Kitchen Krafts:

Dinner for Mom

By Corliss Clayton

Chicken Bake

1 chicken, cut into pieces

2 cups cornflakes

1/4 teaspoon salt

1/8 teaspoon pepper

1/2 teaspoon parsley flakes

1. Skin the chicken. Sprinkle with the salt, pepper, and parsley flakes.

2. Put the cornflakes into a plastic bag and gently crush them with a rolling pin. Put the crumbs onto a plate.

3. Press each chicken piece into the crumbs and place it in a baking dish. Bake chicken pieces uncovered at 350° F (175° C) for one hour.

Sweet Carrots

1 pound carrots

2 teaspoons sugar

2 tablespoons butter or margarine

1/4 teaspoon salt

1. Scrape the carrots and cut off the ends; then slice them.

2. Put the carrots into a saucepan and add enough water to just cover them. Add the sugar, butter, and salt. Put a lid on the pan and bring the contents to a boil over high heat, then turn the heat down and simmer the carrots for 30 to 40 minutes or until tender. Drain.

Apple Cream Pie

1 prepared graham-cracker crust

1 can (20-ounces/622 g) apple pie filling

1 pint vanilla ice cream or ice milk

1. Take the ice cream out of the freezer and let it stand until it becomes soft but has not melted.

2. Put the pie filling into a bowl and stir in the softened ice cream. Pour the mixture into the crust; cover the pie, and freeze it for at least two hours. Optional: Use fresh strawberries instead of apple pie filling, or frozen yogurt instead of ice cream. Use whipped cream, or save 1/2 cup of the pie filling to decorate the top of the pie.

Illustrated by Shauna Mooney