Easter Open House- What can I make ahead of time?

PhillyGal34

We are having an Easter open house for DH's family and mine.  We plan on having my family over for lunch and his for dinner but I am sure people will come and go throughout.  Since I have to cook for about 30 people I want to start planning ahead. I was just wondering what I can make in the weeks before so that I just have to heat it/ finish cooking it that day.

 

Thanks!

Maybride2

I can think of absolutely nothing that you could make "weeks" before.  That sounds gross.  A day or two ahead, sure.....but not weeks.

Are you having 15 for lunch and 15 for dinner?  Is there a particular theme/dish that you're leaning towards using?

6fsn

The only thing I can things weeks ahead is lasagna that you would freeze until day of.  There are definitely things you can do the day ahead or with little prep day of.  Easter is a holiday that people may expect a certain menu so you might keep that in mind. 

For something simple I'd do- spiral ham with mustard and swiss cheese on hand, rolls that can do double duty as buns, devil eggs, glazed carrots, some sort of green bean or asparagus, a potato casserole.  Almost all of that is day ahead prep or easy last minute prep.

TarHeels&Rebels

You could do several things now and put them in the freezer.  Do some googling/read cookbooks for specifics, but I know you can prepare and freeze: yeast rolls, cookies, some mashed/scalloped potatoes recipes.

And I'm totally laughing at 6 - lasagna is apparently an appropriate meal 365 days a year in major sections of the country   

FWIW, my Easter meal is generally ham, scalloped potatoes, asparagus, quiche and rolls.  I do family cookies and some kind of cake for dessert.

 

6fsn

Hey, I didn't say it was appropriate, just that it could be made in advance.  I'm laughing at the complete jumble of words that I used to say make lasagna ahead and freeze.

wejustwant2:)

And I'm totally laughing at 6 - lasagna is apparently an appropriate meal 365 days a year in major sections of the country   

 

Tarheels,

My IL's will serve this almost 365.  Would not be surprised to have veg. lasagna at their Easter table.  But it is still chilly out too... 

BTW - I made this recipe from one of your  recommendations and had to e-mail it to our friends it was so popular.  I had to modify it because we don't have "sweet onion" here now.  I'm going to post for her...

Modified from allrecipes.com "Sweet Onion Corn Bake"

Ingredients:

2 Large Vidalia or Sweet Onions (or 4 smaller purple onions) thinly sliced

1/4 Cup Butter

1 Cup Sour Cream

1/2 Cup Milk

Bunch of Fresh Chopped Dill - to taste

1/4 Teaspoon Salt

2 Cups Shredded Cheddar Cheese - divided

1 Egg -lightly beaten

1 (14.75) Can of Cream Style Corn

1 (8.5 oz) Package of Corn Bread/Muffin Mix (like "Jiffy)

5 drops of Hot Pepper Sauce (like Tabasco)


In a large skillet, saute onions in butter until very tender and mild.  In a small bowl, combine the sour cream, milk, dill and salt until blended.  Stir in 1 cup of cheese.  Then stir into the onion mixture. Remove from heat and set aside.

In a bowl, combine the egg, corn and corn bread mix and hot pepper sauce.  Pour into a greased 13" x 9" baking dish.  Spoon onion mixture over the top.  Sprinkle with the remaining cheese.  Bake, uncovered at 350 degrees for 45-50 minutes or until the top is set and lightly browned.  Let stand 10 minutes before cutting. 

Can be made the day before and kept in the refrigerator until baking.


Optional - can also add some cooked frozen or fresh corn kernels to the creamed corn (I didn't do this Sat. - but have done so in the past and it was nice).

This would be perfect for Easter as a side!

 

GL!

 

 

PhillyGal34

Maybride2:

I can think of absolutely nothing that you could make "weeks" before.  That sounds gross.  A day or two ahead, sure.....but not weeks.

 

haha sorry... i didn't mean to make it and keep it in the fridge!!! Like someone below said, a lot of things can be made and frozen and then heated or finished the day of.  I am trying to see if I could do one thing maybe 2 weeks before nad freeze it, something else the weekend before and then the rest easter weekend. 

Martha actually lists how far in advance to make things in her thanksgiving menu! but I haven't seen an Easter one yet.  I know a lot of desserts can be made and frozen a little while ahead as well so I was trying to see what I could get done early. 

 

It is going to be more like 10 for lunch and 20 for dinner. I do need a vegetarian option for dinner so maybe I'll try to come up with some kind of pasta bake for that.  

As far as a menu I was thinking: 

Glazed ham

a potato dish- Not sure which kind- possibly twice baked potatoes as they are a favorite in my family

pineapple stuffing- I was thinking this may be able to be frozen 

a few veggies (asparagus, corn, carrots)

a pasta dish for those who do not eat meat

a salad- I'll make the dressing the day before 

possibly a quiche for the brunch crew

I am not sure what else I will add but that is the main menu. 

 

I am not worried about the veggies since those just need to be steamed and dressed the day of.  I can probably prepare the ham glaze the day before and then put it on that morning.  the muffins and potatoes I need to look into if I can make before.  

Another concern is that I only have one oven so I cannot bake too many things at once.  

I also need to figure out desserts. I was thinking lemon squares and some pies... or if people ask what to bring I can say a dessert.  

PhillyGal34

wejust- that sounds really good! I may try that!

Wine Enthusiast

You must have a lot of energy to host 2 full meals for two separate families in the same day!  Can't you just have everyone come at the same time for 1 meal?  Otherwise your lunch guests may feel weird that your going to be doing dishes and starting cook time all over again while they are there and feel obligated to leave.  If combining the 2 isn't an option I'd be catering each meal.

PhillyGal34

unfortunately I can't.  Our house isn't big enough to have a sit down dinner for 30 people.... and my family lives farther away and his family has a later dinner so his other in laws can get together in the morning.  There will be enough time between meals that I won't have to do any clean up while people are here, I agree that would be awkward for everyone.  My family will be here from 12-2 and his family from 5-7 so there would be at least 2 hours in there to switch things over. 

 for the last few years and every other holiday we drive back and forth between our families for meals so that takes just a much energy IMHO... we'll see how it works out this year and then tweak it next year if I have to.  

Wine Enthusiast

I'd rather host both families than do all the driving too!!!  We've been doing the driving for years and it gets old.  A dish I always make a day or two ahead and everyone loves is:

Cheesy Hashbrowns

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1 lg package frozen shredded hashbrowns

1 package shredded cheese

diced onions (optional)

mix 1 sm container sour cream & 1 can crm chkn soup

stir them all together and put them in lightly greased dish

for topping crush 2 c cornflakes and stir in 2 tbs melted butter, sprinkle on top

Bake at 350 for about an hour, covered

PhillyGal34

Thanks! that would be great for brunch!