“Kitchen Krafts,” Friend, June 2007, 27
Kitchen Krafts
Grill these meals with your family and enjoy a fun summer treat.
B.A.T. Sandwich
2 large slices cheese
3 large slices tomato, seasoned with salt and pepper to taste
3 strips turkey bacon, cooked until crisp
1 half of a large avocado, peeled and sliced
2 slices multigrain bread
Place the first four ingredients between the bread slices. Grill the sandwich evenly on both sides over medium-high heat until the cheese is melted.
Rosemary Chicken Drumsticks
1 cup freshly squeezed lemon juice
2 tablespoons olive oil
2 tablespoons pepper
3 tablespoons dried rosemary
12 chicken drumsticks
Combine the lemon juice, olive oil, pepper, and rosemary. Place the drumsticks in a disposable aluminum pan and pour in the juice mixture. Cover with foil and refrigerate for 4 hours. Remove the foil and place the pan on the grill. Cook the chicken for 12 to 15 minutes. Turn the chicken. Grill for an additional 12 to 15 minutes or until chicken is no longer pink.
Veggie Kabobs
2 ears of corn, sliced into 2-inch (5-cm) pieces
3 bell peppers, cut into 2-inch (5-cm) pieces
24 sweet grape tomatoes
2 zucchini, cubed
2 yellow squash, cubed
2 medium onions, sliced into wedges
8 skewers
teriyaki sauce to taste
Boil the corn in a saucepan for 12 minutes. Drain. Thread all the vegetables evenly onto skewers and place on the grill over medium-high heat for 25 minutes, basting regularly with teriyaki sauce.
Frozen Mint Fudge Sandwiches
1 package (8 ounces/227 g) cream cheese
1 cup milk chocolate chips
1 cup mint-flavored baking chips
24 full-sized graham crackers
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Combine the cream cheese, chocolate chips, and mint chips in a saucepan and cook over low heat until melted, stirring frequently. Remove from heat.
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Drop 2 heaping tablespoons of the mixture onto a graham cracker and spread it evenly. Top with another cracker.
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Place the graham-cracker sandwiches on a large cookie sheet and freeze until the filling is firm (about 1 hour).
Illustrated by Bryan Beach