BLANCMANGE (CORNSTARCH) PUDDING

My mother used to make this for us and often put a dollop of egg white on top of each dish of pudding.  We called it Floating Island Pudding.  It is still one of my favorites. My mother used whole milk, but I find it delicious with skim milk.

Mix in 2-3quart Pan:

        1/2 cup sugar (can use up to half Splenda)

        1/3 cup cornstarch

        1/4  tsp. Salt

Gradually add while stirring with a whisk:

         4 cups skim milk or prepared powdered milk

Stir constantly from this point on.

Cook over medium heat for about 10 minutes, until mixture begins

 to thicken.

Turn heat to medium low and continue cooking for 8-10 minutes.

Slowly add 1 cup of mixture into:

        2 well-beaten eggs

Whisk well.

Add egg mixture to milk mixture and continue cooking 2 minutes.

Do not overcook.

Remove from heat and cool 2-3 minutes.

Add: 1 tsp. Vanilla (real vanilla is best).

Pour into molds, small bowls, or one larger bowl.

Cool slightly, then cover and refrigerate.  Will store well for several days in the refrigerator.

This pudding is also delicious served warm.

HINTS:

  If pudding is too thick, just add a little more milk.

  If you have a recipe that calls for egg whites, you can use up the yolks by altering this recipe using 1 whole egg and 2-3 egg yolks.

  In a hurry?  Add about 1 cup milk to sugar mixture as directed.  Place remaining milk in microwave for a few minutes to heat it (not too hot) then add to sugar mixture as directed.  This will take several minutes off cooking time.

  Add a few chocolate chips or piece of chocolate candy bar to warm pudding cup and let it sit a few seconds.  Swirl through pudding and enjoy!

POTATOES BENSON (FUNERAL POTATOES)

From my Montana friend, Jodi Bergman.  Traditionally after Mormon funerals, a meal is provided for the family. The menu is usually ham, "funeral potatoes," rolls, salads, and cakes.  This recipe is the one mostly used in my ward in Montana when I lived there. They are delicious! You don't need to wait for a funeral to enjoy these!

Fill 9x13 pan almost full with 6-8 medium potatoes that have been boiled in skins, cooled, peeled and grated (shoestring,) OR a package of frozen shredded potatoes.

Mix and spread evenly over top of potatoes: 
       1 can cream of chicken soup
       1/2 cup butter or margarine, melted (1 stick)
       1/2 pint sour cream
       1/4 cup green onions (include part of tops)

Mix and sprinkle over cream mixture:
        4 oz. grated cheddar cheese
        4 handfuls corn flakes, lightly crushed
        3 Tbsp. melted margarine

Bake at 350 F for 25-30 minutes.  

This recipe can be assembled ahead of time and refrigerated.  Baking may take longer, due to chilled state of the ingredients.

MEXICAN MEAL

Didn't quite know what to call this, but it is delicious!

YIELD:  4-6 servings

Cook as directed:  1 pkg. Knorr Fiesta Sides Spanish Rice
Add:                      1 can black beans drained and rinsed

While rice is cooking, prepare the following:
Brown: 3/4 - 1 lb. ground beef
            1/2 cup chopped onions 
                   OR 2 Tbsp. dehydrated onions
            1/2 cup diced bell pepper
            2 large cloves garlic, minced 
               (or about 1-1/2 tsp. garlic powder to taste)
            Salt and pepper to taste

Crisp 4-6 8-inch flour tortillas: 
      *Heat pan to medium high (I use 6 on my electric stove.)
     *Spray frying pan with pan spray and add a little cooking oil.  
     *Heat tortilla on both sides until golden brown.

To serve:
   1. Place a crisped flour tortilla on a plate.
   2. Top with about 1/2-3/4 cups rice mixture.
   3. Add about 1/2 cup hamburger mixture.
   4. Sprinkle with shredded Mexican style 4 cheese blend.
   5. Add 3/4-1 cup shredded lettuce.
   6. Top with your favorite salsa and sour cream.