1988
Kitchen Krafts
March 1988

“Kitchen Krafts,” Friend, Mar. 1988, 27

Kitchen Krafts

By Julie Wardell

Pizza Fondue

1 pound (.45 kg) ground beef

1/2 cup chopped onion

1 tablespoon cornstarch

1/4 teaspoon garlic powder

2 cans (10 1/2 ounces/298 g each) pizza sauce with cheese

1 cup grated cheddar cheese

1 cup grated mozzarella cheese

1 loaf french bread, cubed

  1. Crumble ground beef, and cook with onion over medium heat until meat is brown and onion is tender. Drain off fat.

  2. Stir in cornstarch and garlic powder, then mix in pizza sauce. Heat to boiling.

  3. Reduce heat, gradually add cheeses, and stir until cheeses are melted.

  4. Serve mixture in fondue pot or bowl. Spear bread cubes with forks, and dip into pizza fondue.

Two-Bean Salad Toss

small head lettuce, rinsed and chilled

1 can (16 ounces/453 g) green beans, drained

1 can (15 1/2 ounces/425 g) red kidney beans, drained

Italian salad dressing

  1. In large salad bowl tear lettuce into bite-size pieces.

  2. Add beans, then toss.

  3. Serve with salad dressing.

St. Patrick’s Day Pie

3 tablespoons margarine, softened

1 1/2 cups flaked coconut

4 cups lime sherbet

  1. Generously grease pie pan with margarine.

  2. Firmly press coconut against bottom and sides of pan.

  3. Bake at 325° F (160° C) for 15–20 minutes or until golden brown. Cool.

  4. Soften sherbet slightly, then spoon evenly over crust. Freeze.

Photo by Jed Clark