Recipes

Always ask permission and make sure
 an adult is with you before using the kitchen!!!

BREAKFAST IDEAS

Egg in a Muffin

4 English Muffins

4 Sausage Patties

4 Eggs (Scrambled)

Cut the English muffins in half and toast them on medium setting.  Cook the sausage patties and scramble the eggs.  Place ¼ cup of scrambled egg on one ½ of the muffin and place the sausage patty on top of the egg, place the other half of the muffin on top. Fast but yummy J

Cinnamon Apple Toast

1 Slice of Bread

½ Small Apple

1 Teaspoon margarine or butter

1 Teaspoon sugar

Few dashes of ground cinnamon

Heat oven to 375 degrees.

Was and cut ½ apple into thin slices. (remove seeds from slices). Spread margarine or butter on bread and put bread on a cookie sheet, buttered side up.  Place apple slices on the bread, sprinkle with sugar and cinnamon on top of apples.  Bake for about 15 minutes or until bread is toasted.  Carefully remove cookie sheet from the oven and place toast on plate using an egg turner.

Fruit-Flavored Syrup

1 Envelope unsweetened kool-aid (any flavor)

½ Cup Water

1 ¾ Cups light Corn Syrup

In a tightly covered jar, shake kool-aid and water, add corn syrup and shake until thoroughly blended.  Keep covered and store in the refrigerator.  Kids love these on pancakes!

French Toast Surprise

8 Slices of Bread

4 Tablespoons soft cream cheese

8 Teaspoons of your favorite jam

3 Eggs

2/3 Cup milk

½ Teaspoon Vanilla

Powdered sugar

Maple-flavored syrup or your favorite topping.

Grease skillet with shortening.  Heat to 375 degrees.  Spread 1 tablespoon soft cream cheese and 2 teaspoons of your favorite jam on 4 slices of the bread.  Top each with another slice of bread.  Mix eggs, milk and vanilla in a large bowl with the eggbeater.  Dip each sandwich, one at a time, into the egg mixture.  Cook sandwiches about 3 minutes or until golden brown on bottom.  Turn with an egg turner and cook about 3 minutes on the other side.  Sprinkle each sandwich with powdered sugar.  Cut sandwiches into halves or fourths and serve with maple syrup or your favorite topping.

LUNCH IDEAS

Toasty Dogs

8 Hot dog wieners

½ cup margarine

8 slices bread

2 teaspoons prepared mustard

4 slices process cheese

ketchup

Melt margarine in saucepan over low heat.  Place bread on cookie sheet.  Using a pastry brush, brush the bread slices with about ½ of the melted margarine.  Spread the mustard.  Cut the cheese slices in half so you have 8 cheese triangles.  Top each bread slice with 1 cheese triangle, place 1 hotdog on each cheese triangle. Fold the bread over to make a triangle shape.  Fasten each with 2 wooden toothpicks, one on each side, poking them through the bread and hotdog.  Brush the outside of the bread triangles with remaining melted margarine.  Bake 10 to 15 minutes or until golden brown.  Serve with ketchup.

Super Burgers

1 small onion

1 ½ pounds ground beef

¼ cup water

1 teaspoon Worcestershire sauce

¼ teaspoon salt

¼ teaspoon pepper

Wash the onion and chop and place it in a medium bowl with the remaining ingredients and mix well with a fork.  Shape mixture with your hands into 6 burgers, each about ¾ inch thick.  Set oven to broil.  Broil with top about 3 inches from heat for 5 minutes.  Turn burgers over and broil 5 to 7 minutes longer.

Beefy Macaroni and Cheese

1 pound ground beef

1 tablespoon butter

1 teaspoon onion salt

1 box macaroni with cheese (Kraft Dinner)

Place frying pan over low heat.  Add 1 tablespoon butter until melted.  Put beef into pan and keep stirring meat into small pieces, not chunks.  Cook until meat loses red colour, but not dark brown.  Make macaroni and cheese according to box directions then add meat to the cooked macaroni.  Sprinkle with onion salt and stir and heat until steaming. 

