Your menu sounds yummy! Would love your pineapple and hash brown casserole recipes if you care to share.

I usually also do pork roast as SIL does not like ham but just learned they aren't coming so may do honey baked ham for a change. Then I usually do mashed potatoes, a veggie, applesauce, rolls....pretty boring!

I am having ham, turkey breast, dressing with cranberry sauce, macaroni and cheese, mustard greens, pineapple casserole,Mexican cornbread, rolls, deviled eggs,and for dessert a chocolate pie, apple pie and a lemon iced box pie.
Gotta have tea of course.

I know we are having ham. I think au gratin potatoes too. Have not decided on salad. Maybe I will do that lime Jello, sour cream and pineapple mold. Only this son and I like it, and it seems such an Easter season color too. DIL plans to bring the dessert and has requested asparagus with lemon butter. There will only be 4 of us this year, but I will be babysitting my 2 grandsons till that afternoon so that their parents and other grandparents can do a four day weekend in Napa visiting wineries.

This post was edited by sheilajoyce on Mon, Apr 14, 14 at 19:32

our family get-together will include
Ham, au gratin potatoes, green beans, corn, pineapple casserole, sweet potatoes, cole slaw, deviled eggs, rolls, cakes and pies..

Baked Ham, roasted sweet potatoes, Asparagus with Hollandaise, deviled eggs and my son is bringing a surprise dessert!
Joann

Roasted veggies would go really well with the pork. A medley or just brussel sprouts. Freshly steamed green beans dressed with a little brown sugar, vinegar, and butter. Carrots in a honey /orange sauce. Greens, collard or mustard. Steamed or baked asparagus.

Hopefully, fresh caught fish will be on our menu! We'll be enjoying De Soto state park and Little River Canyon for a long weekend. So beautiful.

I am not doing anything for Easter, but last Thanksgiving people were fighting over whiskey glazed carrots and they seem like they would be perfect for Easter!

Here is a link that might be useful: PW whiskey glazed carrots

I' m having 13 for a early meal 10:30 am.
My menu so far will be
Biscuits & gravy, Ham, Breakfast casseroles,
fresh fruit, & lemon monkey bread
Our god daughter is going to bring the dessert

Having 15 people.
A spiral sliced ham from Wegmans.
A Sadler smoked brisket from Sam's club
Parsley potatoes
Sweet potatoes
Winter mix veggies
Green beans with mushrooms or almonds
Homemade dinner rolls
Someone is bringing dessert

We usually grill..
The folks that have spent Easter with us the last 8 years, will not.
And with the move only a few weeks away it has not been our priority.

So I'm not sure. But many of your menus sound yummy!

yum! everything sounds good and this thread is making me hungry! Several mentioned pineapple casserole, so I'm curious about what that is... (?)

Easter (like Christmas) is all about Polish food. :) Ideally the morning will start with decorated hard-boiled eggs! Dinner usually includes kielbasa, baked ham, homemade pierogies and babka, au gratin potatoes, my orange fruited jello, some veg/salad, etc. I'm currently planning to make a pineapple upside-down cake for dessert. :)

We are not sure where we are having Easter just yet, but our meal will include,
Ham
Chicken and Noodles
Mashed Potatoes
Green Beans
Corn
Glazed Sweet Potatoes
Deviled Eggs
Rolls and that is as far as we have planned.

Sue

Spiral sliced honey baked ham from Wegman's.
Cheddar cheese potato casserole
Homemade cole slaw
steamed spinach

Dessert not decided

Everyone's menu sounds delicious!

Here's the pineapple casserole that is my son's very very favorite. He loves it with the hash brown casserole I make, so he's gonna get both.

Glenda's Baked Pineapple Casserole

I always double and even triple the recipe

1 (20-ounce) can pineapple chunks in juice
1/2 cup sugar
3 tablespoons all-purpose flour
1 cup shredded cheddar cheese **DO not use pregrated cheese**grate your own
1/4 cup butter or margarine, melted
1/2 cup crushed ritz crackers

Drain pineapple, save 3 tablespoon of juice.
Combine sugar and flour; add cheese, pineapple and pineapple juice. Mix well. Put in greased 8 x 8-inch baking dish.
Mix crushed crackers and melted butter together; sprinkle over pineapple mixture.
Bake for 30 minutes at 350*F until bubbly

You can make ahead of time and take out of refrig and let it sit a while on counter before baking

Add the crackers before baking

This post was edited by glenda_al on Fri, Apr 11, 14 at 13:12

Glenda, did you know that Paula Deen is using the exact same ingredients and proportions in "Paula Deen's Pineapple Casserole" as "Glenda's Baked Pineapple Casserole?" Just curious if you got the recipe from her as I don't see any credit given and usually people do that when sourcing recipes.

