Thanks, for turkey it would be worth it. I was buying those Banquet $1 ones but they don’t fill me up. And I hate to eat two. I liked the spaghetti, country fried steak, the mexican one and the turkey. Swansons was better but more $$$. Haven’t bought any for awhile.
LEMON CAKE PUDDING
One of my favorite desserts from childhood. The texture of this dessert is what interested us as kids (and still does) - cake on top and a lemon pudding, almost a ‘sauce’, on the bottom. How the cake/sauce separation happens is a mystery to me because when you mix it all up and pour it in the baking dish, everything looks like a thick lemon soup. This would be a nice treat for company - light and lemony, plus it looks like a lot of work, but it’s really not.
Sift together into a mixing bowl:
1/4 cup sifted all-purpose flour
1 cup sugar
1/4 tsp. salt
Stir in:
1-1/2 tsp. grated lemon rind (1 lemon)
1/4 cup lemon juice
2 eggs yolks, well beaten
1 cup milk
Fold in:
2 egg whites, stiffly beaten
Pour into a 1 quart casserole (6-1/2 “) or 6 custard cups.
Set in pan of water (1” deep).
Bake at 350 degrees for 50 minutes.
Serve warm or cold (refreshing in warm weather), with or without whipped cream.
Serves 6
Cooking notes:
* We have always used an old Corningware 1-3/4 qt. baking dish & the LCP fills it up - I can’t imagine using something smaller.
* The LCP comes out of the oven with the cake top puffed up and looking great ..... and then it falls. This is disappointing, but perfectly normal.
* Variations on this recipe (substitutes for the lemon):
-Lime juice/rind
-Orange juice/rind
-Pineapple - follow recipe exactly except use 1/2 cup milk, only 1 tbsp. lemon juice, and add 1/4 cup drained crushed pineapple and 1/4 cup pineapple juice.