1981
Kitchen Krafts
February 1981

“Kitchen Krafts,” Friend, Feb. 1981, inside back cover

Kitchen Krafts

By Winnifred and Ann Jardine

Super Salmon on Toast

1 (7 3/4-ounce) can salmon

milk

1/4 cup chopped green onions

1/4 cup chopped water chestnuts

1/2 cup diced celery

2 tablespoons butter

1 tablespoon flour

1/2 teaspoon each salt, thyme, Tabasco sauce

1 cup shredded cheddar cheese

4 slices warm buttered toast

  1. Drain and flake salmon and save liquid. Add milk to salmon liquid to make 3/4 cup.

  2. Saute green onion, water chestnuts, and celery in butter.

  3. Stir in flour and add milk mixture. Cook, stirring constantly, until thick and smooth.

  4. Add salmon, seasonings, and cheese. Heat until cheese melts.

  5. Serve hot over warm buttered toast.

Zippy Zucchini

4–5 small zucchini squash

dash black pepper

2 tablespoons butter

2 tablespoons grated parmesan cheese

1/2 teaspoon salt

  1. Wash zucchini, cut off stems, and slice thin to make about three cups.

  2. Put butter, zucchini slices, and seasonings in hot skillet. Cover and cook over medium heat for five minutes.

  3. Uncover and cook 5 minutes more, turning slices until barely tender.

  4. Sprinkle with cheese and toss to coat.

Quick Brown Betty

3 cups chopped tart apples

1 1/2 cups coarse bread crumbs

1/4 cup melted butter

1 cup packed brown sugar

1/2 teaspoon cinnamon or nutmeg

1/2 cup warm water

  1. In 2″ x 6″ x 10″ baking dish or 8″ square baking dish, combine apples, crumbs, melted butter, and brown sugar.

  2. Sprinkle with cinnamon or nutmeg. Pour water over top.

  3. Bake at 325° F. for 45–50 minutes.

  4. Can be served with whipped cream or table cream.

Illustrated by Theresa Fitzpatrick