TIME FOR SUPPER

Hurry-up Tacos

1 pound ground beef

½ cup chopped onion

1 (8oz) jar cheez whiz

shredded lettuce

chopped tomato

8 taco shells

Crumble meat into 1-quart casserole; stir in onions.  Microwave on High 5-6 minutes or until meat loses pink colour when stirred; drain.  Microwave cheez whiz according to label directions.  Wrap taco shells in paper towels. Microwave 1 minute, rearranging shells after 30 seconds.  Fill shells with meat mixture.  Top with remaining ingredients.

Little Chef’s Spaghetti

1 pound ground beef

1 medium onion

1 can (8 ounces) tomato sauce

1 jar or can (15 ounces) spaghetti sauce with mushrooms

1 teaspoon sugar

½ teaspoon salt

2 cups water

7 ounce package uncooked spaghetti

3 tablespoons grated parmesan cheese

Crumble ground beef into large frying pan.  Cook and stir over medium high heat about 10 minutes or until brown.  Pour into strainer to drain off any fat.  Put beef back in fry pan.  Wash and chop onion.  Stir into the beef along with the tomato sauce and spaghetti sauce.  Add the remaining ingredients except the parmesan cheese and heat to boiling over medium-high heat, stirring a few times to prevent sticking.  Reduce heat, cover and simmer over low heat about 15 minutes or until the spaghetti is tender. Remove from heat and stir once.  Sprinkle with parmesan cheese just before serving.

Chicken Salad Sandwiches

1 stalk celery

1 can chunk chicken

¼ cup mayonnaise or salad dressing

1 tablespoon lemon juice

½ to 1 teaspoon curry powder

¼ teaspoon salt

8 slices bread

Wash and cut celery into thin slices.  Drain chicken and break it apart with a fork.  Put the chicken and celery in small bowl.  Stir in mayonnaise, lemon juice, curry powder and salt.  Spread equal amounts of chicken mixture on 4 slices of bread.  Top each with another slice of bread.  Cut sandwiches into halves or quarters and serve with pickles.

Hot Tuna Sandwiches

1 can of tuna

1 stalk celery

1 large dill or sweet pickle

¼ cup mayonnaise or salad dressing

¼ teaspoon onion salt

¼ teaspoon lemon juice

3 hamburger buns, cut in half

1 medium tomato

6 slices process cheese

salt

paprika

Drain tuna and place in medium bowl.  Wash celery, copy and add to tuna.  Chop pickle and add to tuna.  Stir mayonnaise, onion salt and lemon juice into tuna mixture and mix well.  Heat oven to 375 degrees.  Place the hamburger buns on a cookie sheet.  Spread each ½ with some tuna mixture.  Cut tomato into 6 slices and place one on each bun, sprinkle with salt. Cover each tomato with a cheese slice and sprinkle with paprika.  Bake 8 minutes or until the cheese melts.

DESSERTS

Chocolate Volcanoes

5 teaspoons shortening

¾ cup sugar

1 egg

1 ½ cups flour

6 tablespoons cocoa

2 ½ teaspoons baking powder

2/3 cup milk

Mix all ingredients together.

Bake in muffin tins at 350 degrees for 20 minutes.  Top with marshmallow sauce or whipped cream!

Peaunt Butter Crunch

1 ½ sticks margarine

2 cups peanut butter

1 pound box confectioners sugar

3 cups crushed rice krispies

Melt margarine and peanut butter together.  Add confectioners sugar and cereal.  Mix with hands and shape into 1 inch balls.  Refrigerate 1 hour.

Dip:  12 ounce package chocolate chips, melt and dip the balls in.  Refrigerate 1 hour.

Banana Brownies

1 cup all purpose flour

1/3 cup cocoa

¼ cup dry milk powder

¼ teaspoon baking soda

¼ teaspoon salt

1 large very ripe banana

1 cup sugar

1 egg white

¼ cup milk

1 teaspoon vanilla