“Kitchen Krafts,” Friend, Aug.–Sept. 1981, 27

Kitchen Krafts

By Winnifred and Ann Jardine

Garden Vegetable Dinner

1/4 cup (1/2 stick) butter or margarine

1 (4-ounce) can mushrooms, drained

1 1/2 cups carrots, thinly sliced

1 1/2 cups small onions, cut into wedges

1 1/2 cups zucchini, washed and thinly sliced

2 tablespoons lemon juice

1/4 teaspoon salt

1/8 teaspoon ground pepper

1/4 teaspoon marjoram

In large skillet melt butter, then add mushrooms, vegetables, lemon juice, and seasonings.
Cover and simmer gently for 15 minutes or until vegetables are tender and crisp.
Pour mixture into serving bowl and serve with dill dressing.

Makes 6 servings.

Dill Dressing

Combine thoroughly 1/2 cup mayonnaise, 1/2 cup dairy sour cream, 2 tablespoons chopped onion, 1/2 teaspoon seasoned salt, and 1/2 teaspoon dried dill weed. Refrigerate. Serve cold over hot vegetables.

Cheese Toast

1 (1-pound) loaf unsliced french bread

Softened butter or margarine

Garlic salt

Shredded sharp cheddar cheese or grated parmesan cheese

Cut bread into 1/2″ slices. Spread generously with butter and sprinkle with garlic salt.
Top each slice with desired cheese and bake at 425° for 10 minutes or until cheese is melted. Serve hot.

Makes 10 to 12 slices.

School-House Cookies

1/2 cup shortening

1 1/4 cups sugar

2 eggs

1/3 cup molasses

1 3/4 cups flour, sifted and measured

1 teaspoon soda

1 teaspoon salt

1 teaspoon cinnamon

2 cups rolled oats

1/2 cup chopped nuts

1 cup raisins

Mix shortening, sugar, eggs, and molasses thoroughly.
Stir the rest of ingredients together and blend into shortening mixture.
Drop teaspoonfuls of batter about 2″ apart on lightly greased baking sheet.
Bake at 400° for 8 to 10 minutes or until lightly browned.

Makes 6 dozen cookies.

Illustrated by Colleen Hinckley