Kitchen Krafts

By Julie Wardell

Egg and Broccoli Casserole

2 packages (10 ounces/ 284 g) frozen chopped broccoli

6 hard-cooked eggs, sliced

2 cans (10 3/4 ounces/305 g) condensed cheddar cheese soup

1 cup milk

1/4 cup melted butter

1/4 cup water

2 cups herb-seasoned stuffing mix

1. Cook broccoli according to package directions; drain. Place broccoli in bottom of greased oblong baking pan. Arrange egg slices on top.

2. Gradually blend milk into soup until smooth. Pour over eggs and broccoli.

3. In bowl combine butter and water, then stuffing mix. Sprinkle over casserole.

4. Bake at 400º F (205º C) for 30 minutes or until bubbling.

Fruit in a Basket

4–6 slices bread

softened butter or margarine

cinnamon

2 diced apples

1/4 cup raisins

1. Remove crusts from bread. Place bread on waxed paper and flatten each slice with rolling pin or hand. Spread butter and sprinkle cinnamon on both sides.

2. Press each bread slice into section of muffin tin to form basket shape.

3. Bake in oven at 350º F (175º C) for 20 minutes or until golden brown.

4. Mix apples and raisins together and spoon into baskets. Sprinkle cinnamon on top.

Juicy Milk Shake

2 2/3 cups cold milk

1 1/3 cups chilled fruit juice

cracked ice

Mix milk and juice together in blender or by hand. Serve over cracked ice.

Illustrated by Shauna Mooney