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A wake-up breakfast for mom ... easy to make, clean up.

A wake-up breakfast for mom . . . easy to make, clean up

Children can cook for Mother's specialday. And offering her a special Sunday breakfast on that day, May 10 this year, is a way many enjoy showing off their skills.

But what to make? The young cooks weinterviewed said that it ought to look pretty fancy, but not be too hard to make. They also mentioned that dishes that make a big mess have obvious drawbacks if part of the treat includes cleanup by the kitchen crew.

Here are two recipes that might just fitthe bill.

The first is a dressy-looking crisp pastrywith ham, cheese, and almonds. All you have to do is chop some cooked ham, shred some cheese, and mix them with some almonds. Then you unfold a sheet of frozen puff pastry (open the box and take out just the piece you want to use) and put the ham mixture on top. Roll up the pastry (as Danny is doing above), cut it into slices, and bake the slices to serve hot.

If Mom is a chocolate lover, she'll bedelighted with chocolate waffles topped with ice cream and strawberries; the cooks are apt to like them a lot, too.

Ham and Almond Pastry Spirals

1 package (3 oz.) sliced cooked ham,finely chopped (2/3 cup)

1/2 cup slivered almonds

1/2 cup shredded Swiss cheese

1 sheet thawed frozen puff pastry (1/2of a 17 3/4-oz. package)

1 1/2 tablespoons butter or margarine,melted

In a bowl, mix together ham, nuts, andcheese; set aside.

Lay pastry sheet flat on an unflouredboard. Brush top lightly with butter, then evenly scatter the ham mixture over the pastry.

Life 1 edge of the pastry square and roll toenclose the filling. Place the pastry log seam side down and use a sharp knife to cut it into 1-inch slices. Lay slices about 1 inch apart in a 10- by 15-inch baking pan. Brush tops of spirals with remaining butter. If made ahead, cover with plastic wrap and chill up to overnight.

Bake the spirals, uncovered, in a 400|oven until rich golden brown, 25 to 30 minutes. With a wide spatula, carefully transfer hot pastries to plates or a basket and serve. Makes 9 or 10; allow 2 for a serving.

Chocolate Waffle Rafts

3 cups strawberries

2 ounces unsweetened or semisweetbaking chocolate

About 1 cup sugar

2 large eggs

1 cup milk

1/2 cup (1/4 lb.) melted butter ormargarine

1 teaspoon vanilla

1 1/4 cups all-purpose flour

1/4 teaspoon baking soda

Salad oil

1 1/2 to 2 pints (3 to 4 cups) ice cream--vanilla, chocolate, strawberry, or your favorite flavor

To rinse berries, immerse in water and liftout quickly. As you pull or cut off the green hulls, look for any spoiled areas and cut them away. Lay berries on paper towels to drain.

Fill the bottom of a double boiler withenough water to come up a little around the bottom of the top part. Put on high heat until water is boiling. Take pan off the heat. Put the chocolate in top of double boiler and let stand to melt.

While chocolate melts, cut strawberries inhalf and put into a bowl; sweeten the berries with a little of the sugar.

In a large bowl, combine the eggs, chocolate,1 cup sugar, milk, butter, and vanilla; beat with an electric mixer until all the ingredients are well blended, about 1 minute. (Or beat with a heavy spoon until the ingredients are well blended.) Add the flour and baking soda; mix slowly with the electric mixer until the flour is moistened, then beat until batter is smooth. (Or stir in flour and then beat with heavy spoon until batter is smooth.)

Heat a waffle iron on medium heat, or setan electric waffle iron to medium or 350|. Open grids and brush both sides lightly with the salad oil. Pour about 1/3 cup batter in the center of the bottom iron; close lid. Cook waffle until it looks dry, about 3 minutes; take a peek when it stops steaming. Lift waffle from pan with a fork and put it on a rack to cool. (The waffle will be soft, so you may need to use 2 forks to lift it from the waffle iron without tearing it.) Repeat to cook remaining batter.

(If you make the waffles ahead, let cool,then wrap airtight and hold at room temperature up to overnight. Cover the strawberries and put them in the refrigerator, too. Or wait until just before serving to wash, drain, cut, and sweeten berries.)

Place a whole waffle on each plate. Scoopout about 1/2 cup ice cream and put this amount on top of each waffle. Spoon an equal amount of strawberries and their juices onto each waffle. Makes 6 to 8 waffles, or 6 to 8 servings.

Photo: "Surprise, Mom!' Danny andJenny rolled and baked pastry spirals to go with Mother's Day breakfast of scrambled eggs, asparagus, strawberry yogurt, strawberries--and flowers

Photo: Ann pours chocolate waffle batterinto hot waffle iron to bake. She tops cake-like waffles with ice cream and strawberies--and a smile
COPYRIGHT 1987 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1987 Gale, Cengage Learning. All rights reserved.

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Title Annotation:includes recipes
Date:May 1, 1987
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