Deviled eggs
Ham
Turkey
Patatoes
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In the link below, you can find Easter main dishes, breads, kids’ recipes, pork recipes, side dishes, desserts, and ham recipes.

http://easter.betterrecipes.com/
References :
Yahoo Search and http://easter.betterrecipes.com/

foodnetwork.com has whole meals planned out. great website for the proseffional or the beginner chef…
References :

http://www.twingroves.district96.k12.il.us/Easter/EasterRecipes.html

http://allrecipes.com/Recipes/Holidays-and-Events/Easter/Main.aspx

http://www.recipeshop.co.uk/easter_recipes/index.html
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good luck

I dont have a recipe for you but the idea i have may be perfect for you…
Wal-mart has a wonderful frozen vegetable lasagna…It is just delicious, served with a nice green salad, and garlic bread.
This way serving vegetable meal, you cover all the bases for the members who have given up meat for Lent…
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My favorite would have to be Carrot Souffle". It is sweet and you would never know you are eating carrots.

This is one of my favorite dishes at Piccadilly. I was thrilled when I found the recipe on the Internet!

Ingredients
# 1 3/4 lbs peeled carrots, chopped
# 1 cup granulated sugar
# 1 1/2 teaspoons baking powder
# 1 1/2 teaspoons vanilla extract
# 2 tablespoons flour
# 3 eggs, well-beaten with electric mixer
# 1/2 cup butter or margarine(room temperature)
# confectioners’ sugar
Directions

1.Steam or boil carrots.
2.Drain well and transfer to a large bowl.
3.While carrots are still warm, add sugar, baking powder and vanilla extract.
4.Beat with mixer until smooth.
5.Add flour and mix well; add whipped eggs and beat well.
6.Add butter and beat well.
7.Pour mixture into a greased, 2-quart baking dish.
8.Bake at 350 degrees for 1 hour, or until top is light golden brown.
9. Dust lightly with confectioner’s sugar before serving.

I do mine in a food processor instead of a blender. Makes it fluffy and smooth.

I loved this recipe and served it Christmas Day. It is now a staple for Thanksgiving and Easter as well. I have since given out the recipe website to 4 other people, whom all loved it! Reheats great! Will add it to my favorite recipes for special dinners.

At first it sounds like a very odd recipe. It is very simple to make and quite tasty. Now if you are expecting this to taste like carrot cake – it won’t. This is much sweeter. Very Good recipe.

We also always have deviled eggs, green beans seasoned with GOYA seasoning and Turkey or Ham.

Since I am on a low fat diet and watching my calories the carrot souffle’ will be made with Splenda and turkey may be our choice for meat. Smoked of course. We always smoke our turkey’s and just salt and pepper them and make sure we have a large container of apple juice for the water pan in the smoker. The apple juice adds so much flavor without a lot of effort and juicy is not the word for how they always turn out.

I buy Blue Lake Green Beans in a can. Usually about four cans for my family gathering and three pkts. of GOYA Seasoning (the one with the pig on it, on the Ethnic Isle of the store in a box). Drain the beans and rinse them. Add to a pot and add just enough water or chicken broth the come up halfway. Sprinkle the seasoning packets on and add a couple of drops of cooking oil. stir well. Simmer on medium high until tender.

Deviled Eggs? Once I have sliced them I take the yolks and mash them with a fork and add mayo, sweet pickle relish and salt and pepper to taste. Mix well again and spoon into the egg halves. Sprinkle with paprika.

Make a packaged cake, get one with butter in the recipe, yellow. Fold in after you have followed the directions for the cake 2 small cans of chopped drained mandarin oranges and 1 cup of sour cream.

Once you have baked it and it is cool make the icing. Add 1 container of cool whip to 1 container of whipped cream cheese and 2 cups of powdered sugar. Fold in 1 large can of drained crushed pineapple.

I always sprinkle mine with colored sugar to make it pretty.

