“Kitchen Krafts,” Friend, Mar. 1980, 22
Kitchen Krafts
Skillet Beans with Franks
2 tablespoons butter
1 large tomato, diced
1/2 teaspoon crushed oregano
1/4 teaspoon garlic powder
2 (1-lb.) cans pork and beans
1/2 pound frankfurters, sliced
-
Melt butter in skillet, then add tomato, oregano, and garlic powder. Cook a minute or two to blend flavors.
-
Stir in beans and frankfurters. Heat, stirring often, till mixture is bubbling hot.
Cabbage and Pineapple Salad
4 cups shredded cabbage
1 (8-ounce) can crushed pineapple, drained
1/2 cup mayonnaise
1/4 teaspoon salt
lettuce
paprika
-
Blend first four ingredients.
-
Serve in crisp lettuce cups and sprinkle with paprika.
Butter-Tossed Buns
-
Split 6 hamburger buns and spread cut surfaces generously with soft butter or margarine.
-
Heat skillet or pancake griddle over medium heat, put on buns, buttered side down, and toast until golden brown. Keep warm in oven.
Vanilla Fruit Tarts
1 (3-ounce) package vanilla pudding-pie filling mix
1 1/2 cups milk
2/3 cup sugar
2 egg yolks
2 egg whites
1 cup fresh strawberries or other fresh fruit
10 individual pastry shells
-
Cook pudding according to package directions, but use only 1 1/2 cups milk mixed with 1/3 cup sugar and egg yolks. Cool.
-
Beat egg whites until foamy, then gradually add 1/3 cup sugar, beating until stiff but not dry. Fold mixture into cooled pudding until well blended.
-
Place 3 or 4 pieces of fruit in each baked pastry shell, spoon filling over fruit, chill until set. If desired, serve with sweetened whipped cream.