Cooking Lesson 3

We are making 3 breakfast recipes so here is our shopping list (we are doubling our recipe to give everyone a small sample of our recipes, some that have been listed are already doubled, but are easy quantities to assign a little larger amount to):
(2) 1 11-ounce can mandarin oranges
(2) 1 can pineapple tidbits
(2) 1 cup red or green seedless grapes
(2) 1 8-ounce carton lemon or orange yogurt

(2) 1 medium apple or pear
(2) 3 cups apple juice or cider
3 cups regular rolled oats
½ cup raisins
ground cinnamon
Milk
Brown sugar

4 eggs
1 cup chocolate flavored milk
4 tablespoons margarine or butter
8 slices bread
Sifted powdered sugar (if you like)
Canned cherry pie filling
Maple Syrup


Apple Snapple Oatmeal
Equipment
Measuring cups and spoons
Cutting board
Sharp knife
Large saucepan
Wooden spoon
Cereal bowls

Ingredients
1 medium apple or pear teaspoon ground
3 cups apple juice or cide r
1/3 cups regular rolled oats
¼ cup raisins
¼ tsp. Cinnamon
Milk
Brown sugar (if you like)

On the cutting board, use the sharp knife to cut the apple or pear into 4 pieces. Cut out the core and throw it away. Chop each piece.
In the saucepan, put the chopped apple or pear, apple juice or cider, oats, raisins, and cinnamon. Stir with the wooden spoon to mix. Put the pan on the burner. Turn the burner to medium-high heat. Cook just till bubbly. Turn burner to low. Simmer, uncovered, for 5 minutes, stirring now and then. Turn off the burner. Remove the saucepan from the burner.
With the large spoon, put the oatmeal into the cereal bowls. Serve immediately with milk and brown sugar, if you like. Makes 4 servings.

Cool and Creamy Fruit Cup
Equipment
Measuring cups
Colander
Medium mixing bowl
Can opener
Wooden spoon
Small bowls

Ingredients
1 11-ouce can mandarin orange sections
1 8-ounce can pineapple tidbits
1 cup red or green seedless grapes
1 8-ounce carton lemon or orange yogurt

Put the colander in the mixing bowl. Empty the orange sections and pineapple tidbits into the colander letting the juices run into the bowl. Throw away the juices.
Put the drained fruit into the mixing bowl. Add the grapes. With the wooden spoon, gently stir the yogurt into the fruit. Spoon into the small bowls. Makes 4 servings.

Chocolate French Toast
Equipment
Measuring cups
Table knife
Small mixing bowl
Fork
9-inch pie plate
Large skillet
Pancake turner

Ingredients
2 eggs
½ cup chocolate flavored milk
2 tablespoons margarine or butter
4 slices bread
Sifted powdered sugar (if you like)
Canned cherry pie filling

Crack the eggs into the mixing bowl. Beat with the fork till the yolks and whites are mixed. Add the chocolate-flavored milk. Beat till well mixed. Pour the egg mixture into the pie plate.
Put half of the butter in the skillet. Put the skillet on a burner to medium-high heat.
Dip one slice of the bread into the egg mixture. Turn the bread over to coat the other side. Put the coated bread in the skillet. Repeat with another slice of bread. Cook till the bottoms are brown. To see if the bottoms are brown, lift the bread with the pancake turner. Cook till the other side is brown. Remove the bread from the skillet with the pan cake turner.
Put the remaining butter in the skillet. Repeat steps. Turn off the burner. Remove the skillet from the burner. Sprinkle French toast with powdered sugar and top with cherry pie filling or syrup, if you like. Serves 2.