EASTER Potluck

 Potluck time! For this particular potluck the Sunday fell on Easter. We decided there's really only one cooking theme that would do the day justice... Easter food! We collectively felt that Easter food would of course just be traditional Southern dishes. I think everyone pulled out all the stops for this one; it was after all a holiday! Here's our feast:

I'm not really sure I can identify everything correctly in order but from the top of the table down it's: whipped carrots, glazed ham, deviled eggs, potato salad, rolls, asparagus with holandaise sauce, watergate salad, and red rice.
Glazed Ham by Tim
Smithfield spiral ham inspired by Paula Deen. Bake according to directions; glaze included!

Deviled Eggs by Holly
Put eggs in a pot with just enough water to cover them all,bring to a boil, boil for 10 mins.
Peel eggs and cut them in half long ways,scoop out yolk and put in a bowl
Add some mayonnaise, mustard, salt, pepper and any other spices (a little pickle relish is good too!) to the yolk and mix until creamy (to taste)
Scoop the yolk mix back into the egg half's and garnish with paprika or an herb mix 

Asparagus and Holandaise sauce
Sautee asparagus in a skillet with a tiny bit of water and oil.
For the sauce I bought two packets of holandaise sauce mix, mixed with 1 stick of butter and 2 cups of water. Heat on stove.

Red Rice by me originally made by Christine for the past two Easter's
1/4 lb bacon
1/2 cup onion, chopped
1/2 cup celery, chopped
1/4 cup green pepper, seeded and chopped
2 cups rice, uncooked
2 (16 oz) can tomatoes, pureed (I think I usually end up getting diced)
3 tsp salt
1/4 tsp pepper
1 tsp sugar
1/8 tsp tabasco
1. Fry bacon, remove and crumble 2. Saute onions, celery and green pepper in bacon grease until tender
3. Add rice, tomatoes, crumbled bacon and seasonings 4. Cook on top of stove for 10 minutes
5. Pour into large, greased casserole dish, cover tightly and bake at 350 for 1 hour

Whipped Carrots
3 navel oranges, cut in half with insides removed. RESERVE JUICE AND RINDS.
3 pounds carrots, peeled and sliced
4 tablespoons butter
4 ounces cream cheese
1/4 teaspoon ground ginger
1/8 teaspoon cinnamon
Pinch of chili powder
1 tablespoon brown sugar
Salt and pepper to taste
Steps: Place the carrots in a large sauce pan over high heat, cover with salted water and bring to a boil. Reduce heat to medium and continue to cook 30 minutes or until tender. Drain and return to pot. Using an electric hand mixer or transferring to a food processor, add the reserved juice from the oranges, butter, cream cheese, ginger, cinnamon, chili powder and brown sugar. Whip until smooth, adding more butter if necessary. Salt and pepper to taste. Fill orange shells with whipped carrots and serve alongside your favorite pork dish.

Mashed Potatoes by Natalie
Basic yummy mashed potatoes. 

 Watergate Salad by me
Combine 1 carton of Cool whip with 1 box Jello Instant Pistachio pudding mix, 1 small can crushed pineapple with juice, and 2 cups marshmallows. Refrigerate 4-5 hours before serving; could make a day ahead.

 Potato Salad and Hawaiian Rolls by Richard
Wonderful additions from Harris Teeter.

Easter Pie by Natalie
3/4 cup powdered sugar, plus extra for garnish
3 large eggs
2 teaspoons pure vanilla extract
1 tablespoon orange zest
1 (15-ounce) container whole milk ricotta cheese
1/2 cup cooked short-grained rice
1/3 cup toasted pine nuts
6 sheets fresh phyllo sheets or frozen, thawed
3/4 stick (3 ounces) unsalted butter, melted
Directions: Blend 3/4 cup of powdered sugar, eggs, vanilla, orange zest and ricotta in a food processor until smooth. Stir in the rice and pine nuts. Set the ricotta mixture aside.
Preheat the oven to 375 degrees F.
Lightly butter a 9-inch glass pie dish. Lay 1 phyllo sheet over the bottom and up the sides of the dish, allowing the phyllo to hang over the sides. Brush the phyllo with the melted butter. Top with a second sheet of phyllo dough, laying it in the opposite direction as the first phyllo sheet. Continue layering the remaining sheets of phyllo sheets, alternating after each layer and buttering each sheet. Spoon the ricotta mixture into the dish. Fold the overhanging phyllo dough over the top of the filling to enclose it completely. Brush completely with melted butter.
Bake the pie until the phyllo is golden brown and the filling is set, about 35 minutes. Transfer the pan to a rack and cool completely. Sift powdered sugar over the pie and serve.
 Unfortunately I forgot to take a picture of the dessert. I'm blaming it on a food coma.

Easter Basket Cupcakes by Patrick
These started with Duncan Hines Butter Cake. We then mixed up some buttercream and made these yellow baskets with green grass and a blue background, and finished them with some decorative jelly beans. We also made 12 simpler mini cupcakes with just a grass nest. Luckily we got some pictures of these before the feast.

The face represents how Patrick's hand felt after making 23 of these baskets. Whitney gets credit for the beautiful grass.

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