“Kitchen Krafts,” Friend, Aug.–Sept. 1980, 26
Kitchen Krafts
Garden Vegetable Summer Stew
2 tablespoons butter
1 cup sliced onions
4 small zucchini, washed and sliced
2 cups sliced raw cauliflower
2–3 tomatoes, cut up
1/2 teaspoon sweet basil leaves
1 teaspoon salt
1/2 teaspoon sugar
1 (10 3/4-ounce) can tomato soup
1 pound frankfurters, cut into thirds
1 green pepper, cut into strips
1/2 cup bacon bits or 6 slices bacon, cut into 1″ pieces and fried until crisp
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In medium saucepan melt butter, then sauté onions until limp.
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Add zucchini, cauliflower, tomatoes, basil, salt, and sugar. Cover and cook over medium to low heat for 15 minutes or until vegetables are crisp but tender.
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Stir in soup, add frankfurters and green pepper, and heat mixture.
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Sprinkle bacon bits over top and serve.
Blushing Pear Salad
6 large or 12 small canned pear halves, chilled
2 cups cottage cheese
shredded lettuce
red food coloring
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Arrange lettuce on salad plates. Put mound of cottage cheese (1/3 cup) on lettuce.
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Arrange pear halves, rounded side up, over cottage cheese.
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Blend together 1 teaspoon water and 1 drop food coloring. With pastry brush, lightly color pears to give them a delicate rosy blush.
Quick Butterscotch Crunchies
1 (12-ounce) package butterscotch chips
1/2 cup peanut butter
6 cups cornflakes or puffed cereal
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Melt butterscotch chips with peanut butter in double boiler over medium heat.
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Carefully stir in cornflakes until coated. Drop from teaspoon onto waxed paper. Cool until set.
Illustrated by Mac Magleby