“Kitchen Krafts—Family Night Snacks,” Friend, Sept. 1997, 15
1 cup chopped apple
1 cup chopped banana
1/2 cup raisins
3/4 cup grated carrot
3/4 cup chopped celery
1/4 cup sunflower seeds (optional)
3–4 tablespoons lemon yogurt
4–6 ice-cream cones
In a large bowl, mix all the ingredients together except the ice-cream cones, then refrigerate.
When ready to serve the salad, put a scoop of it into each ice-cream cone.
1 1/2 cups sugar
1/2 cup brown sugar
3 tablespoons cocoa
1/2 cup milk
1/2 cup margarine
1 cup peanut butter
1 teaspoon vanilla
3 cups oatmeal
In a large saucepan, combine the sugars and the cocoa. Mix in the milk, then the margarine. While stirring, bring the mixture to a boil and cook one minute; remove from the heat.
Blend the peanut butter into the mixture until it is smooth; then stir in the vanilla and the oatmeal.
Drop by rounded tablespoonfuls onto wax paper. Let them cool at least 30 minutes.
1 1/2 teaspoons cinnamon
4 tablespoons sugar
2 tablespoons margarine, softened
4 slices bread
Stir the cinnamon and sugar together in a small bowl.
Carefully cut out the core of each apple, then slice the apples into rings.
Spread margarine on one side of each slice of bread. Place the bread, margarine side up, on a cookie sheet, and top with apple rings.
Sprinkle the cinnamon-sugar mixture on the apple rings. Bake at 375° F (190° C) for 15–20 minutes.
Each person making a drink will need: a can of soda pop (any flavor), a tall glass, a spoon, and 2 tablespoons instant dry milk.
Fill the glass 1/2 full with soda pop. Mix in the dry milk and watch the drink froth. Add more soda pop as needed.