Spring means crocuses poking through the thick prairie wool, Canada geese honking overhead, pussy willows tickling the cheeks of children, rushing streams that wash the mud from rubber boots after jumping in puddles and Easter. Treasure hunts and colouring eggs are the highlights of the season at our house.
Part of celebrating Easter is having a big meal with all the traditional fixings. Enjoy the following menu ideas.
BAKED PEROGY CASSEROLE
16 to 20 frozen cheddar perogies
1 tbsp. butter or margarine 15 mL
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1 onion, chopped
1/2 c. finely chopped bacon (optional) 125 mL
1 10 oz. can cream of mushroom soup 284 mL
1 10 oz. can of milk or water
salt and pepper
grated cheddar cheese
Layer the bottom of a greased 9 x 13 inch (22 x 33 cm) pan with frozen perogies. Saute the onion and bacon (if desired) in a skillet and pour over the perogies. Combine the soup and milk or water and pour over the perogy/onion mixture. Season with salt and pepper. Top with grated cheddar cheese and bake at 350 F (180 C) for 45 minutes.
I usually serve this dish with a roast pork picnic, but you could also add chopped ham to the onions, omitting the bacon, to make it a one dish meal.
SWEET MUSTARD SAUCE
Baked ham is not complete without this homemade sauce.
4 eggs
1 1/2 c. sugar 375 mL
1 c. vinegar 250 mL
4 tsp. dry mustard powder 20 mL
Mix the above ingredients in a saucepan. Cook over medium heat until it comes to a boil. Cool and serve with ham. Store in the refrigerator.
LETTUCE IN LAYERS SALAD
8 cups chopped iceberg lettuce 2 L
3/4 c. sliced red onions 175 mL
2 c. frozen peas, thawed500 mL t6 slices cooked bacon, finely
opped
1/2 c. mayonnaise 125 mL
1/4 c. Parmesan cheese 60 mL
1 tbsp. sugar 15 mL
1 c. shredded cheddar 2 cheese50 mL ch/3 c. chopped tomatoes 150 mL
In the following order, layer the lettuce, onions, peas and bacon in a large clear bowl. Mix the mayonnaise, Parmesan and sugar together and spread over the top layer of the salad. Seal and refrigerate for several hours.
Top with the shredded cheddar cheese and tomatoes before serving.
Salad can be stored in the refrigerator up to 24 hours before serving.
Source: Kraft Kitchens
ICE CREAM SANDWICH DESSERT
If you need a hit of chocolate, this is your dessert.
20 ice cream sandwiches (one box)
1 (1 L) container of frozen dessert topping (Cool Whip)
1/2 c. chocolate sauce 125 mL
1c. crushed Skor bar 250 mL
Line a 13 X 9 inch (33 X 22 cm) pan with ice cream sandwiches. Arrange as tightly as possible for best results. Spread half of the whipped topping, drizzle half of the chocolate sauce over topping and sprinkle with crushed Skor bar.
Repeat the layers one more layer of sandwiches, topping, sauce and Skor bar. Cover and freeze. Remove from the freezer 20 minutes before serving. Cut into squares and indulge.
LUSH LEMON CAKE
It would not be Easter without a lemon snack. This one is delicious with a steaming cup of coffee or tea.
1 package lemon cake mix 510 g
4 eggs
2 c. canned lemon pie filling 500 mL
4 oz. cream cheese, softened 250 mL
1/2 c. softened butter 125 mL
2 c. icing sugar 500 mL
1 1/2 tsp. vanilla extract 7 mL
In a large mixing bowl, combine the cake mix and eggs. Beat until well blended and gently fold in the pie filling. Spread into a greased 15 x 10 inch (38 x 25 cm) pan and bake at 350 F (180 C) for 20 minutes or until a toothpick comes out clean. Cool.
In a small mixing bowl, beat the softened cream cheese, butter, sugar and vanilla. Spread over the cake. Garnish with lemon rind if desired. Store in the refrigerator until ready to serve. Serves 30.
Source: Taste of Home
How to make cut flowers last longer
•Cut on a 45 degree angle with a sharp knife (nonserrated) and plunge immediately into water
•Remove leaves that will touch the water but do not remove thorns from roses
•Cut flowers from your own garden, early in the morning. Place in room temperature water as soon as they are cut Daffodils and tulips prefer cold water
•Use the packets of food that come with fresh flowers or make your own by mixing a dash of lemon juice, sugar and bleach to the water
•Change the water every few days
Father’s day barbecue recipe contest
Are the men in your family the barbecue chefs? Here’s a chance for them to share their favourite recipes with our readers. Barbecue accessories will be awarded for the top three recipes. Look for these favourites in TEAM columns throughout the summer.
Submit your entries by May 31 to TEAM Barbecue Recipe Contest, Box 2500, Saskatoon, SK, S7K 2C4 or e-mail team@producer.com .
Jodie Mirosovsky is a home economist from Rosetown, Sask., and a member of Team Resources. Contact: team@producer.com.
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