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

Rolls

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,