1990
Kitchen Krafts
January 1990

“Kitchen Krafts,” Friend, Jan. 1990, 19

Kitchen Krafts

By Corliss Clayton

Baked Beans

2 cans (16 ounces/454 g each) pork and beans

2 tablespoons ketchup

1 teaspoon dry mustard

3 tablespoons brown sugar

1 tablespoon Worchestershire sauce

1/4 cup water

4 hot dogs, sliced

3 slices bacon

  1. Mix all ingredients except bacon together in baking dish. Place slices of bacon on top.

  2. Bake at 350º F (175º C) for one hour. Let cool 10–15 minutes before serving.

Drop Biscuits

2 cups flour

2 teaspoons baking powder

1 teaspoon salt

2 tablespoons sugar

1/4 cup shortening or cold butter

3/4 cup milk

  1. Sift flour, baking powder, salt, and sugar into large bowl.

  2. Cut shortening or butter into small pieces and work it into flour mixture with your fingers until flour has texture of coarse meal.

  3. Add milk, and mix until flour is blended in. Mixture should be lumpy.

  4. Drop tablespoonfuls of dough onto greased cookie sheet. Bake at 450º F (230º C) for 12–15 minutes, or until biscuits are light brown on top.

Illustrated by Shauna Mooney