Kitchen Krafts

By Julie Wardell

Turkey Broccoli Bake

2 packages (10 ounces/284 g each) frozen broccoli spears

3/4 pound (.34 kg) sliced cooked turkey

1 can (10 1/2 ounces/298 g) condensed cheddar cheese soup

3 tablespoons milk

2/3 cup mayonnaise

1 1/2 teaspoons lemon juice

1/2 cup sliced almonds

1. Cook the broccoli according to the package directions; drain. Place it evenly on the bottom of a 9″ x 13″ (23 cm x 33 cm) baking dish. Top the broccoli with the turkey slices.

2. Combine the soup, milk, mayonnaise, and lemon juice in a bowl. Pour the mixture over the turkey slices, then sprinkle with the sliced almonds. Bake at 350° F (175° C) for 15 to 20 minutes.

Dilled Mashed Potatoes

3 pounds (1.4 kg) potatoes, peeled and quartered

3 tablespoons butter or margarine

1/3 cup milk

1/3 cup sour cream

1 teaspoon dill weed

1/2 teaspoon salt

1/4 teaspoon pepper

1. Cook the potatoes, covered, for 20 to 40 minutes in boiling water until tender; drain.

2. Add the remaining ingredients and mash.

Indian Pumpkin Pie

1 can (16 ounces/454 g) unsweetened pumpkin

1/2 cup sugar

2 tablespoons cornmeal

1 tablespoon pumpkin pie spice

2 eggs, slightly beaten

1 cup milk

1 9″ (23 cm) unbaked pie shell

sweetened whipped cream (optional)

1. Combine the pumpkin, sugar, cornmeal, and spice.

2. Stir in the eggs, then the milk. Pour the mixture into the pie shell.

3. Bake at 350° F (175° C) for 50 to 60 minutes or until an inserted knife comes out clean. Let the pie cool for at least 20 minutes. Serve with sweetened whipped cream (optional).

Cranapple Drink

1/2 gallon (1.9 l) cranberry-apple juice

1/4 cup sugar

2 tablespoons lemon juice

1 cup orange juice

2 cups bottled seltzer water

1. Mix the first four ingredients together and chill for a few hours.

2. Just before serving, add the seltzer water and ice.

Photos by Tamra Hamblin