2000
Kitchen Krafts
November 2000

“Kitchen Krafts,” Friend, Nov. 2000, 17

Kitchen Krafts

Serving your family by preparing a meal for them can be lots of fun. You can prepare these recipes for dinner with a parent’s or another older person’s help. The “Baked Custard” would also make a delicious family home evening treat.

Ham with Cranberry Sauce

1 cup canned jellied cranberry sauce

3–4 green onions, chopped

4 tablespoons orange juice

1 tablespoon prepared mustard

1 tablespoon butter/margarine

2 teaspoons brown sugar

1/4 teaspoon ground ginger

4 slices (about 6 ounces/170 g each) cooked ham

  1. In a large skillet, combine all the ingredients except the ham.

  2. Cook and stir over medium heat until warm, then add the ham slices. While still stirring, cook the ham about 3 minutes per side or until heated through.

  3. Serve each ham slice with a spoonful of sauce. Serves 4.

Baked Custard

By Paula Weed

3 eggs

1/4 cup sugar

1/4 teaspoon salt

2 cups milk

1 teaspoon vanilla

1/4 teaspoon nutmeg

1/4 teaspoon cinnamon

  1. In a medium bowl, lightly beat the eggs. Stir in the sugar and salt, then gradually mix in the milk and vanilla; beat well.

  2. Place a 1-quart (1-liter) baking dish in a 9″ x 13″ (23 cm x 33 cm) baking pan.

  3. Pour the custard mixture into the baking dish. Sprinkle the cinnamon and nutmeg on top of the custard.

  4. Carefully pour hot tap water 1″ (2.5 cm) deep into the baking pan.

  5. Bake at 325° F (160° C) for 50–60 minutes. (The custard is done when the tip of a tableknife inserted in the center comes out clean.)

  6. Carefully remove the baking dish from the pan; let cool on a wire rack. Serve the custard warm or chilled in small bowls. Serves 4.

Fruit, Nuts, and Rice

1 1/2 cups brown or white rice

1/4 cup slivered almonds

1/4 teaspoon ground cinnamon

1/4 cup raisins

6–8 dried apricots, chopped

  1. Cook the rice according to the package directions.

  2. In a small skillet over medium heat, constantly stir the almonds until lightly toasted.

  3. Place the hot cooked rice in a large bowl, then sprinkle with the cinnamon. Add the nuts and fruit to the rice and lightly toss. Serves 4 to 6.

Buttered Beans

By Paula Weed

1 can (15 1/4 ounces/432 g) cut green beans, undrained

1 tablespoon butter

1/4 teaspoon lemon juice

1/4 teaspoon chopped parsley

1/4 teaspoon chopped dill

Mix all the ingredients together in a medium saucepan, cover with a lid, and cook over low heat until heated through. Serves 4.

Illustrated by Dick Brown