played and kites that can still get up have a final fly. Easter dinner, in most homes, consists of lamb, ham or something else not related to cod fish.

Here are a few recipes to help you plan your Easter dinner.

*** CROWN ROAST OF LAMB 1 teaspoon dry Mustard 1 teaspoon Cardamom 1 teaspoon Orange Peel 1 teaspoon Bon Appetit 1 teaspoon ground Marjoram 1 teaspoon Black Pepper 1 teaspoon salt 1 14-rib crown roast of lamb (about 3 pounds) Stuffing COMBINE seasonings and rub over roast. Place on rack in shallow roasting pan.

Fill centre with basic bread stuffing. Roast in 325 degrees F. oven 2 hours (about 35 minutes per pound), or until meat thermometer registers 170 degrees F. to 185 degrees F. depending upon desired degree of doneness. You may roast the crown roast of lamb without the stuffing and when ready to serve, fill centre with cooked minted peas or a combination of cooked carrots and potato balls. Serves 6 to 7.

*** 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 accompaniments: mint jelly or sauce, currant jelly, minted pear halves or pineapple slices, chutney or peach halves filled with mint jelly. Serves 8.

*** CURRIED LAMB CHOPS BENGAL 1 cup salad oil 2 tablespoons sugar 3 tablespoons lemon juice 1 teaspoon salt 1 teaspoon Instant Minced Onion 1 teaspoon Season-All 1 teaspoon Black Pepper 2 teaspoons Curry Powder 1 teaspoon Garlic Salt 8 lamb chops, cut 1 inch thick COMBINE all ingredients, except lamb chops, in saucepan. Bring to a boil, then simmer 10 minutes. Arrange chops on grill 5 to 6 inches from hot coals. Sear on both sides. Continue cooking, basting frequently with the curry sauce, 30 minutes or until chops are browned and done. Serves 4.

*** GOLDEN CLOVE GLAZED HAM 1 ready-to-eat ham (about 8 pounds) 1 cup brown sugar, packed 1 teaspoon ground Cloves Whole Cloves PLACE ham, fat side up, on rack in roasting pan. Bake in 325 degrees F. oven 1 1 hours. Carefully remove skin. Score fat by cutting into diamond shapes.

Combine brown sugar and ground cloves. Spread this mixture over scored fat and stud each diamond with a whole clove. Increase temperature to 375 degrees F.

and bake ham 30 minutes longer or until well glazed. Serves 10 to 12.

VARIATIONS: Curry Glazed Ham-In above recipe, increase brown sugar to 1 cup, use 2 teaspoons Curry Powder in place of ground cloves and combine with 1 cup pineapple juice.

Orange Glazed Ham-In above recipe, use 1 tablespoon Orange Peel in place of ground cloves.

Honey Glazed Ham-Instead of brown sugar and ground cloves in above recipe, combine 1 cup honey, 1 teaspoon dry Mustard and 1 teaspoon Lemon Peel; spoon over scored fat side of ham as above.

*** 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.

*** CARROTS VICKY 6 medium-size carrots 1 cup water 1 teaspoon Chicken Flavour Base Dash Onion Powder 2 tablespoons lemon juice 2 tablespoons butter 1 teaspoon Parsley Flakes SCRAPE carrots and cut into thin slices. Add water, flavour base, onion powder. Cook 15 minutes or until tender; drain. Add remaining ingredients and toss gently. Serves 4 to 5.

*** HERB BROILED TOMATOES 4 tomatoes 1 cup butter, melted 1 teaspoon Season-All 1 teaspoon Herb Seasoning 1 teaspoon Oregano Leaves 1 teaspoon sugar 1 cup soft bread crumbs WASH tomatoes; slice in half and place in broiler pan, cut side up. Brush with 1 tablespoon of the butter. Combine Season-All, Herb Seasoning, oregano leaves and sugar. Sprinkle over tomatoes. Broil 4 inches from heat 5 to 7 minutes.

Pour remaining butter over bread crumbs and toss well. Spoon bread crumbs evenly over top of tomatoes and continue to broil 5 minutes or until bread crumbs are toasted. Excellent served with steaks or chops. Serves 8.

*** GREEN BEANS WITH DILL 1 9-ounce package frozen green beans 1 cup water 1 teaspoon Dill Weed or Dill Seed 1 teaspoon Beef Flavour Base 1 teaspoon salt 2 tablespoons butter or margarine PLACE frozen beans in saucepan with water, dill weed or seed, beef flavour base and salt. Cover; bang to a boil. Separate beans with fork, reduce heat and simmer 10 minutes or until tender. Drain. Toss lightly with butter. Serves 3 to 4.

NOTE: In place of the frozen beans, you may use 2 cups fresh or canned green beans.

*** MACARONI AND CHEESE 1 pound sharp Cheddar cheese 4 tablespoons butter 4 tablespoons flour 1 teaspoon Chicken Flavour Base 1 teaspoon Onion Powder 1 teaspoon White Pepper 11 teaspoons Season-All 1 teaspoon dry Mustard Dash ground Red Pepper Dash Nutmeg 2 cups milk 1 8-ounce package macaroni Paprika CUT cheese into 1 -inch cubes. Melt butter; blend in flour, flavour base and seasonings. Cook over low heat, stirring, until mixture is smooth and bubbly.

Do not allow to brown. Remove from heat and stir in milk. Bring to a boil, stirring, and cook until sauce thickens. Add 1 cup of the cheese and stir until melted.

