Kitchen Krafts

Easter Bunny Salad

By Sylvia Brich Thompson

For each salad you will need:

• lettuce leaf

• pear

• raisins

• cherry

• almonds

• cottage cheese

1. Place lettuce leaf on plate, then add chilled pear half, rounded side up.

2. Make bunny by adding raisin eyes, cherry nose, almond ears, and spoonful of cottage cheese for tail (see illustration).

Rainbow Cookies

By Rebecca Johns

1 cup soft butter or margarine

3/4 cup white sugar

3/4 cup brown sugar

2 eggs

1 teaspoon vanilla

3 cups flour

1/2 teaspoon soda

1/2 teaspoon salt

food coloring

1. Cream together butter, sugars, eggs, and vanilla.

2. Stir flour, soda, and salt together, then add to creamed mixture. Mix well.

3. Divide dough into three equal parts. Choose a different color of the rainbow for each part. Blend a few drops of food coloring into each section of dough.

4. On waxed paper, pat each section of dough into strips 4″ (10 cm) long and 1/4″ (.6 cm) thick.

5. Stack rainbow strips on top of each other. Press strips down just hard enough to help stick them together.

6. Wrap stacked strips in waxed paper, then refrigerate overnight.

7. Cut layered dough into 1/4″ (.6 cm) slices. Gently curve each slice into rainbow shape.

8. Bake on ungreased cookie sheet at 375° F (190° C) for about 7 minutes.

Creamed Easter Eggs

By Sylvia Brich Thompson

1/4 cup butter

1/4 cup flour

1/2 teaspoon onion salt

1/4 teaspoon curry powder

dash pepper

2 cups milk

4–6 hard-cooked eggs, peeled and sliced

toast

1. Melt butter in saucepan, then blend in flour and spices.

2. Continue stirring and gradually add milk. When mixture has thickened, gently stir in egg slices.

3. Serve over toast.

Illustrated by Janet R. Foutin