easter dishes?

Answer 1

My family likes the usual ham, mashed potatoes. I like to make scalloped corn and cook my green beans right in with the ham. We have a jello salad, orange jello with crushed pineapple, drained, grated carrots and chopped walnuts. I put it in a nice mold and to serve, unmold onto a pretty plate. Of course the deviled eggs and dinner rolls. I usually color eggs. One for each person eating. I use these as place markers. Use a small dish, with a bit of Easter grass in the bottom. Set colored egg on top and add a few Easter candies of your choice. If the little grand kids are coming then I make them multi-colored jello eggs. They love them. For our dessert we like to have a coconut cake. Decorated up with small candy bunnies or chicks. Can toast the coconut or tint it green. Hope you like these ideas. Do the dinner in pastel colors: dishes, glasses, serving bowls, napkins, etc. Makes a pretty table.

Answer 2

What type of dishes? Appetizers? Main course? side? Dessert?
We generally do a dinner of ham and roast beef, taters and gravy, rolls, Green bean casserole and probably corn. I like to try a new dessert ever year and there is what looks to be a great lemon bar recipes in the new KRAFT FOODS magazine which is free when you sign up at Kraftfoods.com. There was quite a bit in there as far as spring and Easter recipes.
I also do a cheesecake! Homemade and none of the box stuff! :)

Oh and don't forget the deviled eggs.

Answer 3

Make These Easter Treats Your Easter Feasts!
Easter Day and the Easter recipes we choose to cook play an important role in our lives.

One of the most interesting things about Easter is that it is somewhat of a "melting pot" holiday, with traditions from many cultures and religions. But there is no doubt about it, food plays a big part of celebrations in every culture.

Not sure what to serve for Easter dinner? Check out tons of ideas at http://www.real-restaurant-recipes.com/easter-recipes.html

Enjoy!

Answer 4

When I think of Easter I don't see a "Dish" per-say, I see a family gathering for a common need to eat what everybody likes, standard fare, down home cooking, Grandma's Classic Meatloaf, mashed potato's, green beans, biscuits and peach pie. Some body want to wake up Granpa and tell him supper's on?

Answer 5

Easter Cake
Round Simnel Cakes have marzipan balls on them there are twelve to represent Jesus and his eleven faithful apostles. Judas is left off because he betrayed Jesus after the last supper. Sometimes simnel cakes have thirteen marzipan balls because there were thirteen around the table at the last supper.

Answer 6

We have a spiral ham with honey glaze, mashed potatoes, corn, biscuits, and a stringbean casserole. Love easter dinner!

Answer 7

Lamb, with baked potatoes, a tomato and cucumber salad, maybe a pie! Oh! And feta cheese, it works miracles with the potatoes and the salad. And, if you want to be a bit eccentric, you should try a tzatziki sauce! It's greek, tastes good too!

Answer 8

did you mean crockery dishes they have some beautiful ones with bunnies Easter or even spring flowers on them in T K Max

Answer 9

Easter Egg Potatoes

Prep: 40 minutes
Bake: 1 hour

Ingredients
8 small baking potatoes (about 4 ounces each) or 4 large baking potatoes (about 8 ounces each)
Shortening (optional)
1/2 cup light dairy sour cream or plain yogurt
2 ounces Gouda cheese, shredded (1/2 cup)
2 tablespoons snipped fresh chives
2 teaspoons Dijon-style mustard
1/2 teaspoon salt
1/4 teaspoon pepper
Milk (optional)
2 hard-cooked eggs, peeled and coarsely chopped
Whole fresh chives (optional)

Directions
1. Preheat oven to 425 degrees F or 350 degrees F. Scrub potatoes with a brush; pat dry. Prick potatoes in 2 or 3 places with a fork. (If desired, for softer skins, rub potatoes with shortening or wrap each in foil.)

2. Place potatoes in a shallow baking pan. Bake potatoes, uncovered, in a 425 degree F oven for 40 to 50 minutes for small potatoes or 60 to 70 minutes for large potatoes (or in a 350 degree F oven for 60 to 70 minutes for small potatoes or 80 to 90 minutes for large potatoes) or until tender. Remove from oven; cool slightly for easier handling.

3. For small potatoes, cut a thin crosswise slice off both ends of each baked potato. (For large potatoes, cut potatoes in half crosswise. Cut a thin crosswise slice from the round ends of the potatoes.) Scoop pulp from slices; discard skin. Place pulp in a bowl. Carefully scoop pulp from each potato, leaving a 1/4-inch shell. Add pulp to bowl; set shells aside.

4. Mash the potato pulp. Stir in sour cream or yogurt, cheese, chives, mustard, salt, and pepper. (If necessary, add 1 to 2 tablespoons milk to make of desired consistency.) Stir in hard-cooked eggs. Carefully spoon potato mixture into shells. Stand the potato "eggs" upright in a 2-quart rectangular or square baking dish.

5. Bake large or small potatoes, uncovered, in a 425 degree F oven about 20 minutes (or in a 325 degree F oven for 35 to 40 minutes) or until heated through and tops are lightly browned. Top with additional whole fresh chives, if desired. Makes 8 servings.

Make-ahead tip: Prepare potatoes through step 4; chill. Reheat with ham at 325 degrees F for 45 to 50 minutes.

Answer 10

lamb with mint sauce and peas and small potatoes