 cup Cheddar cheese; cook and stir until cheese melts and mixture is smooth. Remove from heat and stir in 1 tablespoon parsley.

2. Layer 1/3 each of the potatoes, ham and cream sauce in greased 9-inch square baking dish. Repeat layers twice, ending with cream sauce. Sprinkle top with remaining cheese. Cover with foil.

3. Bake at 375 degrees F for 45 minutes. Remove foil; bake 15-20 minutes more or until potatoes are tender. Let stand 5 minutes before serving; garnish with remaining parsley.

Makes 4 servings.

Fresh Apple Easter Cake

1/2 c. walnuts, chopped

1 (8 oz) pkg spice cake mix

1 (4 serving size) pkg instant butterscotch or vanilla pudding and pie filling

4 eggs

1/2 c. vegetable oil

1/2 c. cold water

3 medium Washington apples (Braeburn or Granny Smith) peeled, cored and coarsely chopped

1 c. golden raisins, optional

Powdered sugar

1. Sprinkle walnuts in bottom of greased and floured 10-inch tube pan or 12-cup fluted tube pan; set aside.

2. Mix cake mix, pudding mix, eggs, oil and water in large bowl with mixer at medium speed for 3 minutes or until well blended. Stir in apples and raisins if desired. Pour batter into prepared pan.

3. Bake at 325 degrees F for 55-65 minutes or until toothpick inserted in center comes out clean. Cool in pan for 15 minutes; invert onto rack rack and cool completely. Sprinkle with powered sugar before serving.

Makes 16 servings.

You can transform leftovers into other delicious dishes with the suggestions below.

Chop leftover Fresh Apple Easter Cake. Spread 2 cups softened ice cream in a 9-inch springform pan or pie plate. Sprinkle evenly with 1 1/2 cups cake pieces; repeat ice cream layer. Sprinkle with 1/2 cup cake pieces. Wrap well and freeze for at least 3 hours. Drizzle with 1/2 cup caramel ice cream topping.

Peel and split 6 leftover Easter eggs, removing yolks. Mash yolks with 1/ 4 cup whipped cream cheese, 2 tablespoons Dijon Mustard, 2 tablespoons finely chopped green onions and 1 to 2 tablespoons mayonnaise until smooth. Spoon into egg white halves.

For an easy breakfast, spoon 1/3 cup of Chive Mashed Potatoes With Cream Cheese in an individual glass custard cup. Crack one egg over potatoes. Sprinkle with shredded cheese. Microwave on high until egg is set, about one minute.

Recipes courtesy of Family Features.

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