“Kitchen Krafts,” Friend, Oct. 1991, 10

Kitchen Krafts

Noodles with Broccoli and Tomatoes

By Julie Wardell

1 package (12 ounces/340 g) noodles

3 cups broccoli florets, cut into bite-size pieces

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

1 cup sour cream

3/4 cup grated cheddar cheese

1 cup cherry tomatoes, quartered

Cook noodles according to package directions. Four minutes before noodles are done, add broccoli and cook until both are tender. Drain in a colander.
In the same pan, combine the soup, sour cream, and cheese. Heat through, stir in the noodles and broccoli until thoroughly heated, then gently stir in the tomatoes and serve.

Jack-o’-Lantern Salad

By Julie Wardell

6 lettuce leaves, cleaned

12 maraschino cherries, chopped

1 package (3 ounces/85 g) cream cheese, softened

6 canned peach halves, drained

1 celery rib

Put a lettuce leaf on each salad plate.
Mix the maraschino cherries and the cream cheese together.
Place about a tablespoon of the mixture in the middle of each lettuce leaf. Put a peach half cut-side-down over the mixture.
Carefully carve a jack-o’-lantern face on each peach.
Cut small stems from the celery and add to pumpkins.

Adrianne’s Pumpkin Cookies

By Vicki H. Budge

1 cup shortening

3 cups sugar

2 eggs

2 cups canned pumpkin

2 teaspoons vanilla

5 cups flour

2 teaspoons baking powder

2 teaspoons soda

1 teaspoon salt

1 teaspoon cinnamon

1 teaspoon nutmeg

Cream the shortening and the sugar together.
Beat in the eggs, pumpkin, and vanilla.
Sift the dry ingredients together, add to the mixture, then mix well.
Drop the dough by rounded teaspoonfuls onto a greased cookie sheet. Bake at 400° F (205° C) for 10 minutes or until lightly browned. Frost when cool.

Frosting

1 package (3 ounces/85 g) cream cheese, softened

1/2 cup margarine, softened

1 box (1 pound/.45 kg) powdered sugar

1 teaspoon vanilla

Illustrated by Julie F. Young