Kitchen Krafts

Spicy Pork Chops

4 pork chops

3 tablespoons soy sauce

3 tablespoons catsup

2 teaspoons honey

1. Place pork chops in ungreased baking dish.

2. Mix soy sauce, catsup, and honey in bowl. Pour sauce over chops. Cover baking dish with aluminum foil.

3. Bake in 350° oven 45 minutes. Uncover and bake 5 minutes.

Baked Potatoes

4 medium potatoes

shortening

1. Scrub potatoes; then rub a little shortening on each potato for soft skins.

2. Bake in 350° oven about 1 1/2 hours.

Buttered Carrot Sticks

8 carrots

1 teaspoon salt

2 tablespoons butter or margarine

1. Wash and peel carrots, and cut lengthwise into thin strips.

2. Place carrots in pan and add enough salted water to cover them.

3. Cover and cook over medium heat about 20 minutes or until carrots are tender.

4. Place carrots in serving dish and dot with butter.

Pretzel Torte

2 1/2 cups crushed pretzels

1/2 cup melted butter

3/4 cup sugar

2 (3-ounce) packages cream cheese

1/2 cup powdered sugar

2 cups whipped cream

1 can cherry pie filling

1. Remove some of the salt from pretzels before crushing. Save 1/2 cup for topping.

2. Mix crushed pretzels, butter, and sugar. Press into 9″ x 13″ pan.

3. Bake at 350° 5 to 10 minutes. Remove from oven and cool.

4. Mix cream cheese, powdered sugar, and whipped cream. Spread on baked crust.

5. Pour cherry pie filling over mixture and sprinkle remaining pretzel crumbs on top. Refrigerate overnight.

Illustrated by Dick Brown