2001
Kitchen Krafts
February 2001

“Kitchen Krafts,” Friend, Feb. 2001, 21

Kitchen Krafts

One way you can show your love to your family is to cook a meal for them. You can prepare these recipes for lunch or dinner with a parent’s or another older person’s help. The Cherry-Chocolate Cake would also make a delicious family home evening treat.

Oriental Peanut Butter Noodles

1 pound (.45 kg) spaghetti

1/2 cup creamy peanut butter

1/3 cup rice vinegar

1 tablespoon sesame oil

1/4 cup soy sauce

2 teaspoons fresh ginger, grated

1 small garlic clove, minced

  1. Cook the spaghetti according to the package directions, then drain and rinse it with cold water.

  2. In a large skillet, combine all the other ingredients. Then cook, stirring constantly, over medium heat for 2 minutes.

  3. Gently stir the cooked pasta into the skillet mixture. Continue cooking, stirring constantly, for 5 more minutes or until heated through. Makes 4–6 servings.

Peas, Bacon, and Vinegar

2 slices bacon

1 package (10 ounces/284 g) frozen peas

2 tablespoons water

1/4 teaspoon salt

1 tablespoon rice vinegar

1/4 teaspoon sugar

  1. In a medium skillet, cook the bacon over medium heat until crisp. Carefully remove the bacon and place it on a paper towel to drain. Ask an adult to discard the drippings.

  2. Place the peas, water, and salt in the same skillet. Cover and cook over medium-low heat for 5 minutes. Remove from the heat, drain, uncover, and stir in the vinegar and the sugar. Place the mixture in a serving bowl and crumble the bacon on top. Makes 4 servings.

Cherry-Chocolate Cake

5 cups miniature marshmallows

1 package (18 1/4 ounces/517 g) chocolate cake mix

1 can (21 ounces/595 g) cherry pie filling

1 carton (8 ounces/227 g) frozen whipped topping, thawed

  1. Cover the bottom of a greased 9″ x 13″ (23 cm x 33 cm) baking pan with the marshmallows.

  2. Prepare the cake mix according to the package directions. Pour the cake batter over the marshmallows.

  3. Spoon the cherry pie filling over the batter.

  4. Bake at 350° F (175° C) for 1 hour or until a toothpick inserted in the center comes out clean.

  5. Let the cake cool, then frost it with the whipped topping. Makes 16–20 servings.

Photo by Lana Leishman