Kitchen Krafts

By Mella and Alisa Bedell

Lemonade Refresher

1 cup sugar

1 cup water

grated rind of 2 lemons

1 cup fresh lemon juice

4 cups cold water

1. Combine sugar, 1 cup water, and lemon rind; cook over low heat until sugar is dissolved, then boil for 5 minutes. Cool.

2. Add lemon juice and cold water. Pour mixture into pitcher with some cracked ice, then serve.

Puzzle Pudding

1 (16-ounce) can fruit cocktail

1 cup sugar

1 cup flour

1 teaspoon salt

1 teaspoon soda

1 cup brown sugar

1 cup chopped nuts

1. Mix all ingredients together except brown sugar and chopped nuts. Pour into greased and lightly floured 9″ square pan.

2. Top with brown sugar and chopped nuts.

3. Bake at 350º F. for 30–40 minutes or until done. Pudding can be served with ice cream or whipped cream.

Quick Tuna Dish

1 can refrigerator biscuits

1 can tuna

1 can cream of mushroom soup

1 cup grated cheese

1. Grease 8″ square pan and line bottom with biscuits.

2. Mix together tuna and soup. Spread over biscuits.

3. Top with grated cheese. Bake at 350ºF. for 30 minutes.

Illustrated by Beth Maryon