Kitchen Krafts

Strawberry French Toast

3 eggs

3 tablespoons strawberry preserves

3/4 cup light cream or milk

6 thick slices bread

1 teaspoon oil

1/3 cup strawberry preserves

1/2 cup butter or margarine, melted

strawberries, cleaned and with hulls removed

powdered sugar

  1. 1.

    Beat the eggs with the first preserves and the cream; soak the bread in the mixture.

  2. 2.

    Heat the oil in a large skillet, and fry the soaked bread at medium heat till done (about five minutes on each side; the sides should be golden and slightly crisp).

  3. 3.

    Meanwhile, beat the second preserves with the melted butter until fluffy.

  4. 4.

    Scoop an equal amount of the preserves-butter mixture onto each slice of French toast; top with fresh strawberries and a sprinkling of powdered sugar.

Crunchy Carrots and Crookneck Squash

3 carrots, scraped and cut into thin strips about the size of wooden matchsticks

4 small crookneck squash, cleaned and cut into bite-size pieces

1/2 cup pecan halves

1 tablespoon margarine

salt to taste


  1. 1.

    Steam the carrots for 8–10 minutes.

  2. 2.

    Add the squash and steam until it is barely tender, about 8 minutes more.

  3. 3.

    Place in a serving dish, gently stir in the pecan halves, dot with the margarine, and sprinkle with the salt and paprika.

Herbed Garlic Bread

3 cloves garlic, minced (or 3/8 teaspoon garlic powder)

4 tablespoons oil (olive oil is best)

1 1/2 tablespoons chopped fresh parsley

1 teaspoon dried thyme

3/4 teaspoon dried marjoram

1/2 teaspoon paprika

5 tablespoons grated Parmesan cheese

1/4 teaspoon salt

1 long loaf French bread, unsliced

  1. 1.

    Mix together all the ingredients except the bread.

  2. 2.

    Have an older person cut the bread in thick diagonal slices, not quite all the way through.

  3. 3.

    Spread the mixture evenly on all the cut sides of the bread, wrap the loaf loosely in foil, place on a cookie sheet, and heat 12 to 15 minutes in the oven at 350° F (175° C).

[illustration] Illustrated by Mark Robison