Kitchen Krafts

By Julie Wardell

(The Prophet Joseph Smith enjoyed this dish.)

Garden Patch Dish

3 cans (16 ounces/454 g each) kidney beans, rinsed and drained

1 cup frozen corn, thawed

1 medium onion, chopped

1 small green pepper, chopped

1 carrot, peeled and chopped

2 ribs celery, chopped

2 teaspoons sugar, optional

1 teaspoon salt

1/2 teaspoon garlic salt

2 1/2 cups whole tomatoes

1 cup tomato sauce

1 cup grated cheddar cheese

1. In a large pan, mix together all the ingredients except the cheese.

2. Bring the mixture to a boil, reduce the heat, cover, and simmer for 35 minutes. Top individual servings with grated cheese.

Raspberry Fruit Dip

1 1/2 cups frozen unsweetened raspberries, thawed

1 carton (8 ounces/227 g) raspberry yogurt

1/2 cup whipping cream

1 tablespoon sugar

2 apples cut in wedges

1 banana, peeled and sliced

1. In a medium bowl, mash the raspberries with a fork, then stir in the yogurt.

2. Whip the cream with the sugar until stiff. Fold it into the yogurt mixture.

3. Serve the dip with the cut-up fruit.

Pioneer Johnnycake

1 1/2 cups cornmeal

1/2 cup flour

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups buttermilk

1 1/2 tablespoons molasses

1 egg, beaten

1. Mix the dry ingredients together.

2. Slowly stir in the buttermilk and the molasses, mixing well. Add the egg and beat hard for two minutes.

3. Pour into a greased 9″ (23 cm) square pan. Bake at 425° F (220° C) for 25–30 minutes.

Illustrated by Mark Robison