Wednesday, September 9, 1992 — North Shore News

Proper food essential to children learning

KIDS ARE little food factories. They need food to grow,
to think and to play games. Poor food — or no food —
opens the door to behavior problems. I’m willing to bet
that most young car thieves went to school quite often on
cold coffee or an empty stomach.

Just like notebooks, proper
food is essential to chiidren learn-
ing.

For starters, let’s look at some
easy but nutritious breakfasts that
kids like. Maybe a parent might
have to get up a few minutes
earlier but it’s worth it.

Oatmeal Muffins

You can bake and freeze these
and re-heat (10 seconds) in the
microwave. You can also get the
ingredients measured the night be-
fore and bake for 25 minutes.

1 cup regular or coarse roiled oats
(bulk)

1 cup buttermilk or sour milk
{add 2 teaspoonful vinegar to reg-

ular milk if you need it soured

fast}

i egg

¥; cup scft margarine

Y cup brown sugar (packed)
1 cup all-purpose flour

1 teaspoon baking powder
Y2 teaspoon baking soda

T feaspoon sait

Let the oatmeal soak with the
sour milk while you prepare 12
muffin cups and sift or stir the

‘flour with the remaining dry in-
gredients. You can leave
everything (refrigerate the milk
mixture) at this point uatil morn-
ing.

To mix, beat the margarine,
sugar and egg into the oatmeal
mixture. Stir in the flour mixture
until no white shows but it’s stiil
lumpy. Spoon into 12 regular
muffin cups and bake at 400°F,
20-25 minutes.

Serve with lots of cold milk and
fruit. Your kids might make the
team.

Did you know that you can
prepare scrambied eggs, 12-grain
toast and milk and juice in about
the same time it takes to make the
toast?

Did you know that kids don’t
have the same traditionalized
breakfast hang-ups as adults?
They love a quick oven-grilled
cheese sandwich, especiaily if it
tastes a bit like pizza!

Barbara
McCreadie

TRAVELWISE

Morning Special Grilied Cheese
For each serving:
1 slice -bread (white or whatever
your famity likes)
2 oz. jack cheese (use 2 packaged
slice if you're pressed for time)
1 pinch dried italian herbs
i spoonful tomato sauce
Toppings: sliced mushrooms,
chopped green pepper, finely dic-
ed onion, chopped ham or sausage
or whatever your kids like

I found that the kids like doing
their own combinations. 1 got the
bread and cheese organized on a
cookie sheet and a spoonful of

TOTEMCOLOn

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tomato sauce on top. They added
whatever they liked — the listed
toppings were favorites but any-
thing suitable (not peanut butter)
was added.

Refrigerate the cookie sheet,
carefully separating each kid’s
creation. Place the sheet in a cold
oven — middie rack, and sect the
oven to 350°F. Allow 15 minutes
(time to have a shower).

Miik, juice and a hug (lunch
bag in hand) and they were out
the door.

This is super but it takes a bit
longer to bake. | must admit 1
cheated a bit, using my oven
timer. It’s tricky to let food sit for
any time unrefrigerated but if f
were up quite late | might make
this, put it in the oven on time-
bake and let it start at 6 a.m.,
finishing at 7 a.m.

By 7:30 a.m., it would still be
hot, very crisp and so good on a
cold morning. Besides, waking up
to the smell of a good breakfast is
such a treat.

Cheese Puffs

(It goes by many other names!)

You need a 9x 9’? baking pan
for this, either Pyrex (spray it) or
non-stick.

This is a close relative of the
Monte Cristo sandwich (ham and
cheese sandwiches, dipped in egg
and fried — another good
breakfast suggestion).

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cream and sugar

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5 stirrers

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8 slices white bread - crusts
removed

Buiter

Filiings: diced ham, chopped
onion and green pepper, grated
Swiss or cheddar

4 eggs

2 cups milk

Sait and pepper

Buttered crumbs

Butter the bread and place four
slices, buitered-side down, in bak-
ing dish. Top with a generous
amount of filliag and cover with
the remaining bread. Beat eggs
and milk; season. Pour over
bread, top with crumbs and
refrigerate several hours or over-
night.

Bake at 325°F, 45-50 minutes
or until puffed and crispy. This
can take at feast a half-hour
standing in the oven with the heat
turned off, without loss of flavor.

Homemade cookies can make
an acceptable breakfast! Use your
favorite oatmeal-raisin recipe but
reduce the sugar. They’re far
more nutritious than white toast
and honey and convenient to have
around when the power quits,
putting the ajarm clocks on
““doze.”’

Who said soup was for lunch
and dinner? Soup, especially
thick, honiemade vegetable, makes
a fine breakfast for hungry kids. I
often make soup in the evening
with dinner leftovers — especially
on Sunday night when there’s a
roast bone or a chicken carcass.
Leftover salad goes in, minus the
dressing and hard-cooked eggs.

You can make a wonderful pot
of soup and it almost cooks itself.
Just omit potatoes!

Hot soup, (2-grain bread with
milk and juice will give your child
a head start.

RINKING TOO MUCH?

CONTROL: ALCOHOL MOBERATION PROGRAMS

can help you

reduce your drinking. Call WILMA DIXON,

Director, for a free confidential telephone consultation. 732-4965 .

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Limit 3 loaves per customer with this ad
Offer expires Tuesday, September 15, 1992