Question About Ink Removal

[Guest]

Living on a farm in the 40’s/50’s, I didn’t grow up eating desserts as part

of a meal; we did have dessert type things as part of coffee breaks,

however. Pudding was common because it was cheap; we had our own eggs and

milk.

Strictly speaking, custard is eggs and milk and is baked; pudding is milk

and cornstarch and is cooked on top of the stove. This recipe combines the

nutrition of custard with the ease and speed of pudding.

And it is cheaper than the boxed pudding you get in the grocery store. Here

in Great Falls, puddings are over 50 cents for 4 servings. With the current

price of milk, the cost for 4 servings is about $.90. This will cost you

about half that ($.13/serving estimated) and is far more nutritious, all for

the cost of about 5 minutes in time

Don C

{ Exported from MasterCook Mac }

Custard Pudding

Recipe By:

Serving Size: 3

Preparation Time: 0:00

Categories:

Amount Measure Ingredient Preparation Method

1/2 c nonfat dry milk

1 c hot water

2 tbsps sugar

1 egg

1 tbsp cornstarch

1 tbsp cold water

1 dash salt optional

1/2 tsp vanilla extract

Mix dry milk, sugar and hot water in small heavy pan;

Mix cornstarch w/ cold water til smooth and add to milk mixture.

Beat in egg.

Heat over medium heat until just comes to a boil, stirring constantly.

Lower heat and near boiling temp for 2 minutes, stirring constantly.

Remove from heat, mix in vanilla.

Cool, stirring occaisonally.

Serve hot, warm or cold.

Yields 3 – 1/2 cup servings.

Variations –

For Chocolate pudding, add 1 Tablespoon unsweetened cocoa.

Increase sugar to 2 1/2 Tbsps.

Reece’s style pudding

Make chocolate pudding and stir in 2 T creamy peanut butter with vanilla.

Stir in up to 1 can of well drained mixed fruit/fruit cocktail.

Stir in 1 or 2 sliced bananas.

‹‹‹‹‹

Per serving: 142 Calories; 2g Fat (12% calories from fat); 9g Protein; 22g

Carbohydrate; 75mg Cholesterol; 220mg Sodium

_____

—

He who believes himself spiritual proves he is not.

[Author]

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