For 12 adults and 5 children I would double the recipes above and make two cakes!
References :

Creamy Tomato Pasta
Ingredients:

1 teaspoon olive oil
2 teaspoons crushed garlic
1 cup chopped onions
1/2 pound ground beef, turkey, sausage, or chicken
2 cans chicken broth, divided
Half jar of spaghetti sauce
8 ounces of small shell pasta
2 tablespoons butter
2 1/2 tablespoons flour
1 1/4 cup milk
1/2 cup shredded cheddar
2 tablespoons parmesan
Procedure:

Cook the small shell pasta, drain, and place it in a large round baking dish. In a pan, heat the oil with the garlic and onions approximately four minutes. Add the meat until it is cooked through, breaking it into small bits. Next, add a half can of chicken broth and the spaghetti sauce. Simmer the sauce on low until it is thick, approximately 12 minutes. Then pour the pasta sauce over the noodles in the dish. Rinse your pan out and return it to the stovetop. Melt the butter and then add the flour, stirring it constantly for about one minute, trying to moisten all the flour. Then add the remaining chicken broth (1 1/2 cans) and the milk. Simmer on medium and stir, breaking down the butter and flour into the mixture. (Rub it against the bottom and sides of the pan with a large spoon, if needed.) Once it has thickened, after about five minutes, add the shredded cheddar and parmesan. Stir and remove from heat. Carefully pour the creamy sauce over the red sauce and pasta in the large baking dish. Cover and bake at 350 degrees for 15 minutes or until hot

Teriyaki Pork Loin Roast
Makes 8 servings

Ingredients:
¾ cup apple juice
2 Tbsp. sugar
2 Tbsp. soy sauce
1 Tbsp. apple cider vinegar
1 tsp. ground ginger
½ tsp. garlic powder
1/8 tsp. pepper
1 (about 3-lbs.) boneless pork loin roast
7-1/2 tsp. cornstarch
3 Tbsp. cold water

Preparation:
Combine the apple juice, sugar, soy sauce, cider vinegar, ginger, garlic, and pepper in a slow cooker that’s been sprayed with nonstick cooking spray. Add the pork roast and turn to coat. Cover and cook on low for 8-9 hours. Remove the roast and keep warm. In a saucepan, blend cornstarch and water until smooth; stir in the cooking juices from the slow cooker. Bring to a boil; cook and stir until thickened, about 2-3 minutes. Serve sauce with the roast.

Tarragon Salmon Salad Recipe
MAKES 4 SERVINGS

Flaked poached salmon is flavored with chopped fresh tarragon. Pecans, grapes, or chopped apples can be added to the salad for variety.

FOR THE POACHED SALMON:

Ingredients:

1 1/2 cups dry white wine
1 cup water
2 lemon slices
1/2 onion, peeled and cut in half
4 sprigs fresh dill
4 sprigs fresh flat-leaf parsley
2 fresh bay leaves
1 teaspoon coarse salt
1 pound fresh salmon fillets, skinned and boned
FOR THE SALAD:

Ingredients:

Nonstick cooking spray
1 pound poached salmon fillets
2 tablespoons chopped fresh tarragon
1/2 cup coarsely chopped yellow sweet pepper
1 1/3 cups chopped, seeded tomatoes
1/4 cup chopped onion
1/2 medium cucumber, coarsely chopped (about 2 cups)
2 teaspoons small capers, drained
1 cup chopped pecans (optional)
1 recipe Lemon Vinaigrette (recipe follows)
TO PREPARE THE SALMON:

Combine the wine, water, lemon slices, onion, dill, parsley, bay leaves, and salt in a medium nonreactive skillet or saucepan. Bring to a boil. Reduce to a simmer, add the salmon, and cover. Cook for 5 to 8 minutes or just until done.
Carefully remove the salmon to a plate and let cool slightly. Break into medium-size pieces.
TO PREPARE THE SALAD:

Spray four 6-ounce small tumbler glasses or ramekins with nonstick cooking spray. Equally divide and layer the ingredients in each of the glasses or ramekins in the following order: salmon, tarragon, yellow pepper, tomatoes, onion and cucumber. Cover the top layer with plastic wrap and firmly press the mixture into the glasses or ramekins with a soup can or a similar object slightly smaller than the diameter of the glass or ramekin.
Invert the salads onto individual salad plates; carefully lift off the glasses or ramekins. Sprinkle each serving with capers and pecans (optional); drizzle with Lemon Vinaigrette (recipe below).
Lemon Vinaigrette RecipeMakes 1/2 Cup

Ingredients:

4 tablespoons extra-virgin olive oil
2 teaspoons finely grated lemon zest
4 tablespoons freshly squeezed lemon juice
2 teaspoons sugar
1/4 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
In a screw-top jar, combine the olive oil, lemon zest and juice, sugar, and salt and pepper. Shake well to mix the ingredients.
Refrigerate before using. Shake well before drizzling over the salad

