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Food Friday: Your Easter Dinner Menu

Food Friday: Your Easter Dinner Menu

Are you ready for Easter Dinner? If you haven’t already planned out the menu or made a trip to the grocery store, we have just what you need. Choose a meat or main dish, and let us help you with the sides and dessert. Happy Easter!

Side dishes:

Cabbage Slaw

Deviled eggs. Photo via Google public images.

Deviled eggs. Photo via Google public images.

4 cups finely shredded cabbage
1/4 cup chopped green onion with tops
1/2 cup chopped celery
1 cup grated carrots (optional)
2 tablespoons sugar (optional)
1/4 teaspoon salt
1/8 teaspoon black pepper, or to taste
1/2 cup mayonnaise
Directions: Combine the cabbage, onion, celery and carrots in a large bowl and toss lightly. In a small bowl, mix the sugar, salt, pepper and mayonnaise until evenly blended. Pour the mayonnaise mixture over the cabbage mixture and toss until all ingredients are coated. Cover and chill. Serves 8.

Deviled Eggs

Directions: Cut hard-cooked eggs into halves, lengthwise. Remove yolks and mash. Add enough mayonnaise to moisten. Season with salt and white pepper. Refill whites with yolk mixture and arrange on lettuce. Mustard and chopped pickes or olives may be added to egg yolk mixture before refilling whites.

Potato Salad

1 hard-cooked egg
3 hard-cooked egg whites
4 cups diced cooked potatoes
1/2 cup chopped celery
1/4 cup finely chopped onion
1/2 cup chopped sweet pickle
1/4 teaspoon salt
1/2 teaspoon black pepper, or to taste
1/4 cup mayonnaise
1 teaspooon prepared mustard
Directions: Chop egg and egg whites and combine; toss to distribute the yolk. Mix with potatoes, celery, onion, pickle, salt and pepper. Mix mayonnaise with mustard and add to potato mixture. Toss lightly with two forks to coat all ingredients. Serves 8. 

Congealed Fruit Salad

1 cup orange sections (save juice)
1 cup grapefruit sections (save juice)
1 20-ounce can pineapple tidbits in unsweetened juice
3 envelopes unflavored gelatin
1/2 cup cold water
1/3 cup sugar
2 bananas
2 tablespoons lemon juice
1/2 cup maraschino cherries, cut into halves
1/2 cup chopped pecans (optional)
Directions: Prepare orange and grapefruit sections and save the juices. Drain juice from pineapple and add the juice to other juices. Sprinkle gelatin over cold water. Let it soak until all is moist and no dry gelatin is visible. Add enough water to fruit juices to make 3 cups. Heat 1 cup juice mixture to boiling; add soaked gelatin and sugar and stir until dissolved. Add the remaining juice mixture and stir. Chill until gelatin mixture is the consistency unbeaten egg whites. Meanwhile, dice bananas and toss with lemon juice. Combine bananas with the orange and grapefruit sections, 1 cup of pineapple tidbits, cherries and pecans. Mix to distribute evenly. When gelatin is chilled, add fruit mixture and stir. Pour into a 2-quart mold or a 9-x13-inch baking dish that has been rinsed in cold water. Chill until firm. Unmold or cut into 15 squares. Serves 15.

Baking Powder Biscuits

2 cups sifted all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1/4 cup all-vegetable shortening
1/2 to 2/3 cup skim milk
Butter-flavor vegetable cooking spray
Directions: Combine flour, baking powder and salt and stir until evenly mixed. Put shortening in flour mixture and cut it into small pieces, using a pastry blender or fork. When the shortening is well mixed with flour mixture, it should look like coarse meal. Add enough milk to form a soft dough stirring as you add. Place dough on a lightly floured surface and knead just until smooth. Roll lightly to about 1/2 inch thick and cut with a floured 2-inch biscuit cutter. Lightly coat a baking sheet with cooking spray. Place biscuits on baking sheet. Bake at 450 degrees Fahrenheit for 12 to 15 minutes. Makes 12 biscuits. 


Strawberry Shortcake

Strawberry Shortcake. Photo via Google public images.

Strawberry Shortcake. Photo via Google public images.

3 cups clean, sliced strawberries
1/3 cup sugar
2 cups all-purpose flour
4 teaspoons baking powder
1/8 teaspoon salt
4 teaspoons sugar
1/4 cup corn-oil margarine
1/2 cup cold skim milk
1/4 cup ice water
Butter-flavor vegetable cooking spray
1 tablespoon sugar
1/2 pint heavy whipping cream
2 tablespoons confectioners’ sugar

Directions: Sprinkle strawberries with 1/3 cup sugar and toss lightly. Cover and refrigerate until needed. Combine the flour, baking powder, salt and 4 teaspoons sugar in a large bowl and stir until evenly mixed. Add margarine and cut it into the flour mixture with a pastry blender or fork. Continue doing this until the mixture looks like coarse meal. In a small bowl, combine milk and water and mix. Add milk mixture all at once to the flour mixture. Stir vigorously until dry ingredients are moistened and the mixture thickens. Generously coat a baking sheet with cooking spray. Drop dough by tablespoonfuls onto sheet. Lightly flour hands and pat dough into 12 shortcakes of uniform size and thickness. Sprinkle a little sugar on top of each shortcake, using about 1/4 teaspoon on each. Bake at 425 degrees F for 10-12 minutes. Serve shortcake warm or cool. When ready to serve, beat cream until almost thick. Add confectioners’ sugar and continue beating until stiff. Place shortcake on serving dish. WIth a fork, split each shortcake and lift the top half, as you would a biscuit. Cover bottom half with sliced strawberries and replace top. Add more strawberries and whipped cream. Serves 12. 

These recipes can be found in the “Auburn Cookbook,” a publication of Alabama Extension.

About Katie Nichols