Hot Food & Recipes

Servings: 6 Servings
Category: Kids | Snacks
Ingredients

• 24 Pitted Prunes
• 1/2 c Peanut Butter

Directions
Yield: 24 Thumbs NOTE: You can add coconut or sunflower seed to the peanut butter, if you desire. Steam the prunes over boiling water in a colander for 5 minutes or until plump. Cool. Slit one side open and stuff with the peanut butter. Refrigerate until serving time. From Super Snacks For Kids by Penny Warner Copyright 1985 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kids.zip

Servings: 6 Servings
Category: Kids
Ingredients

• 2 Parts low-fat plain yogurt
• -with one part mayonnaise.

Directions
Peanut Butter and _____ Sandwiches Peanut butter combines well with: honey sliced bananas grated carrots raisins applesauce bacon bits cream cheese jam/jelly toasted wheat germ cut up dates or any combination of the above Tuna Fish and Mayonnaise combine with: pickle relish sliced cucumbers sunflower seeds sprouts sliced avocado grated carrot chopped celery sliced egg Note: Mayonnaise in a sandwich does not hold up well without refrigeration, and could cause poisoning. It turns rancid upon prolonged exposure to heat. Avoid using it for summer camp lunches, or if your child’s lunch will be sitting on a radiator in school all morning. Mayonnaise usually does not freeze well. If the amount you are using in your sandwich is small, however, you should have no trouble keeping sandwiches mixed with mayonnaise in the freezer. This also holds true for egg salad that is well mashed. Hint: Reduce the fat content of added mayonnaise by combining Cream Cheese Combines well with: bacon bits crushed pineapple chpped nuts luncheon meats peanut butter sliced egg sliced cucumber marmalade or jam raisins, whole or ground Hint: one enrichment technique is to mix a tablespoon of powdered milk into an 8-oz bar of cream cheese. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kids.zip

Servings: 1 Servings
Category: Kids’ | Stuff
Ingredients

• 2 c Sand
• 1 c Cornstarch
• 1 c Water a spoon

Directions
Mix the sand, cornstarch, and water together in a saucepan. Heat the mixture over low heat and keep stirring; remove from heat when the mixture is thick. Let the mixture cool, then make your sculpture. Allow sculpture to dry and harden. Posted to MC-Recipe Digest V1 #571 by Darryl & Kelly Youngblood on Apr 16, 1997

Servings: 6 Servings
Category: Kids | Snacks
Ingredients

• 2 (16 oz) loaves frozen whole
• -wheat bread dough, thawed
• 1 Egg white, slightly beaten
• 1 ts Water
• Coarse salt

Directions
Thaw bread in the refrigerator overnight. From each loaf, shape 12 1-1/2 inch balls. Roll each ball into a rope approximately 14 inches long. Shape into pretzels by forming a knot and looping ends through. Arrange pretzels one inch apart on well-greased baking sheet. Let stand for 20 minutes. Brush combined egg white and water on pretzels, then sprinkle with coarse salt. Place in a shallow pan containing one inch of boiling water on a lower rack in the oven. Bake pretzels on a cookie sheet on a rack above the water at 350 for 20 minutes or till golden brown. Makes two dozen pretzels. Variation 1: Pretzel Sticks can be made by beginning with balls rolled into 8-inch sticks. Try pretzel letters, which is something small children will enjoy helping you do. Variation 2: Roll sticks 4-6 inches long in mixture of melted butter, cinnamon and sugar before baking. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kids.zip

Servings: 1 Servings
Category: Kids’ | Stuff
Ingredients

• 1 c Ivory Soap Flakes
• Enough water to give a
• -consistency to that of
• -whipped cream

Directions
Mix the water and soap flakes; beat with a rotary beater until creamy. Add food coloring for different colors. Posted to MC-Recipe Digest V1 #571 by Darryl & Kelly Youngblood on Apr 16, 1997

Servings: 1 Servings
Category: Kids’ | Stuff
Ingredients

• 1/2 c Elmer’s Glue
• 1/4 c Liquid starch
• Food coloring if desired

Directions
Mix with hands. When the mixture clumps, pour it hand to hand, kneading it and adding the liquid starch until the texture and consistency desired is reached. Posted to MC-Recipe Digest V1 #571 by Darryl & Kelly Youngblood on Apr 16, 1997

Servings: 1 Servings
Category: Kid | Friendly
Ingredients

• 4 Stalks celery; with the
• -leaves
• 1/2 c Peanut butter
• 1/2 c Flavored cream cheese;
• -(strawberry flavor
• ; is my favorite!)