Soy Sauce Chicken
Ingredients

1 medium size chicken, (cut into pieces as desired or leave it whole)
1 tsp. salt
3 tbsp. dark soya sauce with 1 to 2 tbsp. sugar
a big cluster of garlic
1/2 cup water.
1 tsp. sesame oil
Method

1. Season chicken with salt for 1 hour.
2. Smash garlic.
3. Fry the garlic until lightly brown. Set it aside.
4. Brown the sugar (either light or dark brown)
5. Throw in the garlic and simmer with half cup of water for 30 to 45 minutes.
6. Add chicken in and cook over a very low heat until it is cooked and the juice is the same level as the meat.
7. Stir every now and then, so that the chicken is cooked evenly.
8. Add in the soya sauce and sesame oil. Stir well.
9. Simmer for another 15 minutes, stirring occasionally.
Serve with loads of rice and vegetables.

Mango Ice Box Cake
INGREDIENTS
1 (14 ounce) can sweetened condensed milk
2 cups cream
20 ladyfingers
4 mangos, peeled and sliced
5 ladyfingers, crumbled

DIRECTIONS
Whisk together the sweetened condensed milk and cream. Set aside.
Arrange 10 ladyfingers in a 7×11 baking dish; layer about half of the mango slices on the ladyfingers. Pour half of the milk mixture over the mangoes and ladyfingers. Repeat layering. Sprinkle ladyfinger crumbles over top. Cover dish
and freeze at least 4 hours.

Twice-Baked Potatoes
INGREDIENTS:
4 large baking potatoes, such as russets
1 package (3oz) cream cheese, softened
1 teaspoon minced fresh or frozen chives
3 tablespoons butter
1/2 cup grated Parmesan cheese
2 tablespoons sour cream
1 egg
1/2 teaspoon salt
dash pepper
paprika, optional
additional grated Parmesan cheese, for garnish
PREPARATION:
Scrub potatoes well; grease lightly with shortening and pierce with a fork two or three times. Bake in 400° oven for 1 hour or until fork tender. When cool enough to handle, split potatoes lengthwise and scoop out potato into electric mixer bowl.

Stuffed Mushrooms
INGREDIENTS:
8 to 10 medium mushroom, firm, closed caps
1 tablespoon butter
2 tablespoons minced onion or green onion
1/4 tablespoon Worcestershire sauce
1/4 cup soft bread crumbs (see below)
1/4 cup shredded sharp cheddar cheese
2 tablespoons water
salt & pepper to taste
PREPARATION:
Preheat oven to 350°. Wash mushrooms quickly under running water; drain on paper towels. Pull stems from mushrooms and chop finely. Melt butter in a skillet over medium-low heat; add chopped mushroom stems and onion. Sauté until tender.

Stir in Worcestershire sauce, soft bread crumbs, cheese, salt and pepper. Sprinkle salt over mushroom caps and fill with sautéed mixture, mounding over the top. At this point, you may cover and refrigerate these mushrooms for up to 24 hours. Before serving, put 2 tablespoons of water in a shallow dish and arrange stuffed mushrooms in dish. Bake for about 20 minutes. Serve hot.
Makes 8 to 10 appetizers.
Soft bread crumbs: Put bread on cutting board and use fork tines to tear off crumbs, or use food processor to make finer crumbs. One slice bread makes about 1/2 cup lightly packed crumbs.

Mini Cheddar and Green Onion Quiches
INGREDIENTS:
Pie pastry for 2-crust pie
2 tablespoons butter, melted
1 cup thinly sliced green onion, divided
1 cup shredded sharp Cheddar cheese
3 large eggs
1 teaspoon salt
freshly ground black pepper, about 1/8 teaspoon
1 teaspoon Dijon or other spicy mustard
1 cup half-and-half, or half heavy cream and half whole milk
PREPARATION:
Grease and flour mini muffin pans and heat oven to 400°.
Roll pie crust out to about 1/8-inch thickness. Cut out 2 1/2-inch rounds; fit into the mini muffin cups. Brush pastry with butter.

Sprinkle about 1/2 to 1 teaspoon of green onion into each cup; top with a small amount of shredded cheese.
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