Mix all ingredients together in a large bowl and refrigerate overnight (if desired). Prepare a 3 quart and a 2 quart casserole, well greased. Divide ...

Mash butter into sugar. Mix with egg yolks. Put in sour cream then cottage cheese. Add boiled noodles. Beat egg whites until stiff. Fold in greased ...

Butter 8" square pan. Mix brown sugar, evaporated milk and water in a heavy 2 quart saucepan. Cook and stir over medium heat until mixture comes to a ...

Preheat oven to 350 degrees. Grease 13 x 9 inch baking dish. In large saucepan, cook noodles in boiling, salted water until tender (8-10 minutes). ...

Combine sugar, milk and salt in heavy 2 quart saucepan. Over medium heat stir until sugar dissolves. If sugar crystals form on sides of pan, wipe ...

Mix up a nice yukky mess of the lard, peanut butter and uncooked oatmeal (as much oatmeal as you can add without making the pudding too dry). Collect ...

Preheat oven to 325 degrees. Grease 2 1/2 quart casserole. Cook noodles according to package directions; drain, rinse. In mixing bowl blend cheese, ...

Mix flour, sugar, salt. Add beaten eggs, mix well. Add milk and corn. Mix well. Pour into buttered 1 1/2 quart casserole. Dot with butter, cook at ...

Add milk gradually to peanut butter, blending until smooth. Add pudding mix. Beat slowly with hand beater or at lowest speed of electric mixer until ...

Beat eggs slightly with sugar and salt. Scald, but do not boil milk, add milk very slowly to egg mixture, stirring all the time. Pour custard into ...