1991
Kitchen Krafts
June 1991

“Kitchen Krafts,” Friend, June 1991, 27

Kitchen Krafts

By Julie Wardell

Meat and Potato Casserole

1 pound (455 g) lean ground beef

1/2 cup chopped onion

1 can (16 ounces/454 g) cut green beans, drained

1 can (10 3/4 ounces/305 g) cream of tomato soup

2 cups mashed potatoes

1 1/3 cups grated cheddar cheese

  1. Saute the meat and the onions; drain.

  2. Stir in the green beans and the soup; heat through.

  3. Pour into a greased casserole dish. Cover with the mashed potatoes.

  4. Bake at 350° F (175° C) for 30 minutes. Remove from the oven and sprinkle the grated cheese on the top. Return to the oven and bake until the cheese is melted.

Cheesy Vegetable Dip

1 cup whipping cream, whipped

1/2 cup mayonnaise

1/2 cup plain yogurt

1/2 cup grated Parmesan cheese

1/2 cup grated cheddar cheese

1 teaspoon chopped parsley

raw vegetables

Mix all the ingredients together except the vegetables; chill. Serve the dip with a variety of raw vegetables.

Incredible Cookie

1 roll (20 ounces/567 g) chocolate chip refrigerated cookie dough

2 cups chocolate pudding

2 bananas, sliced

  1. Cut the cookie dough into 1/2″ (1.3 cm) slices, arrange on an ungreased 14″ (36 cm) round pizza pan, then press the slices together.

  2. Bake at 400° F (205° C) for 10–15 minutes or until the cookie is done. Let cool.

  3. Spread the pudding over the cookie. Arrange the banana slices on the pudding. Slice in pie-shaped wedges.

Photo by Jed Clark