Other recipes in this category
  • Pudding Fruit Salad
    1 pkg. orange tapioca pudding
    1 1/2 c. milk
    Cook and cool. Add 1 tall can pineapple tidbits drained 1 1/2 c. miniature marshmallows 1 pt. carton Cool Whip Toss together and cool a few hours.
  • Pudding Delight
    1 c. flour
    1/3 c. nuts
    1 stick margarine
    Large container Cool Whip
    1 (8 oz.) cream cheese (room
    temperature)
    1 c. powdered sugar
    2 pkg. instant pudding
    Press the first three ingredients into a 9 x 13 cake pan bake for 15 minutes at 350 degrees over cooled crust. Mix 2 package pudding with 3 cups milk put this on top of cream cheese mixture. Add remaining Cool Whip. Sprinkle with nuts if desired. Cool and eat. Business Office
  • Noodle Pudding
    1 lb. broad noodles cooked
    1 lb. sm. curd cottage cheese
    7 eggs beaten
    1 pt. sour cream
    1/4 lb. margarine melted
    3/4 c. sugar
    1 1/2 tsp. vanilla
    3 c. milk
    3/4 c. white raisins
    Mix all ingredients together in a large bowl and refrigerate overnight (if desired). Prepare a 3 quart and a 2 quart casserole well greased. Divide mixture into both casseroles add 1/2 cup of Corn Flake crumbs on top 1 teaspoon of cinnamon and 2 tablespoons sugar. Bake for 1 hour in a 350 degree oven.
  • Nut Penuche
    1 lb. (2 1/4 c.) brown sugar packed
    3/4 c. milk
    1/8 tsp. salt
    2 1/2 tbsp. butter or margarine
    1 tsp. vanilla
    1/2 c. chopped nuts
    Combine sugar milk and salt in heavy 2 quart saucepan. Over medium heat stir until sugar dissolves. If sugar crystals form on sides of pan wipe them off. When mixture comes to a boil cook without stirring until it reaches soft ball stage (230 degrees) on candy thermometer. Remove from heat. Add butter without stirring cool to lukewarm (110 degrees). Add vanilla and beat until mixture starts to thicken. Add nuts and beat and stir until thick and creamy. Pour at once into greased 9 x 5 x 3 inch loaf pan (do not scrape saucepan). Mark into 24 pieces while warm and when cool and firm cut into pieces. Makes about 1 1/4 pounds. (Can use Half and Half for the milk - makes richer candy). Tuesday Nite Ladies
  • Chocolate Custard Ice Cream
    2 c. sugar
    1/4 c. flour
    Pinch salt
    4 c. milk
    4 sq. unsweetened chocolate
    4 eggs beaten
    4 c. half and half
    1 tsp. vanilla
    Sift sugar flour and salt into large saucepan. Slowly pour in milk. Cook over medium low heat stirring without ceasing until mixture thickens. Then cook two more minutes. Remove from heat. Stir in chocolate which has been melted in anticipation of this step. Put a little hot mixture into beaten eggs. Then put eggs into saucepan and vanilla. Chill thoroughly. Freeze in faithful ice cream freezer. If desired rum flavoring may be substituted for vanilla. For added goodness stir in 2 cups miniature marshmallows and 1 1/4 cups chopped pecans after ice cream is frozen but before it is ripened.