Traditional dinners at the holidays are wonderful, but sometimes
it's nice to change the menu and surprise your guests with
something festive and light. Fresh and dried herbs add an elegant
touch to the following menu that is just perfect for Easter
Dinner. Be sure to bring out the nice dishes and a spring tablecloth
for the occasion. A simple centerpiece of daisies and daffodils
will add that extra touch to cheer your guests.
Shopping List:
3-4 pound pork roast
dried rosemary
dried thyme
black peppercorns
fresh or frozen corn
garlic
olive oil
scallions
8 oz. sour cream
2 lbs. potatoes
Parmesan Cheese
Pineapple Cake Mix
orange gelatin
2- 8 ounce packages of cream cheese
whipping cream
1 can (11 ounces) Mandarin orange segments
one orange
Herbed Pork Roast
3-4 pound boneless pork roast
2 tsp. black peppercorns
2 tsp. dried rosemary
2 tsp. dried thyme
Peppercorns need to be crushed using a grinder, or by simply
crushing on a cutting board with a heavy pan. Combine pepper
with the herbs. Coat the outside of the roast with herb mixture
by rubbing it into the meat.
Place the roast in a shallow pan in a preheated 350 degree
oven for 1 1/2 hours or until temperature reaches 155 degrees
on a meat thermometer when it is inserted into the roast. Remove
from the oven and let rest for 10 minutes before slicing to serve.
Note: You may also use a combination beef/pork roast. Serves 6.
Mediterranean Style Corn
Ingredients:
2 tablespoon olive oil
1 garlic clove, crushed
4 cups fresh or frozen corn
1/2 tsp. fresh thyme or rosemary
pepper and salt to taste
Combine oil and garlic in a small skillet. Heat over low heat
just until the garlic begins to sizzle. Add the corn and stir
to blend and heat through, about 1 minute. Add thyme or
rosemary and pepper to taste. Serve at once. Serves 6.
Garlic and Cheese Mashed Potatoes
Ingredients:
2 tablespoons butter or margarine
1/4 cup chopped scallions
2 cloves garlic, minced
2 pounds potatoes; peeled, cubed and cooked
1/2 cup sour cream
1/2 cup milk
1/4 cup Parmesan Cheese
In large saucepan melt butter or margarine. Add scallions and
garlic; cook until tender. Add hot cooked potatoes, sour cream,
milk and cheese. Mash until smooth and well blended. Serve.
Garnish with chopped chives if desired. Serves 6.
Orange Cheesecake
Ingredients:
Crust:
1 package Pineapple Cake Mix
1/2 cup butter or margarine, melted
Filling:
1 4 serving package orange gelatin
1 cup boiling water
2 tsp. grated orange peel
2 8 ounce packages of cream cheese, softened
1 cup whipping cream
1/2 cup sour cream
1 can (11 ounces) Mandarin orange segments, drained
Preheat oven to 350 degrees. For crust, combine cake mix
and melted butter in large bowl. Mix at low speed until crumbs
form. Lightly press into 9 inch springform pan so crust is 1 inch
up the sides. Smooth remaining crumbs on the bottom of pan.
Bake at 350 for 20 minutes. Cool.
For filling, dissolve gelatin in boiling water in small saucepan. Add
orange peel. Refrigerate until thickened. Beat cream cheese
until smooth in large bowl. Gradually beat in thickened gelatin.
Beat whipping cream until stiff in large bowl. Fold into orange
cream cheese mixture. Pour into cooled crust. Refrigerate
until firm, about 3 hours. Drop teaspoonfuls of sour cream
around edge of cheesecake. Garnish with drained orange
segments.
About the Author
Brenda Hyde is a Mom of three, a freelance writer and
editor of the six newsletters here at Seeds of Knowledge.
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