Kitchen Krafts:

Lunch or After-School Snacks

By Nina Lewis

Print Share

    Five-Minute Any Flavor Fudge

    1/2 cup butter

    1/2 cup milk

    2 small packages pudding mix (not instant)

    5 cups sifted powdered sugar

    1/2 cup chopped nuts

    1. Melt butter in milk. Stir in pudding mix, and boil one minute.

    2. Thoroughly stir in powdered sugar, then add nuts.

    3. Pour into lightly buttered 8″ x 8″ (20 cm x 20 cm) dish, and let set 5 minutes.

    Soda Cracker Candy

    2 cups sugar

    2/3 cup milk

    40 soda crackers, crushed

    1 cup chocolate chips

    1/2 cup peanut butter

    1 cup coconut

    1 cup nuts

    1. Mix sugar and milk in pan. Bring to boil, let boil three minutes, then set aside.

    2. Combine remaining ingredients.

    3. Pour in milk mixture and stir well.

    4. Drop by teaspoonfuls onto waxed paper; let cool.

    Noodle Nibbles

    4 cups small uncooked bow tie or wagon wheel pasta

    vegetable oil

    1/2 cup grated Parmesan cheese

    1 teaspoon dried, whole oregano

    1 teaspoon dried parsley flakes

    1/4 teaspoon onion powder

    pinch of garlic powder

    1. Cook pasta according to package directions; drain, and pat dry with paper towels.

    2. Heat 2″–3″ (5 cm–7.5 cm) oil to 375° F (190° C). Drop several pasta pieces into it at a time. Fry till golden brown; drain well on paper towels.

    3. Combine remaining ingredients in plastic bag, then place warm pasta in bag and shake to lightly coat.

    Cinderella Crisps

    6 slices trimmed white bread, each cut into 4 strips

    1 can sweetened condensed milk

    2 2/3 cups coconut

    1. Using two forks, roll bread strips in condensed milk, coating all sides, then roll in coconut.

    2. Place on well-greased baking sheet and bake at 375° F (190° C) for 8–10 minutes. Remove at once from baking sheet.

    Photo by Marty Mayo