1991
Kitchen Krafts: Mother’s Day Breakfast
May 1991

“Kitchen Krafts: Mother’s Day Breakfast,” Friend, May 1991, 27

Kitchen Krafts:

Mother’s Day Breakfast

Breakfast Bundles

By Julie Wardell

6 eggs

4 tablespoons milk

3 tablespoons margarine

1/4 teaspoon salt

4–6 medium flour tortillas at room temperature

1 package (2.5 ounces/71 g) thin-sliced, cooked ham, chopped

1 cup grated cheddar cheese

  1. With a fork, beat the eggs with the milk and the salt.

  2. Melt the margarine in a skillet over medium-low heat. When the margarine bubbles, pour the egg mixture into the skillet. After one minute, stir the eggs; then continue to cook them until they are slightly dry.

  3. For each bundle: Sprinkle a little cheese and ham in the middle of a tortilla. Spoon some of the scrambled egg on top. Fold opposite ends of the tortilla over the filling, then fold the other ends on top. Place folded-side down on an ungreased cookie sheet.

  4. Bake at 400° F (205° C) for 10 minutes.

Ambrosia

By Julie Wardell

2 cans (11 ounces/312 g) mandarin-orange segments, drained

1 can (15 1/4 ounces/432 g) pineapple tidbits, drained

1 banana, sliced

2/3 cup shredded sweetened coconut

  1. Mix all the fruit together.

  2. Place half the mixture in a serving bowl; sprinkle with half the coconut. Repeat.

  3. Cover and chill before serving in small bowls.

German Fruit Punch

By Gaylynn Van Vleck

1 cup grape juice

1 cup apple cider

1/2 cup grapefruit juice

1/4 cup sugar

1 quart club soda

  1. Stir all the ingredients together except the club soda.

  2. After the sugar is dissolved, mix in the club soda. Serve with ice.

Illustrated by Shauna Mooney

By Jed Clark