Kitchen Krafts
    Footnotes

    “Kitchen Krafts,” Friend, Jan. 1993, 34

    Kitchen Krafts

    Tortilla Roll-Ups

    6 flour tortillas

    salt

    toothpicks

    1. Dip each tortilla in water; drain, then sprinkle with salt.

    2. Loosely roll up each tortilla and secure it with a toothpick.

    3. Bake at 500° F (260° C) for 5–6 minutes or until the bottoms are brown. Turn the tortillas over and bake 3–5 minutes longer, until crisp and brown. Remove the toothpicks and serve the tortilla roll-ups with soup.

    Mix and Match Soup

    2 cans chicken or beef broth

    1 cup cooked chicken or beef, chopped

    2 1/2 cups (total—see below) finely chopped vegetables: broccoli, cauliflower, corn, celery, onion, green beans, and/or grated carrot

    2 cups grated cheese, any flavor(s)

    croutons (see recipe)

    1. In a saucepan, add the meat to the broth and bring to a boil.

    2. Arrange each vegetable, the cheese, and the croutons in separate bowls on the table.

    3. Pour the heated broth into four soup bowls. Let each person put his choice of ingredients into his soup.

    Croutons

    3 slices bread

    butter or margarine

    1/8–1/4 teaspoon garlic powder

    1. Butter both sides of the bread slices and sprinkle with the garlic powder, then cut them into small cubes.

    2. Put the cubes into a baking pan; bake at 400° F (205° C) for 10–15 minutes; stir occasionally.

    3. Serve with soup.

    Shortcakes with Fruit

    2 cups flour

    1/3 cup sugar

    1 tablespoon baking powder

    1/2 teaspoon salt

    1 cup plain yogurt

    1 cup whipping cream

    2 tablespoons sugar

    3 1/2 cups (total—see below) cut-up fruit: peaches, mandarin oranges, bananas, and/or pineapple

    1. Mix the first four ingredients together.

    2. With a fork, gently mix in the yogurt until clumps form.

    3. Using clean hands, shape the dough into a log 6″ (15 cm) long. Cut it into six equal slices and place them on a greased cookie sheet.

    4. Bake at 400° F (204° C) for 12–15 minutes or until tops and bottoms are light brown. Let cool.

    5. Whip the cream, stir in the two tablespoons of sugar, and put into a serving bowl. Place each kind of fruit into a separate serving bowl.

    6. Cut the shortcakes in half horizontally. Let each person build his own dessert by layering with a shortcake bottom, whipping cream, fruit, a shortcake top, whipping cream, and fruit.

    Illustrated by Shauna Mooney Kawasaki