a filling dinner with the main dish being a leg of lamb and cassava or farine pie.

ROAST LEG OF LAMB 1 6-pound leg of lamb 2 teaspoons Season-All 1 teaspoon Black Pepper 1 teaspoon Nutmeg 1 teaspoon ground Thyme 1 teaspoon Onion Powder Dash Garlic Powder 2 teaspoons salt WIPE lamb with a damp cloth. Combine remaining ingredients and rub over entire surface of meat. Place, fat side up, on rack in a shallow baking pan. Insert a meat thermometer into the centre of the roast. Roast in 300 degrees F. oven 30 to 35 minutes per pound or until meat thermometer indicates desired degree of doneness.

Remove lamb to a hot platter. Gravy may be made from drippings in pan. Serve very hot with any of the following accomplishments: mint jelly or sauce, currant jelly, minted pear halves or pineapple slices, chutney or peach halves filled with mint jelly. Serves 8.

*** HERB-ROASTED RACK OF LAMB 1 teaspoon ground Thyme 1 teaspoon Black Pepper 1 teaspoon Onion Powder 1 teaspoon Season-All 1 teaspoon salt 1 8-rib rack of lamb (about 2 1 pounds) COMBINE seasonings and rub on lamb. Place on rack in shallow pan, fat side up. Bake in 325 degrees F. oven 30 minutes per pound or to desired degree of doneness. Serve hot. Excellent with Wheat Pilaf and mint jelly. Serves 4.

*** FARINE PIE 1 lb. farine 1 can cream 1 cup water 3 lb. sugar (1 1 to 2 cups) 1 lb. butter (1 cup) 1 doz. eggs 1 cup flour 2 tsps baking powder 1 tsp salt Chicken, pork or beef SOAK farine in milk and water overnight; add water to keep moist, until ready to mix with batter. Cream sugar and butter, add eggs, flour, baking powder and salt. And farine to this mixture. Pour in baking pan and add layers of meat as desired, cover with layers of farine mixture. Bake for approximately 2 hours at 350 degrees. This recipe may be doubled for a larger pie.

*** CASSAVA/FARINE PIE 4 lbs cassava 3 lbs farine or 1 small pkg cream of wheat 1 1 doz. eggs 1 1 lbs butter 1 lb flour 1 tsp baking powder 1 tsp baking soda 2 tbsp mixed spices or 1 tbsp each of cinnamon and nutmeg 2 cups sugar (to taste) 2 tsp salt 2 lbs pork, 5 lbs chicken BOIL pork and chicken, season to taste with salt, pepper and thyme. Save stock and cut meat into small pieces. Cream butter and eggs, add cassava and farine.

Sift flour, baking powder, soda, species and salt. Add sugar to taste.

Add about 1 cup of meat stock to moisten. Line bottom and sides of a large oval pan about 1 1 inches thick with mixture. Fill centre with meat and 1 cup stock. Cover top with the balance of mixture. Bake approx. 3 hours and baste occasionally with stock in slow oven. 325 degrees.

*** BAKED CAULIFLOWER 2 heads cauliflower 2 cans cream of mushroom soup 1 c. grated Parmesan cheese MIX soup with a small amount of milk and water. Add Parmesan cheese. Pour over cauliflower in baking dish.

Bake (covered) for 1 hour at 350 degrees. Baste several times during cooking.

*** POTATO CASSEROLE 2 lbs. frozen hash brown potatoes 1 c. onions, diced 1 can cream of chicken soup (condensed) 1 pt. sour cream 1 stick margarine, melted 8 oz. sharp Cheddar cheese, grated salt and pepper to taste THAW hash brown potatoes for 30 minutes. Mix remaining ingredients together.

Place potatoes in a 9 x 13 inch baking dish and spread mixture over potatoes.

Bake at 375 degrees for 1 hour. Serves 8 to 10.

This dish has a delicious cheesy top.

*** CODFISH AND POTATOES 1 lb. codfish (boneless and skinless) 4 potatoes cut in half SOAK codfish in water overnight -- changing water twice.

In the morning, boil codfish and potatoes until potatoes are cooked. Serve with a small amount of olive oil poured over the fish.

This sauce may be served over the fish.

4 strips of bacon 1 onion (chopped) 16 oz. can tinned tomatoes chopped (optional) FRY bacon until crisp -- remove from pan. Add chopped onions to bacon grease.

Fry until golden. Add tomatoes and crumbled bacon. Serve codfish and potatoes with a large platter of ripe bananas, sliced hard boiled eggs, green pepper slices and avocado pear slices.

*** PINEAPPLE UPSIDE DOWN CAKE 1 cup butter 1 cup brown sugar 1 large tin pineapple slices (1 lb. 4 oz.) cherries 3 egg yolks 1 cup granulated sugar 5 tbsps pineapple juice 1 cup four 1 tsp baking powder 3 egg whites MELT butter in large heavy skillet.

Add brown sugar and spread evenly over bottom of pan. Arrange pineapple in attractive pattern on butter/sugar coating. Put cherry in centre of each pineapple slice.

Make following sponge batter. Beat egg yolks. Add granulated sugar and pineapple juice. Sift in flour and baking powder. Beat egg whites until stiff.

Fold them into mixture. Pour over fruit. Bake 40-50 mins. at 350 F.

Immediately turn upside down on serving plate. Leave pan over cake a few mins.

Serve warm with whipped cream.

*** EASTER NESTS MIX a chocolate frosting and stir into it as many Rice Krispies or Corn Flakes as it will take making sure the cereal is coated with chocolate.

Pile into paper muffin cases, hollow out centre and place three Jelly Beans, or small candy eggs in hollow.

Guarantee they'll be gone first from the Easter Party table.