Kitchen Krafts

By Julie Wardell

Swiss Cheese Quiche

2 eggs, beaten

2 cups cottage cheese

3/4 cup shredded Swiss cheese

2 tablespoons chopped chives

1 can french fried onions

1. Mix first four ingredients together.

2. Pour into lightly greased 9″ (23 cm) glass pie pan and bake at 350° F (175° C) for 35 minutes.

3. Sprinkle onions on top and bake 15 minutes longer. Let stand 5–10 minutes before serving.

Strawberry-Banana Salad

4 lettuce leaves

4 bananas

2 cups strawberry yogurt

1 small can Chinese noodles

1. Place lettuce leaves on four plates.

2. Peel bananas, and slice onto lettuce leaves.

3. Spoon 1/2 cup yogurt on top of each salad.

4. Top salads with noodles.

Bird Nest Cookies

1 cup margarine

1/2 cup brown sugar, firmly packed

2 eggs, separated

1 1/2 teaspoons vanilla

2 1/4 cups sifted flour

1 1/2 cups chopped walnuts

Candy Eggs (see recipe)

1. Cream margarine with brown sugar, then stir in egg yolks and vanilla. Mix in flour half at a time to form stiff dough.

2. Beat egg whites until foamy. Spread walnuts out on waxed paper.

3. With hands, roll dough into walnut-size balls, dip them into egg whites, then roll in chopped nuts and place on cookie sheet. Push thumb in center to make nest.

4. Bake at 350° F (175° C) for 12 minutes or until lightly golden. When cool, place Candy Eggs in each nest.

Candy Eggs

2 tablespoons margarine

3 tablespoons light corn syrup

1/2 teaspoon almond extract

2 cups sifted powdered sugar

2 drops blue and 1 drop green food coloring

1. Cream margarine until soft; mix in other ingredients.

2. Break off 1/2 teaspoonful at a time and roll into egg shapes.

Photo by Wes Taylor