1984
Kitchen Krafts
July 1984

“Kitchen Krafts,” Friend, July 1984, inside back cover

Kitchen Krafts

By Julie Wardell

Hot Dog Kabobs

1 can pineapple chunks

8 hot dogs

green pepper

onion

zucchini

mushrooms

skewers

  1. Drain pineapple chunks.

  2. Cut hot dogs into four equal lengths.

  3. Cut green pepper, onion, and zucchini into chunks.

  4. Alternate pieces of hot dog, pineapple, green pepper, zucchini, onion, and whole mushrooms on each skewer.

  5. Cook kabobs about 4 minutes on each side on an outdoor barbecue or in an oven broiler.

Whole Wheat Brownies

4 tablespoons margarine

4 tablespoons butter

1/2 cup cocoa

1 cup brown sugar, packed

2 eggs

1 cup whole wheat flour

1/2 teaspoon salt

1 teaspoon vanilla

1/2 cup chopped nuts

  1. Melt butter and margarine in small pan; stir in cocoa. Pour mixture into large mixing bowl.

  2. Add sugar gradually, beating well. Then add eggs, beating hard.

  3. Thoroughly blend in flour and salt, then stir in vanilla and nuts.

  4. Pour mixture into greased 8″ x 8″ (20 cm x 20 cm) baking pan. Bake at 325° F (160° C) for 25 minutes. Cool for 5 minutes before cutting into squares.

Scalloped Corn

2 1/2 cups corn kernels

2 eggs, beaten

1/2 teaspoon salt

1 cup milk

1/2 cup dry bread crumbs

  1. Combine all ingredients except bread crumbs.

  2. Pour mixture into greased casserole dish and sprinkle bread crumbs on top.

  3. Bake at 350° F (175° C) for 35 minutes or until knife comes out clean when inserted into casserole.

Illustrated by Shauna Mooney