1992
Kitchen Krafts
July 1992

“Kitchen Krafts,” Friend, July 1992, 22

Kitchen Krafts

By Julie Wardell

Pasta Pizza

2 cups elbow macaroni, uncooked

1/2 cup milk

1 egg, beaten

1/4 teaspoon salt

1 can (15 ounces/425 g) pizza sauce

2 cups shredded mozzarella cheese

1 can (4 ounces/113 g) mushroom pieces and stems, drained

1 can (2 1/4 ounces/64 g) sliced ripe olives, drained

1 package (3 1/2 ounces/99 g) sliced pepperoni

  1. Cook the macaroni according to package directions; drain in a colander.

  2. In a large bowl, blend milk, egg, and salt. Stir in macaroni.

  3. Spread the mixture in a greased 9″ x 13″ (23 cm x 33 cm) pan.

  4. Spoon the sauce evenly over the noodles. Top with the cheese, mushrooms, olives, and pepperoni.

  5. Bake at 375° F (190° C) for 30–35 minutes or until set. Let the pizza cool for five minutes before cutting.

Crispy-Baked Vegetables

1 1/3 cups seasoned bread crumbs

1 tablespoon oil

1/3 cup grated Parmesan cheese

1 egg

1 tablespoon water

1 1/2 cups cauliflower florets

1 1/2 cups broccoli florets

1 carrot, cut into thin sticks

1 zucchini, cut into sticks

  1. In a small bowl combine bread crumbs and oil, then mix in Parmesan cheese.

  2. In a separate bowl, lightly beat egg and water together.

  3. Dip vegetable pieces into egg mixture, letting excess drip off before rolling in bread crumbs. Place vegetables on a nonstick baking sheet.

  4. Bake at 375° F (190° C) for 20–25 minutes or until crust is crisp and vegetables are tender. Serve with Sweet and Sour Dip.

Sweet and Sour Dip

1/3 cup brown sugar, packed

1/3 cup unsweetened pineapple juice

1/3 cup red wine vinegar

1 tablespoon cornstarch

1 tablespoon soy sauce

  1. Mix all the ingredients in a saucepan.

  2. Bring the mixture to a boil over medium heat, stirring constantly. Boil about one minute until mixture thickens.

Crunch Bars

1 cup sugar

1 cup light corn syrup

1 cup peanut butter

2 cups milk chocolate chips

1 cup butterscotch chips

5 cups crisp rice cereal

  1. In a large pan, mix the sugar, corn syrup, and peanut butter over medium heat until the sugar is dissolved; remove from heat.

  2. Stir in the chocolate chips, butterscotch chips, and cereal.

  3. Spoon the mixture into a buttered 9″ x 13″ (23 cm x 33 cm) pan. Spread with the buttered back of a large spoon. Cut into bars.

Photos by Phil Shurtleff