Kitchen Krafts

“Kitchen Krafts,” Friend, Apr 2006, 45

Baked Spring Catch
Do you like to go fishing? Do you like to eat fish? Celebrate spring days ahead by helping an older person prepare these fishy, fruity recipes.
6 fish filets, 3/4″ (2 cm) thick
1/3 cup melted butter or margarine
3 tablespoons lemon juice
3/4 teaspoon salt
dill weed to taste
1. If frozen, thaw the fish filets. Wash them well and place in a baking dish.
2. Combine the butter, lemon juice, and salt, and pour the mixture evenly over the filets. Sprinkle with dill weed.
3. Bake uncovered at 350°F (175°C) for 15–20 minutes or until the fish flakes easily with a fork.
Serve with Spicy Mango Sauce (below).
Spicy Mango Sauce
1 mango, peeled and diced
1 small peach or nectarine, peeled and diced
1 red pepper, diced
1 small can (4.5 ounces/128 grams) chopped green chiles, drained
1/4 cup chopped green onions
1 tablespoon lime juice
1/8 teaspoon ground ginger
1 tablespoon fresh cilantro
Combine the ingredients and refrigerate covered for 8 hours. Serve over fish, poultry, or tortilla chips.

Cinnamon Fruit Snack
2 medium apples, cored and sliced
2 medium oranges, peeled and separated
1/2 cup pineapple juice
1 cup water
cinnamon to taste
Combine the water and pineapple juice. Dip each fruit slice in the juice mixture before arranging in a circle on a plate. Sprinkle fruit with cinnamon.
Kitchen Krafts

“Kitchen Krafts,” Friend, Mar 2006, 48

With permission and help from a parent, you could make these recipes for a family dinner after church. Maybe your Primary activity-day class could prepare this meal for your families to fulfill one of the “Serving Others” requirements in the Faith in God program.

Ham Fettuccine By Julie Wardell
1 pound (.45 kg) fettuccine
3 tablespoons butter or margarine
1/2 cup finely chopped onion
8 ounces (227 g) fresh mushrooms, sliced
1 1/2 cups half-and-half
1 cup frozen peas, thawed
1 cup cubed cooked ham
1/2 teaspoon salt
1 cup grated Parmesan cheese
1. Cook the fettuccine according to the package directions.
2. In a large skillet, melt the butter or margarine on medium-high heat. Add the onion and mushrooms and cook until the onion is tender.
3. Stir in the half-and-half, peas, ham, and salt. Bring to a gentle boil and cook for 3 minutes.
4. Remove from the heat and mix in the cheese. Serve over the fettuccine.
Makes 6–8 servings.

Spring Bunnies By Margaret Woods
1 package (6 ounces/170 g) lime gelatin
6 canned pear halves, drained
12 whole shelled almonds
1 cup prepared whipped topping fresh parsley
1. Prepare the gelatin according to the package directions. Place the gelatin in a wide round bowl or dish and let it set completely.
2. Arrange the pear halves on top of the gelatin in a circle 1″ (2.5 cm) from the outside edge of the bowl, with the narrow end pointing towards the middle.
3. Carefully push two almonds into the top narrow end of each pear for ears.
4. Place a generous spoonful of whipped topping on each bunny for a tail.
5. Add the parsley to the middle of the bowl so the bunnies can nibble on it.

Makes 6 servings.

Friend » 1974 » October
Meals for Young Cooks by Winnifred and Ann Jardine

Winnifred and Ann Jardine, “Meals for Young Cooks,” Friend, Oct 1974, 6
Before you begin preparing this meal, read through the recipes and be sure you have all of the ingredients and utensils you’ll need.
Supper Menu
Creamed Peas
Cheese Puff
Sliced Tomatoes
Lemon Ice-Cream Pie

Creamed Peas
1/2 cup water
1 chicken or beef bouillon cube
10-ounce package frozen peas
1/2 cup sour cream
1. Dissolve bouillon cube in water and bring to boil in small saucepan.
2. Add peas and bring to boil again. Lower heat, cover, cook 8 minutes.
3. Remove from heat and stir in sour cream.
4. Serve immediately.

Cheese Puff
12 slices day-old white bread
1/2 pound sliced cheddar cheese
4 eggs
2 1/2 cups milk
1 teaspoon dried onion flakes
1 1/2 teaspoons salt
1. Arrange half of bread slices to cover bottom of buttered 12″ x 8″ x 2″ baking dish or pan.
2. Arrange cheese slices evenly over bread.
3. Lay remaining bread slices over top of cheese.
4. Combine thoroughly eggs, milk, onion flakes, salt, and pour over bread and cheese. Chill in refrigerator for 1 hour or longer.
5. Bake at 325º for 1 hour. Serve immediately.

Sliced Tomatoes
To give tomatoes a different taste, sprinkle each slice lightly with salt. Then with your thumb crush a little sweet basil into the palm of your other hand until it’s fine, and sprinkle powder on tomatoes.
Note: To save time later and to avoid a hurried feeling at suppertime, make the cheese puff and frozen lemon ice-cream pie early on the day you plan to serve them.

Frozen Lemon Ice-Cream Pie
18 graham crackers (1 1/2 cups crumbs)
1/4 cup sugar
1/2 cup melted butter or margarine
1/2 6-ounce can lemonade concentrate
1 quart vanilla ice cream
1. Crush graham crackers into fine crumbs with rolling pin.
2. Stir cracker crumbs, sugar, and butter or margarine until well blended.
3. Press mixture firmly and evenly on bottom and sides of 9″ pie pan. Chill in refrigerator 1 hour.
4. Mix ice cream and frozen lemonade concentrate together with wooden spoon or electric mixer.
5. Pile into chilled graham cracker crust, cover with foil, and set in freezer for several hours. For a fancy look, decorate with maraschino cherries and mint leaves just before serving.

Tips for Young Cooks
There are many kitchen appliances that make cooking more fun and less work. But you must know how to use them properly.

1. Have your mother show you how to use the kitchen appliances in your home such as the electric mixer, blender, skillet, waffle iron, griddle, can opener, and popcorn popper.
2. Electric appliances should always be unplugged when not in use.
3. Be sure your hands are dry when you plug in or unplug an appliance.
4. When you are through using an appliance, take the plug and pull it straight out.
5. Always unplug the appliance cord from the wall first, then unplug the cord from the appliance. Store the cord with the appliance so the cord will always be easy to find.