Celebrate spring with eggs, ham, lamb dishes

The birds are chirping, signaling the beginning of a new day.

This week, everyone is busy looking and shopping as the preparation for Easter begins.

Some of my friends have signs of spring throughout the house. Some are ready to shop as it seems this is the time that stores say, "Welcome, come on in."

As for me, I have gotten the Easter decorations out. My preparation this time of year is small. The dining room table will be decorated with bunnies and baskets.

The baskets are special as they represent my skill in basket weaving as well as my talent in selecting good baskets to purchase. Then there is a ceramic egg dish to hold a few of the plastic eggs that are filled with candy.

Easter morning will begin with breakfast of toast and a boiled egg. There is always an egg or two that cracks during boiling. The one that cannot withstand the dyeing process will be eaten for breakfast.

I hope the taste buds of everyone will be satisfied with foods they enjoy. My family loves ham, and I love lamb. Those meats will be prepared, and then I will move on to asparagus, potato salad and fruit salad.

Easter is a time of joy, of spring and enjoying nature as well as food. It is a time to parade in warm colors. My primary health care provider speaks often of preparing dishes of colorful foods. It is these foods that help to keep us healthy. One doctor said shopping around the store is more healthy than going down the aisles.

One thing for sure, our grocery stores have a variety of vegetables that are fresh. As I adjust to "springing forward," I am adjusting to the colors of being healthy. Won't you join me?

BAKED HAM

1 (7-pound) half or whole ham

2 tablespoons prepared mustard

1/2 cup firmly packed brown sugar

2 tablespoons peanut butter

1 tablespoon horseradish

18 to 20 whole cloves

1/2 cup cola

Preheat oven to 325 degrees. Bake ham 25 minutes per pound for a half ham or slightly less for a whole ham. Combine mustard, brown anut butter and horseradish, mixing well. Set aside. When about 45 minutes baking time remain, remove ham from oven. Trim off rind and fat, pour excess fat from pan. Stud top of ham with cloves, and spread with mustard sauce. Pour cola in pan and return to oven, basting ham several times with pan juices.

FRUIT SALAD

2 cups halved fresh strawberries

2 cups watermelon balls

2 cups cantaloupe balls

1 cup sliced fresh peaches

1 cup cubed fresh pineapple

1 cup seedless white grapes

1/2 cup dry sherry

1 teaspoon orange rind

2 to 4 tablespoons sugar

1 teaspoon ground coriander

1/2 teaspoon dried mint

In a large bowl, combine fruit, mixing well. In a small bowl, combine remaining ingredients. Mix well and pour over fruit. Toss lightly. Cover and chill two to three hours before SERVING.

LEG OF LAMB

2 to 4 garlic cloves, slivered?

1 (5- to 6-pound) leg of lamb

1/2 teaspoon Accent

Salt and pepper to taste

2 tablespoons bacon drippings

1 cup apricot or pear nectar

1 cup water

Preheat oven to 450 degrees. Insert garlic into lamb close to the bone. Sprinkle with Accent, salt and pepper. Place bacon drippings in a Dutch oven. Place lamb on a rack in the Dutch oven. Cover and brown in preheated oven approximately 15 to 20 minutes. Reduce heat to 325 degrees. Add nectar and water, insert meat thermometer into lamb, and cover. Bake about 30 minutes per pound or until thermometer registers desired degree of cooking. Baste frequently. Serve with juices or use juices to make gravy.

FRUIT PUNCH

1 quart orange juice

2 cups pineapple juice

11/2 quart cranberry juice

1 quart ginger ale

Ice

Combine orange juice, pineapple juice and cranberry juice. Chill. Add ginger ale just before serving.

MARINATED ASPARAGUS

11/2 pounds asparagus

4 tablespoons red wine vinegar

1 tablespoon Dijon mustard

1 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon paprika

1 to 2 1/2 teaspoon sugar to taste

1 shallot, minced

1/2 cup olive oil

2 eggs, hard-boiled

1 tablespoon diced red bell pepper

Steam asparagus until tender; set aside in a shallow uncovered, to let cool. Chill, uncovered, for at least 10 minutes. Meanwhile, in a small mixing bowl, whisk together vinegar, mustard, salt, pepper, paprika, sugar, shallot. Slowly add oil, stirring to combine. Cover and chill for at least 10 minutes.

Separate egg whites from yolks. Grate whites over asparagus. Grate yolks over whites. Sprinkle red pepper on top. Drizzle the dressing over asparagus.

ORANGE SLICE CAKE

2 sticks oleo, soften

4 eggs

11/2 cup sugar

2 cups flour

1 teaspoon soda

1/2 cup buttermilk

2 cups pecans, chopped

1 package pitted dates, chopped

1 package orange slices, cut in pieces

1 cup coconut

Mix 1/2 flour on nuts, dates, coconut and orange slices. Mix eggs, sugar, oleo, flour, soda and buttermilk. Pour over mixture. Be sure that dates and orange slices are cut in small pieces. Bake in a 300-degree oven 1 hour and 20 minutes in greased and floured tube pan.

Port Royal resident Ervena Faulkner is a retired educator who has always had an interest in food and nutrition. E-mail her at features@beaufortgazette.com.