Mother’s Day Breakfast91965_000_016
4 tablespoons milk
3 tablespoons margarine
1/4 teaspoon salt
4–6 medium flour tortillas at room temperature
1 package (2.5 ounces/71 g) thin-sliced, cooked ham, chopped
1 cup grated cheddar cheese
With a fork, beat the eggs with the milk and the salt.
Melt the margarine in a skillet over medium-low heat. When the margarine bubbles, pour the egg mixture into the skillet. After one minute, stir the eggs; then continue to cook them until they are slightly dry.
For each bundle: Sprinkle a little cheese and ham in the middle of a tortilla. Spoon some of the scrambled egg on top. Fold opposite ends of the tortilla over the filling, then fold the other ends on top. Place folded-side down on an ungreased cookie sheet.
Bake at 400° F (205° C) for 10 minutes.
2 cans (11 ounces/312 g) mandarin-orange segments, drained
1 can (15 1/4 ounces/432 g) pineapple tidbits, drained
1 banana, sliced
2/3 cup shredded sweetened coconut
Mix all the fruit together.
Place half the mixture in a serving bowl; sprinkle with half the coconut. Repeat.
Cover and chill before serving in small bowls.
German Fruit Punch
1 cup grape juice
1 cup apple cider
1/2 cup grapefruit juice
1/4 cup sugar
1 quart club soda
Stir all the ingredients together except the club soda.
After the sugar is dissolved, mix in the club soda. Serve with ice.