Kitchen Krafts
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“Kitchen Krafts,” Friend, Apr. 1991, 19

Kitchen Krafts

Sweet and Sour Chicken

4–8 skinned, boned chicken breast halves

1 egg, beaten



sauce (recipe follows)

  1. Dip the chicken breasts into the egg, then roll them in the cornstarch.

  2. In a small amount of oil, fry the chicken until just browned.

  3. Place the chicken in a shallow baking pan, pour the sauce over it, then bake it uncovered at 325° F (160° C) for one hour, turning the chicken every 15 minutes.


3/4 cup sugar

4 tablespoons catsup

1/2 cup vinegar

1 tablespoon soy sauce

1/2 teaspoon garlic powder

Mix all ingredients together.

Lemon Rice and Broccoli

2 cups chicken broth

1 cup white rice

2 teaspoons grated lemon peel

2 tablespoons lemon juice

2 teaspoons melted margarine

1 package (10 ounces/283 g) frozen chopped broccoli

  1. In a two-quart baking dish, mix together all ingredients except the broccoli.

  2. Bake at 325° F (160° C) for 50–60 minutes until tender.

  3. Just before the rice is done, cook the broccoli according to the package directions; drain well.

  4. Spoon the rice onto a dinner plate, leaving a hole in the middle. Put the broccoli in the center and serve.

Snappy Ice-Cream Sandwiches

2/3 cup softened margarine

1 cup sugar

1/4 cup molasses

1 egg, beaten

2 cups flour

2 teaspoons baking soda

1/4 teaspoon salt

1 teaspoon ginger

1 teaspoon cinnamon

1 teaspoon cloves

1/2 gallon vanilla ice cream

  1. Blend the margarine and sugar together. Mix in the molasses and the egg.

  2. In a separate bowl, combine the flour, soda, salt, and spices. Add the flour mixture in small amounts to the margarine mixture, stirring after each addition.

  3. Shape the dough into 1 1/2″ (4 cm) balls. Put 3″ (8 cm) apart on a greased cookie sheet. Bake at 350° F (175° C) for 10–12 minutes. Let cool.

  4. Place a large spoonful of ice cream on the flat side of one cookie, then gently press the flat side of a second cookie on top of the ice cream. Repeat with the remaining cookies. Serve immediately, or store in the freezer for up to two weeks.

Photos by Peggy Jellinghausen