Easter sides- make ahead
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Anonymous
| I would love your tried and true Easter side dish recipes that can be made 24 hours in advance. I am especially looking for things that can be put out on a lunch buffet and served room temperature. We are having spiral sliced ham with rolls and various sandwich toppings and chicken salad for the non-ham people. I know chicken salad or anything made with mayonnaise is incredibly divisive on this board so I apologize in advance to anyone offended by mayonnaise. |
Anonymous
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Easter jello mold
Fruit salad/skewers |
Anonymous
| deviled eggs |
Anonymous
| watermelon mint feta salad |
Anonymous
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Mashed potatoes Pasta salad no mayo Shaved brussel salad Snack board https://thebakermama.com/recipes/easter-bunny-snack-board/ |
Anonymous
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Orzo salad, however you like (tomato/mozzarella, or herbs/lemon, or greek style with cucumber/tomato/olives/feta)
Green beans tossed in sesame oil and sesame seeds (served cold) Berries with mint Maybe a quinoa salad or chickpea salad, or cucumber salad, depending on what kind of orzo salad I was doing If lots of kids, maybe a homemade mac and cheese. Make ahead and just bake an hour before serving lunch A platter of bought bakery treats, like chocolate croissants, mini muffins, slices of lemon bread, etc |
Anonymous
I love this, but don't think it keeps particularly well. |
Anonymous
| Green beans and country ham |
Anonymous
| Cracker Barrel Hash-brown casserole with bacon bits and green chiles added in. |
Anonymous
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Ina garten’s roasted vegetable orzo salad
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Anonymous
OP here! Thank you good people of DCUM. And thank you for not mocking my chicken salad  . We just want this to be an easy day where we can socialize with everyone and make almost everything ahead of time. These are some great ideas.
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Anonymous
I love chicken salad!! Perfect in a croissant. |
Anonymous
Thank you . Me too!!!
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Anonymous
| Well since you dared to add Mayo, you may as well add a drum-hated pasta salad. Plus potato salad, deviled eggs and cut up fruit. |
Anonymous
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This is very decadent, but pairs nicely with salty ham.
HOT FRUIT COMPOTE 2 cans pear halves in fruit juice 2 cans peach halves in fruit juice 1 can pineapple chunks in juice 2 cans mandarin oranges 1/2 C butter or margarine 3/4 C brown sugar 1 1/2 T corn starch 1/2 tsp cinnamon 1/2 tsp curry powder Drain all fruit very well, mix and place fruit in 9x13 inch baking dish. Melt butter. Whisk in brown sugar, corn starch and spices and cook for 3-4 minutes over medium heat, whisking constantly. A thick, bubbling, caramel colored sauce will form. Pour sauce evenly over fruit. Bake uncovered for 1 hour at 325 degrees. Serve hot. Note: Butter will congeal on refrigerated leftovers, but will melt again when reheated. |