Kitchen Krafts
November 1998

“Kitchen Krafts,” Friend, Nov. 1998, 22

Kitchen Krafts

Tasty Turkey Stroganoff

1 tablespoon cooking oil

1 pound (.45 kg) ground turkey

1/2 cup chopped onion

1/2 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon parsley flakes

1 can (10 3/4 ounces/305 g) cream of mushroom soup

1/2 cup water

1 cup plain yogurt

4 cups cooked rice, heated

  1. In a large skillet, heat the oil; add the turkey and onion, and cook them over medium heat until browned.

  2. Stir in the spices, then mix in the soup and water; simmer for 20 minutes.

  3. Blend in the yogurt; cook for 5 minutes more.

  4. Serve the stroganoff over the rice.

Crunchy Green Beans

2 cups fresh green beans (if not available, frozen can be substituted)

1/2 cup water

1 green onion, chopped

1/8 teaspoon black pepper

1 cup cornflakes

1 tablespoon butter/margarine, melted

  1. Wash the green beans, then snap them into 1″ (2.5 cm) pieces. Place the beans in a saucepan, add the water, and cook over medium heat for 15 minutes or to desired tenderness.

  2. Add the onion and black pepper to the beans; stir.

  3. Remove the pan from the heat and pour the beans into a 9″ (23 cm) square baking dish.

  4. Toss the cornflakes with the butter or margarine. Spoon the mixture evenly over the beans. Bake at 350° F (175° C) for 15 minutes or until the topping is golden brown.

Sugar ’n’ Spice Peaches

1 can (16 ounces/454 g) sliced peaches, undrained

2 tablespoons sugar

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/2 cup water

3 tablespoons cornstarch

whipped cream or vanilla ice cream

  1. Combine the peaches, sugar, and spices in a saucepan. Over medium heat, bring the mixture to a boil.

  2. Mix the water and cornstarch together, then stir into the peach mixture. Continue stirring until the juice is thick and shiny. Remove the pan from the heat and let cool.

  3. Serve the peaches topped with whipped cream or vanilla ice cream.