Spring Celebration Entertaining Menu

Crab Dip Tarlets

Crab Dip Tarlets recipe

Rhubarb-Glazed Pork Roast recipe

Sour Cream and Chive Mashed Potatoes

Sour Cream and Chive Mashed Potatoes (double recipe)

Sugar Snap Peas with Orange-Ginger Butter (double recipe)

Herb Glazed Carrots

Fresh Strawberry Pie recipe

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.