Easter is just days away. It's time to decide, lamb or ham for Sunday dinner?
Even if your family is neutral on the subject of religion there's something about Easter -- maybe it's the bright spring flowers, the chocolate bunnies, the promise of summer -- that makes us all want to celebrate. And what's a celebration without a special meal?
For those whose family origins hail from Mediterranean or Middle Eastern countries, lamb is a part of your culinary heritage. And lamb very likely appears on the table more often than just once a year.
Lamb is a natural choice for Easter since spring is when lambs are, well, lambs. Later, when they pass their first birthday, lambs become mutton. And you don't hear chefs praising the virtues of old sheep.
If lamb is on your Easter menu -- or you're feeling like trying something new -- go to the American Lamb Board's website, www.americanlamb.com, for recipes and tips.
If you decide to play it safe with ham -- and how much safer can you get? Nearly all hams are already cooked and just need to be warmed up before slicing and serving. And hey, you can even get spiral cut hams, which practically eliminates any carving.
Even a kitchen klutz can pull off an Easter dinner with ham as the centerpiece.
For recipes for glazes and serving tips, go to the National Pork Board's consumer site, www.theotherwhitemeat.com.
Figure flattering mushrooms
If you're trying shed a few pounds before summer, here's a tip from nutrition expert Keri Glassman: Add more mushrooms to your meals.
Not only will your figure benefit but also your health. Mushrooms are chock full of important nutrients that -- because they're a source of the antioxidant selenium -- can help strengthen your immune system. They're low in calories, fat-free and very low in sodium. Plus mushrooms are the only fruit or vegetable with vitamin D.
For ideas on how to incorporate more mushrooms into your diet, go to the Mushroom Council's website www.mushroominfo.com.
New read
The book: Mayumi's Kitchen: Macrobiotic Cooking for Body and Soul by Mayumi Nishimura. Cost: $30
Best for: Understanding how to follow a macrobiotic diet based on whole grains, vegetables and beans. She includes over 130 recipes, lots of full color photos and clear step-by-step directions.
*Loretto J. Hulse: 582-1513; lhulse@tricityherald.com
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