Kitchen Krafts


(The Prophet Joseph Smith enjoyed this dish.)

Garden Patch Dish

3 cans (16 ounces/454 g each) kidney beans, rinsed and drained

1 cup frozen corn, thawed

1 medium onion, chopped

1 small green pepper, chopped

1 carrot, peeled and chopped

2 ribs celery, chopped

2 teaspoons sugar, optional

1 teaspoon salt

1/2 teaspoon garlic salt

2 1/2 cups whole tomatoes

1 cup tomato sauce

1 cup grated cheddar cheese

  1. 1.

    In a large pan, mix together all the ingredients except the cheese.

  2. 2.

    Bring the mixture to a boil, reduce the heat, cover, and simmer for 35 minutes. Top individual servings with grated cheese.

Raspberry Fruit Dip

1 1/2 cups frozen unsweetened raspberries, thawed

1 carton (8 ounces/227 g) raspberry yogurt

1/2 cup whipping cream

1 tablespoon sugar

2 apples cut in wedges

1 banana, peeled and sliced

  1. 1.

    In a medium bowl, mash the raspberries with a fork, then stir in the yogurt.

  2. 2.

    Whip the cream with the sugar until stiff. Fold it into the yogurt mixture.

  3. 3.

    Serve the dip with the cut-up fruit.

Pioneer Johnnycake

1 1/2 cups cornmeal

1/2 cup flour

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups buttermilk

1 1/2 tablespoons molasses

1 egg, beaten

  1. 1.

    Mix the dry ingredients together.

  2. 2.

    Slowly stir in the buttermilk and the molasses, mixing well. Add the egg and beat hard for two minutes.

  3. 3.

    Pour into a greased 9″ (23 cm) square pan. Bake at 425° F (220° C) for 25–30 minutes.

[illustration] Illustrated by Mark Robison