Kitchen Krafts:

Dinner for Dad

By Mella and Alisa Bedell

Whole Wheat Corn Bread

3/4 cup sugar

1/4 cup margarine

2 eggs

2/3 cup cornmeal

2 teaspoons baking powder

1 2/3 cups whole wheat flour

1/4 teaspoon salt

1 cup milk

1. Cream sugar and margarine together, then stir in eggs.

2. In another bowl, mix dry ingredients and add them alternately, with milk, to first mixture.

3. Pour into a 9″ x 11″ (23 cm x 28 cm) pan. Bake for 25 minutes at 350º F (175º C).

Potato Casserole

2 eggs, beaten

1 cup milk

2 tablespoons flour

1 teaspoon salt

2 1/2 cups grated potatoes

2 tablespoons grated onion

2 tablespoons butter

1. Mix eggs, milk, flour, salt, potatoes, and onion.

2. Melt butter in bottom of 1 1/2-quart baking dish, and pour in potato mixture.

3. Bake at 375º F (190º C) for 45–50 minutes.

Fresh Strawberry Ice Cream

1 cup sugar

1/2 cup water

1 quart [.9 l] fresh strawberries

1/3 cup orange juice

2 tablespoons lemon juice

1 cup heavy cream, whipped

1. In saucepan combine sugar and water; boil for 5 minutes, then cool.

2. Puree strawberries in blender.

3. Combine strawberry puree and orange and lemon juices with sugar syrup. Fold in whipped cream, and pour into refrigerator trays.

4. Freeze until firm. Makes about 1 quart (.9 l).

Illustrated by Pat M. Hoggan