Tonight's dinner menu:
2 Hungarian smoked sausages, baked with a casserole of brown rice and barley (Whoah, that sausage turned out to be spicy.)
Spinach and feta perogies
Homemade butterscotch pudding...and here's the recipe.
Butterscotch Pudding (Source: Food to Grow On, by Susan Mendelson and Rena Mendelson, 1994)
1 cup brown sugar
2 tbsp. cornstarch
1/4 tsp. salt
2 cups whole or 2% milk
2 egg yolks, beaten
1 tbsp. butter
1 tsp. vanilla
Combine sugar, cornstarch, and salt in medium saucepan. Whisk in milk, and cook over medium heat until thickened and bubbly. (Keep stirring so it doesn't stick or burn.). Stir 1/2 cup pudding mixture into the egg yolks, then stir that mixture back into the pot and cook for two more minutes. Remove from heat and stir in butter and vanilla. Pour into serving bowl or Pyrex pan, and cover with plastic wrap to keep skin from forming, unless you just like skin. Chill for an hour before serving.
(Note: this recipe makes only about three servings, or four quite small ones. But you can increase the amounts.)