Mix Argo cornstarch and milk until smooth.
Add Mazola margarine, salt and pepper.
Stirring constantly, bring to boil over medium heat.
Boil 1 minute.
Use for creamed vegetables, meat, poultry, fish or casseroles.
Makes 1 cup.
Pour off drippings and return 2 tablespoons to roasting pan. Stir in 2 cups liquid.
Cook over medium heat, stirring to loosen browned bits.
Remove from heat.
Mix cornstarch and 1/4 cup water until smooth; stir into liquid in pan.
Add seasonings.
Stirring constantly, bring to a boil over medium heat and boil 1 minute. Makes about 2 cups.
Combine cornstarch and sugar; stir in milk.
Cook in microwave on High for 7 minutes.
Beat half of the hot mixture into the eggs. Blend egg mixture into remaining hot mixture.
Microwave 2 1/2 minutes or until thickened.
Stir in butter and vanilla.
Can use in banana or pineapple pudding recipe.
In a small saucepan, combine the brown sugar, cornstarch and salt.
Add milk and egg yolks; stir until smooth.
Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened.
Remove from the heat; stir in butter and vanilla.
Cool to room temperature, stirring several times.
Pour into four individual dessert dishes.
Cover and refrigerate for 1-2 hours or until chilled.
Zest lemons into a small bowl and set aside. Juice lemons into a separate bowl and set aside.
Whisk sugar and cornstarch together in a medium saucepan. Add half-and-half and whisk until fully combined. Add egg yolks and lemon zest and whisk thoroughly.
Cook on medium heat, stirring frequently with a large spoon. Continue stirring until liquid thickly coats the back of the spoon.
Remove from heat. Stir in lemon juice and butter until blended. Pour through strainer into a container. Refrigerate for at least 2 hours, until set.
In double boiler, scald milk, reserving 1/4 cup.
Mix together cornstarch, salt and sugar, using the reserved 1/4 cup milk to blend.
Add to hot milk.
Add finely shaved lemon rind and cook until pudding thickens.
Beat egg whites until stiff; add to the rest and cook a minute or so, then turn into a dish and chill. Make pudding sauce.
Mix together the cup of milk, flour, sugar and egg yolks.
Cook until thick.
Flavor with lemon and vanilla and serve over chilled pudding.
Mix sugar and cornstarch in saucepan over medium-high heat. Slowly add milk, cook until mixture starts to thicken.
Stir constantly so as not to let burn.
Remove from heat and add vanilla and butter/margarine.
Beat until smooth.
For chocolate pudding, simply add cocoa to sugar and cornstarch mixture before adding milk to cook.
Pour about 2 cups milk in blender; add cornstarch, sugar, vanilla and egg yolks and blend.
Meanwhile, heat rest of milk in large pan; when hot, pour in cornstarch mixture and stir over medium-high heat until thick, stirring constantly.
Put ladyfingers in large bowl.
Pour pudding over them.
Beat egg whites and 2 tablespoons sugar until thick, then drop by spoon on top of pudding.
Bake for 10 minutes at 400\u00b0 or until lightly brown.
Mix together cornstarch, sugar and a little water to make a liquid mixture; set aside. Bring to a boil the cream and milk. On low heat add cornstarch mixture slowly, stirring constantly. After it thickens, remove from heat and add vanilla. Pour in a bowl and top pudding by sprinkling some sugar and cinnamon to make suitable for your taste and a drop of butter.
Heat milk. Add beaten egg, sugar and cornstarch moistened with milk. Cook on low to medium heat until thick. Can add coconut to make coconut cream pie or pudding.
Add vanilla and dab of butter after cooked.
Add Vanilla Wafers and 2 Oreos to your food processor and crush until they resemble sand.
In a smaller bowl, cream together softened 8 ounce cream cheese, butter, and powdered sugar.
In another larger bowl, mix pudding with milk.
Add pudding mixture to the cream cheese mixture.
Fold in all of the Cool Whip.
Layer into bucket in this order: sand, pudding, sand, pudding, etc.
Notes:
Allow to chill in fridge at least 1 hour before serving.
Melt baking chocolate in double boiler over simmering water and add milk.
Stir until well blended.
Combine together the sugar, cornstarch and salt and add a small amount of hot chocolate mixture, stirring vigorously.
Return to double boiler and cook until thickened, stirring constantly.
Cook 20 minutes longer. Add butter and vanilla.
Spoon into serving dishes and press waxed paper directly onto surface of pudding.
Cool and chill.
Serve with sweetened cream if desired.
Serves 6.
Mix pudding, milk, Cool Whip and Eagle Brand milk together in a large bowl.
Layer pudding, bananas and crushed wafers.
Place cornstarch, salt, and sugar in mixing
ouble boiler, then stir in cornstarch which has been mixed with
Dissolve cornstarch in a little of the milk.
Separate eggs. Beat yolks.
Add 1/2 cup milk and beat.
Heat milk to scalding. Add sugar.
Add eggs to cornstarch.
Add eggs and cornstarch mixture to hot milk, stirring constantly.
Take off fire and add vanilla.
Mix in pan the sugar, cornstarch and salt. Stir milk in gradually. Cook, stirring constantly, until mixture boils.
Remove from heat.
Stir in vanilla.
Put canned milk in a quart jar and fill up with regular milk. Use a double boiler; heat until boiling.
Beat eggs and add to milk.
Add sugar and cornstarch.
Boil until thick, then cool. Strain.
Add vanilla.
In large skillet or flat pan mix cornstarch and sugar.
Mix in milk.
Stir constantly until mixed.
Turn on heat, stir constantly so it does not stick.
When it comes to full boil take off heat. Add vanilla.
Cool.
Beat egg and combine all ingredients in a saucepan.
Stir over medium heat until pudding thickens.
Makes 4 or 5 servings.