Kitchen Krafts

“Kitchen Krafts,” Friend, Apr. 1995, 22

Kitchen Krafts

Smorgasbord Salad

different kinds of lettuce, torn into bite-size pieces

celery, chopped

cherry tomatoes, halved

hard-boiled eggs, sliced or chopped

cheese (bleu, any hard cheese), crumbled, diced, or shredded

sprouts (wheat, alfalfa, other)

onion, chopped

carrots, sliced, diced, or shredded

cucumber, sliced

radishes, sliced


salad dressing (whatever is liked)

All ingredients are optional; except for the lettuce, a little bit of each other item will usually go a long way. Clean all the vegetables; scrape, peel, or trim the celery, onion, carrots, cucumber, and radishes before cutting them, then put each ingredient into a separate bowl.

Give each person a large soup bowl or plate, and let all create their own dinner masterpieces.

Delicious with any bread, roll, biscuit, or muffin.

Chocolate-and-Fruit Drink

1 cup milk

1/2 banana, in small chunks

2 tablespoons chocolate syrup

1 tablespoon sugar (optional)

3 ice cubes or 1/2 cup vanilla or chocolate ice cream or any fruit sherbet

Put all ingredients into a blender and whip till smooth. If a blender is not available, mash the banana with a fork, then beat at high speed with a mixer.

Minnesota Butter Balls

1 cup butter

1/4 cup powdered sugar

2 teaspoons vanilla

1 tablespoon water

2 cups flour

1 cup chopped pecans

additional powdered sugar (about 3/4 cup)

  1. Cream the butter with the first powdered sugar; stir in the vanilla and water.

  2. Gradually mix in the flour till well blended.

  3. Stir in the pecans.

  4. With clean hands, roll the dough into small balls and place on an ungreased cookie sheet.

  5. Bake at 300° F (150° C) for 20–25 minutes or until tinged with brown.

  6. Roll the warm cookies in the second powdered sugar.

Illustrated by Shauna Mooney Kawasaki