For each serving of hot lemonade, you will need to squeeze the juice of 1/2 lemon through a sieve into a mug. Cut the lemon rind into chunks and bring to a boil in 1 cup water, then simmer for 8 minutes. Remove the rind and pour the liquid into the lemon juice. Stir in 1 tablespoon honey or maple syrup. Make sure it’s cool enough to enjoy!
butter or margarine, softened
4 slices of bread
2 hot dogs, chopped into small pieces
4–6 eggs, beaten
1 tablespoon milk
Lightly butter both sides of the bread slices. Using a 3″ (8 cm) bird-shaped cookie cutter, cut out the center of each bread slice.
Heat a large skillet over medium-low heat. Put two slices of the bread and two cut-out birds in the skillet. When browned, turn them over and brown the other side. Remove them from the skillet and place on two dinner plates. Repeat the procedure with the remaining bread.
Add a little butter or margarine to the pan if needed, then sauté the hot dogs until browned.
Mix the eggs and the milk together in a bowl, then pour over the hot dogs. Reduce the heat to low and cook until the eggs are set but still moist. Stir occasionally from the outside edge to the center of the pan.
Spoon 1/4 of the scrambled egg mixture into the hole of each toasted bread slice. Top with the toasted birds.
lettuce leaves, cleaned and shredded
1 cup whipping cream
1/4 cup vinegar
1 teaspoon sugar
1/4 teaspoon salt
Arrange the lettuce on individual serving plates.
Whip the cream, then blend in the vinegar, sugar, and salt. Serve over the lettuce.
8 ounces (227 g) egg noodles
1 teaspoon butter or margarine
1 cup cottage cheese
1/4 cup raisins
1 tablespoon sugar
1 teaspoon cinnamon
Cook the noodles according to the package directions. Ask an adult to help you drain the noodles before putting them into a medium bowl.
Stir in the butter or margarine until melted. Mix in the cottage cheese and the raisins.
Combine the sugar and the cinnamon in a small bowl.
Divide the noodle pudding in 4–6 serving bowls and sprinkle with the cinnamon-sugar mixture.