Grandmas Tomato Pudding Recipes

Steps:

• Place rice and raisins in a greased 1-qt. casserole. In a small bowl, whisk the eggs, milk, sugar and nutmeg; pour over rice. , Bake, uncovered, at 375° for 45-50 minutes or until a knife inserted in the center comes out clean. Cool. Pour milk over each serving if desired. Refrigerate leftovers.

Steps:

• 1. Heat oven to 375^. Spray a 1 quart baking dish, that has a cover(or use foil), with non-stick butter spray; set aside. Cut 4 slices of wheat or pumpernickel bread into small cubes.
• 2. Place the cubes in the prepared baking dish and drizzle the melted butter them.Toss the bread cubes to coat evenly. Set aside.
• 3. In a small saucepan add the tomato sauce, sugar, salt ,water and sour cream. Whisk to blend. Bring to a boil and boil while stirring for about 5 minutes.
• 4. Now carefully pour the hot tomato mixture evenly over the bread.Sprinkle with the dill weed. Bake for 30 minutes ,covered. Serve warm, as a side dish.

Steps:

• In a saucepan over medium heat, stir together the water and tomato puree. Mix in the brown sugar, basil and salt, and bring to a boil. Simmer over low heat for 5 minutes, then set aside.
• Preheat the oven to 375 degrees F (190 degrees C). Coat a 2 quart casserole dish with cooking spray.
• Place the bread cubes into the dish, and drizzle with melted butter. Pour the tomato sauce over all. Cover with a lid or aluminum foil.
• Bake for 1 hour in the preheated oven. Remove the lid for the last 10 minutes.

Steps:

• In 4-quart saucepan over medium heat, heat tomatoes to boiling; stirring frequently.
• Reduce heat to low; cover and simmer until tomatoes are soft, about 10 minutes.
• Uncover saucepan and cook 15 to 20 minutes longer, stirring often, until tomatoes thicken slightly.
• Stir in tomato paste, brown sugar,salt and pepper.
• Put cubed bread over tomato mixture.
• Pour melted butter over bread.
• Bake at 350° for 20 minutes.
• Serve.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Line the bottom of a baking dish with some wafers. Combine sugar, flour, and salt in a bowl.
• Beat yolks in a heavy saucepan over medium heat. Add flour mixture alternately with milk and vanilla extract, stirring constantly. Bring to a simmer and cook until slightly thickened, 8 to 10 minutes. Add butter; continue stirring until thickened to a pudding-like consistency, 5 to 7 minutes more.
• Layer a portion of banana slices over the wafers and cover with pudding. Repeat layers with remaining bananas, wafers, and pudding.
• Beat egg whites in a glass, metal, or ceramic bowl, gradually adding cream of tartar, until soft peaks form. Add sugar and continue beating on high speed until stiff peaks form. Fold in vanilla extract. Spoon meringue over the pudding.
• Bake in the preheated oven until meringue browns, 15 to 20 minutes. Let cool before serving.

Steps:

• 1. Grease a covered casserole dish. Preheat oven to 350*.
• 2. Combine all ingredients well. Pour into baking dish. Cover and bake at 350* for 30 mintues. Uncover and bake 30 until done, crispy and brown on sides.