Houseboat Magazine

Check out more recipes at Houseboat magazine's Pinterest page (www.pinterest.com/houseboatmag) T H E S E R E C I P E S A R E F O U N D A T A L L R E C I P E S . C O M A Fine Easter Dinner WWW.HOUSEBOATMAGAZINE.COM MARCH | APRIL 2015 47 Appetizer: Deviled Eggs Ingredients: 12 eggs 1/2 C. mayonnaise 4 slices bacon 2 Tb. shredded Cheddar cheese 1 Tb. mustard Directions: Boil the eggs. Cook and crumble the bacon. Peel cooled eggs and slice in half lengthwise. Remove yolks and mash them in a small bowl with mayo, bacon, mustard, and cheese. Scoop the mixture into egg white halves and refrig- erate until serving. Optional: sprinkle smoked paprika on top. Dinner: Roasted Rack of Lamb Ingredients: 1/2 C. fresh bread crumbs 2 Tb. minced garlic 2 Tb. chopped fresh rosemary 1 Tsp. salt 1/4 Tsp. black pepper 2 Tb. olive oil 1 (7 bone) rack of lamb, trimmed and frenched 1 Tsp. salt 1 Tsp. black pepper 4 Tb. olive oil 1 Tb. Dijon mustard Directions: Preheat oven to 450 degrees F. Mix bread crumbs, garlic, rosemary, 1 Tsp. salt, 1/4 Tsp. pepper, and 2 Tb. olive oil. Season the lamb with salt and pepper. Heat 2 Tb. olive oil in an oven-proof skil- let over high and sear all sides of rack for 1 to 2 min. Brush with mustard and roll evenly in crumb mix. Cover ends of bones with foil, arrange bone- side-down in skillet, and roast on middle oven rack. Test temp. in the center of the meat after 10 min. and remove—or cook longer, to your taste. Let lamb rest for 5 to 7 min., loosely covered, before carving between the ribs to serve. Dessert: Carrot Cake Ingredients: 4 eggs 1 1/4 C. oil 2 C. white sugar 2 Tsp. vanilla extract 2 C. flour 2 Tsp. baking soda 2 Tsp. baking powder 1/2 Tsp. salt 2 Tsp. ground cinnamon 3 C. grated carrots 1 C. chopped pecans Directions: Preheat oven to 350 degrees F. Grease and flour a 9 by 13 inch pan. Beat eggs, oil, white sugar and 2 Tsp. vanilla. Mix in flour, baking soda, baking pow- der, salt and cinnamon, then add carrots. Fold in the pecans and pour into pan. Bake for 40 to 50 min., or until a tooth- pick poked into center of cake comes out clean. Let cool for 10 min., then turn out onto a wire rack. Frost with cream cheese frosting when cooled. ■ A Fine Easter Dinner

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