Light and Festive Easter Dinner by Brenda Hyde

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 cream1 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 peel2
8 ounce packages of cream cheese, softened
1 cup whipping cream1
/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 AuthorBrenda Hyde is a Mom of three, a freelance writer and editor of the six newsletters here at Seeds of Knowledge. For information on subscribing Click here