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Easter Dinner Favorites

Scalloped Potatoes
1 1/2 pounds Yukon Gold potatoes, thinly sliced and peeled
2 tbsp. butter, divided
1 pint heavy cream
2 cloves garlic, thinly sliced
Salt and pepper to taste
2 cups cheddar cheese, shredded
4 slices provolone cheese
1/2 cup grated Parmesan or Romano cheese

Preheat the oven to 325 degrees F. Grease a 1 1/2 quart or larger casserole dish with butter or nonstick spray. Layer half of the potato slices in the bottom of the casserole dish. Dot with half of the butter. Arrange half of the garlic slices over the potatoes, then pour half of the heavy cream on top. Sprinkle one cup of cheddar cheese over the layer, and season with salt and pepper. Repeat layering of potatoes, garlic, cream, and cheddar, then top with the slices of provolone cheese.

Bake for 30 minutes in the preheated oven, then sprinkle the Parmesan or Romano cheese over the top. This will create a semi-hard cheese crust. Continue baking uncovered for another 30 minutes, or until potatoes are tender when tested with a fork.


Lemon Asparagus
1 pound asparagus spears, ends trimmed
1/3 cup margarine or butter
3 tbsp. sesame seed
1 tbsp. lemon juice, or to taste
1 tbsp. chopped fresh parsley
Salt and pepper to taste

Place the asparagus in a large pot filled with water about 1 inch deep. Bring to a boil, and cook until tender, (5-7 minutes) but still bright green. Drain and place on a serving dish.

Melt the margarine or butter in a skillet over medium heat. Stir in the sesame seeds, and cook, stirring frequently, until they are golden brown and toasted, about 2 minutes. Stir in the lemon juice and parsley; season to taste with salt and pepper. To serve, pour sauce over the cooked asparagus.

Hot Cross Buns
2 tsp. active dry yeast
1/2 cup warm 2% milk (110 to 115 degrees F)
1 tbsp. butter, softened
1 egg
4 tsp. sugar
1/4 tsp. salt
1 1/2 cups all-purpose flour
2 tbsp. raisins
1/4 tsp. ground cinnamon
1 dash ground allspice
1 egg yolk
1 tbsp. water

ICING:
1/4 cup confectioners' sugar
1/8 tsp. vanilla extract
3/4 tsp. 2% milk

In a small mixing bowl, dissolve yeast in milk. Stir in butter, egg, sugar and salt. Combine 3/4 cup flour, raisins, cinnamon, and allspice; add to the yeast mixture and mix well. Stir in enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down; shape into six 2" balls. Place 2" apart on a baking sheet coated with nonstick cooking spray. Using a sharp knife, cut a cross on top of each bun. Cover and let rise until doubled, about 30 minutes.

Beat egg yolk and water; brush over buns. Bake at 375 degrees F for 13-15 minutes or until golden brown. Cool on wire racks. Combine icing ingredients; pour over buns.