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It's Chametz Mania
Sprinkle bread crumbs on everything, finish up the oatmeal, corn meal, cup cakes, sweet rolls and cereal in two days and try and figure out where to hide or store the rest.
Yes, folks, as they say, it's "time to make the doughnuts" and use up everything that even resembles chametz. Here are a couple of recipes that will help.
1 cup milk
2 Tbsps. butter or margarine
1/3 cup brown sugar
1 tsp. vanilla
1 Tbsp. flour
pinch of salt
Combine all the ingredients into a sauce pan and whisk to combine. Bring the mixture to a boil and continue whisking until it's thick (3 to 4 minutes). Remove from the heat and let cool for a few minutes and then serve with warm bread pudding.
Pineapple Noodle Pudding
1 lb. wide egg noodles, cooked
8 oz. unsalted butter
1 cup brown sugar
8 large eggs, lightly beaten
1 large can crushed pineapple in heavy syrup
1 lb. small curd cottage cheese
salt to taste
bread crumbs or corn flakes
cinnamon sugar mixture
Preheat oven to 350°. Generously grease a 9x13-inch baking pan. Cook the noodles according to the package. Drain them and return them to the pan. Add the butter and toss until melted.
In a blender or food processor, combine the sugar, eggs and pineapple until blended and frothy. Add the egg mixture to the noodles and mix to combine.
Pour the mixture into the greased baking pan.
Cover and bake for 20 minutes. Uncover and sprinkle the bread crumbs or corn flakes and cinnamon sugar over top. Bake uncovered for an additional 40 to 45 more minutes. Cool slightly and serve.
Corn pudding is delicious served warm or at room temperature.
2 lbs. frozen corn kernels, thawed
milk as needed (about 1 cup)
6 eggs, separated
1/2 cup sugar
6 Tbsps. butter, softened
3/4 cup flour
1 tsp. salt
1 tsp. baking powder
1 cup (4 oz.) shredded Monterey Jack, or Cheddar, cheese
poblano chili, roasted, peeled, seeded and cut into 1/4-inch strips
half of a red bell pepper, cut into strips