Kitchen Krafts

By Winnifred and Ann Jardine

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    Skillet Beans with Franks

    2 tablespoons butter

    1 large tomato, diced

    1/2 teaspoon crushed oregano

    1/4 teaspoon garlic powder

    2 (1-lb.) cans pork and beans

    1/2 pound frankfurters, sliced

    1. Melt butter in skillet, then add tomato, oregano, and garlic powder. Cook a minute or two to blend flavors.

    2. Stir in beans and frankfurters. Heat, stirring often, till mixture is bubbling hot.

    Cabbage and Pineapple Salad

    4 cups shredded cabbage

    1 (8-ounce) can crushed pineapple, drained

    1/2 cup mayonnaise

    1/4 teaspoon salt



    1. Blend first four ingredients.

    2. Serve in crisp lettuce cups and sprinkle with paprika.

    Butter-Tossed Buns

    1. Split 6 hamburger buns and spread cut surfaces generously with soft butter or margarine.

    2. Heat skillet or pancake griddle over medium heat, put on buns, buttered side down, and toast until golden brown. Keep warm in oven.

    Vanilla Fruit Tarts

    1 (3-ounce) package vanilla pudding-pie filling mix

    1 1/2 cups milk

    2/3 cup sugar

    2 egg yolks

    2 egg whites

    1 cup fresh strawberries or other fresh fruit

    10 individual pastry shells

    1. Cook pudding according to package directions, but use only 1 1/2 cups milk mixed with 1/3 cup sugar and egg yolks. Cool.

    2. Beat egg whites until foamy, then gradually add 1/3 cup sugar, beating until stiff but not dry. Fold mixture into cooled pudding until well blended.

    3. Place 3 or 4 pieces of fruit in each baked pastry shell, spoon filling over fruit, chill until set. If desired, serve with sweetened whipped cream.

    Illustrated by Mike Rogan