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By Judy Reed

Almost 400 excited kids and their parents turned out Saturday for the annual Post Community Easter Egg Hunt at Red Hawk Elementary Saturday, April 23.
The day was gray, but we didn’t get snowed or rained on! The kids had fun picking up eggs, finding coins, and getting either a winner’s basket or a consolation candy cup. (See photo collage on page ??) We had 16 winners, and you can find their pictures on our website at www.cedarspringspost.com.
The Post couldn’t put on this fun, family-friendly event without all the help it receives from the community! A special thank you goes out to: all the parents for making it out in the chilly weather; Cedar Springs Schools for allowing use of the field; Family Fare for providing the candy for the consolation prizes; McDonald’s for the coupons for free items; Julie Wheeler of Independent Bank, Donna Clark of the CS Library, Shelly of Family Fare, and Tracy Van Heck for helping Post staff member Bob Fitzgerald put together 400 candy cups; Classic Kelly’s Restaurant for providing 120 dozen eggs; The Cedar Springs Rotary for cooking and coloring the eggs; Cedar Springs United Methodist Church for the use of their kitchens; the Keystone Kops and the Cedar Springs Fire Department for running the hunt; Dan Randall for his donation of coins, and use of tables; the Red Flannel Queen and Court for helping with the hunt; all the Post staff members and their spouses who helped at the hunt (especially Bob for heading it up), and of course, The Easter Bunny! A special thank you also goes out to all those who helped sponsor the hunt with a monetary donation.

Congratulations to our 2011 Easter Coloring Contest Winners!

First Place for age group 4 years and under: LeeAnn Pratt of Cedar Springs, age 3.

First Place for age group 5-7 years: Kyra Hanna of Cedar Springs, age 7.

First Place for age group 8-10 years: Samantha Anielski of Cedar Springs, age 10.

Family Features

Roasted Leg of American Lamb

Spring is full of celebrations and rich traditions that bring the family around the table for special meals. A savory leg of lamb or a dish with succulent lamb loin chops is a delicious way to enjoy a flavorful meal, no matter the occasion.
American lamb pairs beautifully with a variety of wines. Wineries such as Kendall-Jackson have a wide selection of wines that bring out lamb’s mild, meaty flavor and make it even more irresistible.

Tips for Roasting Lamb

•   A bone-in leg of lamb cooks faster than a boneless leg of lamb. Use a good meat thermometer to determine doneness:
Rare    135°F
Medium Rare    145°F
Medium    160°F
•  You can sear the lamb roast first in a hot 450°F oven for 15 minutes to seal in the juices and then reduce oven temp to 325°F and continue roasting for approximately 1 1/2 to 2 hours or until internal temperature reaches 5 to 10 degrees less than your desired temperature.
• Remove roast from oven and let rest for 20 minutes before serving. This allows the meat’s juices to settle and make carving easier. (As the meat rests, the internal temperature will rise 5 to 10 degrees.)
•  Carve the roast against the grain so the meat will be tender. A naturally tender cut like leg should be sliced about one half inch thick.
To order a free “Spring Celebrations American Lamb” cook booklet, visit www.americanlamb.com.

Choosing the Right Wine

• COMPLEMENT. Similarly flavored foods and wines complement each other.
Example: Citrus-based sauce and a lemony, lightly oaked Chardonnay (such as Kendall-Jackson Avant Chardonnay or Chablis from the Burgundy region of France).
Example: Mushrooms with the earthy flavors of Pinot Noir.
• CONTRAST. Contrasting flavors balance each other.
Example: Spicy foods and sweet wines, such as Thai food and an off-dry Riesling.
Example: Salty foods and crisp, high-acid wines such as Sauvignon Blanc or Champagne.
• MATCH the TENOR. Match a food’s weight and intensity to similar elements in wine.
Example: Delicately flavored foods call for delicate varieties of wine, such as Pinot Gris or Sauvignon Blanc.
Example: Weighty textures and intense flavors are a better match for more powerful wines, such as matching herb-crusted roast lamb with a robust Syrah or Merlot.
To learn more about food and wine pairings, visit www.kj.com.

