Kitchen Krafts

By Winnifred and Ann Jardine

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    Corned Beef and Potato Salad

    4 cups cooked potatoes, cubed

    1 (12-ounce) can corned beef, cubed

    1/2 cup diced celery

    1/4 cup chopped onion

    1/4 cup french dressing

    1/2 cup mayonnaise

    1 teaspoon mustard



    1. Combine potatoes, corned beef, celery, and onion in large bowl.

    2. Pour french dressing over potato mixture; toss lightly. Cover and chill several hours.

    3. Just before serving, mix mayonnaise with mustard. Then fold carefully into salad. Add salt to taste.

    4. Serve on lettuce. Optional garnish of tomato wedges, cucumber slices, or dill pickles could be used.

    Fresh Fruit and Dip

    1/8 teaspoon cinnamon

    1/8 teaspoon nutmeg

    dash allspice

    dash salt

    2 tablespoons sugar

    1 cup dairy sour cream

    1/2 teaspoon vanilla

    fresh fruit

    1. Mix together spices, salt, and sugar, then stir into sour cream. Add vanilla, then stir well.

    2. Cover and chill at least 2 hours to allow flavors to blend. Serve with fresh fruit.


    1 loaf frozen bread dough

    1 egg

    1 tablespoon water

    sesame or poppy seeds, salad seasoning, or coarse salt (for topping)

    1. Place frozen bread dough in refrigerator overnight or for several hours to thaw.

    2. Cut dough lengthwise into 8 pieces. Shape each piece of dough into breadstick and arrange on greased baking sheet about 2″ apart.

    3. Blend together egg and water and brush part of mixture over breadsticks. Let rise until almost double in bulk (about 1 hour). Brush again with egg mixture; sprinkle with your choice of topping.

    4. Bake at 425º for 10–15 minutes or until done.

    Illustrated by Dilleen Marsh