SouthernUtahFoodStorage

1 ¼ cups light brown sugar, firmly packed
¼ cup butter
1 cup water
4 egg yolks
1 cup cream
14 ½-oz. tin evaporated milk
¼ teaspoon salt
1 ½ teaspoons vanilla
Put sugar and butter into a skillet. Heat slowly, stirring occasionally until sugar melts. Add water slowly, stir and simmer about 5 minutes. Beat yolks and pour hot syrup over them, beating vigorously. Return to very low heat and stir continuously until mixture thickens slightly (2 or 3 minutes). Remove from heat and cool. Add cream, evaporated milk, salt and vanilla. Mix well and chill. Turn into freezer can. (If frozen in hand-turned ice cream freezer. If using a modern electric ice cream freezer the cream or evaporated milk need not be whipped.)

When I Say that Food Is Interchangeable This Is What I Am Talking About.

  From the recipe of “Cookin’ with Home Storage” by Vicki Tate.  My Favorite Rice Pudding

1            Cup rice  (May substitute brown rice.)

½           Cup butter

2            Cups water

4            Eggs 

1            Tsp. cinnamon

1            Tsp. vanilla

2            Quarts milk

1            Cup sugar (May substitute ¾ Cup Honey.)

              Nutmeg as desired.

Cook rice in water and salt for 7 minutes.  Add milk and butter to rice and simmer 1 ½ hours (add raisins if desired during last ½ hour of cooking.)  After cooking, beat eggs, vanilla and sugar.  Fold carefully into hot rice mixture.  Put into a serving dish and sprinkle with nutmet.

Recipe from Elaine Harmston.

(Substitute according to what you have and according to your families tastes.)