“Kitchen Krafts,” Friend, Oct. 1999, 22
4 flour tortillas 6″–7″ (15–18 cm)
2 cups grated Monterey Jack cheese
4 slices cheddar cheese
8 triangular corn tortilla chips
4 black olives
16 thin slices of green and/or red bell pepper
Place the tortillas on a cookie sheet. Top each tortilla with 1/2 cup grated Monterey Jack cheese.
Use a table knife to cut a jack-o’-lantern smile from each slice of cheddar cheese. Then look at the picture and create your jack-o’-lantern quesadillas.
Bake at 250° F (125° C) for 12–15 minutes or until the cheese melts.
4 medium carrots, coarsely grated
1/4 cup roasted peanuts, chopped
1 red apple, cored and chopped
1/4 cup raisins
1/4 cup plain yogurt or mayonnaise
In a medium bowl, toss all the ingredients together except the lettuce leaves.
For each serving, place a scoop of the salad on a lettuce leaf.
1 package (18 1/4 ounces/517 g) white cake mix
1 cup crisp rice cereal
1 egg, beaten
1/2 cup margarine, melted
4 drops red and 8 drops yellow food coloring
2 teaspoons grated orange peel
In a large bowl, mix all the ingredients together.
Form the dough into 1″ (2.5 cm) balls; place them about 2″ (5 cm) apart on an ungreased cookie sheet.
Bake at 350° F (175° C) for 12–14 minutes. Cool for a minute, then remove the cookies from the sheet to cool completely.
2 quarts apple cider
10 whole cloves
2 cinnamon sticks
1/2 cup brown sugar, well packed
In a large pot, mix all the ingredients together.
Bring the mixture to a boil over medium-high heat. Reduce the heat to low, cover, and simmer for 15 minutes. Remove the cloves and cinnamon sticks and serve the cider warm.