“Kitchen Krafts,” Friend, July 1995, 22
1 tablespoon dry yeast
1 tablespoon sugar
3/4 cup warm water (110°–115° F/43°–46° C)
1 teaspoon salt
1/2 teaspoon thyme
1/2 teaspoon tarragon
1 1/2 teaspoons ground dill
1 tablespoon olive oil
1/4 cup Parmesan cheese
4–5 cups flour (including 1 cup whole wheat, if possible), divided
1–2 cups vegetables (your choice), cut into bite-size pieces or thin slices:
1 medium onion, peeled
1/2 cup eggplant, peeled
1/4 green and/or red pepper, with seeds removed
1 small carrot
1 medium stick celery
1/2 cup zucchini
1/2 cup broccoli florets
Ask an adult to help you sauté your choice of vegetables (except the eggplant and the zucchini) only until they are crisp-tender; remove from the heat, stir in the eggplant and/or zucchini if you are using them, and set aside.
Stir the yeast and the sugar into the water and set aside for 5 minutes.
One at a time, stir in the next seven ingredients.
Stir in 3 cups of the flour (including the wheat flour, if used).
Coat the cooled vegetables with 1/2 cup of the flour, then gently knead them into the dough. The dough should be just slightly sticky; add flour as needed.
Place in a large, oiled container (a kettle is good); oil the top of the dough, and cover; let rise in a warm, draft-free place until doubled in size (about 1 1/2 hours).
Punch down, knead in enough additional flour to make the dough soft but no longer sticky, shape into a round mound, and place on a greased cookie sheet; cover lightly with plastic wrap and let rise until puffy (about 1/2 hour).
Bake at 350° F (175° C) until well browned (about 45–50 minutes).
6 hard-boiled eggs
1/3 cup mayonnaise
dash of salt
1/4 teaspoon dry mustard
2 teaspoons vinegar
2 teaspoons parsley flakes
Carefully peel the eggs, cut them in half lengthwise, and gently remove the yolks into a small mixing bowl.
Mash the yolks, then stir in the mayonnaise, salt, mustard, vinegar and parsley; mix thoroughly.
Mound the mixture back into the egg-white halves; sprinkle lightly with the paprika.
1 cup plain yogurt
1 cup frozen strawberries, thawed and drained
4 tablespoons sugar
flat-bottom ice-cream cones
shredded coconut and/or crushed pineapple, drained
Mix together the yogurt, strawberries, and sugar.
Fill the cones, mounding them as much as possible. (If too soupy, place the mixture in the freezer for about half an hour or until stiff enough to hold its shape.) Freeze 3–4 hours.
When ready to serve, dip the tops in the coconut or pineapple.