1986
Kitchen Krafts
November 1986

“Kitchen Krafts,” Friend, Nov. 1986, 22

Kitchen Krafts

By Julie Wardell

Turkey Divan

1 package frozen broccoli spears

8 slices cooked turkey

1 can (10 1/2 ounces/298 g) cream of mushroom soup

2/3 cup water

1/2 cup grated Parmesan cheese

  1. Cook broccoli according to package directions, drain well, then place on bottom of greased baking pan or casserole.

  2. Arrange turkey on top of broccoli.

  3. Mix soup with water and pour over turkey.

  4. Sprinkle Parmesan cheese on top and bake at 325° F (160° C) for 25 minutes or until sauce is bubbling.

Potato Mounds

2 cups mashed potatoes, chilled

1 teaspoon seasoned salt

1 cup bread or cornflake crumbs

  1. Mix salt into potatoes, then divide into four equal amounts.

  2. Shape into balls and roll in crumbs until evenly coated.

  3. Place on greased cookie sheet and bake at 325° F (160° C) for 25–30 minutes.

Pumpkin Squares

Crust

1 box (18.5 oz/524 g) yellow cake mix (reserve one cup for topping)

1 egg

1/2 cup melted butter

Filling

2 eggs

1 large can (30 oz/850g) pumpkin

2/3 cup evaporated milk

1/2 cup brown sugar

2 1/2 teaspoons pumpkin pie spice

Topping

1 cup yellow cake mix

1/4 cup softened butter

1 teaspoon cinnamon

  1. Mix crust ingredients together; press into greased 9″ x 12″ (23 cm x 30 cm) pan.

  2. Stir filling ingredients together, and pour on top of crust.

  3. Using fork, combine topping ingredients, then sprinkle over filling. Bake at 350° F (175° C) for 45–50 minutes or until toothpick comes out clean when inserted in center.

Waldorf Salad

3 envelopes unflavored gelatin

1/3 cup sugar

1 cup boiling water

3 1/2 cups cranberry juice cocktail

1 cup chopped apple

1/2 cup chopped celery

1/3 cup chopped walnuts

  1. In large bowl mix gelatin and sugar; add boiling water and stir until gelatin is dissolved.

  2. Mix in juice and chill until partially set.

  3. Fold in remaining ingredients, then pour into 9″ (23 cm) square pan and chill until firm.

Illustrated by Pat Hoggan