Kitchen Krafts

By Winnifred and Ann Jardine

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

1. Pat three-fourths of ground beef onto bottom of cold 10″ skillet.

2. Arrange vegetables in layers over meat, then crumble remaining meat over vegetables. Sprinkle with seasoned salt.

3. Pour soup over casserole, spreading to edge of skillet.

4. Cover and cook over medium-low heat for 30–40 minutes or until vegetables are barely tender.

5. 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

1. In medium-size mixing bowl combine gelatin, sugar, and hot water; stir until gelatin and sugar are dissolved.

2. Add remaining ingredients and stir.

3. Pour into six heart-shaped salad molds or into 8″ square pan. Chill until set.

4. 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

1. Combine chocolate and water in saucepan. Cook mixture over low heat, stirring constantly until melted and smooth.

2. Slowly add chocolate mixture to sour cream in mixing bowl.

3. Set aside 1/2 whipped cream. Fold the rest into chocolate mixture, blending well.

4. Put banana slices into bottom of sherbet glasses, then spoon pudding on top. Chill until ready to serve.

5. Garnish with whipped cream and cherries.

Makes 6 servings.

Illustrated by Shauna Mooney