Kitchen Krafts

“Kitchen Krafts,” Friend, Feb. 1989, 22

Kitchen Krafts

Spanish Black Bean Soup

2 tablespoons bacon drippings

1 medium-size yellow onion, peeled and chopped

1 clove garlic, peeled and minced

1/4 teaspoon dried thyme, crushed

2 cans (16 ounces/454 g each) black beans, undrained

1 1/2 cups beef broth

1 tablespoon chopped chives

  1. Heat drippings in heavy 3-quart saucepan over moderate heat. Add onion and garlic, and cook, uncovered, about 5 minutes until onion is soft.

  2. Add thyme, beans and their liquid, and beef broth. Simmer, uncovered, stirring occasionally, for 12 minutes. Sprinkle each serving with chives.

By Julie Wardell

Nutty Cranberry Scones

3 cups flour

1/2 cup sugar

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 sticks margarine, cut into pieces

1 cup cranberries

1/2 cup chopped nuts

1 1/2 teaspoons grated orange peel

1 cup buttermilk

1 tablespoon sugar

1/4 teaspoon cinnamon

1/8 teaspoon allspice

2 tablespoons milk

  1. Mix flour, 1/2 cup sugar, baking powder, baking soda, and salt in large bowl.

  2. Add margarine; using clean hands, mix into flour mixture until coarse crumbs form.

  3. Blend in cranberries, nuts, and orange peel.

  4. With fork, mix in buttermilk until dough is just moistened.

  5. Form dough into ball and place on floured breadboard. Roll into circle, 3/4″ (2 cm) thick.

  6. Use floured rim of water glass to cut into 2 1/2″ (6 cm) circles, and place on greased cookie sheet.

  7. Mix sugar, cinnamon, and allspice together. Brush tops of scones with milk, then sprinkle spice mixture on top.

  8. Bake on lower rack at 400° F (205° C) for 14–16 minutes.

Cinnamon Chocolate Balls

1 cup chocolate chips

2 cups raisin bran cereal

red cinnamon candies

  1. In large saucepan, stir chocolate over very low heat until melted.

  2. Carefully mix in cereal until coated with chocolate.

  3. Form mixture into small balls, press in few pieces of candy, and place on waxed paper. Refrigerate until chocolate is firm.

Illustrated by Mick Reasor