Kitchen Krafts

By Winnifred and Ann Jardine

Mac’n Cheese

1 1/2 cups elbow macaroni

3/4 cup milk

1 1/2 cups grated medium cheddar cheese

3 tablespoons butter

1/2 teaspoon salt

few grains of pepper

Preheat oven to 350 °. Cook macaroni according to directions on package, then drain in colander. Mix together in a 1 1/2-quart casserole dish macaroni, milk, grated cheese, salt, and pepper. Bake for 35 minutes or until bubbly hot. Makes 6 servings.

Spinach-Apple Salad

1 (10-ounce) bag spinach

2 tart red apples, sliced

6 slices crisply fried and crumbled bacon

1/2 cup mayonnaise

1/4 cup frozen orange juice concentrate, thawed

Wash and dry spinach leaves and tear into bite-size pieces. Combine spinach, apples, and bacon. Mix together mayonnaise and orange juice and toss with spinach-apple mixture until all leaves are coated. Makes 8 servings.

Peanut Butter Balls

1 cup peanut butter

1 cup corn syrup

1 1/2 cups nonfat dry milk crystals

1 1/4 cups sifted powdered sugar

Mix all ingredients together. Roll into balls. If desired, put peanuts on top or shape mixture around a whole peanut. Makes 3 dozen.

Illustrated by Bev Glazier