Kitchen Krafts

“Kitchen Krafts,” Friend, Aug. 1991, 22

Kitchen Krafts

Gumbo Burgers

1 pound (454 g) ground beef

2 tablespoons catsup

1 tablespoon mustard

1 can (10 3/4 ounces/305 g) chicken gumbo soup

6 hamburger buns

  1. Saute the meat; drain.

  2. Mix in the catsup, mustard, and soup. Bring the mixture to a boil, turn down the heat, and simmer for 20 minutes. Serve on hamburger buns.

Macaroni-Vegetable Salad

2 cups uncooked, small shell macaroni

1 cup grated carrots

1 cup green peas

3/4 cup diced celery

1/3 cup chopped onion

1/2 cup mayonnaise

1/2 cup plain yogurt

1/4 teaspoon salt

dash of pepper

  1. Cook the macaroni according to the package directions. Drain and rinse with cold water.

  2. Mix the macaroni and the vegetables together.

  3. In a separate bowl, stir the remaining ingredients together, spoon over the salad, and mix well. Cover and chill several hours.

Fruity Dessert

2 cups seedless grape halves

1 1/2 cups fresh strawberry halves

1/3 cup packed brown sugar

1/2 cup sour cream

  1. Gently mix the grapes and the strawberries together.

  2. In a separate bowl, combine the brown sugar and the sour cream, then carefully stir into the fruit; chill.

Photos by Phil Shurtleff