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| Eva's
Kitchen / CAP in Hackensack |
Dedicated
women and men who prepare and serve meals to the hungry. Check
the weekly bulletin for details.
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| If
you would like to volunteer to
make desserts for Eva's Kitchen
or help make the meals for the
next weekend that St. Catharine
parishioners will be visiting,
please call the rectory (201)
445-3703 for more
information. Below are
some of the recipes that we use: |
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|
Bread
and Butter Pudding |
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15
Slices of bread
Butter
1-1/2
Cups of sugar
2
Teaspoons cinnamon (mix cinnamon
and sugar)
6
oz golden raisins
6
Eggs (beaten)
1-1/2
Quarts milk |
|
Butter
bread and cut into
triangles. Grease 8-1/2
x12 inch ovenproof pan and make
layers of bread, sugar, and
raisins. Heat milk and
pour over beaten eggs.
Pour mixture over bread and
fruit. Bake at 350 degrees
for 40 minutes. |
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Rice
Pudding
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1
gallon milk
2
cups sugar
2
cups uncooked rice
pinch
of salt
4
cups milk
8
eggs
2
tsp. vanilla
nutmeg
or cinnamon
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-
Mix
first four ingredients in
saucepan. Bring to
boil. Cover and simmer
one hour. Remove from
heat and stir in 8 beaten
eggs and 4 cups milk.
Return to heat. Bring
to a boil; remove from heat
and add 1 tsp vanilla.
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Pour
into 13 x 9 pan.
Sprinkle nutmeg or cinnamon
over top.
Refrigerate overnight
or until well chilled.
Serves 24. Very easy
to make and can be done
ahead of time.
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USE
ALUMINUM DISPOSABLE PAN.
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