A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Lemon Pudding
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- #8988
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 cup sugar
2 teaspoons melted butter
2 egg yolks, beaten lightly
1 lemon, grated rind (zest) and juice only
1/4 cup cornstarch
1 cup milk
2 egg whites, beaten to stiff peaks
directions
Cream sugar and butter. Beat egg yolks lightly, adding juice and a little grated rind of lemon. Combine egg mixture with creamed mixture.
Combine 1/4 cup cornstarch with a little of the milk to dissolve it. Add remaining milk, stirring in well. Beat egg whites to stiff peaks and fold in.
Pour mixture into a lightly greased 2 quart Pyrex casserole dish. Place casserole in pan with hot water.
Bake at 375 degrees F. for 30 - 45 minutes. Top should be light brown when done.
added by
ssmnita
nutrition data
255 calories, 5 grams fat, 50 grams carbohydrates, 4 grams protein per serving. This recipe is low in sodium.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
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