Kitchen Krafts

By Winnifred and Ann Jardine

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    Turkey Stack Sandwiches

    6 slices rye bread

    6 slices swiss cheese

    6 slices roasted breast of turkey

    12 slices tomato

    12 slices fried bacon, cut in half

    6 large lettuce leaves, washed and dried

    thousand island dressing

    1. For each sandwich, place a slice of rye bread on luncheon plate, then top with slice of cheese, slice of turkey, 2 slices of tomato, 4 half slices of bacon, and lettuce leaf.

    2. Top with thousand island dressing and eat with knife and fork.

    Corn Curry

    4 tablespoons [1/2 stick] butter or margarine

    3 to 4 cups fresh, frozen, or drained canned corn

    3 tablespoons chopped green pepper

    3 tablespoons chopped onion

    1/2 teaspoon curry powder

    3/4 cup dairy sour cream

    salt and pepper

    1. After melting butter in skillet, add corn, green pepper, onion, and curry. Cover and cook over low heat until vegetables are tender [8 to 10 minutes].

    2. Stir sour cream into mixture, then add salt and pepper to taste.

    3. Heat, stirring constantly.

    Cranberry Sherbet

    2 cups [1/2 pound] fresh cranberries

    1 1/2 cups water

    1 cup sugar

    1/2 envelope unflavored gelatin

    1/4 cup cold water

    1/4 cup [1 lemon] lemon juice

    1. Cook washed cranberries in 1 1/2 cups water until skins pop.

    2. Press through sieve, add sugar, and stir until dissolved.

    3. Sprinkle gelatin over 1/4 cup cold water and allow to soften. Stir into cranberries, then cool and add lemon juice.

    4. Freeze this mixture in shallow tray until firm, break into chunks, and beat smooth with electric or hand beater. Return quickly to freezer and freeze until firm.

    Illustrated by Dick Brown