Kitchen Krafts

Boiled Octopus

By Peggy C. Freeman

Lay a hot dog on a cutting board and hold it in the middle with two fingers. Slice each end lengthwise, leaving 1″ (2.5 cm) in the center uncut. Roll the hot dog a quarter turn and repeat. Place it in a saucepan of boiling water, and watch the octopus “come to life!”

Confetti Rice

1 cup white rice

2 cans (10.5 ounces/315 ml) chicken broth

1 box (10 ounces/280 g) frozen mixed vegetables, thawed

1. Put the rice in a casserole dish. Stir in the chicken broth and the mixed vegetables.

2. Cover the casserole with a lid or aluminum foil.

3. Bake at 400° F (205° C) for 35 minutes or until the liquid is absorbed.

Bony Fingers

By Danette Turner

1/4 cup margarine, softened

1/2 cup sugar

3 eggs

1/4 teaspoon cinnamon

1/4 teaspoon salt

1 1/4 cup flour

6 ounces (170 g) slivered almonds

1 egg yolk, beaten

1. Beat the margarine, sugar, and eggs together.

2. Mix in the cinnamon, salt, flour, and almonds.

3. Knead the dough, then chill it until firm.

4. Roll the dough out into a long rope 1/2″ (1.3 cm) thick. Cut it into pieces 3″ (7.6 cm) long and place them on a lightly greased cookie sheet. Use a pastry brush to coat each piece with egg yolk.

5. Bake at 400° F (205° C) for 20 minutes or until golden brown. Serve with Pumpkin Dip and fruit.

Pumpkin Dip

1/2 cup pumpkin

1/3 cup orange marmalade

1/2 cup plain yogurt

1/2 teaspoon pumpkin pie spice

1/2 cup whipping cream, whipped

cut-up fruit

1. Mix the pumpkin, marmalade, yogurt, and pumpkin pie spice together.

2. Gently fold in the whipped cream.

3. Serve with the cut-up fruit and Bony Fingers.

Illustrated by Shauna Mooney Kawasaki