Cheesy Baked Eggs
Fresh Fruit Salad
Honey Orange Dressing
Hot Buttered Toast
3 tablespoons fine bread crumbs
6 small slices cheddar cheese
salt and pepper
Heat oven to 325° and grease six custard or muffin cups.
Put 1/2 tablespoon bread crumbs on bottom of each cup, then top with cheese slices.
Break one egg into each cup, and sprinkle eggs with grated cheese and salt and pepper.
Bake for about 12 to 18 minutes.
Serve piping hot in custard cups or loosen eggs and slip onto a plate.
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
Line a large serving platter with lettuce leaves, and place a low bowl filled with cottage cheese in its center.
Wash fresh fruit and arrange it around outer edge of platter.
Serve with 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.
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.