Kitchen Krafts

By Winnifred and Ann Jardine

Garden Vegetable Summer Stew

2 tablespoons butter

1 cup sliced onions

4 small zucchini, washed and sliced

2 cups sliced raw cauliflower

2–3 tomatoes, cut up

1/2 teaspoon sweet basil leaves

1 teaspoon salt

1/2 teaspoon sugar

1 (10 3/4-ounce) can tomato soup

1 pound frankfurters, cut into thirds

1 green pepper, cut into strips

1/2 cup bacon bits or 6 slices bacon, cut into 1″ pieces and fried until crisp

1. In medium saucepan melt butter, then sauté onions until limp.

2. Add zucchini, cauliflower, tomatoes, basil, salt, and sugar. Cover and cook over medium to low heat for 15 minutes or until vegetables are crisp but tender.

3. Stir in soup, add frankfurters and green pepper, and heat mixture.

4. Sprinkle bacon bits over top and serve.

Blushing Pear Salad

6 large or 12 small canned pear halves, chilled

2 cups cottage cheese

shredded lettuce

red food coloring

1. Arrange lettuce on salad plates. Put mound of cottage cheese (1/3 cup) on lettuce.

2. Arrange pear halves, rounded side up, over cottage cheese.

3. Blend together 1 teaspoon water and 1 drop food coloring. With pastry brush, lightly color pears to give them a delicate rosy blush.

Quick Butterscotch Crunchies

1 (12-ounce) package butterscotch chips

1/2 cup peanut butter

6 cups cornflakes or puffed cereal

1. Melt butterscotch chips with peanut butter in double boiler over medium heat.

2. Carefully stir in cornflakes until coated. Drop from teaspoon onto waxed paper. Cool until set.

Illustrated by Mac Magleby