Roasted Leg of American Lamb

Serves 8
Serve with Kendall-Jackson Vintner’s Reserve Merlot.
1     boneless leg of lamb, approximately
6 pounds
For the marinade:
4     garlic cloves, smashed
2     lemons, zested
1/2     tablespoon fresh thyme, chopped
1     tablespoon freshly ground black pepper
2     tablespoons dried oregano
1     tablespoon fresh rosemary, chopped
1     bunch parsley, chopped
1     cup olive oil
1/4     cup kosher salt
In small bowl, combine all ingredients. Rub mixture on leg of lamb. Cover with plastic wrap and marinate overnight.
Bring lamb to room temperature and sprinkle with salt. Preheat the oven to 375°F. Roast for 1 hour and 15 minutes or until a thermometer inserted into center of leg reads 125°F to 130°F. Cover loosely with aluminum foil and allow to rest for 20 minutes.

American Lamb Sandwich with Tzatziki Sauce

American Lamb Sandwich with Tzatziki Sauce — Fill warm flatbread or pita with sliced leftover leg of lamb, thinly sliced tomatoes and cucumbers and chilled tzatziki sauce.

Leftover roasted leg of lamb
For tzatziki sauce:
1/2     English cucumber, peeled, cut in half and seeded
1     tablespoon fresh dill
2     tablespoons fresh mint
8     ounces Greek yogurt
3     garlic cloves, minced
1/2     lemon, juiced
Kosher salt
Freshly ground black pepper
Grate cucumber with a box grater. Place grated cucumber in a strainer, sprinkle with salt and allow to drain for 20 minutes.
In a bowl, add dill, mint, yogurt, garlic and lemon juice. Squeeze as much liquid from cucumber as possible and add cucumber to the yogurt. Mix well and refrigerate for at least 30 minutes. Season to taste with salt and pepper.
To serve: Fill warm flatbread or pita with sliced leftover leg of lamb, thinly sliced tomatoes and cucumbers and chilled tzatziki sauce.

Fresh Mint and Garlic Marinated Grilled American Lamb Loin Chops

Fresh Mint and Garlic Marinated Grilled American Lamb Loin Chops with Roasted Fingerling Potatoes and Green Beans

with Roasted Fingerling Potatoes and Green Beans
Serves 4
Serve with Kendall-Jackson Vintner’s Reserve Syrah.
4     cloves garlic, minced
1     shallot, minced
1/2     bunch parsley leaves,
chopped
1/2     bunch mint leaves,
chopped
1/2     cup extra virgin olive oil
2     tablespoons red wine
vinegar
1/2     teaspoon kosher salt
1     teaspoon black pepper
8     lamb loin chops
In bowl, add garlic, shallot, herbs, olive oil, vinegar, salt and pepper. Whisk to combine.
Place lamb chops into a bowl and add 3/4 cup of marinade (reserve remaining marinade for sauce). Mix to coat thoroughly. Cover and refrigerate for at least 1 hour.
Preheat grill to medium-high heat. Grill lamb to desired temperature (medium-rare is recommended). Remove from heat and allow the lamb chops to rest for 5 minutes. Drizzle chops with the reserved mint and garlic sauce. Serve with roasted potatoes and green beans.
For potatoes:
1/4     cup olive oil, divided
1 1/2     pounds fingerling
potatoes, cut in half
lengthwise
4     garlic cloves, crushed
1     teaspoon fresh thyme,
chopped
1     tablespoon kosher salt
1     teaspoon freshly ground
black pepper
Place a sheet pan in the oven and preheat to 425°F.
In a bowl, combine 1/8 cup of olive oil and remaining ingredients. Toss to coat potatoes.
Pour 1/8 cup olive oil onto hot sheet pan and allow to heat for 1 minute. Place potatoes onto hot sheet pan and roast for 20 minutes or until golden brown. Serve immediately.
For green beans:
Kosher salt
1/2     pound green beans, stems
removed
1     tablespoon butter
Freshly ground black
pepper
In large pot, add 1 tablespoon salt and 2 quarts water; bring to a boil. Add green beans and cook until tender, approximately 4 minutes.
Remove beans from water, place into bowl with butter and toss to coat. Salt and pepper to taste. Serve immediately.

