“Kitchen Krafts: Mother’s Day Brunch,” Friend, May 1988, 42
4 cups apricot juice, chilled
1 1/2 cups lemon-lime carbonated beverage, chilled
Mix juice and carbonated beverage together in pitcher.
Serve in glass garnished with lemon slice.
4 corn tortillas
butter or margarine
1 1/3 cups grated cheddar cheese
2 cups shredded lettuce
1 1/3 cups diced ham
4 poached or scrambled eggs
2 chopped tomatoes
1/2 cup chopped black olives
1/2 cup sour cream
Butter one side of each tortilla and place on baking sheet, buttered side up. Bake at 400° F (205° C) for 3–5 minutes or until toasted.
Remove tortillas from oven, turn over, sprinkle cheese on top, then return to oven until cheese melts.
Layer each tortilla with lettuce, ham, eggs, tomatoes, olives, and sour cream.
2 tablespoons butter or margarine
1 can (16 ounces/454 g) pear halves, drained (reserve juice)
2 tablespoons sugar
1/3 cup chopped walnuts
1 teaspoon lemon juice
Melt butter in large skillet. Add pear halves, cut side up.
Sprinkle with sugar, and cook about 3 minutes or until pears are heated through.
Carefully turn pears over, sprinkle with walnuts, and cook on high, stirring and basting pears until sugar begins to caramelize, about 3 minutes.
Place pears in serving dish. Add pear juice to remaining liquid in skillet, then cook and stir over high heat until liquid is reduced by half, 1–2 minutes. Mix in lemon juice, and pour over pears.