Resurrection Celebration Meal

This Sunday we will celebrate Resurrection Day with worship which will culminate as we partake of the Lord's Supper. What a glorious morning it promises to be! When we arrive back home we will enjoy a festive meal gathered around the table. Our menu for our celebration is as follows:

Resurrection Sunday Menu

Baked Ham
Cheesy Potato Casserole
Buttered Carrots
Pear Salad
Relish Tray
Rolls
Iced Tea
Lemonade
Lemon Fluff


Here are a few of the recipes that I will be using:

Cheesy Potato Casserole

1 bag ORE-IDA® Country Style HASH BROWNS [26 oz]
1 can Cream of Potato Soup
1 can Cream of Onion Soup
2 cups Sour Cream
1½ tsp Salt
¼ tsp Pepper
2 cups Cheddar Cheese [grated]
TOPPING:

¼ cup Butter or margarine [melted]
2 cup Corn Flakes [crushed]

Mix soups, sour cream, salt, pepper, and cheese in a large mixing bowl.

Add grated potatoes and stir to combine.

Place in a greased 13" by 9" pan.

Top with butter and Corn flakes mixed together.

Bake at 350 deg. for 45 minutes until bubbly around the edges.

Pear Salad

Canned pear halves (chilled)
8 oz. Cream Cheese
Maraschino Cherries

Soften cream cheese. Whip with mixer. Little by little, add juice from the pears, mixing all the while. Add enough juice to make the consistency of a very thick gravy. Mix until smooth. Place two pear halves into individual serving bowls, pour cream cheese sauce over halves,and top with a cherry.


Lemon Fluff

Crust:
1 c. flour
1 stick margarine
1/2 c. grated nuts

Combine and press into 9x13 pan. Bake at 350 for 15 minutes. Cool.

Filling:
1 - 8 oz. pkg cream cheese
1 c. Cool Whip
1 c. powdered sugar
2 small pkg. instant lemon pudding
3 c. milk

Mix cream cheese, Cool Whip, and powdered sugar.
Spread over cooled crust. Mix pudding with milk. Pour over cream cheese mixture. Top with remaining Cool Whip. Chill.