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Special Occasion Menu

This Sandra Lee Semi-Homemade menu means a quick, easy meal you'll be proud to serve your guests. The secret to the ease and speed of the meal is using great-tasting packaged foods as the base for shortcuts.

The Menu

Caviar-Topped Potatoes
  • Caviar-Topped Potatoes & Horseradish Cream
  • Crown Roast of Pork with Sourdough Dressing
  • French Bean Casserole
  • Warm Kahlua Souffles
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This timeline shows you how far in advance food preparation for this menu can take place. Following these tips allows maximum time with your guests and minimum fuss.

Up 4 days before dinner:

  • For sourdough dressing, cook off the sausage and mix with onion mushroom soup mix. Store in refrigerator.
  • Chop fresh parsley for dressing; store in refrigerator.
  • Cut up sourdough into croutons; store at room temperature.

2 days before dinner:

  • Prepare potato recipe through step 2. Cool and store in airtight bag in refrigerator.
  • Make French Bean Casserole, but do not bake. Store in refrigerator.

1 day before dinner:

  • Make souffles through step 3.

4 hours before dinner:

  • Bring casserole to room temperature.
  • Cook roast.
  • Finish making dressing.
  • Defrost cake.

1-2 hours before guests arrive:

  • Finish potatoes.

30 minutes before dinner:

  • Cook casserole.

25 minutes before dessert:

  • Bake souffles.

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