Kitchen Krafts
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“Kitchen Krafts,” Friend, Oct. 2006, 17

Kitchen Krafts

With an older person’s help, prepare these recipes for a family dinner.

Clam Chowder

1 cup diced celery

1 medium onion, diced

1 cup diced carrots

2 cans (6.5 ounces/184 g) minced clams (1 cup cooked, diced ham may be substituted)

2 cups peeled, diced potatoes

3/4 cup butter

1 cup flour

4 cups milk

1 teaspoon salt

1 teaspoon pepper

1/2 teaspoon sugar

  1. Place celery, onion, and carrots in a medium saucepan. Open the canned clams and drain the liquid over the vegetables, reserving the clams. Add enough water to the saucepan to cover the vegetables. Bring to a boil and cook until the carrots are almost done. Add the potatoes and cook until they are done.

  2. In a large saucepan, melt the butter and stir in the flour. Slowly add the milk. Stir until the mixture thickens. Then pour in the vegetables, undrained, and stir in the clams. Season with salt, pepper, and sugar, and serve.

Corn–bread Soufflé

1/2 cup cheddar cheese, shredded

1/2 cup cream cheese, softened

3 eggs, beaten

1 cup milk

1 can (15 ounces/425 g) creamed corn

1 can (15 ounces/425 g) kernel corn, drained

1 package (8 ounces/227 g) corn muffin mix

Mix all the ingredients until blended. Spoon into a greased 9x13-inch (23x33-cm) baking dish and bake at 375°F (191°C) for about 30 minutes until golden brown.

Illustration by Matt Smith