Easter menu

[JA]

I'm sure like many of you, I'm planning Easter dinner. I'd like to know what you are serving...

I'm thinking...
Fruit cup (perhaps with Lemon sherbert?)
Ham
Orzo
Asparagus (vegetarian times has an interesting looking asparagus tart this month)
salad
Bread (I'm not sure what kind)

lemon bars
angel food cake?
lots and lots of chocolate!

This is just the basics, I'm not really happy with it though - I need some ideas.

What are you all doing?

Julie

[Julie A]

just bringing this back up to the top...

[Linda in MO]

Whenever I serve ham, this casserole is a "must" to go with it. It sounds strange, but it is fantastic! It's one of my favorite recipes. It's not light though, sorry.

* Exported from MasterCook *

Pineapple Casserole

Recipe By : Linda in MO
Serving Size : 4 Preparation Time :0:00
Categories : Casserole , Side Dish


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 -20 oz. can pineapple chunks in it's own juice (drain and keep juice) -- I like Dole
3 T. flour
1/2 cup sugar
1/2 cup grated mild or sharp cheddar cheese
3 -4 T. melted butter -- I always use butter and not margarine
3/4 -1 c. crushed Ritz crackers

Preheat oven to 350. Combine flour, sugar and 3 T. pineapple juice.

Add cheese and pineapple and stir.

Spoon into casserole dish.

Mix cracker crumbs with the melted butter.

Cover casserole with crumbs.

Bake 25 minutes or until heated through and golden on top.


Serving Ideas : This is great served with ham or smoked pork chops.

NOTES : You can double, triple, or quadruple this recipe.

[Pat]

I second Linda in MO's suggestion for the Pineapple Bake. This is delicious with ham (or anything). We love it and it is so easy to prepare. I use reduced fat cheddar to lighten it a little.

[Pat]

I second Linda in MO's suggestion for the Pineapple Bake. This is delicious with ham (or anything). We love it and it is so easy to prepare. I use reduced fat cheddar to lighten it a little. My youngest daughter loves this and asks for it every time she comes home.

[GayeC]

I have just started thinking about this and am interested in what others are planning. I want to make something nice, but also something that won't leave me exhausted at the end of the day. Ham is definite, but the rest of the menu is in flux. Bon Appetit has a lemon pie recipe this month that looks good and reasonably easy. Linda's pineapple casserole looks intriguing -- one of those things that sounds sort of odd but undoubtedly tastes delicious! Another fruit casserole that is good with meat is sliced tart apples and cranberries with an oatmeal-brown sugar topping (almost like a crisp but you use less sugar if serving it as a side dish). I'm interested in hearing other members' Easter menus. Gaye

[Linda in MO]

GayeC, do you have a specific recipe for the apple cranberry dish? That sounds really good!

[Kristilyn1]

I know I'm not TRYING to be Ms. Negative lately--but I made the pineapple bake a few years ago for Easter and no one in my family liked it (grandmother,mother, sisters, etc.) We're all pineapple lovers, but this one just didn't do it for us......

Is it maybe because we are stodgy New Englanders? I really wanted to like it, but didn't......

Kristi

[Linda in MO]

One thing I've learned from coming to this BB is that everyone's tastes are so different! One person's tried-and-true is another person's flop. Maybe this is one of those recipes you either love or hate. Or maybe it's something that appeals more to southerners or mid-westerners. The original recipe called for twice as much cheese and I didn't like it that way. Once I reduced the amount of cheese to 1/2 cup it was much better. Anyway, my 5 year old doesn't like it, but my husband and I devour it. It truly is one of my favorite dishes.

[This message has been edited by Linda in MO (edited 04-03-2001).]

[GayeC]

Originally posted by Linda in MO:
GayeC, do you have a specific recipe for the apple cranberry dish? That sounds really good!

Yes, I have some general guidelines (not exactly a recipe!) for the proportions at home (I'm at work right now). I'll post it tonight. Gaye

[JA]

Great ideas! Thanks.
I find lamb so difficult. Perhaps that's because I never had it much growing up - except at Easter! But I would love a good recipe.

