“Kitchen Krafts,” Friend, Feb. 1995, 27

Kitchen Krafts

Noodle Omelet

3 eggs

salt, pepper to taste

2/3 cup cooked noodles

1 tablespoon olive oil or other cooking oil

1 tablespoon chopped green pepper

2 tablespoons chopped onion (any kind—green onion is especially good)

1 1/2 tablespoons finely chopped turkey ham

1/2 cup chopped tomato (raw or canned)

1/2 cup shredded cheddar cheese

In a medium bowl, beat the eggs briskly with a whisk or a fork.
Stir in the salt and pepper, noodles, and turkey ham; set aside.
Using the oil, sauté the green pepper and onion in a medium skillet for 3–4 minutes, stirring occasionally.
Turn the heat to low and add the egg mixture; stir just enough to mix thoroughly. Cover and let cook 7–8 minutes, or until almost firm.
Spread first the tomato, then the cheese on top, recover, and cook 3–4 more minutes (until the cheese has melted).
Cut into two or three pieces; serve hot.

Cowboy Bean Salad

1/4 cup salad oil

1 1/2 tablespoons vinegar

1/2 teaspoon chili powder

1/2 teaspoon salt

1/8 teaspoon pepper

1/8 teaspoon ground cumin or cardamom

1/8 teaspoon garlic powder

1 can (19 ounces/538.6 g) red kidney beans

1 can (19 ounces/538.6 g) white kidney beans*

6 ounces (170 g) cheddar cheese, cut into small chunks

1 cup chopped onion

1 medium green pepper, chopped

In a large bowl, mix together the first 6 ingredients, then add, one by one, the remaining ingredients, stirring gently each time. Serve.

Name Salads

1 cup each of various kinds of fresh fruit, in bite sizes*

1 cup whipping cream

2 tablespoons sugar

Gently stir together the fruit; divide into small bowls for each person.
Whip the cream with the sugar until stiff.
Using a pastry bag, write the name of each person on his or her fruit with the whipped cream.

Illustrated by Brad Teare