1999
Kitchen Krafts
April 1999

“Kitchen Krafts,” Friend, Apr. 1999, 27

Kitchen Krafts

By Julie Wardell

Egg in a Nest

12 jumbo pasta shells

6 hard-cooked eggs, peeled and chopped

1/2 cup mayonnaise

3 tablespoons sweet pickle relish

1/4 teaspoon salt

1/8 teaspoon black pepper

  1. Cook the pasta shells according to the package directions; drain, and rinse with cold water.

  2. Put the remaining ingredients into a bowl and mix well.

  3. Fill each nest (shell) with the egg mixture.

Carrot Casserole

3 cups chopped carrots

1/2 cup crushed soda crackers

1/2 teaspoon salt

1/2 teaspoon celery salt

1/8 teaspoon black pepper

2 tablespoons water

2 tablespoons butter/margarine

1/2 cup grated mozzarella cheese

  1. Cook the carrots in boiling water until fork tender, drain.

  2. Mix the cracker crumbs, salts, and pepper together.

  3. In a greased, one-quart baking dish, place half the carrots on the bottom, add the water, cover with half the cracker crumb mixture, then add another layer of carrots and cracker crumbs.

  4. Drizzle the butter over the casserole. Sprinkle the cheese on the top. Bake at 425° F (220° C) for 10–12 minutes or until the cheese melts.

Easter Sheet Cake

2 cups flour

2 cups sugar

1 teaspoon salt

1 teaspoon baking soda

1 cup water

1 cup butter/margarine

1/2 cup sour cream

2 eggs, beaten

1 teaspoon vanilla

  1. In a large bowl, mix the first four ingredients together.

  2. In a saucepan, heat the water and butter until the butter melts, pour over the ingredients in the bowl, and beat until smooth.

  3. Add the remaining ingredients and stir well.

  4. Pour the mixture into a greased 10″ x 15″ x 1″ (25 cm x 38 cm x 2.5 cm) jelly-roll pan. Bake at 375° F (190° C) for 20 minutes or until it tests done (a toothpick inserted into the center should come out clean). Make the frosting (see recipe below) while the cake cools in the pan for 20 minutes.

Frosting

1/2 cup butter/margarine

1/4 cup milk

4 1/2 cups confectioners’ sugar

1/2 teaspoon vanilla

Easter candies

  1. In a large saucepan, heat the butter and milk until the butter melts; remove from the heat.

  2. Add the sugar and vanilla and mix together. Spread the frosting over the warm cake. Decorate it with Easter candies.

Illustrated by Dick Brown; photo by John Luke