“Kitchen Krafts,” Friend, Feb. 1982, 23
Kitchen Krafts
Skillet Surprise
1 pound lean ground beef
3 medium potatoes, peeled and thinly sliced
1/3 head cabbage, shredded (about 4 cups)
6 medium-size carrots, peeled and shredded
1/2 cup onion, chopped
1 teaspoon seasoned salt
1 (10 3/4-ounce) can condensed cream of mushroom soup
1 cup shredded cheddar cheese
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Pat three-fourths of ground beef onto bottom of cold 10″ skillet.
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Arrange vegetables in layers over meat, then crumble remaining meat over vegetables. Sprinkle with seasoned salt.
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Pour soup over casserole, spreading to edge of skillet.
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Cover and cook over medium-low heat for 30–40 minutes or until vegetables are barely tender.
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Sprinkle cheese over top and continue cooking for another 5 minutes or until cheese is melted.
Makes 6 servings.
Sweetheart Salad
1 (3-ounce) package strawberry gelatin
1/4 cup sugar
1 cup plus 2 tablespoons very hot water
3/4 cup orange juice
3 tart apples, grated
mayonnaise (optional)
lettuce
1 cup crushed pineapple, well drained
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In medium-size mixing bowl combine gelatin, sugar, and hot water; stir until gelatin and sugar are dissolved.
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Add remaining ingredients and stir.
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Pour into six heart-shaped salad molds or into 8″ square pan. Chill until set.
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Serve on lettuce leaves with dab of mayonnaise if desired.
Makes 6 servings.
Chocolate Velvet
1 (4-ounce) package sweet cooking chocolate
1/4 cup water
1/3 cup dairy sour cream
1/2 pint cream, whipped
2 bananas, sliced
8 maraschino cherries, chopped
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Combine chocolate and water in saucepan. Cook mixture over low heat, stirring constantly until melted and smooth.
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Slowly add chocolate mixture to sour cream in mixing bowl.
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Set aside 1/2 whipped cream. Fold the rest into chocolate mixture, blending well.
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Put banana slices into bottom of sherbet glasses, then spoon pudding on top. Chill until ready to serve.
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Garnish with whipped cream and cherries.
Makes 6 servings.
Illustrated by Shauna Mooney