“Kitchen Krafts,” Friend, Nov. 1988, 33
Kitchen Krafts
Turkey Macaroni-and-Cheese Casserole
1 1/2 cups uncooked elbow macaroni
1 cup shredded cheddar cheese
1 1/2 cups diced cooked turkey
1 cup cooked peas, drained
1/2 cup sliced olives
1 can (10 1/2 ounces/298 g) condensed cream of mushroom soup
1 cup milk
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Mix all ingredients together.
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Pour into ungreased 1 1/2 quart (1.4 l) casserole and cover.
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Bake at 350° F (175° C) for one hour.
Popovers
4 eggs
2 cups milk
2 cups flour
1 teaspoon salt
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Generously grease sixteen muffin cups.
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Beat eggs slightly with hand beater. Add milk, flour, and salt, then beat just until batter is smooth and foamy on top. Do not overbeat.
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Fill muffin cups 3/4 full. Bake at 450° F (235° C) for 25 minutes. Lower oven to 350° F (175° C) and continue baking 15–20 minutes, or until golden brown. Remove from pan immediately and serve hot.
Pineapple-Banana Gelatin
2 cups boiling water
1 large package lemon-flavored gelatin
8 ounces (227 g) lemon/lime carbonated beverage
1 cup crushed pineapple, drained
2 bananas, mashed
2 cups miniature marshmallows
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Stir gelatin in boiling water until dissolved.
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Add remaining ingredients; mix well.
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Pour into 2 quart (1.9 1) casserole. Chill until set.
Illustrated by Shauna Mooney