DINNER TONIGHT

Roast Leg of Lamb
2 cloves garlic, sliced
1 Tbsp. fresh rosemary
Salt to taste
Ground black pepper to taste
2 1/2 pounds leg of lamb

Cut slits in the top of the leg of lamb every 3-4 inches, deep enough to push slices of garlic down into the meat. Salt and pepper generously all over the top of lamb, place several sprigs of fresh rosemary under and on top of the lamb.

Roast at 325-350 until the lamb is cooked to medium well, approximately 25-30 minutes a pound.  Do not overcook; the flavor is best if meat is still slightly pink. Makes 6 servings.

Home-Style Scalloped Potatoes
1/3 cup chopped onion
5 Tbsp. butter or margarine
5 Tbsp. all-purpose flour
1 1/4 tsp. salt
1/2 tsp. pepper
5 cups milk
6 cups thinly sliced potatoes

In a large saucepan, sauté onion in butter until tender. Stir in flour, salt and pepper until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until sauce is thickened.

Place half of potatoes in a greased 3-quart baking dish. Pour half of sauce over potatoes. Repeat layers. Bake, uncovered, at 350 for 60-70 minutes or until potatoes are tender and top is lightly browned. Serve immediately. Makes 8 servings.
 
Spinach and Strawberry Salad
2 bunches spinach, rinsed and torn into bite-size pieces
4 cups sliced strawberries
1/2 cup vegetable oil
1/4 cup white wine vinegar
1/2 cup white sugar
1/4 tsp. paprika
2 Tbsp. sesame seeds
1 Tbsp. poppy seeds

In a large bowl, toss together the spinach and strawberries.

In a medium bowl, whisk together the oil, vinegar, sugar, paprika, sesame seeds and poppy seeds. Pour over the spinach and strawberries, and toss to coat. Makes 8 servings.

For Easter, make it quick, make it easy, but make it good. — Pam Griffin