Summer Brunch
Cheesy Baked Eggs Ham Slices Fresh Fruit Salad Honey Orange Dressing Hot Buttered Toast Sunshine Punch
Cheesy Baked Eggs
3 tablespoons fine bread crumbs
6 small slices cheddar cheese
6 eggs
grated cheese
salt and pepper
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1.
Heat oven to 325° and grease six custard or muffin cups.
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2.
Put 1/2 tablespoon bread crumbs on bottom of each cup, then top with cheese slices.
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3.
Break one egg into each cup, and sprinkle eggs with grated cheese and salt and pepper.
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4.
Bake for about 12 to 18 minutes.
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5.
Serve piping hot in custard cups or loosen eggs and slip onto a plate.
Fresh Fruit Salad
1 (1-pound) carton cottage cheese
crisp lettuce leaves
fresh fruit of your choice—apple slices, grapes, sliced bananas, pears, peaches, strawberries, or whatever you like
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1.
Line a large serving platter with lettuce leaves, and place a low bowl filled with cottage cheese in its center.
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2.
Wash fresh fruit and arrange it around outer edge of platter.
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3.
Serve with honey orange dressing.
Honey Orange Dressing
Make several hours ahead and chill. Combine 2 tablespoons honey and 2 tablespoons orange juice until well blended. Fold gently into 1 cup dairy sour cream and chill.
Sunshine Punch
1 (6-ounce) can concentrated frozen orange juice
1 (6-ounce) can concentrated frozen lemonade
10 cups cold water
1 1/2 cups sugar
1 teaspoon vanilla
1 teaspoon almond
1 (1-quart) bottle lime or lemon soda water
Combine all ingredients except soda water in large bowl and mix thoroughly. Just before serving, add soda water and ice.
[illustration] Illustrated by Doug Roy
