10 Slices stale bread

3 Eggs, beaten

2 c Sugar

1/2 c Oleo

1 c Raisins

1 c Pecan pieces

1 cn (16 oz) fruit cocktail/juice

1 cn Pet milk (12 oz)

1 c Water

2 T Vanilla butternut flavouring

Put everything in a large bowl and mix it up.
Yeola says that
she uses her hands to make sure it’s well blended.
Then turn into a
greased 9 x 13-inch pan and bake in a 400-degree oven for 1 hour
and 20 minutes.
From Justin Wilson’s “Outdoor Cooking with Inside
Help” I’ve had this with a delicious Jack Daniels sauce.
I’ve
looked high and low, but can’t find the recipe.
If you’re ever in
Lafayette Louisiana go to Prejeans, one of the nicest Cajun
restaurants around.
They serve a great bread pudding there, maybe
you can talk them into giving you their sauce recipe.

1 3/4 c All-purpose flour

1 tb Granulated sugar

1 tb Baking powder

1 ts Baking soda

3/4 ts Salt

1/4 c Butter; cold

3/4 c Cheddar cheese; shred

1 c 1% plain yogurt

in large bowl, mix together flour, sugar, baking powder, baking
soda and salt; cut in butter until mixture resembles coarse crumbs.
Stir in cheese.
Add yogurt all at once; stir with fork to make
soft, slightly sticky dough.
On lightly floured surface, knead
dough gently 6 times or until smooth.
Gently pat out dough to
1-inch thick round.
Using 2-inch round cutter, cut out rounds.
Gather up scraps and pat out dough once morel; cut into rounds.
Bake on ungreased baking sheet at 425F 220C for 12 to 15 minutes or
until puffed and golden.
Transfer to racks and let cool.

1 Envelope of Gelatin

1/4 c Cold Water

1 1/2 c Skim Milk

1/3 c Granulated Sugar

2 1/4 c Plain Yogurt

1 ts Vanilla Extract

1 Strawberry Coulis recipe

Fresh Strawberries Rinse a 1 quart heart shaped mold under cold
water, do not dry.
Soak the unflavoured gelatin in 1/4 cup cold
water.
Mix milk and sugar together in a saucepan and heat until
sugar dissolves.
Remove from heat, add gelatin mixture and stir
until gelatin dissolves.
Empty gelatin mixture into a large bowl
and let cool for 5 minutes.
Stir in yogurt and vanilla.
Pour into
rinsed mold and refrigerate for at least 2 hours or until set.
Unmold by placing bottom of mold in warm water for a few seconds,
then turning out onto serving plate.
Pour strawberry coulis around
mold.
Decorate with fresh strawberries.
Serves 6.
From The Gazette,
91/02/06.

2 c Fine vanilla-

Wafer crumbs 1/4 -cup sugar 1/3 c Melted but- 2 tablespoons

-cocoa Ter or margarine 1 -cup heavy cream .
.
.
1 cup -chopped
Cali- 1/2 c Butter or fornia walnuts

Margarine 1 -fully ripe banana, 1 1/2 c Sifted con- mashed

Fectioners’ sugar 1/4 -cup sliced mara- 2 Eggs schino
cherries

Source: BETTER HOMES & GARDENS, DECEMBER, 1956 Mix together
crumbs and melted butter; reserve 2 tablespoons for top.
Press
remainder in bottom of 1-quart refrigerator tray.
Cream together
1/2 cup butter and confectioners’ sugar.
Add eggs, one at a time,
beating well after each.
Spread over crumbs.
Combine sugar, cocoa,
and cream; whip.
Fold in nuts and fruits; pile atop mixture in pan.
Sprinkle reserved crumbs over.
Chill 24 hours or freeze.
Cut in
wedges.
Makes 9 to 12 servings.

1 ts Unflavored gelatin

4 c Watermelon cubes

2 tb Lime juice (or lemon)

2 tb Honey

Lime twists for garnish In a micro-safe cup, soften gelatin in 2
tb water by heating briefly.
Stir until gelatin is dissolved.
(Suggestion: cut up melon in a sieve to catch the seeds, over a
bowl to catch the juice or you will have lots of juice around the
cutting board.) In a blender container, combine 1 cup of melon
cubes, lime (or lemon) juice, honey and gelatin mixture.
Cover and
blend at high speed for 30 sec or until smooth.
Add remaining melon
in batches, cover and blend at high speed until smooth.
Pour into a
8×8x2″ pan and freeze until almost firm.
Remove from freezer and
transfer mixture to a large chilled bowl.
Beat at high speed with
an electric mixer or food processor until smooth.
Return to pan or
pour into serving size cups or pour into plastic ice cube trays and
freeze several hours until firm.
To serve let stand 15-20 min at
room temperature.
Scrape surface (if you used 8×8 pan) and spoon
into serving dishes.
Garnish.
Yield 6 servings, about 6 cups (I
only got about 4 cups) One serving: Calories 58, Protein 1 g, Fat
<1g, Carbohydrate 14 g, Fiber .5g, Cholesterol 0, Sodium 4 mg,
Potassium 133 mg.
Diabetic Exchange: 1 fruit Source: Univ.
of
Calif.
San Diego UCSD Healthy Diet for Diabetes c.
1990