Kitchen Krafts

Biscuit-Topped Oven Stew

By Julie Wardell

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

1. Trim the fat from the meat and cut it into 1″ (2.5 cm) cubes.

2. Scrape the carrots and peel the potatoes. Cut the carrots and the potatoes into chunks.

3. Combine all the ingredients except the biscuits in a large roasting pan. Cover and bake at 325° F (160° C) for 3 hours.

4. A few minutes before the stew is done, cut each biscuit into four pieces.

5. 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.

6. Return it to the oven uncovered, and bake for 8 minutes or until the biscuits are browned.

Shamrock Flip

By Pat Graham

1/2 gallon (2 l) lime sherbet

2 liters lemon-lime soda

1. Put two scoops of sherbet into each glass, then slowly cover with the soda. Serve with a straw.

2. Make a green shamrock with slits in it—like the one shown here—and slip it over the straw.

Fruit Sticks

By Julie Wardell

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.

1. Put a few pieces of fruit on each toothpick.

2. 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