1977
Meals for Young Cooks
August 1977

“Meals for Young Cooks,” Friend, Aug. 1977, 23

Meals for Young Cooks

By Winnifred and Ann Jardine

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

  1. Heat oven to 325° and grease six custard or muffin cups.

  2. Put 1/2 tablespoon bread crumbs on bottom of each cup, then top with cheese slices.

  3. Break one egg into each cup, and sprinkle eggs with grated cheese and salt and pepper.

  4. Bake for about 12 to 18 minutes.

  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

  1. Line a large serving platter with lettuce leaves, and place a low bowl filled with cottage cheese in its center.

  2. Wash fresh fruit and arrange it around outer edge of platter.

  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.

Illustrated by Doug Roy