[GayeC]

Originally posted by Linda in MO:
GayeC, do you have a specific recipe for the apple cranberry dish? That sounds really good!

Here is a recipe (sort of)for the apple-cranberry casserole.
Slice tart apples (I like Granny Smith)into a medium-size (1.5-2 qt.) casserole that has been sprayed with cooking spray. Add cranberries to taste, depending on how much you like them (I use about a cup). For the topping -- Mix 8 T. (or 6 T. if you are cutting fat) melted butter, 1/2 c. flour, 1 c. uncooked oatmeal, and 3/4-1 c. brown sugar. Spread over fuit. Bake at 350 until fruit is cooked, 45 min.-1 hour. This is a very good side dish with meat, esp. for a holiday dinner.

This topping is also very good with fresh peaches or blueberries. If making this as a crisp for dessert, I would use the higher amounts of butter and sugar, and sometimes even increase the topping recipe by 50%. You may also want to lightly sweeten the fruit if it is very tart.

Hope you enjoy it. Gaye

[luv2cook]

Funny ya'll should mention this! I have a [b]turkey [b/] in my freezer I need to use. We kind of got gyped at T-giving time so I want to make for it but I want to but an [i] Easter [i/] twist on it...maybe you guys will post more ideas and I can pull together a menu!

Linda, do you think that pineapple thing will be good with turkey???????

[luv2cook]

my message disappeared! First time ever! I was saying that I had a [b] turkey [b/] in my freezer that I needed to use but was looking to put an Easter twist on my menu.

Linda: will that pineapple thing go with turkey, you think????????? Never had it but it sounds good!

[Linda in MO]

luv2cook, it would definitely go better with ham, but I would eat with anything. http://www.cookinglight.com/bbs/biggrin.gif I don't think I've ever made it with anything but ham or smoked pork chops though.

[lorilei]

I'm not sure what I'll do this year -- but my Easter menu from years past looked something like this:

I usually start off with appetizers -- assorted mediterranean olives, flatbread, anchovies and cheese.

Roasted leg of lamb (with lemon, garlic, oregano) with yogurt sauce
Carmelized beets
Asparagus
Rosemary potato rolls

For dessert, I simply served some wonderful purchased baklava from a local Greek shop. We also had dark coffee and simple greek sugar cookies.

I like the idea of having lamb... and I might just make it again this year, maybe with different side dishes.

[cas]

I have a pineapple bread pudding that I will post tonight if anyone wants it. It is delicious and goes great with ham.

[donleyk]

Emeril did a stuffed leg of lamb last night that looked out of this world. It didn't look too difficult.

I am going to have lamb, but not the whole leg because there is going to be just DH and me. I was thinking chops. The rosemary rolls (above) sound divine. I'll probably serve asparagus. No dessert for us.

[lorilei]

JA - wish I could help you out with a tried and true lamb recipe, but I tend to ad-lib my lamb. I marinate it overnight (lots of lemon, garlic and oregano) and bake it based on its weight (Joy of Cooking charts).

donleyk - here's the recipe for the rosemary rolls, since you seemed interested. http://www.cookinglight.com/bbs/smile.gif It's super easy in a bread machine!

ROSEMARY POTATO ROLLS

1 cup and 2 tablespoons warm water
2 tablespoons olive oil
2 tablespoons nonfat dry milk powder
1/2 cup dry potato flakes
1 tablespoon white sugar
1 teaspoon dried rosemary, crushed
1 teaspoon salt
3 cups bread flour
1-1/2 teaspoons bread machine yeast
1 tablespoon cornmeal
1 egg, beaten
2 teaspoons kosher salt

Measure and add warm water, olive oil, dry milk, potato flakes, sugar, rosemary, salt, bread flour, and yeast to your bread machine in the order listed by the manufacturer.

Select Dough cycle and Start.

