Second Sunday Celebration of Life
- Apr 8
- 3 min read
We used this Second Sunday to gather and remember my dear Aunt Kim. This menu featured all of her favorite foods—otherwise, it made no sense. There are too may carbs on the table, but they were delicious. Southern comfort foods heal the soul and even a broken heart. Kim was a great partner in the kitchen during family gatherings. She was the chief dishwasher and taste tester. I am sure she was partially full just tasting the mashed potatoes. Kim will forever be missed at our family gatherings.
Menu
Ham with Pineapple Rings
Canned Green Beans from the garden
Corn from the garden
Mashed Potatoes
Macaroni Salad
Macaroni and Cheese
Pineapple Casserole
Deviled Eggs
Rhodes Rolls
Strawberry Cake
Cook schedule:
Day before:
Make the Strawberry Cake
Make the Macaroni Salad and Deviled Eggs
Day of gathering:
7:30 a.m.
Set out your Rhodes Rolls to rise.
Set tables and serving dishes.
8:00 a.m.
Green Beans and Corn in the crockpot on high.
8:30 a.m.
Make Macaroni and Cheese. Place on a warming mat and bake later.
9:30a.m.
Make the Pineapple Casserole and place on warming mat to bake later.
10:00 a.m.
Heat Honey Baked Ham according to warming directions. Use pineapple juice and rings.
Set Strawberry Cake on a dessert table.
10:30 a.m.
Peel potatoes
11:00 a.m.
Cook potatoes and mash. Keep warm on the stove.
12:00 p.m.
Bake Pineapple Casserole and Macaroni and Cheese.
12:30 p.m.
Bake Rhodes Rolls.
Prepare drinks.
12:45 p.m.
Greet your guests as they arrive.
1:00 p.m.
Enjoy!
Southern Macaroni Salad
Ingredients
1 box elbow macaroni pasta
1 ½ cups mayonnaise
2 TBS white wine vinegar
2 TBS sugar
1 TBS Dijon Mustard
2 TBS sweet relish
1 cup finely diced celery
4 hard-boiled eggs, chopped
Directions
Place eggs in medium sauce pan and bring to a boil. Cover and cook for 10 minutes. Drain and rinse eggs to cool. Peel eggs and chop.
Prepare macaroni pasta according to package directions. Drain and rinse to stop the cooking process.
Finely dice celery.
Mix dressing ingredients: mayonnaise, vinegar, sugar, Dijon mustard, and sweet relish.
Combine pasta, dressing, celery and eggs.
Serve immediately or refrigerate overnight.
Pineapple Casserole
Preheat oven to 350°F
Ingredients
2 Cans pineapple chunks, drained well
1 cup white sugar
6 TBS of all-purpose flour
1 cup shredded cheddar cheese
1 sleeve and a ½ of Ritz Crackers, crushed
3 TBS of melted butter
Directions
Drain pineapple chunks and place into a mixing bowl.
Add sugar, flour, and cheese. Mix well.
Place mixture in a greased 1.5-quart casserole dish.
Melt butter and mix with crushed crackers.
Top pineapple mixture with buttered crackers.
Bake at 350°F for 30 minutes.
Awesome Mashed Potatoes
Potatoes: ½ Yukon Gold and ½ Russet Potatoes (about 12 potatoes)
Peel potatoes and cut out bad spots. Rinse well.
Cut in quarters or smaller if using a larger potato. Make sure all are the same size so they cook evenly.
Place potatoes and 1 tsp. salt in a kettle. Add 2 whole garlic cloves.
Bring potatoes to a boil and cook for 10-12 minutes—be careful not to overcook.
Drain potatoes in strainer and return to stove on the lowest setting.
Dry potatoes until no water appears. Stir to get them all dry.
Add 1.5 sticks of butter
½ cup sour cream
Use mixer to mash. Add half and half until right consistency. Sometimes just a good splash of milk will do. Be careful not to over mix—your potatoes will be starchy.
Salt to taste.
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