Published Wednesday, September 3, 2008 by caitlyn6232 | E-mail this post
And you thought cereal was meant solely for the breakfast bowl ...
We recently invited Sunday News readers to share favorite recipes that use cereals as ingredients in dishes that might be served as appetizers, sides, entrees, snacks or desserts.
Our Lancaster County cooks responded with almost three dozen creative contributions.
From Cheerio Eggs to salad croutons made with Corn Flakes to Fruit Pebbles Yabba-Dabba-Doo Squares, these recipes prove cereal's versatility.
In the word's of the Kellogg's Frosted Flakes mascot Tony the Tiger: "They're grrreat!"What's in the eggs?Bernadine R. Lucas, of Lancaster, submitted a breakfast recipe that mixes General Foods' Cheerios and eggs.
"The finished egg will look like a sunny pancake," she noted, "and tastes absolutely delicious honest!"
She said the dish was introduced to her family by her dad.
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