Kitchen Krafts

By Winnifred and Ann Jardine

Print Share

    Quick ’n Easy Supper

    Your Favorite Soup
    Tasty Tater Bites
    Cuke-Onion Salad
    Jiffy Cookie Bars

    Tasty Tater Bites

    1 pound sliced bacon

    1 pound package Tater Tots


    1. Preheat oven to 450° F.

    2. Cut bacon strips in half lengths.

    3. Wrap each frozen Tater Tot in bacon piece; secure with toothpick.

    4. Arrange tater bites close together—but not touching—on rack of broiler pan and bake 15 minutes or until bacon is crisp.

    5. Remove from oven and allow to stand for 10 minutes to cool slightly. Makes 4 dozen.

    Cuke-Onion Salad

    1 cucumber

    1/2 medium onion

    1 large celery stalk

    1/2 cup vinegar

    1/2 cup water

    1 1/2–2 tablespoons sugar

    1/4 teaspoon salt

    dash pepper

    2 tablespoons diced pimiento

    1. Thinly slice cucumber, onion, celery. Then toss, separating onion rings.

    2. Combine remaining ingredients and pour over mixed vegetables. Marinate for at least 1 hour.

    3. Drain to serve. Makes 4–6 servings.

    Jiffy Cookie Bars

    2 eggs, beaten

    1/2 cup butter or margarine

    1 cup sugar

    30 single graham crackers, crushed

    1/2 cup shredded coconut

    2 cups miniature marshmallows

    1/2 cup nuts

    powdered sugar

    1. Mix eggs, butter, and sugar together and cook over low heat for 5–10 minutes, then cool.

    2. Combine with remaining ingredients and spread in buttered 8″ square pan. Chill.

    3. Cut into squares and roll in powdered sugar. Makes 12 bars.

    Illustrated by Theresa Fitzgerald