Farm House-Style Holiday Entertaining Menu
From the meatball appetizer to the chocolate cake, this is a real down-home meal. The pork and the corn casserole cook in the same oven, so cook the corn longer than called for in the recipe -- it's at a lower temperature than if you made it on its own. The menu serves 8 to10 adults: that would translate into 6 adults and 6 or so young children if they eat like most kids do when they're at a party and are distracted by everything around them.
This timeline shows how far in advance food preparation for the menu can take place. Following these tips allows maximum time with your guests and minimum fuss.
Up to 1 month before
- Bake chocolate cake layers. Cool completely, wrap well, and freeze.
Up to 1 week before dinner
- Prepare marinade for pork roast. Cover and refrigerate.
Up to 2 days before dinner
- Cook Sweet and Sour Cabbage and cool. Cover and refrigerate.
- Prepare Creamed Corn Casserole through step 2. Cover with foil and refrigerate.
Up to 1 day before dinner
- Marinate pork roast. Cover and refrigerate.
- Thaw frozen meatballs in refrigerator.
- Prepare layered vegetable salad. Cover and refrigerate.
- Thaw cake at room temperature.
Up to 6 hours before dinner
- Bring corn casserole to room temperature.
- Make no-cook frosting and frost cake.
2 hours before dinner
- Roast pork in 325-degree oven.
- Prepare sauce for pork.
- Place foil-covered corn casserole alongside pork. It will take longer than 1 hour to cook because the oven is at 325 degrees F., less than called for in the recipe. Stir, cook until hot, and keep warm until the roast is cooked.
1 hour before dinner
- Cook meatballs; keep warm.
20 minutes before dinner
- Reheat Sweet and Sour Cabbage.