Kitchen Krafts:

Mother’s Day Treats

(For breakfast, brunch, lunch, supper, or snack)

Banana and Sour Cream Pancakes

By Jill Johnson Hymas

For each serving, you will need:

6 pancakes, 2 1/2″ (8 cm) in diameter, hot off the grill

2 tablespoons brown sugar

1 tablespoon sour cream (more, if wanted)

1/2 banana, in slices 1/8″ (3 mm) thick

1. Place one pancake in the center of a plate and overlap the other pancakes around it slightly, as petals.

2. Sprinkle the brown sugar over all the pancakes.

3. Dollop the sour cream onto the center pancake.

4. Top with the banana slices, and serve.

Crunchy Pork Salad

4 slices bacon, fried and crumbled

1 pound (.45 k) bite-size pork cubes, cooked

6 cups head lettuce, in bite-size pieces

1 8-ounce (227-g) can sliced water chestnuts, drained

1/2 cup sliced green onions

3 tablespoons soy sauce

2 tablespoons honey

1 tablespoon catsup

1 teaspoon dry mustard

1 3-ounce (85-g) can chow mein noodles

1. In a large bowl, combine the first five ingredients; cover and refrigerate 2 to 3 hours.

2. Meanwhile, in a jar with a lid that screws on, combine the next four ingredients; cover, and shake well.

3. At serving time, add the noodles and salad dressing to the pork-and-lettuce mixture; toss lightly to coat.

Sand Tarts

By Jean Ayres Hartley

2 cups sugar

1 cup butter or margarine

2 eggs

4 cups flour

1 egg white

colored sugar or crushed nuts (any kind)

1. Cream the sugar and butter, then add the eggs and mix well.

2. Blend in the flour.

3. Roll the dough very thin and cut with cookie cutters.

4. Brush the tops of the cookies with the egg white, then sprinkle on the colored sugar or crushed nuts.

5. Bake at 350° F (175° C) for 8 to 10 minutes.

Photos by John Luke