1998
Kitchen Krafts
July 1998

“Kitchen Krafts,” Friend, July 1998, 22

Kitchen Krafts

By Julie Wardell

Steak Fajitas

(Note: The marinated steak needs to be refrigerated for five hours or overnight before cooking. It is suggested that an older person help you with this recipe.)

1 1/4 pounds (567 g) beef flank or round steak

1 pouch (1.15 ounces/33 g) onion soup mix

1/4 cup cooking oil

1/3 cup lime juice

1/4 cup water

1 teaspoon ground cumin

3/4 teaspoon garlic powder

1/2 teaspoon oregano

1/8 teaspoon pepper

1 medium onion, thinly sliced

2 bell peppers, membrane and seeds removed, and sliced

1 tablespoon cooking oil

6–8 (8″/20 cm) flour tortillas

  1. Place the steak in a glass casserole. Mix the next eight ingredients together and pour over the meat. Cover the dish and refrigerate for five hours or overnight.

  2. Drain off the marinade and throw it away. In a skillet, cook the steak to desired doneness (add a small amount of cooking oil, if needed). Remove the steak from the pan and place it on a cutting board.

  3. In the same skillet, heat 1 tablespoon cooking oil, add the sliced onion and green peppers, and cook until crisp-tender (3–4 minutes).

  4. Slice the steak into thin strips across the grain. Place a few strips of the steak and some vegetables on each tortilla, roll it up, and serve.

Summer Pasta Salad

2 1/2 cups spiral pasta

2 medium carrots, peeled and sliced

1 medium zucchini, chopped

1/4 cup chopped onion

1/2 cup sliced ripe olives

5 tablespoons rice vinegar

4 tablespoons salad oil

1 tablespoon parsley flakes

2 tablespoons sugar

1/2 teaspoon salt

  1. Cook the pasta according to the package directions. Drain the pasta, rinse it with cold water, drain, and place it in a large bowl.

  2. Mix in the vegetables and the sliced olives.

  3. Put the remaining ingredients into a container that has a sealable lid. Secure the lid and shake to mix. Pour the mixture over the salad and toss to coat it. Cover the salad and refrigerate it for an hour.

Summer Cooler

1 can (6 ounces/170 g) frozen lemonade concentrate

1 can (6 ounces/170 g) frozen orange juice concentrate

1 cup sugar

6 1/2 cups cold water

1 teaspoon almond extract

1 teaspoon vanilla

1 bottle (32 ounces/1 l) lemon-lime soda, chilled

  1. In a large container, mix all the ingredients together except the soda. Refrigerate the drink until ready to serve.

  2. Just before serving, stir in the soda.

Photos by Welden Andersen