“Kitchen Krafts,” Friend, Mar. 1990, 22
4 slices of bread
mayonnaise or salad dressing
4 lettuce leaves or alfalfa sprouts
8 thin slices of tomato
2 slices of luncheon meat
2 slices of cheese
Spread mayonnaise or salad dressing on each slice of bread.
Place tomatoes and lettuce or alfalfa sprouts on each slice of bread.
Using cookie cutters, cut designs out of cheese and luncheon meat. Place outsides of designs on sandwiches, then fit cheese cutouts into meat outsides, or vice versa. Or, place one cutout on each sandwich and create scenery or designs from outsides and place around cutouts. Makes four open-face sandwiches.
4 tart apples
4 tablespoons brown sugar
4 teaspoons margarine or butter
nutmeg and cinnamon to taste
1/2 cup water
Wash and quarter apples; cut out core and seeds. Slice into baking or microwave dish. Add water.
Sprinkle lightly with cinnamon and nutmeg, then brown sugar. Dot with margarine.
Cover and bake at 375° F (190° C) for 30 minutes, or bake in microwave on high for 5–8 minutes, then let sit for 5 minutes. Serve warm or cold.
Wash and scrape two large carrots. Using potato peeler, cut long strips of carrot. Roll strips up to curl, and use toothpicks to hold curls tight. Put curls in ice water for a few minutes. Remove toothpicks before serving.