This week, many of us will be planning our Easter meal for next Sunday dinner.

By Staff
Faith Mission in downtown Russellville will be feeding friends that Sunday and every Sunday.
We are giving you some recipes you can use on your special day. If you do not need them all, you can mix and match with your favorite dishes.
Have a Happy Easter!
Congealed Salad
3 oz. strawberry Jell-O
1 c. hot water
1 c. applesauce
1 small can crushed pineapple, undrained
1/2 t. gelatin melted in 1/8 c. water
Combine hot water and Jell-O, then all other ingredients and chill. Doubles easily.
Candied Carrots
4 c. sliced carrots
1 t. salt
artificial sweetener to equal 1/2 c. sugar
4 T. orange juice
1/4 t. cinnamon
2 T. water
Place all ingredients in saucepan. Cover and bring to a boil. Simmer slowly for about 25 minutes. Makes two servings. Easily doubled.
Veg-All Casserole
2 cans Veg-All
1 can whole kernel corn
1 c. chopped onion
1 c. cheddar cheese
1 tube Ritz crackers
1 c. mayonnaise
1 stick of Oleo
Drain Veg-All and corn. Mix all ingredients together and put in 2 and 1/2 quart casserole dish. Crush one tube of Ritz crackers and put on top of vegetables.
Cut up one stick of Oleo and put on top of crackers. Bake 350 for 20 to 30 minutes.
Yeast Rolls
2 c. self-rising flour
1/4 c. Crisco
1/4 c. sugar
3/4 c. warm water
1pkg. yeast
Dissolve yeast in warm water. Mix flour, sugar and Crisco. Add to liquid and mix well. Let rise one hour. Spray muffin tins with cooking spray. Shape dough in small balls. Put 2 balls in each tin. Bake at 400 for 10 to 12 minutes.
Baked Ham
1 ham (whatever size you need for your family or friends)
1 small can sliced pineapple
aluminum foil
1 small jar of cherries for decorations
Brown sugar if desired
Take whole uncooked ham and rub it with some brown sugar if you desire. Lay pineapple over top of ham. Wrap ham in aluminum foil and place in a roaster with no lid. Roast 30 minutes for each pound, at 350 degrees. When you remove, add cherries to the center of pineapple and run back in oven for 10 minutes. Makes a colorful dish.
Dropped Dumpling
Wonderful to use for that left-over ham from Easter
2 c. self-rising flour
Broth left from cooking ham (may need to add some water)
Enough water for a stiff dough
Mix flour and cold water. While broth is boiling fairly rapidly, drop dough in by small spoonfuls until all dough is used. Return ham to broth, cover and cook for 2 to 3 minutes longer. Avoid stirring any more than necessary.
Triple Chocolate Cake
1 pkg. chocolate cake mix
1 pkg. chocolate instant pudding mix (regular size)
1 and 3/4 c. milk
2 eggs
1 (12oz.) pkg. semi-sweet chocolate chips
Combine all ingredients in a large bowl and mix with a spoon for 2 minutes. Pour mixture into a greased and floured tube or bunt pan. Bake at 350 for 50 to 55 minutes. Cool for 15 minutes before removing from pan. When cool, frost as desired.
Rabbit Cake
2 white or yellow cake mixes
1 pkg. flaked coconut
1 can Eagle Bran milk
Assorted candies to make rabbit whiskers, eyes, nose and mouth
1 large container or Cool Whip
Mix cake by directions on box. Cook in four sprayed round cake layer pans.
When cake is cooked, lay out on a long rectangle piece of cardboard wrapped in foil. Lay down one cake for the head. Right under it, lay down the second cake for the chest. For the bottom of rabbit's body, lay a cake under the chest of the rabbit. Take the fourth cake and cut in half. These will be used for the ears.
Lay one-half on one side of the head and one half on the other side of the head. Puncture the whole rabbit with a fork. Pour the Eagle Bran over the whole rabbit. Next, cover whole rabbit with Cool Whip. Then sprinkle with coconut. You might need a little more Cool Whip or Coconut, you can tell when you are finishing up. Take your candy and make whiskers, mouth, eyes and nose.
Put some colored Easter egg candy around the rabbit. This is a good tasting cake and keeps well in the refrigerator. The children will love it and so will the adults.