2006
Kitchen Krafts
March 2006

“Kitchen Krafts,” Friend, Mar. 2006, 48

Kitchen Krafts

With permission and help from a parent, you could make these recipes for a family dinner after church. Maybe your Primary activity-day class could prepare this meal for your families to fulfill one of the “Serving Others” requirements in the Faith in God program.

Ham Fettuccine

By Julie Wardell

1 pound (.45 kg) fettuccine

3 tablespoons butter or margarine

1/2 cup finely chopped onion

8 ounces (227 g) fresh mushrooms, sliced

1 1/2 cups half-and-half

1 cup frozen peas, thawed

1 cup cubed cooked ham

1/2 teaspoon salt

1 cup grated Parmesan cheese

  1. Cook the fettuccine according to the package directions.

  2. In a large skillet, melt the butter or margarine on medium-high heat. Add the onion and mushrooms and cook until the onion is tender.

  3. Stir in the half-and-half, peas, ham, and salt. Bring to a gentle boil and cook for 3 minutes.

  4. Remove from the heat and mix in the cheese. Serve over the fettuccine.

Makes 6–8 servings.

Spring Bunnies

By Margaret Woods

1 package (6 ounces/170 g) lime gelatin

6 canned pear halves, drained

12 whole shelled almonds

1 cup prepared whipped topping fresh parsley

  1. Prepare the gelatin according to the package directions. Place the gelatin in a wide round bowl or dish and let it set completely.

  2. Arrange the pear halves on top of the gelatin in a circle 1″ (2.5 cm) from the outside edge of the bowl, with the narrow end pointing towards the middle.

  3. Carefully push two almonds into the top narrow end of each pear for ears.

  4. Place a generous spoonful of whipped topping on each bunny for a tail.

  5. Add the parsley to the middle of the bowl so the bunnies can nibble on it.

Makes 6 servings.

Illustrated by Bryan Beach