1987
Kitchen Krafts
November 1987

“Kitchen Krafts,” Friend, Nov. 1987, 10

Kitchen Krafts

Cucumber Boats

By Dee Francis

2 cucumbers

1 large tomato, chopped

1 can (7 ounces/198 g) tuna

3 tablespoons mayonnaise

1 cup shredded lettuce

2 slices cheese

toothpicks

  1. Halve cucumbers lengthwise. Scoop out insides and put into bowl.

  2. Put other ingredients, except cheese, into bowl, and mix well.

  3. Spoon mixture into cucumber shells.

  4. Cut cheese slices into triangles for sails. Insert toothpick into cheese “sail,” then attach it to cucumber boat.

Garlic Seed Bread

2 cups biscuit mix

1/2 cup cold water

1/4 teaspoon garlic powder

1/4 cup melted butter or margarine

2 tablespoons sesame seeds

2 tablespoons salted sunflower seeds, hulled

  1. Preheat oven to 425° F (220° C). Using fork, stir biscuit mix, water, and garlic powder into soft dough.

  2. Shape dough into 10″ (25 cm) circle on ungreased cookie sheet.

  3. Brush with melted butter and sprinkle seeds on top, then press seeds into dough.

  4. Cut into twelve pie-shaped wedges.

  5. Bake 15–20 minutes or until golden brown. Separate wedges and serve warm.

Banana and Cream-Cheese Pie

By Dee Francis

1 package (8 ounces/227 g) cream cheese, softened

4 medium-size bananas, sliced

1 pie shell (9 inch/23 cm), baked

1 can (14 ounces/397 g) sweetened condensed milk

1/3 cup lemon juice

1 teaspoon vanilla

  1. Line pie shell with banana slices, reserving a few slices for topping.

  2. Whip cream cheese until fluffy.

  3. Slowly add condensed milk to cream cheese, and mix well. Blend in lemon juice and vanilla.

  4. Spoon mixture into pie shell, top with remaining banana slices, and chill at least one hour.

Illustrated by Mick Reasor