1996
Kitchen Krafts
January 1996

“Kitchen Krafts,” Friend, Jan. 1996, 22

Kitchen Krafts

Winter Chicken Salad

4 cups cooked chicken, cut into half-bite-size pieces

2 cans (each 8 ounces/227 g) pineapple tidbits, drained

1 can (11 ounces/312 g) mandarin oranges, drained

1 cup celery, diced

2 tablespoons salad oil

2 tablespoons lemon juice (fresh is best)

2 tablespoons red wine vinegar

1/2 teaspoon salt

1/2 cup mayonnaise

1 cup slivered almonds

  1. Toss the chicken with the pineapple, oranges, and celery; set aside.

  2. Mix the oil with the lemon juice, vinegar, and salt; add to the chicken mixture, toss again, and refrigerate one hour.

  3. Ask an older person to toast the almonds by spreading on a lightly greased cookie sheet and roasting at 300° F (150° C), turning frequently with a spatula, until very lightly browned (about 10–15 minutes).

  4. Just before serving, add the almonds and mayonnaise to the salad and toss it again.

Oat Crackers

2 cups flour (half whole wheat is good)

1 teaspoon baking powder

1 teaspoon salt

1 tablespoon sugar

3 cups quick oatmeal flakes

1 cup butter or margarine

2 eggs

4 tablespoons water

  1. Mix together the first five ingredients.

  2. Add the butter and mix with your clean hands until the mixture is crumbly.

  3. Fork-beat the eggs with the water, add to the crumbly mixture, and use your hands to work into a stiff dough.

  4. Sprinkle flour and a few oatmeal flakes on a clean surface, then roll out the dough into a rectangle as thin as you can.

  5. With a floured table knife, cut the dough into 2″ (5 cm) squares, then cut the squares diagonally to make triangles.

  6. Bake on a lightly greased cookie sheet at 400° F (205° C) for 10–15 minutes.

Serve with the Winter Chicken Salad, or as a warm snack with butter or margarine, cheese, or jam or jelly. Store in a tightly closed container.

Potato Candy

By Jayel Kirby

4–7 cups confectioners’ sugar

1 baked potato, still warm, but peeled and mashed

1 cup peanut butter

  1. Stir one half cup of the sugar into the mashed potato until the mixture turns into a liquid; add more sugar, a cup at a time, until the batter turns into a dough that is not sticky.

  2. On a clean, dry surface that has been sprinkled with more confectioners’ sugar, roll the dough out to a 1/4″ (6 mm) thickness.

  3. Spread the peanut butter over the dough, roll up the dough, and refrigerate it for an hour or two.

  4. Slice into disks with a table knife. Enjoy!