Traditional Easter dinner recipes bring classic flavors together

Published 8:19 am Friday, April 10, 2020

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Traditionally, Easter dinners in America consist of ham or pork, hearty vegetables, light sides and, of course, cake. The following recipes fall in line with a traditional Easter dinner, but offer a unique spin to some classic dishes. Courtesy of the U.S. Department of Agriculture’s “Choose My Plate,” these recipes will add just the right touch of bright flavor to your Easter dinner.

Cranberry Ham


  1. 1 cup brown sugar, firmly packed
  2. 1/2 tablespoon cornstarch
  3. 1/2 teaspoon allspice
  4. 2 cup cranberry juice cocktail
  5. 2 tablespoon lemon juice
  6. 1/4 cup raisins, seedless
  7. 2 ham slices, 1-inch thick
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  1. Combine brown sugar, cornstarch, and allspice in a saucepan on medium heat.
  2. Gradually add the next three ingredients and stir. Cook until sauce thickens and boils.
  3. Place one slice of ham in greased baking dish. Pour one half of the sauce over the ham slice. Top with second slice. Add remaining sauce.
  4. Bake, covered in 350°F oven for 45 minutes.

Source: University of the Virgin Islands, Cooperative Extension Service, 4-H/Family & Consumer Sciences Program

Glazed Carrots


  1. 2 tablespoon margarine or butter
  2. 1 1/2-pound carrot
  3. 1 cup water
  4. 1/4 teaspoon pepper
  5. 2 teaspoon sugar


  1. Peel the carrots. Cut in half lengthwise, then cut into 1-in. pieces.
  2. Melt the margarine in a heavy saucepan on low heat.
  3. Add the carrots. Stir to coat them with the margarine.
  4. Add the water, salt and pepper.
  5. Cover and simmer for about 15 minutes until tender.
  6. Drain the water.
  7. Add the sugar.
  8. Cover the pan.
  9. Shake the pan back and forth on the burner for 1 minute.
  10. Cook for 1 more minute, until the carrots are glazed but not brown.

Source: Pennsylvania Nutrition Education Program, Pennsylvania Nutrition Education Network Website Recipes


“Heavenly” deviled eggs. Courtesy USDA

“Heavenly” Deviled Eggs


  1. 6 eggs (in shell)
  2. 2 tablespoon light mayonnaise
  3. 1 teaspoon mustard


  1. Put eggs into a saucepan. Cover with cold water.
  2. Bring eggs to a simmer (small bubbles) and cook for 12 minutes.
  3. Remove from the heat and drain.
  4. Crack eggs under cold water and allow to cool. Remove shells.
  5. Split eggs in half, lengthwise and remove yolks.
  6. Put yolks, dressing and mustard into a small zipper-lock plastic bag to mix.
  7. Cut a small hole in a lower corner of the bag. Squeeze mixture into egg white halves. Garnish as desired. Suggested garnishes: paprika, pickle relish or sliced scallions

Source: Simple Healthy Recipes, ONIE Project – Oklahoma Nutrition Information and Education

Lemon Velvet Supreme


  1. 2 cup yogurt (vanilla, fat-free)
  2. 1-ounce pudding mix (instant, lemon, 3 Tablespoons)
  3. 8 graham crackers (rectangles, crushed)
  4. 1 cup mandarin orange (4 ounces, slices, drained or your favorite fruit)


  1. Combine vanilla yogurt and pudding mix; gently stir together.
  2. Layer bottom of serving dish with crushed graham crackers.
  3. Immediately pour pudding mixture over cracker crumbs.
  4. Top with mandarin orange slices or your favorite fruit.

Source: UMass Extension Nutrition Education Program



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