Cook macaroni following directions on package; drain. Place half the macaroni in a buttered 111 x 71 x 11 -inch baking dish; sprinkle 1 cup cheese cubes over macaroni. Top with second layer of macaroni and cheese. Pour cheese sauce over all. Sprinkle with paprika. Bake in 350 degrees F. oven 30 to 40 minutes.

Serve hot from baking dish. Serves 6 to 8.

*** CHEF'S SALAD BOWL 1 head lettuce or romaine 1 bunch endive or escarole 2 carrots 1 cucumber, sliced 1 Italian onion, sliced and separated 1 avocado, sliced 2 tomatoes, cut into wedges 8 radishes, sliced Salad Herbs Cracked Black Pepper TEAR salad greens into bite-size pieces. Make carrot curls. Put salad greens, carrot curls, cucumber, onion, avocado, tomatoes and radishes in salad bowl.

Sprinkle generously with salad herbs, and cracked black pepper or freshly ground black pepper from pepper mill. Toss lightly with Roquefort, Italian, French or your own special herb-blended salad dressing. Serve immediately.

Serves 6 to 8.

All recipes from: Spices of the World cookbook by McCormick.

*** BERMUDA CASSAVA PIE 4 lbs cassava 3 lb butter 2 cups sugar 1 dozen eggs, well-beaten 1 tablespoon nutmeg 1 tablespoon salt 1 teaspoon vanilla PLACE the cassava, a small amount at one time, in a tea towel an squeeze out all the liquid. Set aside.

Place the butter and sugar in a large mixing bowl and cream thoroughly with your hands. Add beaten eggs, seasonings and vanilla continue to mix well with your hands. Finally, beat in the cassava. Generously grease a deep pan, about 13 x 9 x 4 inches, with either lard or shortening. (Do not use butter as it would cause the pie to brown too much on the bottom). Pat mixture into the pan in a layer about an inch thick, building it up on the sides and leaving a hollow in the centre for the filling, which has been cooked ahead of time.

FILLING: Put 3 lbs cut-up trying chicken. 3 lb. cubed lean pork, a sprig of thyme and about 11 teaspoons of salt in a pot. Half cover the meat with water, put a lid on the pot and simmer for 11 hours. Cool.

Drain the liquid off and save it. Cut the chicken meat into large cubes, discarding bones and skin. Place meats in the pie; moisten with little of the liquid. Cover with remaining cassava mixture. Smooth down with blade of knife as if icing a cake. With point of knife, make a small hole in centre.

Bake pie in slow oven of 300 degrees for 3 hours, until it starts to shrink from the sides of the pan like a cake. If the crust seems dry during baking, sprinkle with a little of the chicken liquid and also pour some down the hole.

When the pie is removed from oven, cover with a damp cloth and a dry cloth on top of that. This keeps the crust from hardening while the pie is cooling. To re-heat; slice thickly, cover with foil, and place in 300 degree oven about 3 hour.

*** BERMUDA BAKED FISH Choose a fish weighing 3-5 lb. Wash the fish, then slit open right down to the tail. Stuff fish and then hold it together either by sewing it or by using skewers. Place fish on a piece of aluminium foil in a shallow baking pan. Wrap head and tail in foil. Brush fish with melted fat Pour over fish about 1 cup French dressing or lemon juice or vinegar, to cut the fishy taste. If desired, lay strips of bacon on top. Bake, uncovered, at 425 degrees for 12 minutes per lb. The fish is done when the flakes just separate and are white rather than clear. Then remove aluminium foil and gently transfer fish to a heated platter. Garnish with cherry leaves and lemon pegs.

Place a stuffed olive in the eye. Serve with tartar sauce. An attractive idea is to make lemon baskets and fill these with tartar sauce.

*** PAW PAW MONTESPAN 11 lbs green paw paw 2 onions, peeled and chopped 11 lbs top round, ground 1 tin condensed tomato soup 2 tomatoes, thick sliced 1 cup seasoned commercial bread crumbs 3 cup grated cheese PEEL, seed and thinly slice the paw paw Boil in salted water until tender, about 10 minutes. Drain.

Cook onion in oil in large frying pan till tender but not brown. Add meat and brown lightly add soup, simmer for a few minutes and season to taste with salt and pepper.

In a buttered 2 quart casserole dish alternately layer the, meat mixture and paw paw. Top with tomato slices; sprinkle bread crumbs over all, followed by grated cheese. Generously dot with butter.

Bake, covered, in 350 degree oven for 20 minutes. Uncover and continue baking for another 15-20 minutes or until piping hot. Then under the broiler for 2-3 minutes to brown the crumbs and cheese. Serves 6.

NOTE -- If you live "away'', young marrow or squash could be used instead of paw paw.

*** HOP'N JOHN 1 pig's tail or snout 1 lb pigeon peas or birdseye peas 5 cups water 1 sprig of thyme 1 Portuguese sausage, sliced 1 large Bermuda onion, chopped 1 cup raw rice SOAK peas and pig's tail in water overnight. Next morning, drain and rinse.

Place in large pot with 5 cups water. Cover and boil gently for 15 minutes.

In the meantime, fry onion and sausage until brown. Add to pot with sprig of thyme or about 1 teaspoon powdered thyme. Continue cooking over low heat for a further 45 minutes Add raw rice, season to taste with salt and pepper, cook until rice is done -- about 30 minutes.

Before serving, remove and discard pig's tail. This dish freezes well. It is delicious when re-heated with butter in a frying pan. Serves 8-10 people.