Kitchen Krafts

By Julie Wardell

Vegetable Quiche

4–5 slices whole wheat toast

1 small onion, diced

1 green pepper, diced

3 tablespoons butter or margarine

4 eggs, beaten

1/3 cup milk

1 cup diced cheddar cheese

1 teaspoon salt

1/4 teaspoon pepper

3 1/2 cups steamed vegetables of your choice

1. Line greased 9″ (23 cm) square pan with toast. (Toast may need to be broken to fit.)

2. Sauté onion and green pepper in butter until tender.

3. Mix eggs, milk, cheese, salt, and pepper together. Stir in onion and green pepper.

4. Fold vegetables into mixture. Pour over toast, and bake at 325° F (160° C) for 30–40 minutes or until set.

Fruit Gobbler

For each salad you will need: Red-leaf chicory or iceberg lettuce leaf, pear half, 2 raisins, 1 almond, and 1 orange slice cut in half.

• Follow illustration to assemble Gobbler.

  

Pumpkin Chocolate Chip Cookies

1 cup sugar

1/2 cup salad oil

1 egg, beaten

1 cup canned pumpkin

1 teaspoon milk

1 teaspoon vanilla

2 cups flour

1/2 teaspoon salt

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

1 small package (about 1 cup) chocolate chips

1. Mix sugar and oil together, then blend in egg, pumpkin, milk, and vanilla.

2. Sift flour with rest of dry ingredients and blend into pumpkin mixture. Stir in chocolate chips.

3. Drop by teaspoonfuls onto greased cookie sheet, and bake at 375° F (190° C) for about ten minutes.

Illustrated by Shauna Mooney