“Kitchen Krafts,” Friend, June 1980, inside back cover
Kitchen Krafts
Great Gazpacho (Summer Soup)
1/2 cup tomato soup
5 tablespoons vinegar
1 medium green pepper, cored
1/3 cup salad oil
1 small garlic clove
1/2 teaspoon salt
1/4 cup bread crumbs
2 cups tomato juice
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Combine tomato soup, green pepper, garlic, and bread. Then blend in electric blender.
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Combine with remaining ingredients and chill thoroughly.
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Serve in bowls. Top with finely chopped cucumber, green pepper, green or dried onion, tomatoes, and/or parsley.
Easy Muffins
1 3/4 cups sifted flour
3/4 teaspoon salt
1/4 cup sugar
1/3 cup cooking oil
2 1/2 teaspoons baking powder
1 egg
3/4 cup milk
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Lightly grease 12 muffin cups with shortening or line with paper baking cups.
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Measure sifted flour into small bowl. Stir in sugar, baking powder, and salt.
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Combine egg and milk, then beat lightly with fork.
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Make a well in center of flour mixture and add milk mixture and oil all at once. Stir only until dry ingredients are moistened.
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Fill muffin cups half full. Bake on middle rack of oven at 400° for 25 minutes.
Banana Cream Cakes
6 individual sponge shortcakes
1/2 pint whipping cream
sugar
2 large bananas
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Arrange shortcakes on individual plates.
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Whip cream until thick and heavy. Sweeten to taste.
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Slice bananas into cream and serve atop shortcakes.