Easter buffet plan- ahead meal

Since Easter is April 21, I found recipes for a complete meal to serve for the occasion from appetizers to the main course to dessert on www.allrecipes.com. Enjoy your Easter tradition and maybe try something new this year.

Bacon Cheddar Deviled Eggs

• 12 eggs
• 1/2 c. mayonnaise
• 4 slices bacon
• 2 Tbsp. finely shredded cheddar cheese
• 1 Tbsp. mustard

Place eggs in a saucepan, and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. To cool more quickly, rinse eggs under cold running water.

Meanwhile, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Alternatively, wrap bacon in paper towels and cook in the microwave for about 1 minute per slice. Crumble and set aside.

Peel the hard-cooked eggs, and cut in half lengthwise. Remove yolks to a small bowl. Mash egg yolks with mayonnaise, crumbled bacon and cheese. Stir in mustard. Fill egg white halves with the yolk mixture and refrigerate until serving.

Honey Glazed Ham

• 1 (5 lb.) ready-to-eat ham
• 1/4 c. whole cloves
• 1/4 c. dark corn syrup
• 2 c. honey
• 2/3 c. butter

Preheat oven to 325 degrees.

Score ham, and stud with the whole cloves. Place ham in foil lined pan.

In the top half of a double boiler, heat the corn syrup, honey and butter. Keep glaze

warm while baking ham.

Brush glaze over ham, and bake for 1 hour and 15 minutes in the preheated oven. Baste ham every 10 to 15 minutes with the honey glaze. During the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze. Remove from oven, and let sit a few minutes before serving.

Red Skinned Potato Salad

• 2 lb. clean, scrubbed new red potatoes
• 6 eggs
• 1 lb. bacon
• 1 onion, finely chopped
• 1 stalk celery, finely chopped
• 2 c. mayonnaise
• Salt and pepper to taste

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and set in the refrigerator to cool.

Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

Chop the cooled potatoes, leaving skin on. Add to a large bowl, along with the eggs, bacon, onion and celery. Add mayonnaise, salt and pepper to taste. Chill for an hour before serving.

Whipped Sweet Potato Casserole

• 2 pounds sweet potato, peeled and cubed
• 2 tablespoons orange juice
• 3/4 cup brown sugar
• 1/8 teaspoon ground nutmeg
• 2 tablespoons butter, cubed
• 1 cup miniature marshmallows

Preheat oven to 350 degrees.

In a large saucepan cook sweet potatoes in salted water over medium-high heat for

about 20 minutes, or until done. Drain, and add orange juice, brown sugar, nutmeg and butter. Whip until smooth. Spread into a medium size casserole dish and top with marshmallows.

Bake in preheated oven for about 10 minutes, or until marshmallows are golden brown.

Lemon Green Beans with Walnuts

• 1/2 c. chopped walnuts
• 1 lb. green beans, trimmed and cut into
2-inch pieces
• 2 1/2 Tbsp. unsalted butter, melted
• 1 lemon, juiced and zested
• Salt and pepper to taste

Preheat oven to 375 degrees. Arrange nuts in a single layer on a baking sheet. Toast in the preheated oven until lightly browned, approximately 5 to 10 minutes.

Place green beans in a steamer over 1 inch of boiling water, and cover. Steam for 8 to 10 minutes, or until tender, but still bright green.

Place cooked beans in a large bowl, and toss with butter, lemon juice, and lemon zest. Season with salt and pepper. Transfer beans to a serving dish, and sprinkle with toasted walnuts. Serve immediately.

Basil Pesto Bread Rounds

• 1 (1 lb.) loaf French baguette
• 2/3 c. mayonnaise
• 1/3 c. basil pesto
• 2 cloves garlic, minced
• 1/2 c. freshly grated parmesan cheese
• Salt to taste

Preheat oven on broiler setting. Arrange bread slices in a single layer on a cookie sheet. Place under broiler for 5 to 8 minutes, or until lightly toasted on one side. Watch carefully to ensure they don’t burn. Remove from oven, and flip bread slices so that the toasted side is on the bottom.

Set the oven temperature for 350 degrees. In a small bowl, mix together mayonnaise,

pesto, garlic, parmesan and salt. Spread evenly over untoasted sides of bread slices.

Bake in the preheated oven for 6 to 8 minutes. Set the oven to broil, and place the rounds under the broiler just until they begin to bubble and turn golden. Let cool slightly before serving.

Sam’s Famous Carrot Cake

• 3 eggs
• 3/4 c. buttermilk
• 3/4 c. vegetable oil
• 1 1/2 c. white sugar
• 2 tsp. vanilla extract
• 2 tsp. ground cinnamon
• 1/4 tsp. salt
• 2 c. all-purpose flour
• 2 tsp. baking soda
• 2 c. shredded carrots
• 1 c. flaked coconut
• 1 c. chopped walnuts
• 1 (8 oz.) can crushed pineapple with juice
• 1 c. raisins

Preheat oven to 350 degrees. Grease and flour an 8×12 inch pan.

In a medium bowl, sift together flour, baking soda, salt and cinnamon. Set aside.

In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. Mix well. Add flour mixture and mix well.

In a medium bowl, combine shredded carrots, coconut, walnuts, pineapple and raisins.

Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well. Pour into prepared 8×12 inch pan, and bake at 350 degrees for 1 hour. Check with toothpick.

Allow to cool for at least 20 minutes before serving.

(After cooling, frost with cream cheese frosting, if desired.)

Do you have recipes to share? We’d love to hear from you. Email your recipes to kirstenr@htfnew.us. Please include your name, city of residence, and a telephone number.

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