THE VIRGINIAN-PILOT
Copyright (c) 1995, Landmark Communications, Inc.
DATE: Sunday, April 9, 1995 TAG: 9504060120
SECTION: FLAVOR PAGE: F1 EDITION: FINAL
SOURCE: By BETTY DOUGLASS, SPECIAL TO FLAVOR
LENGTH: Short : 38 lines
ONE WEEK TILL Easter, and that list of pre-holiday chores keeps growing: buy clothes for the kids; color a couple dozen eggs, pick up a few chocolate bunnies for baskets, attend Holy Week services . . .
And plan Sunday dinner.
But even if you're entertaining friends and family this Easter, preparing dinner needn't eat up the weekend. Inside, you'll find five easy entrees that will leave you time to celebrate.
Italian Easter Pie, for example, can be made early in the morning and warmed for brunch, lunch or supper. Chicken Salad With Lentils, Peas and Mint is perfect for alfresco dining.
Crusted Salmon With Grapefruit is cooked in two easy steps. Mustard Glazed Roast Chicken is for mustard lovers; rosemary, ground cloves and cinnamon add flavor to the glaze.
And lamb, perhaps the all-time favorite Easter meat, is grilled after marinating in lime and olive oil spiced with fresh herbs and garlic.
So whether you celebrate with a brunch, after-church lunch, midday feast from the grill or light supper, one of these recipes will fit your Easter menu - and your schedule. MEMO: Betty Douglass is a free-lance food writer and home economist in
Portsmouth. All recipes in this article have been kitchen-tested by the
author.
ILLUSTRATION: Color photos by Richard L. Dunston, Staff
by CNB