“Kitchen Krafts,” Friend, Apr. 1989, 27
3 ounces (85 g) unsweetened baking chocolate
3/4 cup butter or margarine
1 cup firmly packed brown sugar
1/2 cup sugar
1 teaspoon vanilla
3/4 cup flour
1 cup chopped almonds
16 whole almonds, optional
In saucepan, melt chocolate and butter over very low heat, stirring constantly.
Remove from heat and mix in sugars. Beat in eggs, one at a time.
Stir in vanilla and flour, then chopped nuts; mix.
Fill greased muffin cups two-thirds full. If desired, top each cupcake with whole almond. Bake at 350° F (175° C) for 20–25 minutes. Let cupcakes cool in pan for 15 minutes before removing, then cool thoroughly on rack.
4 chicken breast halves, skinned and boned
salt and pepper
1 onion, thinly sliced
10 mushrooms, sliced
3 carrots, thinly sliced
4 teaspoons grated Parmesan cheese
Cut four pieces of heavy aluminum foil 18″ x 15″ (46 cm x 38 cm).
For each dinner, place chicken breast in center of foil, salt and pepper to taste, top with slice of onion and several slices of mushrooms and carrots, and sprinkle with 1 teaspoonful of cheese.
For each dinner, bring long sides of foil up to meet above food, then fold together tightly several times until foil is close to food but not tight. Repeat with short sides of foil.
Place on baking sheet and bake at 425° F (220° C) for 25–30 minutes. Chicken is done when it is no longer pink inside. Be careful when opening dinners—they’re very hot!
3–4 cups cooked rice
1 can (16 ounces/454 g)
kidney beans, undrained
1 cup shredded cheddar cheese
In large saucepan mix all ingredients together.
Stir and cook over low heat until mixture is hot and cheese is melted.