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.
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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.