Recipes courtesy of Kendall-Jackson Executive Chef Justin Wangler

God wants a relationship with you. Take time to worship at one of the following churches during Holy Week next week and let God prepare your heart to celebrate the joy of Easter!

Community Good Friday Service

April 22: Come worship with your family and neighbors at a community Good Friday service titled “Paid in Full,” at 7 p.m. April 22, at the Cedar Springs High School auditorium. Communion will be served in this service. Nursery is provided for children ages 4 and under. This program is being sponsored by the Cedar Springs Ministerial Association.

The Springs

135 N. Grant St, Cedar Springs
April 24: Easter Worship Celebration, 9:15 and 11 a.m.
Easter egg hunt: bring the kids for an Easter egg hunt at 9 and 10:45 a.m.
Two thousand years ago an Event happened that changed the world forever. Join us this Easter at The Springs Church as we celebrate the most amazing Event in human history—the Resurrection!

Grace Evangelical Free Church

4714 13 Mile Rd, Rockford
April 24: Sunrise service – 8:30 a.m.
Free Easter breakfast – 9:30
Easter Worship Service – 10:30

First Baptist Church

233 S. Main, Cedar Springs
April 22: Good Friday Service  6:30 p.m.
April 24: Easter Sonrise Service 8:30 a.m.
Easter Worship Service   10:45 a.m.

Calvary Assembly of God

Corner of 17 Mile and Olin Lakes, Cedar Springs
April 22: Good Friday service at noon.
April 24: Easter breakfast drama at 9 a.m. and 11 a.m. on Easter Sunday.

Hillcrest Church of God

5994 18 Mile Rd. Cedar Springs
April 21: We will be reliving the Passover meal in a Seder Service at 7 p.m. We welcome the community to come and celebrate with us.  Please call and reserve your spot.
April 24: Easter Sunday Service at 10:45 a.m.

Cedar Springs United Methodist Church

140 South Main St., Cedar Springs
April 21: Holy Thursday 6:00 p.m. Potluck & 7:00 p.m. Worship
April 22: Good Friday 7 p.m. Worship at Cedar Springs High School
April 23: Holy Saturday Prayer stations in our sanctuary from 9-11 a.m. and 7-9 p.m.
April 24: Easter Sunday 8:00 a.m. Sunrise Service by the cross on our front lawn.
8:30-9:45 a.m. Breakfast served by our Men’s Group
Worship service at 10 and 11:30 a.m.

East Nelson United Methodist Church

9024-18 Mile Rd
April 24: Easter Service at 9:30 a.m. followed by an Easter Brunch.

Cedar Springs Christian Church

340 Pine St. Cedar Springs “The Old Chapel”
April 24: 10:30 a.m. Special Easter Service The “TRUE” Story of Easter. All are welcome!

Pilgrim Bible Church

361 Pine St. Cedar Springs.
April 24: Easter Celebration service at 10:45 a.m.

Resurrection Lutheran

180 Northland Drive, Sand Lake
April 22: Good Friday service 7 p.m.
April 24: Easter Sunday service 9:30 a.m. with light refreshments after

Church of the Full Gospel

180 E. Lake St. (1 block east of light)
April 24: Easter breakfast 8 a.m.
Easter services at 10 a.m., 11 a.m. and 6 p.m.

South Ensley United Methodist

13600 S. Cypress Ave., Sand Lake
April 21: Passover Seder meal 6:30 p.m.
April 24: Easter celebration at 11 a.m.

Sand Lake United Methodist

65 W. Maple St., Sand Lake
April 24: Easter Sunrise service at 7 a.m. with breakfast to follow

Pioneer Christian Reformed Church

3110 17 Mile, Cedar Springs (1 block west of US131)
April 24: Easter Breakfast at 9 a.m.
Easter Sunday service at 10:30 a.m.