Divide dough into 12 pieces. Roll each into a 10 inch rope; coil rope and tuck in the end so that it comes up through the middle. Place 2 inches apart on a baking sheet dusted with cornmeal. Cover and let rise for 45 minutes.

Brush tops with egg glaze or melted butter, and lightly sprinkle with kosher salt. Bake at 375 degrees F (190 degrees C) for 15 to 20 minutes.

[donleyk]

Excellent, Lorilei! Thanks. I was just going to wing it. I much prefer a recipe. Thanks a ton!

[Chefmom]

I'm up between the extra turkey sitting in the freezer or ham. I haven't done ham in a while, so I may save the turkey for a May day dinner.

I KNOW that I will make Nut Rolls, it's a Western Pa tradition that I've brought to Eastern Pa. Also, we all love my Dill Rolls, and the kids (and us big kids) love my homemade Crescent Rolls.

As for the rest, I'll make brownies for everyone, I have some Macadamias in the freezer just SCREAMING to be dipped in white chocolate, and for my husband and I I'll do a strawberry roll with chiffon cake or something. Kind of like an Easter Yule log.

Dinner, well, I adore Scalloped potatoes with ham, but if I do the turkey then it's stuffing and mashed potatoes and noodles all the way.

I guess I should make up my mind in time to thaw that bird!!

Tami

[Linda in MO]

GayeC, I forgot to thank you for posting your recipe. Thanks, it looks great! I have some cranberries in the freezer, so I'll have to give it a try.

lorilei those rosemary potato rolls look fantastic. Thanks for posting. I can't wait to try these in my new Breadman!

Chefmom, would you post your recipe for dill rolls? I think I remember you saying that you adapted these for your bread machine. Could you post that version?
Thanks!

[buddie]

i am doing a brunch with juice and fruit and this for the main course...

OVERNIGHT CARAMEL FRENCH TOAST
1 loaf French bread
1 stick butter
1 cup brown sugar
3 tablespoons Karo Syrup (corn syrup - it doesn't specify light or dark)
6 eggs
1 & 1/2 cups milk
1 tablespoon vanilla
cinnamon
fresh fruit
Melt butter, brown sugar, and Karo syrup over medium heat while stirring. Bring to boil and then pour into 9x11" casserole pan. Slice bread into 1" widths and lay over caramel mixture. Mix eggs and milk and vanilla and pour over bread. Sprinkle top with cinnamon and cover with plastic wrap. Refrigerate over night. Uncover and bake in 350-degree oven for 45 minutes. Serve with fresh fruit and syrup.

[Julie A]

Is this the Emeril recipe
CRAWFISH AND GOAT'S CHEESE STUFFED LEG OF LAMB WITH ROSEMARY JUS?
caprocha, the cantelope appetizer sounds great.

[caprocha]

Those are some really great Easter dinner ideas. I have to second (or third) the lamb. I'm going to Emeril's website to check out that recipe for the stuffed version. Marinating a leg of lamb with pick-a-peppa, garlic, and lime is easy and delicious too. I also have a new cookbook that suggested using cantalope (or any melon) halves scooped clean with port in the middle as an appetizer or dessert. Sounded good (and really easy) to me.

[ama47369]

Chefmom--

Can you post your homemade crescent roll recipe if you have time?

Thanks!

Here's a recipe that I has been handed down to me from one of my mom's good friends--It's wonderful(although not light) and everyone likes it even the kids in our family! I'll be making it for Easter dinner....

Asparagus Casserole

2 cans Asparagus(mashed and drained)
3 eggs(hard boiled)
1 sleeve saltine crackers(crushed)
grated cheddar cheese
white sauce:1 stick melted margarine, 4 tablespoons flour, add milk a little at a time.Make a very thick white sauce by melting butter, add flour a little at a time while over medium heat. Then add milk a little at a time stirring constantly until a thick white sauce. Remove from heat.

Mash and Drain asparagus. Grate eggs into sauce and add asparagus. In dish layer asparagus mixture, cheese, then crackers. Repeat. Bake at 350 for 30 min.


[This message has been edited by ama47369 (edited 04-05-2001).]