Kitchen Krafts

By Winnifred and Ann Jardine

Waldorf Salad

2 cups diced unpeeled apples

1 cup diced celery

1/2 cup chopped nuts

1/2 cup mayonnaise

1 teaspoon lemon juice

1 teaspoon sugar

1. Combine apples, celery, and nuts in mixing bowl.

2. Blend together mayonnaise, lemon juice, and sugar. Stir into salad until thoroughly mixed.

3. Chill, then serve on crisp salad greens.

Makes 4 servings.

Cheesy Baked Fish

1 pound frozen fish fillets (perch, haddock, turbot), thawed

2/3 cup condensed cream of celery soup

3/4 cup dairy sour cream

1 cup (1/4 pound) shredded cheddar cheese

1. Separate thawed fish fillets and drain on paper towels. Arrange in buttered 9″ square baking dish.

2. Combine undiluted soup and sour cream in 1-quart saucepan.

3. Add 3/4 cup cheese, then, over low heat, stir constantly until cheese melts.

4. Spread mixture over fillets and bake at 375° F. for 20–25 minutes or until fish flakes.

5. Sprinkle remaining 1/4 cup cheese on top, return to oven, and bake for 5 minutes more.

Yummy Sundaes

2 squares unsweetened chocolate

1 cup light corn syrup

1/2 teaspoon vanilla

1 tablespoon butter

1 tablespoon evaporated milk

peppermint stick ice cream

1. Over low heat melt chocolate and corn syrup in small saucepan.

2. Stir in vanilla, butter, and milk, mixing until butter is melted and blended into sauce. Remove from heat immediately.

3. Serve hot over ice cream.

Illustrated by Theresa Fitzpatrick