Delicious Easter Recipes

CURRIED STUFFED EGGS

6 hard-cooked large eggs
1 1/2 tablespoons mayonnaise
1 1/2 tablespoons plain yogurt
1 1/4 teaspoons curry powder
1/4 teaspoon ground cumin
1 teaspoon bottled Major Grey's chutney,
large pieces minced 1 scallion, chopped fine
1/2 teaspoon fresh lime juice
Tabasco to taste

Cut a paper-thin slice off both ends of eggs and halve eggs crosswise. Force yolks through a sieve into a bowl (or mash with a fork) and stir in remaining ingredients and salt and pepper to taste. Transfer filling to a pastry bag fitted with a large ribbon or other decorative tip and pipe into whites, mounding it. The stuffed eggs may be made 6 hours ahead and chilled, covered.

Easter Peanut Butter Eggs

2 eggs, well beaten
1/8 tsp. salt
1-1/2 to 2 cups peanut butter
4 to 5 cups powdered sugar
1 tsp. vanilla
1 Hershey chocolate bar
1 pkg. (6 oz.) chocolate chips

Mix the eggs, salt, peanut butter, sugar and vanilla in order listed. Form dough into egg shapes. Melt the chocolate bar and the chocolate chips in a double boiler. Dip egg shapes into chocolate mixture. Arrange on waxed paper until set.

Dilly Potato Salad

2 pounds red potatoes, diced
6 hard-cooked eggs, chopped
1 cup nonfat plain yogurt
3 tablespoons fat-free mayonnaise
1/4 cup chopped green onions
1 teaspoon prepared Dijon-style mustard
1 teaspoon dried dill weed
1 teaspoon garlic powder

Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain, and set aside to cool. In a large bowl, combine the potatoes and chopped eggs. Mix together the yogurt, mayonnaise, green onions, mustard, dill weed and garlic powder. Pour dressing over potatoes and eggs; toss and chill until ready to serve.

COUNTRY HAM AND CORN CASSEROLE

2 cups cubed cooked ham
1/2 cup chopped green onions
1/2 cup margarine or butter, melted
3 eggs, well beaten
1 (15-oz.) can Green Giant Cream Style Sweet Corn
1 (11-oz.) can Green Giantr Mexicorn Whole Kernel Corn,
Red and Green Peppers, drained
1 (7 to 8 1/2-oz.) pkg. corn muffin mix
4 oz. (1 cup) shredded Cheddar cheese

Heat oven to 350F. Grease 12x8-inch (2-quart) baking dish. In large bowl, combine all ingredients except cheese. Pour into greased baking dish. Bake at 350F. for 45 to 55 minutes or until golden brown and set. Sprinkle with cheese. Bake an additional 1 to 2 minutes to melt cheese. Let stand 5 minutes before serving. To serve, cut into squares.