Easter Menu
Artichoke and Jalapeno Dip
with French Bread and Crackers
Ham with Apricot Glaze
Scalloped Potatoes and Onions (recipe below)
Roasted Asparagus
Honey Glazed Carrots (recipe below)
Mixed Green Salad
Mixed Green Salad
Dinner Rolls with Lamb Shaped Butter
Lamb Cake
served with Fresh Strawberries and Whipped Cream
served with Fresh Strawberries and Whipped Cream
Golden Easter Punch (recipe below)
White Grape Sparkling Cider
Wine, Tea and Coffee
Recipes
Scalloped Potatoes and Onions
Source: All Recipes
Ingredients:
5 large potatoes, peeled and thinly sliced
3/4 cup chopped onion
3 tablespoons butter or margarine
1/4 cup all-purpose flour
1 3/4 cups chicken broth
2 tablespoons mayonnaise
3/4 teaspoon salt
1/8 teaspoon pepper
Paprika
Directions:
In a greased 2-1/2-qt. baking dish, layer potatoes and onion.
In a saucepan, melt the butter; stir in flour until smooth. Gradually add broth, mayonnaise, salt and pepper; cook and stir for 2 minutes or until thick and bubbly. Pour over potatoes. Sprinkle with paprika.
Cover and bake at 325 degrees for 2 hours or until tender.
*I doubled the recipe and used a 9x13 baking dish.
Salt
1 pound baby carrots
2 tablespoons butter
2 tablespoons honey
1 tablespoon lemon juice
Freshly ground black pepper
1/4 cup chopped flat-leaf parsley
Directions:
In a medium saucepan, bring water to a boil. Add salt and then carrots and cook until tender, 5 to 6 minutes. Drain the carrots and add back to pan with butter, honey and lemon juice. Cook until a glaze coats the carrots, 5 minutes. Season with salt and pepper and garnish with parsley.
6 cups water
4 cups sugar
1 (46 ounce) can pineapple juice
1 (12 ounce) can orange juice concentrate
1 (6 ounce) can lemonade concentrate
1/2 teaspoon vanilla
1 (2 liter) bottle carbonated lemon-lime beverage
1 quart pineapple sherbet
Directions:
*We ended up skipping the additional sugar and just assembled all the remaining ingredients. It turned out wonderfully!
*I doubled the recipe and used a 9x13 baking dish.
Honey Glazed Carrots
Source: Food Network
Ingredients:Salt
1 pound baby carrots
2 tablespoons butter
2 tablespoons honey
1 tablespoon lemon juice
Freshly ground black pepper
1/4 cup chopped flat-leaf parsley
Directions:
In a medium saucepan, bring water to a boil. Add salt and then carrots and cook until tender, 5 to 6 minutes. Drain the carrots and add back to pan with butter, honey and lemon juice. Cook until a glaze coats the carrots, 5 minutes. Season with salt and pepper and garnish with parsley.
Golden Easter Punch
Source: Food.com
Ingredients:6 cups water
4 cups sugar
1 (46 ounce) can pineapple juice
1 (12 ounce) can orange juice concentrate
1 (6 ounce) can lemonade concentrate
1/2 teaspoon vanilla
1 (2 liter) bottle carbonated lemon-lime beverage
1 quart pineapple sherbet
Directions:
In a large saucepan, bring sugar and water to a boil. Cook and stir for 2 minutes; remove from heat and allow to cool. Pour sugar water into a large punchbowl. Add juices and vanilla. Add soda. Stir well. Add sherbet just before serving.
*We ended up skipping the additional sugar and just assembled all the remaining ingredients. It turned out wonderfully!
You can see what others will be serving for Easter, or share your own plans, over at Catholic Cuisine!
Jessica,
ReplyDeleteDo you ever refrigerate your lamb cake the night before? Does it affect the taste? I made mine today and am hoping it will still be as pretty tomorrow:)
Thanks for the great tip! My little ones had a lot of fun helping to frost the cake:)
Elizabeth ~ I have only made the lamb cake once (last year) and I did not refrigerate it. I made it the night before and didn't have any room in my refrigerator, so it sat out. This year (I have an extra fridge now) I think I might put it in overnight. I don't think it would affect the taste. I so glad you all enjoyed making the cake. I hope you have a Happy Easter!
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