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Show a Gi Breakfast Spells A Good Start To School h It's the smart mothe e who teaches her childre g early about the ABC's c good nutrition. As they g ready for that importar first day of school, hi e youngsters are fortified ft ;e the big experience with 11 good-tasting breakfast th; d meets one-quarter to on ,e third of their daily nuti ,v tional needs. ' Education and nutritic experts alike agree that tl ie children armed beforehai 11 with a satisfying breakfa u likely to be more ale n- and ready to learn. Mothers learn early th children will be more like to eat well when they a ie served foods that not 011 !g taste good but are appe ie jng as well. When foods ks "fun," children are tempt ho to eat them. r A good example of "fu foods is Eggs-in-a-Cup, si pie scrambled eggs served en CUDS made by lightly saut , r .... 1 T" ne mg slices 01 ooiogna. n ts. breakfast can be round' ne out with a slice of butter ce toast, a six ounce glass Tang instant breakfast drii ck and an eight ounce glass milk. Smart moms like Tar ,ck too, not only for its go m. taste, but because it pi ral vides a full day's supply Vitamin C in each servn 0 It's a boon for busy mo 333 ers since it convenien 'ed stores on the pantry sh( nd Youngsters enjoy its ta ars so they're more likely drink a full glass. But this fun breakl ent jjjo gives back -to -school lay some serious nutrition. E; 1 is serving of the compl for breakfast provides 520 c; een ries, 19 grams protein, for 11 ; t j f i' H J S i n Eggs-in-a-Cup are the bale ba-le sis for a nutritious, tasty id breakfast. .st rt grams carbohydrate and 27 gram fat. This means that at each child starts off the ly day with 4 5c of the U.S. re Recommended Daily Allow-,lv Allow-,lv ance (U.S. RDA) for pro-al- tein, 35 vitamin A, 100rc ire vitamin C as well as sig-ed sig-ed nificant amounts of other important nutrients such n" as thiamine, riboflavin, ni-m- acin, calcium, iron and in phosphorous. pp. his EGGS-IN-A-CUP ed 4 slices Oscar Mayer ed brand beef bologna of 1 tablespoon butter or nk margarine of 4 eggs 2 tablespoons milk ng, 14 teaspoon salt iod Dash of pepper rf In a skillet, fry bologna slices in half of the butter ?, for about 30 seconds on 'J, each side. They will form cups as they heat. Remove 6 ' from pan and set aside. iS'e Combine eggs, milk and sea- 'sonings and beat well. Heat f . remaining butter in separate skillet, add eggs and cook "if until set. Serve to four in acn , , lete bologna cups, alo- NOTE: Recipe may be 49 doubled. |