Beat egg whites until foamy. Add salt and beat until stiff but not dry. Fold egg whites into pudding mixture. Pour into greased 1-quart casserole. Sprinkle top with rest of nuts. Place casserole in pan of hot water.
Bake at 325° F. (slow oven) 1¼ to 1½ hours, or until the tip of a knife inserted in the center comes out clean.
Quick ice cream desserts
Pecan balls.—Toast pecans by spreading 1½ cups in a shallow pan, and baking at 300° F. (slow oven) 15 to 20 minutes, or until lightly browned. Cool and chop. Shape 1 quart ice cream into 6 balls. Roll balls in pecans. Place on a tray covered with wax paper and return to freezer until firm. Just before serving, top balls with hot fudge sauce. Makes 6 servings.
Snowballs.—Shape 1 quart ice cream into 6 balls. Roll balls in ½ cup flaked coconut. Return balls to freezer as directed above. Makes 6 servings.
Ice cream sandwiches.—Slice 1 quart ice cream into 6 slices. Place each slice between 2 graham crackers (plain, cinnamon-flavored, or chocolate-coated). Serve immediately or return to freezer until time to serve. Makes 6 sandwiches.
Buttered nut sundae.—Add ½ cup chopped pecans or walnuts to 2 tablespoons melted butter or margarine in a frypan. Toast nuts over low heat for 15 to 20 minutes, stirring as needed, until they are lightly browned. Stir in ¼ cup brown sugar (packed) and ¼ cup water; simmer 2 minutes. Pour warm sauce over ice cream. Makes about ¾ cup or enough for 6 sundaes.
Ways to Use Leftovers
Don’t throw good leftover food away. Use your cooking skill—and your imagination—to make leftovers tasty.
Some leftovers make good second meals merely by reheating. Others are better prepared in a new way—with seasonings, sauces, crisp toppings. Try leftover fruit in muffins, vegetables in omelets. Substitute 2 leftover egg yolks for 1 whole egg in baked custard. And soups often become richer, more delicious when leftovers are added.