I see the instructions are re-written -- does that make it legally ok to claim it as your own? I have no idea. If she's taking credit for your recipe, you should probably look into it. ;)

Paula Deen's Pineapple Casserole

Ingredients

1 cup sugar
6 tablespoons all-purpose flour
2 cups grated sharp cheddar
2 (20-ounce) cans pineapple chunks, drained, and 6 tablespoons pineapple juice reserved
1 cup cracker crumbs (recommended: Ritz)
8 tablespoons (1 stick) butter, melted, plus extra for greasing pan

Directions

Preheat the oven to 350 degrees F.

Grease a medium-size casserole dish with butter.

In a large bowl, stir together the sugar and flour. Gradually stir in the cheese. Add the drained pineapple chunks, and stir until ingredients are well combined. Pour the mixture into the prepared casserole dish.

In another medium bowl, combine the cracker crumbs, melted butter, and reserved pineapple juice, stirring with a rubber spatula until evenly blended. Spread crumb mixture on top of pineapple mixture. Bake for 25 to 30 minutes, or until golden brown.

Here is a link that might be useful: Pineapple Casserole

We will be having roasted leg of lamb, fresh asparagus and baby red potatoes.

chi83, my recipe came from the B'ham News Cookbook that my son gave me almost 30 years ago. I also use the hashbrown casserole from the same cookbook. Thank you for being so observant.

Of course, there's lots of similar/identical recipes, cause it's so good.

The hashbrown casserole is the same as the one served at Cracker Barrel.

The pineapple casserole was given with my name as I shared it years ago at the KT, and that's just the way that it's remembered.

Same as a fudge pie, that I shared, number of Thanksgiving ago. People just said Glenda's fudge pie as a way of remembering who shared it.

This did not come from Paula Dee''s cookbook :o) and the recipe has been used a lot.

{{!gwi}}

I would like to see the hash brown casserole, Glenda.

We go to a local restaurant for Easter. Before we leave we have drinks, cheese platter and deviled eggs.

At the restaurant there is a choice if ham, rack of lamb, among others.
The difficult part is my two vegetarian daughters. But, since it's a restaurant, they usually find something.

Afterwards, it's back to my house for dessert. I usually make a no bake cheesecake. This year I might also make lemon balls., a glazed cookie with colorful sprinkles.

Oh that's interesting, Glenda. Thanks for sharing. I've seen very similar recipes from source to source but usually not exact ingredients and ratios, and I suppose I'm a stickler for properly crediting sources as so many people don't for whatever reason. I wonder if Tanya is the original creator...

I know I will grill shrimp, and will grill pineapple, mango and banana for dessert.

Not sure what else I will serve. Other grilled things, I'm sure!

Planning on some kind of chilled soup, maybe vichyssoise or gazpacho or avocado.

Will have an array of olives, pickles and cheeses for snacking, and champagne for sipping.

ellendi, here's the hash brown casserole recipe. It came from my son's B'hm News Cookbook he gave me many years ago.

I always serve the pineapple casserole and the hash brown one together cause my son loves them together.

{{!gwi}}

2lbs frozen hash brown potatoes
3/4 cup margarine
1 tsp salt
1/4 tsp pepper
1/4 cup chopped onion
1 can cream of chicken soup
1 cup sour cream
1 1/2 cups grated cheddar cheese
3/4 cup crushed corn flakes***I don't use cause I have the ritz crackers on the pineapple casserole

Defrost potatoes, and combine in a large mixing bowl with 1/4 cup melted margarine. Season with salt, pepper and add other ingredients with exception of corn flakes and 1/2 cup margaarine, blending well. Place in a 2 quart oblong casserole. Mix corn flakes and reserved 1/2 cup margarine and put on top of potatoes. Bake 350 degrees for 45 minutes.

hounds x two, you have a good gazpacho to share? I'd love to see it, please.

I've served this before and it's quite good. Have it lots on Carnival's ship.

Strawberry bisque

2 cups Strawberries, frozen
3 tbsp. Sugar
1 cup Milk
2/3 cup Heavy cream
1/4 cup Sour Cream
Fresh mint, for flavoring and garnish

Directions:
In a blender, puree the strawberries, milk, heavy cream and sour cream until smooth. Stir in the sugar.

Refrigerate overnight (or about 8 hours). Add mint as a garnish (also adds a great flavor), and also some chopped fresh strawberries, if desired.

Re: Gazpacho
No recipe, I just kinda wing it. Have taken ideas from recipes through the years, and kind of throw in what comes to mind.
I peel and seed the tomatoes
Sometimes I use canned fire-roasted tomatoes if fresh look miserable.
Other ingredients include seeded chopped cucumbers, red and green bell pepper, onion, minced celery, V-8 juice, lemon juice, a splash of balsamic vinegar, parsley, sea salt, pepper, Tabasco, cumin ( just a little).
I start with a smooth paste made with hard boiled egg yolk, fresh crushed garlic and olive oil.

