I’m on for coming up with some Easter dinner ideas, so I’m looking to you all for help. I think there will be about 10 adults and 4 kids, although one never know’s when a couple of extra mouths might not show up.
Right now we’re leaning towards lamb (tradition) and ham (for the non-lamb eaters). That’s about about as far as we’ve gotten. Any great ideas/traditions I can, erm, “borrow”?
Serve ham in honor of my Easter dinners, which were trying to figure out ways how to not eat ham.
One year I just positioned myself so that when the ham got passed around the table, I was the last person and I just didn’t take any.
Mashed potatoes and lots of dinner rolls were hallmarks of Easter dinner in my household growing up.
Leave it to Martha. She’s got your Easter Lunch Buffet.
We always had asparagus with Easter dinner.
It was great - I’d make sandwiches out of the leftover rolls, ham & asparagus & glue it all together with mashed potatoes. Yum.
One year I served among the ham and lamb, spit roasted bunny that had been tied onto the spit in traditional bunny crouching position rather than stretched out and served on a bed of shredded lettuce, and among the side dishes were a lovely platter of deviled eggs that the whites had been dyed pastel colors <evil grin> and all sorts of traditional easter candies were for dessert 
Actually my goddaughters loved it=) but they also have my strange sense of humor=)
I was thinking this might be fun if the bunny’s mouth was stuffed with a Cadbury Creme egg.
Dandelion salad is an Easter tradition in my family, but with the early Easter and late winter this year I’m worried about getting enough. You take about a grocery bag full of greens, harvested before the first blooms appear (after they bloom, the leaves turn bitter). Clean the greens thoroughly with many changes of water, and make sure to pick out any bits of grass or other foreign matter (this part takes forever, but it’s worth it). Chop the greens into bite-sized bits, and also chop 1 1/2 boiled potatoes, an onion, and 4 hardboiled eggs into the greens, and mix well.
For the dressing, chop up a pound of bacon (NOT low-fat), and fry it down. Mix 4 oz of apple cider vinegar and 1/3 cup sugar in with the bacon grease, and pour it over the salad mix. It won’t look like it’s enough, but it will be. Stir thoroughly, and serve before the dressing cools down. Leftovers are best if microwaved 30 seconds or so.
Endive lettuce can be substituted for dandelion out of season, and butter or margerine can be substituted for bacon, for vegetarians. It’s best with real dandelion and bacon, though.
Serves six. If you’re scaling up to more, conscript some of the kids into helping you with the harvesting and cleaning (trust me, they’ll enjoy it).
In my family we always have green bean casserole and Cope’s canned dried corn on the table (along with the usual suspects). Lately, my cousin’s girlfriend’s mom has been bringing water chestnuts wrapped in bacon - yum! And my Aunt Kathy makes an awesome pink ham gravy.