2000
Kitchen Krafts
July 2000

“Kitchen Krafts,” Friend, July 2000, 47

Kitchen Krafts

By Holly Johnson

Serving your family by preparing a meal for them can be lots of fun. You can prepare these recipes for lunch or dinner with a parent’s or another older person’s help. The “Tuna Spaceship” or the “Zippy Fruit Salad” would also make a good family home evening treat.

Tuna Spaceship

1 package (15 ounces/425 g) refrigerated prepared piecrusts

1 can (6 ounces/170 g) tuna, drained

1 cup grated cheddar cheese

1/2 cup grated carrot

1 teaspoon minced onion

1 teaspoon Worcestershire sauce

1 can (10 3/4 ounces/305 g) cream of chicken soup

2/3 cup milk

  1. Remove piecrusts from the box and let stand in wrappers at room temperature for 15 minutes.

  2. In a medium bowl, mix the tuna, cheese, carrots, onion, and Worcestershire sauce.

  3. Unwrap each piecrust, unfold, and lay flat. With your fingertips, lightly press out any fold lines.

  4. Place one crust on an ungreased cookie sheet. Spoon the tuna mixture evenly onto the crust, leaving the outer edge uncovered. Carefully place the second crust over the filling and, with a fork, press the edges together to seal. Using the fork, prick the top crust 12 times.

  5. Bake at 400° F (205° C) for 15–20 minutes.

  6. Let cool 5 minutes. While meat pie is cooling, stir the soup and milk together in a medium saucepan and heat. Cut the “spaceship” pie into wedges and serve with sauce.

Broccoli Bravo

1 package (16 ounces/454 g) frozen chopped broccoli

1 tablespoon milk

1/2 cup grated cheddar cheese

1/2 cup mayonnaise

1/2 teaspoon oregano

  1. Cook the broccoli according to the package directions; drain.

  2. Stir in the remaining ingredients and cook over low heat until the cheese is melted.

Zippy Fruit Salad

1 apple, cored

2 bananas, peeled

1 orange, peeled

1 cup pineapple chunks, drained (reserve 1/2 cup juice)

1 cup vanilla yogurt

1 teaspoon poppy seeds

  1. Cut the apple, banana, and orange into bite-size pieces. Place in a medium-size serving bowl and add pineapple chunks.

  2. In a small bowl, mix together the pineapple juice, yogurt, and poppy seeds. Then add the mixture to the fruit and stir gently.

Illustrated by Dick Brown