Fun recipe for April Fool’s day; dishes to enjoy at Easter

Empower yourself with laughter today. It’s April Fool’s Day. I think the most important message from the day is to lighten up. Forget about the things that tick you off, learn to deal with these issues and have fun.

Laughter is the best medicine, so let’s test the theory. For Easter, paint some eggs into caricatures of funny people or get together with friends or family to see who can decorate the best or ugliest egg. If you have kids around, take time to hide eggs and have an egg hunt. We enjoy this tradition, cracked eggs and all.

Read Also

AgriStability updates offer stronger support for farmers

One of the most significant updates to the AgriStability program for the 2025 program year is the increase in the compensation rate.

Berry jelly soda

Here’s a harmless prank that I have played on my family for April Fool’s Day. These berry beverages look like a drink that would be inviting to sip, but they’re actually gelatin and tricky to suck through a straw.

I used strawberries and raspberries. I really set up my kids when they came home from school and said they needed a drink.

2 pkg. (4 serving size)strawberry gelatin

1 c. sliced fresh strawberries

3/4 c. fresh raspberries 175 mL

3/4 c. fresh blueberries 175 mL

Prepare gelatin according to package directions. Refrigerate until partially set, about two hours. Stir in berries. Pour into glasses and insert a straw into each. Refrigerate until set.

Source: Quick Cooking

Tangy meatball appetizers

Try this appetizer for Easter.

1 can jellied cranberry sauce 348 mL

1 1/2 c. chili sauce 375 mL

3/4 c. packed brown sugar 175 mL

1/2 tsp. chili powder 2 mL

1/2 tsp. ground cumin 2 mL

1/4 tsp. cayenne pepper 1 mL

6 dozen small cooked meatballs

In a large saucepan over medium heat, mix the first six ingredients, stir until sugar is dissolved. Stir in cooked meatballs and cook on low to medium for 20 to 25 minutes, stirring occasionally.

Makes about six dozen appetizers. Serve with toothpicks.

Pasta shells with chicken and vegetables

I was served this main course by a group of Grade 11 and 12 students. It was delicious and not heavy.

1 1/2 c. medium pasta shells 375 mL

2/3 c. chicken broth 150 mL

3 cloves garlic, minced

4 uncooked chicken breasts, cut into small pieces

1 carrot, cut into matchsticks

1 1/2 c. broccoli, cut into small pieces 375 mL

1 tbsp. dried parsley 15 mL

1 tsp. dried oregano 5 mL

2 tsp. grated lemon zest 10 mL

1 tsp. salt 5 mL

1/2 tsp. black pepper 2 mL

1 1/2 tsp. cornstarch 7 mL

2 tbsp. lemon juice 30 mL

1 tbsp. olive oil 15 mL

2 tbsp. mayonnaise 30 mL

Start heating water in a large pot to cook pasta. In a large skillet, add the broth and garlic. Bring to a boil over medium to high heat.

Add the chicken pieces, cut carrots and broccoli, parsley, oregano, lemon zest, salt and pepper.

Reduce heat to low, simmer and cover. Cook until the chicken is almost fully cooked, about five minutes.

Combine cornstarch and one tbsp. (15 ml) of water until blended and stir into the chicken mixture. Add the lemon juice and oil. Bring back to a boil over medium heat, stirring constantly.

Cook until the chicken is cooked through. Remove from heat and stir in the mayonnaise. Set aside. Add the pasta shells to boiling water and cook until tender, using package directions. Drain well.

Transfer the chicken to a large bowl, stir in the pasta shells and toss. Spoon into large bowls and enjoy. Serves four.

Lemon pie

1 1/4 c. graham crumbs 300 mL

1/4 c. butter, melted 60 mL

2 pkg. (4-serving size each) lemon instant pudding

2 c. cold milk 500 mL

1 tbsp. lemon juice 15 mL

1 1/2 c. whipped cream or whipped topping, divided 375 mL

Mix graham crumbs and butter until moist, press onto the bottom and sides of a nine-inch (22 cm) pie plate.

Beat the dry pudding mixes, milk and juice with a whisk or an electric beater on low for two minutes. (Pudding will be thick.)

Spread 1 1/2 c. (375 mL) onto bottom of crust. Mix 3/4 c. (175 ml) whipped cream or topping into the remaining pudding; spread over pudding layer in crust.

Top with remaining whipped cream or topping. Serves eight.

Source: Kraftkitchens.ca

Colour of spring

Not only do we love to taste a hint of sour lemon in our food, we also love to see the colour yellow. Studies show that the colour gives us a sense of optimism. I like to put out daffodils or bright yellow tulips. These inexpensive flowers look beautiful on our tables and seem to signal spring.

Scientists warn, however, that too much yellow can overstimulate us.

You may not want to paint your child’s bedroom bright yellow because he may have trouble settling down.

Produce & pesticides

Over the past decade, there has been a push for consumers to eat more fruits and vegetables. We have also heard from some promoting organically grown produce.

Visit www.ewg.org. They established a list called the “Dirty Dozen,” naming 12 items that are more likely to have pesticide residue. The group also lists the “Clean 15,” the foods with less residue.