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Easter Bunny Cake
Greek salad with grilled shrimp
Herb roasted leg of lamb
Parsley mashed potatoes
roasted asparagus
Strawberry cheese cake with rhubarb sauce


Serves 8

3 pounds red or white skinned new potatoes
3 tablespoons butter
hot milk
3 tablespoons freshly chopped parsley
salt and freshly ground pepper

Peel potatoes and boil in salted water until tender. Drain. Mash hot potatoes. Add butter, a little cooking water and enough hot milk to make the potatoes light and fluffy. Fold in the parsley.

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