“Kitchen Krafts,” Friend, Nov. 1987, 10
Kitchen Krafts
Cucumber Boats
2 cucumbers
1 large tomato, chopped
1 can (7 ounces/198 g) tuna
3 tablespoons mayonnaise
1 cup shredded lettuce
2 slices cheese
toothpicks
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Halve cucumbers lengthwise. Scoop out insides and put into bowl.
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Put other ingredients, except cheese, into bowl, and mix well.
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Spoon mixture into cucumber shells.
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Cut cheese slices into triangles for sails. Insert toothpick into cheese “sail,” then attach it to cucumber boat.
Garlic Seed Bread
2 cups biscuit mix
1/2 cup cold water
1/4 teaspoon garlic powder
1/4 cup melted butter or margarine
2 tablespoons sesame seeds
2 tablespoons salted sunflower seeds, hulled
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Preheat oven to 425° F (220° C). Using fork, stir biscuit mix, water, and garlic powder into soft dough.
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Shape dough into 10″ (25 cm) circle on ungreased cookie sheet.
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Brush with melted butter and sprinkle seeds on top, then press seeds into dough.
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Cut into twelve pie-shaped wedges.
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Bake 15–20 minutes or until golden brown. Separate wedges and serve warm.
Banana and Cream-Cheese Pie
1 package (8 ounces/227 g) cream cheese, softened
4 medium-size bananas, sliced
1 pie shell (9 inch/23 cm), baked
1 can (14 ounces/397 g) sweetened condensed milk
1/3 cup lemon juice
1 teaspoon vanilla
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Line pie shell with banana slices, reserving a few slices for topping.
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Whip cream cheese until fluffy.
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Slowly add condensed milk to cream cheese, and mix well. Blend in lemon juice and vanilla.
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Spoon mixture into pie shell, top with remaining banana slices, and chill at least one hour.