Kitchen Krafts
    Footnotes

    “Kitchen Krafts,” Friend, Apr. 2000, 27

    Kitchen Krafts

    Serving your family by preparing a meal for them can be lots of fun. You can prepare these recipes for lunch or dinner with a parent’s or another older person’s help. The “Fruity Flower Salad” or the “Ice-Cream Sheep” would also make a fun and delicious family home evening treat.

    Egg and Rice Frying-Pan Casserole

    3 cups cooked rice

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

    3/4 cup water

    1/4 teaspoon salt

    1 tablespoon butter/margarine

    1 package (10 ounces/284 g) frozen peas, separated

    1 can (8 ounces/227 g) pieces and stems mushrooms, drained

    4 eggs

    1 cup grated Swiss cheese

    1. In a medium bowl, stir the rice, soup, salt, and water together.

    2. Set an electric frying pan to 350° F (175° C), or use a skillet on the stove. Place the butter/margarine in the pan to melt. Add the ingredients in the bowl to the pan, stir together, and bring to a boil. Reduce the heat to simmer, cover, and cook for 5 minutes.

    3. Uncover, stir in the peas and mushrooms, cover, and simmer 5 minutes more.

    4. Remove the lid, and with the back of a large spoon, make four indentations in the rice mixture.

    5. Break an egg into a small bowl, then slip it into an indentation. Repeat this procedure with the remaining eggs.

    6. Cover the pan and continue simmering for 4 minutes. Uncover, sprinkle with cheese, cover, and simmer until eggs are to desired doneness.

    Fruity Flower Salad

    For each salad, you will need: a lettuce leaf, 2 celery sticks (stems), 2 pineapple rings (flowers), 6 grapes (flower centers), and 2 slices peeled kiwifruit cut in half (leaves).

    Place a lettuce leaf on a salad plate. Then look at the picture to make a flower salad.

    Ice-Cream Sheep

    1/2 gallon (1.89 l) vanilla ice cream

    2 cups shredded coconut

    12 large black gumdrops

    48 small black gumdrops

    toothpicks

    1. Scoop and shape the ice cream into twelve 2 1/2″ (6.4 cm) balls. Place any leftover ice cream in the freezer to eat at another time.

    2. Roll the ice-cream balls in the shredded coconut to coat; place on a cookie sheet covered with waxed paper.

    3. Push a toothpick in the flat end of each gumdrop. For each sheep’s legs secure four small gumdrops under each ice-cream ball (see illustration). Place a large gumdrop on the front of each ice-cream ball for a head.

    4. Freeze the sheep for at least 1 hour before serving.

    Photos by Lana Leishman