1981
Kitchen Krafts
March 1981

“Kitchen Krafts,” Friend, Mar. 1981, 17

Kitchen Krafts

By Winnifred and Ann Jardine

Quick ’n Easy Supper

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

Tasty Tater Bites

1 pound sliced bacon

1 pound package Tater Tots

toothpicks

  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