THE FIRST dogwood blooms unfurl while other trees wake up from their long winter nap. Images of Easter, spring break, and picnics flood our feeds and keep us daydreaming of the warmer days ahead. Whether planning Easter brunch, lunch, or lighter meals to make time for spring’s delights, these recipes will give you a head start on getting out of the kitchen. They’re as warm and welcoming as a porch swing on a spring afternoon. GN
Spicy Deviled Eggs: Submitted by Betty Ingram
1 envelope ranch salad dressing mix
1/2 t. cayenne pepper
2 T. sweet pickle relish
1/4 c. mayonnaise
1/4 c. ranch dressing, pourable
1 t. yellow mustard
12 eggs, hard boiled, shells removed,
sliced lengthwise
paprika, for dusting
Carefully scoop yolks into bowl; mash with fork until they have a grainy consistency. Stir in salad dressing mix, cayenne pepper and pickle relish; mix well. Add mayonnaise, ranch dressing and mustard. Pipe yolk mixture into egg white halves using pastry bag. Dust with paprika.
Farm Fresh Spinach Quiche: Submitted by Peggy Dunivan
8 slices bacon, crisply cooked, crumbled
1 pie crust, 9 inches, unbaked
2 c. Monterey Jack cheese, shredded
1 pkg. frozen chopped spinach, thawed and drained
1 1/2 c. milk
3 eggs, beaten
Sprinkle half of the bacon into the pie crust. In a medium mixing bowl, combine cheese, spinach, milk, eggs, and flour. Pour over crust. Sprinkle remaining bacon on top. Bake at 350˚ for 1 hour or until center is set.
Crunchy Lettuce Salad: Submitted by Lillian Burton
1 head lettuce
1/2 head cauliflower, sliced
1 medium red onion, sliced thin
1/2 lb. bacon, cooked or real bacon bits
1 1/2 c. mayonnaise
3 T. sugar
Parmesan cheese
Break lettuce into small pieces and place in bottom of 13x9x2 pan. Place cauliflower on top of lettuce. Layer onion on the cauliflower and top with bacon bits. In a small bowl, whisk together mayonnaise and sugar. Spread mixture over contents of salad. Top with Parmesan cheese. Prepare recipe and refrigerate several hours or overnight before serving.
