“Kitchen Krafts,” Friend, Mar. 1993, 22
Kitchen Krafts
Biscuit-Topped Oven Stew
2 pounds beef stew meat
5 medium carrots
5 medium potatoes
1 medium onion, chopped
1 cup chopped celery
1 can (10 3/4 ounces/305 g) condensed cream of celery soup
1 can (10 3/4 ounces/305 g) condensed tomato soup
1 can (10 count) biscuit dough
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Trim the fat from the meat and cut it into 1″ (2.5 cm) cubes.
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Scrape the carrots and peel the potatoes. Cut the carrots and the potatoes into chunks.
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Combine all the ingredients except the biscuits in a large roasting pan. Cover and bake at 325° F (160° C) for 3 hours.
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A few minutes before the stew is done, cut each biscuit into four pieces.
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Carefully remove the stew from the oven. Change the oven temperature to 425° F (220° C). Take off the lid and arrange the biscuit pieces on top of the stew.
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Return it to the oven uncovered, and bake for 8 minutes or until the biscuits are browned.
Shamrock Flip
1/2 gallon (2 l) lime sherbet
2 liters lemon-lime soda
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Put two scoops of sherbet into each glass, then slowly cover with the soda. Serve with a straw.
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Make a green shamrock with slits in it—like the one shown here—and slip it over the straw.
Fruit Sticks
To make fruit sticks, you will need: a variety of cut-up fruit such as apple, banana, and pineapple, and/or grapes; round toothpicks; an unpeeled orange; a knife; and a serving plate.
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Put a few pieces of fruit on each toothpick.
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Cut the orange in half and place it cut-side down on the serving plate. Poke the fruit sticks into the orange; serve.
Illustrated by Shauna M. Kawasaki; photo by John Luke