Kitchen Krafts:
Get Ready for Your Mission
—Learn to Cook!

By Julie Wardell

Easy Chicken for Two

2 chicken breasts

1 can cream of mushroom soup

2 tablespoons dry onion soup

1 1/3 cups instant rice

1. Put chicken in casserole dish.

2. In bowl, mix mushroom soup with 1/2 can of water, then stir in dry onion soup and rice. Pour mixture over chicken.

3. Cover and bake at 350º F (175º C) for 20 minutes; uncover and bake for 30 minutes.

Salad in a Bag

1/2 head lettuce

4 radishes

1 tomato

1/4 cup favorite salad dressing

1. Rinse lettuce in cold water, tear into bite-size pieces, and drain on paper towel.

2. Wash tomato and cut into chunks. Clean and trim radishes, then cut into slices.

3. Place vegetables in plastic bag along with salad dressing. Hold bag tightly together at top, shake several times, then serve.

Upside-Down Fruit Cobbler

1 package (9-ounce/255 g) cake mix

1 can (21-ounce/595 g) any flavor fruit pie filling

1. Grease 12″ (30 cm) square baking pan; pour in filling.

2. Make cake according to package directions, pouring batter over filling. Cobbler is done if toothpick inserted in it comes out clean. Serve warm.

Illustrated by Robyn Officer