Kitchen Krafts

“Kitchen Krafts,” Friend, May 1986, 27

Kitchen Krafts

Glazed Chicken

2 pounds (.9 kg) chicken, cut in pieces

6 tablespoons soy sauce

4 tablespoons honey

2 tablespoons salad oil

2 tablespoons chili sauce

1/2 teaspoon salt

1/4 teaspoon ginger

1/8 teaspoon garlic powder

  1. Wash chicken pieces, pat dry, and place in ungreased baking dish.

  2. Mix remaining ingredients in bowl, and pour over chicken.

  3. Cover; place in refrigerator for one hour.

  4. Spoon sauce in bottom of baking dish over chicken again. Bake uncovered at 375° F (190° C) for about one hour.

Catherine’s Salad

1 carton (12 ounces/336 g) cottage cheese

1 package (.3 ounce/8 g) orange gelatin

1 can (15 1/4 ounces/427 g) crushed pineapple

1 carton (8 ounces/224 g) whipped topping, thawed

  1. Place cottage cheese in 2-quart (2.2 1) bowl and stir in gelatin.

  2. Drain crushed pineapple, saving juice to drink later. Mix pineapple with first two ingredients, then fold in whipped topping.

Lemon Broccoli

1 1/2 pounds (.68 kg) broccoli

1/4 teaspoon salt

lemon juice

  1. Place broccoli in pan. Add water to cover, about 1″ (2.5 cm) from bottom of pan.

  2. Bring water to boil, then cover pan and simmer on low heat until barely tender, about 10–12 minutes.

  3. Drain, sprinkle with salt, then dribble with lemon juice.

Photo by Michael McConkie