“Meals for Young Cooks,” Friend, May 1976, 17
Meals for Young Cooks
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
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Combine tomato juice and sugar in heavy saucepan and bring to boil.
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Remove from heat, add spices and lemon slices, cover, and let stand one hour.
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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
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Heat oven to 450° and in blender or bowl blend together eggs, milk, flour, and salt.
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Melt butter in 9″ x 13″ baking pan in oven.
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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.
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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
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Empty cans of apple-pie filling into medium-size saucepan and add butter or margarine, and juice of lemon.
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Heat over medium heat until bubbling, then turn to low, and simmer a few minutes.
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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