Meals for Young Cooks

By Winnifred and Ann Jardine

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    Tips for Young Cooks

    A brunch is a combination of breakfast and lunch and is served late in the morning. It usually involves more food than a breakfast and often does not include a dessert. A brunch would be fun to have for your mother or your friends.

    Hot Spiced Tomato Juice

    5 cups tomato juice

    1/3 cup brown sugar, packed

    6 whole cloves

    2 sticks cinnamon

    1/2 lemon cut into slices

    1. Combine tomato juice and sugar in heavy saucepan and bring to boil.

    2. Remove from heat, add spices and lemon slices, cover, and let stand one hour.

    3. Reheat and serve, straining out spices and lemon slices.

    Puffy Oven Pancake

    6 eggs

    1 cup milk

    1 cup flour

    1/4 teaspoon salt

    6 tablespoons (3/4 cube) butter or margarine

    1. Heat oven to 450° and in blender or bowl blend together eggs, milk, flour, and salt.

    2. Melt butter in 9″ x 13″ baking pan in oven.

    3. With pot holders or padded mitts, remove pan from oven, pour in batter, return to oven and bake (without peeking) for 18 minutes. Pancake should be very high and puffy.

    4. With pot holders remove pancake and cut into six large squares and serve on warm plates.

    Apple Topping

    2 (16-ounce) cans apple-pie filling

    1 tablespoon butter

    juice of 1/2 lemon

    1. Empty cans of apple-pie filling into medium-size saucepan and add butter or margarine, and juice of lemon.

    2. Heat over medium heat until bubbling, then turn to low, and simmer a few minutes.

    3. Pour warm topping over pancakes.

    Pork Sausage Links

    Place 1 pound pork sausage links in skillet, add 1/4 cup water, cover, and simmer 5 minutes. Don’t boil and don’t prick sausage links with fork to let juice escape. Drain off water and cook slowly, turning with tongs to brown evenly.

    Photo by Lonnie Lonczyna