Kitchen Krafts

Scrambled Eggs Supreme

1 can (10 3/4 ounces/305 g) creamed soup (mushroom, celery, broccoli, or chicken are all wonderful)

1/4 teaspoon pepper (no salt!)

8 eggs, slightly beaten

1 tablespoon butter or margarine

1. Briskly stir the soup and pepper into the eggs.

2. Heat the butter in a large skillet over medium heat; add the eggs and stir frequently to avoid crusting on the bottom. When the eggs are cooked, serve immediately.

Kid-Pleasing Rice Dish

2 tablespoons butter or margarine

1/2 cup slivered almonds

1/2 cup dried apricots and pitted dates, coarsely chopped

1/3 cup raisins

3–4 green onions, in 1/4″ (6 mm) slices

1 3/4 cups chicken broth

1/2 cup water

1/2 teaspoon salt

1/8 teaspoon pepper

1 cup rice

1. In a medium saucepan, melt the butter, then stir in the almonds, and cook until just lightly browned (about 5 minutes).

2. Stir in the fruit and the onions and cook 2 minutes more.

3. Add the remaining ingredients, bring to a boil, then immediately reduce the heat to low; cover and simmer until the liquid is just absorbed (about 30 minutes). Serve hot. (Serves about six.)

Vinegar Taffy

Note: You will need an adult’s help for this recipe, which is great fun for a group to make in what used to be known as a taffy pull.

2 cups sugar

1 cup vinegar

butter

1. In a large skillet over medium-high heat, stir the sugar into the vinegar until dissolved.

2. Let boil until it just reaches the hard-ball stage. (If you don’t have a candy thermometer, drop about 1/4 teaspoon of the liquid into a half cup of very cold water and feel it with your finger. If it is round and hard, it is done.)

3. Remove from the heat, pour into a large, lightly buttered platter, and let cool just until you can handle it (the hotter you can work with it, the better—maybe an adult can start it for you until it cools slightly more for you).

4. Grease your hands as little as possible with the butter, take a small handful of the taffy, and stretch it out about 18″ (.5 m). Then double it back and stretch it out again. Keep repeating this until it is too stiff to pull anymore and is as white in color as you can make it. Then twist it while you stretch it one last time till it looks like a rope about 3/4″ (2 cm) thick, place it back on the platter, and set aside until it hardens.

5. When the taffy is hard, break it into 1″ (2.5 cm) lengths and enjoy! Any leftover pieces should be wrapped with waxed paper and stored in an airtight container in a cool, dry place.

Photos by Maren Mecham