Kitchen Krafts

By Winnifred and Ann Jardine

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    Mac’n Cheese

    1 1/2 cups elbow macaroni

    3/4 cup milk

    1 1/2 cups grated medium cheddar cheese

    3 tablespoons butter

    1/2 teaspoon salt

    few grains of pepper

    Preheat oven to 350 °. Cook macaroni according to directions on package, then drain in colander. Mix together in a 1 1/2-quart casserole dish macaroni, milk, grated cheese, salt, and pepper. Bake for 35 minutes or until bubbly hot. Makes 6 servings.

    Spinach-Apple Salad

    1 (10-ounce) bag spinach

    2 tart red apples, sliced

    6 slices crisply fried and crumbled bacon

    1/2 cup mayonnaise

    1/4 cup frozen orange juice concentrate, thawed

    Wash and dry spinach leaves and tear into bite-size pieces. Combine spinach, apples, and bacon. Mix together mayonnaise and orange juice and toss with spinach-apple mixture until all leaves are coated. Makes 8 servings.

    Peanut Butter Balls

    1 cup peanut butter

    1 cup corn syrup

    1 1/2 cups nonfat dry milk crystals

    1 1/4 cups sifted powdered sugar

    Mix all ingredients together. Roll into balls. If desired, put peanuts on top or shape mixture around a whole peanut. Makes 3 dozen.

    Illustrated by Bev Glazier