The Perfect Easter Dinner

Serves 8   |   3 1/2 hrs prep and cook time

Recipes

In recommended preparation prder:

  1. Potato Bake
  2. Mama’s Carrot Soufflé
  3. Honey Glazed Ham
  4. Caesar Salad Supreme
  5. Artichokes

Instructions

The Carrot Soufflé and Potato Bake can be prepared the day before and baked the day of. Either way, they should be put together first and then cooked with the ham. Assuming you don’t have multiple ovens, the cooking time will increase (based on the cooking times labeled below) based on the amount of food cooking at once. For this recipe I put the Honey Glazed Ham in first, followed by the Potato Bake (15 min later), then Mama’s Carrot Soufflé (10 min after that). Next, I prepare the Caesar Salad and chill the dressing. At this point we should be about an hour from serving the food. Cook the artichokes and serve. The rest of the food will be done about then and ready to serve immediately after.

Appetizer

Artichokes with Drawn Lemon Butter

Ingredients

  • artichokes (1 per person)
  • 2 tblsps of butter (per person)
  • lemon juice

This video shows you how to prepare and cook an artichoke.

Step 1

Steam artichokes until meat is fork tender (about 35-45 minutes).

Step 2

Melt butter and add desired amount of lemon. I do a 1 to 4 ratio of lemon to butter.

Entrée

Honey Glazed Ham

Recipe from: allrecipes.com

Ingredients

  • 1 (5 pound) ready-to-eat ham
  • 1/4 cup whole cloves
  • 1/4 cup dark corn syrup
  • 2 cups honey
  • 2/3 cup butter

Step 1

Preheat oven to 325 degrees F .

Step 2

Score ham (cut small slits in it), and stud with the whole cloves. Place ham in foil lined pan.

Step 3

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

Step 3

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.

Side Dishes

Mama’s Carrot Soufflé

Ingredients

  • 2 cups carrots
  • 1/2 cup butter (softened)
  • 1 cup sugar
  • 3 eggs
  • 1/4 tsp cinnamon
  • 1 tbsp flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 cup milk

Step 1

Cook and mash the carrots (can be done the day before).

Step 2

Beat all ingredients together, combining until smooth.

Step 3

Pour into a 2 quart casserole dish and bake (@350) for 45 minutes or until the center feels firm to the touch (it is usually 1 hour for my oven or if you have other things cooking with it.)

Potato Bake

Ingredients

  • 1-2 lb pkg Oreida Southern Style hashbrown potatoes
  • 1 stick butter (melted)
  • 1 1/2 cup corn flakes (crushed)
  • salt & pepper to taste
  • 1 cup grated cheddar cheese
  • 1/2 cup (2 bunches) chopped scallions
  • 1 can cream of chx soup
  • 2 cups sour cream

Step 1

Mix potatoes (still frozen) with half the butter in a large bowl.

Step 2

Add all other ingredients except corn flakes and remaining butter. Mix well and pour mixture into 10×13 (or whatever size you have) baking pan.

Step 3

Mix butter with crushed flakes (I hand crush them in a ziploc bag) and sprinkle on top.

Step 4

Bake (@350) for 1 hour or until brown and cooked through.

Caesar Salad Supreme

From allrecipes.com

Ingredients

  • 6 cloves garlic (peeled)
  • 3/4 cup mayonnaise
  • 5 anchovy fillets (minced)
  • 6 tblsp grated Parmesan
  • 1 tsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 1 tblsp lemon juice
  • salt & pepper to taste
  • 1/4 cup olive oil
  • 4 cups day-old bread (cubed)
  • 1 head romaine lettuce (torn into bite-size pieces)

Step 1

Mince 3 cloves of garlic, and combine in a small bowl with mayonnaise, anchovies, 2 tablespoons of the Parmesan cheese, Worcestershire sauce, mustard, and lemon juice. Season to taste with salt and black pepper. Refrigerate until ready to use.

Step 2

Heat oil in a large skillet over medium heat. Cut the remaining 3 cloves of garlic into quarters, and add to hot oil. Cook and stir until brown, and then remove garlic from pan. Add bread cubes to the hot oil. Cook, turning frequently, until lightly browned. Remove bread cubes from oil, and season with salt and pepper.

Step 3

Place lettuce in a large bowl. Toss with dressing, remaining Parmesan cheese, and seasoned bread cubes.

Dessert

Mom’s Favorite Carrot Cake

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