Kitchen Krafts

By Julie Wardell

Hot Dog in a Blanket

3 tablespoons softened margarine

6 slices bread

6 slices cheese

6 hot dogs

toothpicks

1. Spread margarine on one side of each slice of bread. Place buttered side of bread down on baking sheet.

2. Top each bread slice with cheese, then put hot dog diagonally across cheese slice.

3. Fold opposite diagonal corners over hot dog and secure with toothpicks.

4. Bake at 375° F (190° C) for about ten minutes or until golden brown.

Apple-Orange Spinach Salad

3/4 pound (.34 kg) spinach

1 red apple, cored and diced

1 orange, peeled and sectioned

6 slices bacon, fried crisp and crumbled

1/2 cup mayonnaise

1/3 cup frozen orange juice concentrate, thawed

1. Wash and dry spinach; break into bite-size pieces.

2. Add apple, orange, bacon, then toss.

3. In small bowl, mix mayonnaise and orange juice concentrate together. Serve with salad.

Chocolate Cream Delight

2 cups whipping cream, whipped

1 tablespoon confectioners’ sugar

1/2 teaspoon vanilla

1 package (8 1/2 ounce/241 g) chocolate wafers

1. Mix sugar and vanilla into whipped cream.

2. Generously spread one side of each water with whipped cream. Stack wafers on top of each other.

3. Lay stack in unsectioned ice cube tray. Fill in empty spaces with remaining whipped cream.

4. Freeze at least four hours or overnight.

Illustrated by Neil Brown