Do-Ahead Timeline

This timeline shows you how far in advance food preparation for the menu can take place. Following these tips allows maximum time with your guests and minimum fuss.

• Prepare rhubarb glaze for pork roast -- step 2 only in recipe. Cool, store in an airtight container, and freeze.
• Prepare pie dough for baked pastry shell. Wrap well and freeze.

• Combine marmalade, vinegar, and pepper for snap peas. Cover and refrigerate.

• Thaw rhubarb glaze in refrigerator.
• Prepare Sour Cream and Chive Mashed Potatoes. Cool, cover, and refrigerate.
• Cut carrots for Herb Glazed Carrots. Cover and refrigerate.
• Thaw pie dough in refrigerator.

• Prepare crap dip for tartlets. Cover and refrigerate.
• Bake empty pie shell for pie. Cool, wrap, and store at room temperature.

• Whip cream for pie serving. Cover and refrigerate.

• Roast pork according to directions and complete rhubarb portion of recipe.
• Prepare strawberry pie filling and chill.

• Reheat mashed potatoes in microwave at 50 percent power, stirring every 2 minutes until hot.
• Cook snap peas; add marmalade mixture.
• Cook carrots with glaze; keep warm.

• Fill phyllo cups with crab dip. Heat if desired.