Kitchen Krafts:

Spring Brunch

By Winnifred and Ann Jardine

Egg Hunt Casserole

1 (10 1/2-ounce) can cream of celery or chicken soup

2 tablespoons milk

1 small onion, grated

1 teaspoon prepared mustard

1 cup cheddar cheese, grated

6 hard-cooked eggs, peeled and cut in half lengthwise

1/2 teaspoon dried parsley, crushed

1. Combine soup, milk, onion, and mustard in saucepan. Cook and stir until heated through.

2. Remove from heat, add cheese, and stir until melted.

3. Pour 1 cup sauce into 2″ x 6″ x 10″ baking dish.

4. Place eggs, cut side down, into sauce. Spoon remaining sauce around eggs.

5. Bake at 350º for 15 minutes. Sprinkle with parsley.

Makes 6 servings.

Baked Tomato Halves

3 large tomatoes, washed and cut in half crosswise

salt

1 teaspoon onion, chopped

1 teaspoon dried parsley, crushed

1/4 cup dry bread crumbs

1 teaspoon butter or margarine

1. Sprinkle cut sides of tomatoes with salt.

2. Combine onion, parsley, and bread crumbs. Sprinkle over cut sides of tomatoes.

3. Dot each half with butter.

4. Bake at 350º for 30 minutes.

Makes 6 servings.

Easter Sundaes

1 (10-ounce) package frozen raspberries, thawed

1 tablespoon cornstarch

1/2 cup currant jelly

1 tablespoon butter

1/4 cup orange juice

1/2 gallon vanilla ice cream

1. In small saucepan blend together raspberries and cornstarch. Cook over medium heat, stirring until thick.

2. Add jelly and continue cooking until jelly is melted and blended into sauce (about 2 minutes).

3. Remove from heat and stir in butter until melted. Cool.

4. Add orange juice, then chill and serve over scoops of ice cream.

Makes 6 servings.

Illustrated by Karen Sharp; photo by Mike McConkie