Rockford Springs Community Church

5815 – 14 Mile Rd., Rockford
April 21: Maundy Thursday service at 7:00 p.m.
April 24: Easter morning service – 9:30 a.m.

It’s true – the kitchen is the heart of the home. Ever notice how people always gather there? Whether baking treats, making dinner or spending time with family and friends, the kitchen is my favorite place to be. Since my day job is Consumer Test Kitchen Project Manager for the Nestlé Test Kitchens, you can bet I love to stir things up. This column lets me pass along to you some of my best recipes, tips and baking secrets.

Family Features
As much fun as it is to make fancy treats, sometimes simple really is better. This Easter I’ve decided to keep things sweet and simple when it comes to making desserts.
These Easter Egg Treats are a fun twist on marshmallow crispy bars – the kids can help shape the eggs and sprinkle them with pretty toppings. It will be a little messy, but what a fun memory to make together!
Bark candies are traditional around other holidays, so why not Easter, too? They couldn’t be simpler to make, and the creamy white morsels and colorful jelly beans taste – and look – great together.
To get more sweet inspiration for your Easter celebrations, visit www.tollhouse.com.

Crisped Rice Easter Egg Treats

Prep Time: 30 minutes
Cook Time: 10 minutes
Makes 24 eggs

Nonstick cooking spray
6     cups (10.5-ounce package) miniature marshmallows
1/4     cup (1/2 stick) butter
8     cups toasted rice cereal
2     cups (12-ounce package) Nestlé Toll House Premier White Morsels, divided
2     teaspoons vegetable shortening
Nestlé Toll House Pink & Yellow Mixed Mini Morsel
Toppers, assorted sprinkles and/or sugars

SPRAY large mixing bowl with nonstick cooking spray.
HEAT marshmallows and butter in large, heavy-duty saucepan over medium-low heat, stirring frequently, for 5 to 10 minutes, until smooth. Remove from heat.
WORKING QUICKLY, stir in cereal and 2/3 cup morsels. Carefully transfer mixture into prepared mixing bowl. Cool for 5 minutes.
SPRAY hands with nonstick spray. Press marshmallow mixture into a 1/3 cup measure, then form mixture into an egg shape with hands.  Repeat with remaining mixture to make a total of 24 eggs.
MICROWAVE remaining 1 1/4 cups morsels and vegetable shortening in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 45 seconds; STIR. Morsels may retain some of their original shape.  If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted.
DIP top of each egg into melted morsels; shake off or scrape excess against side of bowl. Place each upright in muffin pan(s). Immediately sprinkle dipped end of each egg with Toppers, sprinkles or sugars. Refrigerate for 10 minutes or until set. Store in airtight container at room temperature.

Jelly Bean Easter Bark

Prep Time: 5 minutes
Cook Time: 2 minutes
Makes 11 servings or 1 pound bark

2     cups (12-ounce package) Nestlé Toll House Premier White Morsels
2     teaspoons vegetable shortening
1/2     cup Wonka SweeTarts Jelly Beans, divided

LINE baking sheet with wax paper.
MICROWAVE morsels and vegetable shortening in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; stir. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Stir in 1/4 cup SweeTarts Jelly Beans.
SPREAD mixture to 1/4-inch thickness on prepared baking sheet. Sprinkle with remaining 1/4 cup SweeTarts Jelly Beans. Refrigerate for about 15 minutes or until firm.  Break into pieces. Store in airtight container at room temperature.

Jenny Harper is Consumer Test Kitchen Project Manager for the Nestlé Test Kitchens and VeryBestBaking.com.

Click image below to download pdf page of our 2011 Easter Coloring Contest