Stir everything together. Purée part, and stir into remaining mix. Chill. Garnish with julienned hard boiled egg white and avocado.

Pineapple Casssrole is an old "southern" recipe. I'm sure there are lots of them in those old "organization" cook books.

Even Tickle from Moonshiners uses the same recipe. :)

Here is a link that might be useful: Tickles Pineapple Casserole

hounds x two, thanks for the recipe!

patti shared an apricot casserole, similar to the pineapple casserole and we always referred to patti's apricot casserole :o)

Plus patti's shrimp slaw, that is fabulous!

Too early to decide yet. Did spot a few buffets that day. But it's just as easy to cook and enjoy the leftovers.

No plans for the two of us yet. My sister and her family usually does something and will include us. We will make a dish or two to take. She usually does a honey baked ham with a couple of sides, like broccoli rice casserole or potato salad and baked beans. I usually will take a fresh fruit salad or cheese platter. Or a dessert. Usually a lamb cake. Till the head fell off turning into their driveway, lol What fun we always have getting together.
Mary

Well this week whole chickens are 88lb..so may grab two of those and let BD put those on the grill on his rotiserie.
Yep, that'll do...
Let's see making this up as I type...
Sides will be New Orleans Slaw (Nigella recipe),
Baked Beans
Deviled eggs
Homemade rolls
Sweet tea and strawberry lemonade
Hmmm and dessert..
I'll think a bit more on that..but options are: Strawberry Lemon Buttermilk Cake, cheescake with dark cherry sauce, carrot cookie pies (like oatmeal pies)

Glenda,

The pineapple casserole recipe sounds similar to my Pineapple Cheese salad,

DH and I are grilling marinated shish kabobs, will also have Cajun Slaw, homemade potato salad and probably Angel Cake with strawberries.

Everything sounds so good. I live the idea of having a pork roast too, will consider it if we have rain.

Have a great weekend,
Sid

sidnee, is your pineapple cheese salad a warm or cold salad?

I don't know if we will be going somewhere or staying home yet so that will make a difference.
Pretty sure ham will be involved either way.
If we stay home I would love to have hubby put a ham in the pit I love smoked bbq ham.

as to recipes they are extremely difficult to copyright and rarely are because the change of one or 2 ingredients or amounts makes it a different recipe.
And for giving the credit to the original how the heck would you know the original creator for a recipe that has been handed down for generations, I have a collection of church cookbooks from Louisiana and the South and Jr. League cookbooks. I can not tell you how many have the same exact recipes in them which were "contributed" by someone. That is what is done recipes are contributed and then often times the person who contributed it their name gets added on as a way to remember it.
I have recipes I have contributed for years to various forums etc many have my name attached now, I didn't do that others did. Now when I do have an original recipe that I created my very own self I will say this is an original. I may later see my original recipe re-posted somewhere with out giving me credit or even with someones name attached. That means it must have been pretty good because it is being passed around!
Enjoying them is the pay off!

Glenda I have so many of my cookbooks that look just like yours, very loved LOL.

Rack of lamb, asparagus, tossed salad...dessert is still up in the air.

Instead of purchasing sparkling cider, I'm gonna make my own.

I always serve this at holidays, special times, cause we don't drink wine.

So this time I am using this recipe

Sparkling Cider

Homemade Sparkling Apple Juice
â¢2 cans apple juice concentrate (thawed)
â¢1 (2 liter) bottle club soda

Mix, serve chilled

The traditional ham, scalloped potatoes, also salmon, fresh asparagus, Glenda's Alaskan cole slaw ( family loves) deviled eggs, green salad, cheese and veggie tray.For desert these cute cupcakes that look like Easter Baskets with mini Easter eggs.

This is the second year I'm making this.

I served it with strawberries, last year, and this year blueberries and strawberries soaked in balsamic vinegar and brown sugart, etc.

Trisha Yearwood's skillet almond shortcake
bunNonstick cooking spray
1 1/2 cups plus 2 tablespoons sugar
3/4 cup (1 1/2 sticks) butter, melted
2 large eggs
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon almond extract
1/2 cup sliced almonds with skins

Directions

Preheat the oven to 350 degrees F. Line a 10-inch cast-iron skillet with aluminum foil and spray the foil with cooking spray.

In a large mixing bowl, stir 1 1/2 cups of the sugar into the melted butter. Beat in the eggs one at a time. Sift the flour and salt onto the batter. Add the flavoring and stir well. Pour the batter into the skillet. Top with sliced almonds and the remaining 2 tablespoons sugar. Bake until slightly brown on top, about 35 minutes. Cool the shortbread in the skillet. When cool, use the foil to lift the shortbread from the skillet; remove the foil before serving.

**ONLY CHANGE is this year I'm pressing the almonds into the batter and using less sugar on top.