Kitchen Krafts

“Kitchen Krafts,” Friend, Aug. 1993, 26

Kitchen Krafts

Cheeseburger Shish Kebabs

1 1/4 pounds (.6 kg) lean ground beef

2 teaspoons Worcestershire sauce

1 egg, lightly beaten

3 ounces (85 g) cheddar cheese

6 cherry tomatoes

1 onion, cut into 6 wedges

6 skewers

6 hot dog buns

  1. Mix the ground beef with the Worcestershire sauce and the egg. Divide the mixture into eighteen equal-size pieces.

  2. Cut the cheese into eighteen 1/2″ (1 cm) cubes.

  3. Cover each cube of cheese with a piece of ground beef. Make sure that the cheese is completely encased.

  4. On each skewer put a meatball, a wedge of onion, a second meatball, a cherry tomato, then another meatball.

  5. Cook on an outdoor grill or broil in the oven, turning occasionally until done.

  6. Using a hot pad, carefully place each shish kebab in a hot dog bun, and remove the skewer.

Zesty Zucchini and Peas

2 small zucchini

1 package (10 ounces/284 g) frozen peas

1/3 cup water

1/2 teaspoon grated lemon peel

2 teaspoons butter or margarine

1/8 teaspoon pepper

1/8 teaspoon tarragon

  1. Trim off the top and bottom of each zucchini. Cut them in half lengthwise, then slice.

  2. Combine all the ingredients, and cook according to the directions on the package of peas.


1 can (16 ounces/454 g) pear halves, drained

1 carton (8 ounces/227 g) nonfat plain yogurt

3 tablespoons honey

1/2 teaspoon lemon juice

1/8 teaspoon almond extract

5 paper cups

5 wooden sticks

  1. Put pears, yogurt, honey, lemon juice, and extract in a blender. Cover and blend until smooth.

  2. Pour equal amounts of the mixture into five paper cups.

  3. Cover the cups with aluminum foil. Poke a small hole in the middle of the foil on each cup. Insert a stick through each hole. Freeze until firm.

Illustrated by Shauna Mooney Kawasaki