Kitchen Krafts

By Julie Wardell

Turkey Macaroni-and-Cheese Casserole

1 1/2 cups uncooked elbow macaroni

1 cup shredded cheddar cheese

1 1/2 cups diced cooked turkey

1 cup cooked peas, drained

1/2 cup sliced olives

1 can (10 1/2 ounces/298 g) condensed cream of mushroom soup

1 cup milk

1. Mix all ingredients together.

2. Pour into ungreased 1 1/2 quart (1.4 l) casserole and cover.

3. Bake at 350° F (175° C) for one hour.

Popovers

4 eggs

2 cups milk

2 cups flour

1 teaspoon salt

1. Generously grease sixteen muffin cups.

2. Beat eggs slightly with hand beater. Add milk, flour, and salt, then beat just until batter is smooth and foamy on top. Do not overbeat.

3. Fill muffin cups 3/4 full. Bake at 450° F (235° C) for 25 minutes. Lower oven to 350° F (175° C) and continue baking 15–20 minutes, or until golden brown. Remove from pan immediately and serve hot.

Pineapple-Banana Gelatin

2 cups boiling water

1 large package lemon-flavored gelatin

8 ounces (227 g) lemon/lime carbonated beverage

1 cup crushed pineapple, drained

2 bananas, mashed

2 cups miniature marshmallows

1. Stir gelatin in boiling water until dissolved.

2. Add remaining ingredients; mix well.

3. Pour into 2 quart (1.9 1) casserole. Chill until set.

Illustrated by Shauna Mooney