Kitchen Krafts

    “Kitchen Krafts,” Friend, Mar. 2007, 43

    Kitchen Krafts

    Say good-bye to winter with these sunny island recipes. Prepare them as a family and enjoy dinner together.

    Polynesian Meatballs

    1 12-ounce (340-g) can evaporated milk

    1/4 cup chopped onion

    2/3 cup saltine cracker crumbs

    1 teaspoon seasoned salt

    1 1/2 pounds (.68 kg) ground beef

    1 20-ounce (567-g) can chopped pineapple

    2 tablespoons cornstarch

    1/2 cup cider vinegar

    2 tablespoons soy sauce

    2 tablespoons lemon juice

    1/2 cup brown sugar

    1. Combine the evaporated milk, onion, cracker crumbs, and seasoned salt in a bowl. Crumble the beef over the mixture and mix well.

    2. Shape the mixture into 1-inch (2.5-cm) balls and brown them in a skillet over medium heat. Remove and keep warm. Drain skillet.

    3. Drain the pineapple, reserving the juice. In another bowl, combine the pineapple juice, cornstarch, vinegar, soy sauce, lemon juice, and brown sugar until smooth. Pour the mixture into the skillet and bring to a boil. Cook and stir until thick. Add meatballs. Reduce heat and cover. Simmer for 15 minutes. Add pineapple bits and heat through.

    Hawaiian Haystacks

    2 10-ounce (283-g) cans cream of chicken soup

    1 1/2 cups milk or water

    2 cups chicken, cooked and cubed

    5 cups cooked rice

    toppings of your choice (may include grated cheese, pineapple, mandarin oranges, peas, green peppers, tomatoes, coconut, chow mein noodles, celery, cashews, green onions, olives, slivered almonds, water chestnuts, etc.)

    1. Combine soup and milk or water in a saucepan. Add the chicken and simmer for 8 to 10 minutes until heated through.

    2. Place a serving of rice on each serving plate. Pour chicken gravy on top. Stack ingredients of your choice on top of the rice.

    Makes 8 servings.

    Tropical Coconut Cake

    1 box yellow cake mix

    1/2 cup powdered sugar

    8 ounces (227 g) cream cheese, softened

    8 ounces (227 g) whipped topping

    8 ounces (227 g) crushed pineapple, drained

    coconut to taste

    1. Prepare and bake a sheet cake according to package directions. Let cool.

    2. Mix powdered sugar and cream cheese. Add the whipped topping and pineapple. Spread the mixture over the cake and sprinkle with coconut.

    Illustration by Mark Robison