Friday, April 22, 2011

Easter table and menu plan

 Here is the menu for this year's Easter Lunch/dinner:

Smoked Pork Roasts
3 marinated flavors of beer can chicken
Deviled Eggs
3 Bean Greek salad
Corn Casserole
Heavenly Hash
Lemon Cheesecake
Pinot Grigio and tea

I bought the chickens at Wally World on Thursday and marinated each one a little differently, then sealed them in gallon zip locs and froze them.  Hubby will come up a rub for the pork roasts.  He will fire up the smoker on Saturday night late, and keep it going til Sunday after church.  Deviled Eggs are the standard recipe, but I may add a little minced ham to them this year for interest.  We are having frozen rolls you just warm up.  The 3 Bean Salad I totally cheated on - 1 can each of green beans, light red kidney beans, and wax beans with a little chopped green onion and bottle Greek salad dressing to marinate in.  The corn casserole is a classic from my sister in law.  Find the recipe here  (but you don't have to use Jiffy brand,  personally I think Jiffy has too much shortening and sugar in it).  Heavenly Hash is also called 6 Cup Salad - 1 cup each of: mandarin orange segments (drained), fruit cocktail (drained), sour cream, coconut, and cool whip, and mini marshmallows.  The Lemon Cheesecake I will make Saturday night is from Kraft - find the recipe here.  I also made some cute candles for my table by modge podging some cutouts from the napkins onto those jarred religious candles you see at the grocery store. And I couldn't resist a bouquet of fresh flowers.
We will say and grace as they are softly lit and give thanks for a great  meal. (:
Have a beautifully blessed Easter with  worship and time well-spent with those you love,

1 comment:

laughwithusblog said...

Oh your table is gorgeous and your menu sounds delicious! Our whole clan minus Dad are down or just recovering from the stomach flu. Looks like we're ordering take out for Easter. Oh well, we can still celebrate our risen Lord!


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