Directions
Tools 1. large, flat plate 2. 2 spoons How to make Seven Seas Celery 1. Wash the celery stalks. Dry them really well. 2. Carefully break off one small branch of celery from each stalk. Choose a branch with 3 or 4 leaves on it. You’ll use these later for sails on your celery ships. 3. Use a spoon to fill 2 of the celery stalks with the peanut butter. 4. Use the other spoon to fill the other 2 celery stalks with the cream cheese. 5. Stick one of the small branches into each of the 4 stuffed celery stalks. Stick each one near the end AWAY from the leaves Now your Seven Seas Celery is ready to go. Munch and crunch your way to and fro! Recipe by: My First Encyclopedia CD rom Posted to recipelu-digest by James and Susan Kirkland on Feb 03, 1998

Servings: 1 Servings
Category: Kid | Friendly
Ingredients

• 1 Bag frozen strawberries
• 1 pk Ladyfingers; (long little
• -cakes)
• 1 c Vanilla or strawberry yogurt

Directions
Tools 1. 2 big bowls 2. big strainer 3. 1-cup measuring cup 4. mixing spoon 5. 4 dessert bowls How to make Strawberry Surprise: 1. Put the big strainer into one of the big bowls. 2. Open the bag of frozen strawberries. Sometimes this can be hard to do. You can ask a grown-up to help you with this. 3. Pour the frozen berries into the strainer. They’ll start to thaw here while you get the ladyfingers ready. 4. Open each ladyfinger cake, and lay the halves on a plate. 5. Put one layer of ladyfinger halves along the bottom of each dessert bowl. 6. Check and see if the strawberries are a little thawed yet. If they aren’t, go and look at a book for a while. If they are thawed, go on to the next step. 7. Pour the thawed strawberries into the 2nd big bowl. (You can drink the strawberry juice from the 1st bowl later. ) 8. Mix the 1 cup of yogurt into the strawberries. 9. Spoon the strawberry-yogurtty mixture into the four dessert bowls. Ask someone to hold up the ladyfingers on the side. Sometimes they try to fall into the middle. Now your 4 Strawberry Surprises are done. Invite 3 friends and you’ll all have fun. Recipe by: My First Encyclopedia CD rom Posted to recipelu-digest by James and Susan Kirkland on Feb 03, 1998

Servings: 6 Servings
Category: Kids | Sandwich
Ingredients

• 1 Text Only

Directions
For each serving: Toast two slices frozen French toast according to package directions. Thinly slice strawberries to make 1/3 cup. Fold in 2 TBSP strawberry or red-raspberry flavored yogurt. Place one slice French toast on warm plate. Top with strawberry mixture and remaining slice of toast. Cut in half; serve immediately. Taken from McCall’s Cookery Magazine Date unknown File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kids.zip

Servings: 6 Servings
Category: Kids! | Non-food | Holiday | Christmas
Ingredients

• 1 c Applesauce
• 4 oz Ground cinnamon
• 1 oz Ground cloves
• 1 oz Ground nutmeg
• 1 oz Ground ginger

Directions
(1 oz = 1/8 c = 2 Tbs; 4 oz = 8 Tbs = 1/2 c.) Combine everything and blend with your hands until dough is smooth. Add more applesauce if necessary. Divide dough into quarters. Sprinkle counter with cinnamon and roll out portion of dough to 1/4″ thick. Cut with cookie cutters and transfer to cookie sheet. Pierce with skewer to form hole for hanging. Turn ornaments every 12 hours and examine until they are dry. This takes 3 to 5 days. When the ornaments lose their scent, dab on oil of cinnamon. Note: Roll out dough on aluminum foil and move the foil onto the cookie sheet. It will help the ornaments keep their shape. Note: You can alter the amounts as long as you use about 7 oz ground spices to 1 c applesauce. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini