1987
Kitchen Krafts
September 1987

“Kitchen Krafts,” Friend, Sept. 1987, 22

Kitchen Krafts

Skillet Lasagne

By Judy Massey

1/2 pound ground beef

1/4 cup chopped onion

4 ounces (113 g) tomato sauce

1 teaspoon Italian herbs

1 cup cottage cheese

1 1/2 cups uncooked medium-size noodles

1 teaspoon parsley flakes

3/4 teaspoon dried basil, crushed

16 ounces (454 g) stewed tomatoes, chopped

1/2 cup shredded mozzarella cheese

  1. Brown ground beef and onion in large skillet. Drain off fat.

  2. Mix in tomato sauce and herbs.

  3. Spread cottage cheese on top, then noodles.

  4. Mix parsley and basil with stewed tomatoes; pour over noodles. Simmer, covered, 25 minutes. Uncover, sprinkle with mozzarella cheese, and re-cover until cheese melts.

Apples and Cheese Salad

By Judy Massey

3 apples, diced

1/4 cup raisins

1/4 cup slivered almonds

1 1/2 teaspoons lemon juice

1/3 cup cottage cheese

2 tablespoons yogurt

  1. Combine apples, raisins, and nuts in medium-size bowl. Sprinkle with lemon juice.

  2. Blend together cottage cheese and yogurt. Spoon over apple mixture, and toss lightly to coat. Refrigerate until served.

No-Bake Peanut Butter and Jelly Pie

By Dee Francis

2 cups cookie crumbs

1/4 cup soft margarine

2 cups marshmallow creme

1/4 cup milk

1/4 cup chunky or creamy peanut butter

1 cup whipped topping

1/2 cup jelly, any flavor

  1. Mix together cookie crumbs and margarine; press onto bottom and sides of pie pan. Refrigerate.

  2. Mix marshmallow creme and milk together. Blend in peanut butter, then whipped topping.

  3. Remove pie pan from refrigerator, and spread jelly on bottom crust.

  4. Spread marshmallow mixture over jelly. Freeze one hour or longer.