Easter dinner was always planned at least two weeks ahead of time on the farm where we grew up. Mom planned the menu, drove into town in her old Pea Green Dodge and shopped at Steal’s Market. Drove the 14 miles back home, put paper sacks loaded with groceries away, and began baking cookies, pies, bread and rolls. She would put the baked goods in the freezer and begin thinking about the China, the silverware and serving dishes that she would need for Easter Dinner. Dinner was served at 1 o’clock and theleft-over’s were served for supper at 6.

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