“Kitchen Krafts: Cold-Cut Kids,” Friend, Sept. 1989, 42
Kitchen Krafts:
Cold-Cut Kids
Bored with bologna? Had it with ham? Want to say “So long!” to salami? Wait! Here are some new ways to “face” another day of cold cuts for lunch. Design faces on cold cuts, using fruits, vegetables, sprouts, crackers, cooked noodles, breakfast cereals, cooked rice, sliced hard-cooked egg, olives, nuts, and cheeses. Fresh vegetables and fruits should be cleaned; and the canned fruits and vegetables should be patted dry.
What other ingredients might you use? What about packing ingredients separately in lunch box and assembling faces at school? Or surprise your family with some new faces at home.
Photos by John Luke