Kitchen Krafts

By Winnifred and Ann Jardine

Cold-Weather Conies

1 pound (about 1/2 kg.) frankfurters cut into 1/2″ (about 1.25 cm.) pieces

1 cup chopped onion

2 (16-ounce) cans kidney beans, drained

1 (10 1/2-ounce) can condensed tomato soup

1 teaspoon chili powder

2 tablespoons water

1 teaspoon vinegar

10 slices french bread cut at an angle

1. Cook and stir frankfurter pieces and onion over medium-low heat in skillet until onions are soft and frankfurters are browned.

2. Add remaining ingredients except french bread.

3. Cover and simmer 15 minutes, stirring 2 or 3 times.

4. Serve over toasted french bread.

Makes 10 servings

Double O Salad

3/4 white onion, thinly sliced

1/3 cup french dressing

2 oranges, peeled and sliced

6 lettuce leaves

1. Separate onion slices into rings, and cover with french dressing. Allow to stand for 30 minutes, then drain.

2. Arrange orange slices on lettuce leaves, and top with onion rings. Makes 6 servings.

Snowballs

1 quart (.95 l.) vanilla ice cream

2/3 cup coconut

chocolate sauce

1. With large ice-cream scoop, form six balls of vanilla ice cream. Quickly roll in coconut to coat evenly.

2. Immediately set ice-cream balls on cookie sheet, then freeze until firm. Pack snowballs carefully in plastic bag, and keep frozen.

3. To serve, pour 1/3 cup chocolate sauce onto dessert plate. Set snowball in center of sauce.

Makes 6 servings.

Illustrated by Lynn Titleman