Kitchen Krafts
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“Kitchen Krafts,” Friend, June 2006, 26

Kitchen Krafts

Enjoy the first weeks of summer by making these picnic snacks. You may want to honor your dad with a picnic lunch in the house or outside.

Chicken-Stuffed Rolls

1/2 cup mayonnaise or salad dressing

1/2 cup plain yogurt

1 1/2 teaspoons curry powder

1 1/2 cups cooked, diced chicken

1/2 cup halved grapes (seedless)

1/4 cup diced celery

1/4 cup diced bell pepper

1/4 cup sliced green onion

8 hard rolls

  1. In a large bowl mix the mayonnaise, yogurt, curry powder, chicken, grapes, and chopped vegetables.

  2. Arrange rolls on a baking sheet and heat at 325°F (160°C) for 5 minutes or until slightly crispy.

  3. Cut a thin slice from the top of each roll and hollow out the inside of the rolls. Fill each roll with salad mixture and replace the roll tops. Refrigerate until serving.

Cracker Snacks

24 large wheat crackers

1 small ripe avocado, peeled and mashed

1 small tomato, sliced and halved

salt and pepper

12 small slices of cheese

4 tablespoons peanut butter

2 tablespoons honey

1 small banana, sliced

1 tablespoon raisins

  1. Evenly spread mashed avocado on 12 crackers. Top with a piece of tomato, lightly seasoned with salt and pepper, and a slice of cheese.

  2. In a small bowl mix peanut butter and honey. Spread evenly on the remaining 12 crackers and top with banana slices and raisins.

Coconut Cranberry Dessert

1 1/2 cups graham cracker crumbs (about 24 full-sized graham crackers)

1/2 cup butter or margarine, melted

1 can (12 ounces/340 g) sweetened condensed milk

1 cup flaked coconut

1 cup dried cranberries

2 cups vanilla chips

1 cup sliced almonds or pecans

  1. Combine graham cracker crumbs and butter. Press into a greased 13″ x 9″ (33 x 23-cm) pan.

  2. Combine remaining ingredients and spread over graham cracker mixture. Bake at 350°F (175°C) for 25 minutes or until the edges are golden brown. Let cool and cut into squares.

Illustrated by Bryan Beach