TheFriend magazine is a wonderful publication of The Church of Jesus Christ of Latter-day Saints, for young children pre-K through primary grades). I printed off a stack of recipes from theFriend magazine to try with my family. This was a huge hit and it literally only took me 30 minutes to make. These recipes are simple enough to make with children. They are from the "Kitchen Krafts" section of the June 1981 Friend.
2 c. diced unpeeled apples
1 c. diced celery
1/2 c. chopped nuts
1/2 c. mayonnaise
1 t. lemon juice
1 t. sugar
Combine apples, celery, and nuts in mixing bowl. Blend together mayonnaise, lemon juice, and sugar. Stir into salad until thoroughly mixed. Chill, then serve on crisp salad greens. Yield: 4 servings.
Cheesy Baked Fish
1 lb. frozen fish fillets (perch, haddock, turbot--we used tilapia), thawed
2/3 c. condensed cream of celery soup
3/4 c. dairy sour cream
1 c. shredded cheddar cheese
Separate thawed fish fillets and drain on paper towels. Arrange in buttered 9-inch square baking dish. Combine undiluted soup and sour cream in 1-quart saucepan. Add 3/4 c. cheese, then, over low heat, stir constantly until cheese melts. Spread mixture over fillets and bake at 375 degrees for 20-25 min. or until fish flakes. Sprinkle remaining 1/4 c. cheese on top, return to oven, and bake for 5 min. more.