Eggshell Pudding
Submitted by Cathy Evans
Ingredients:
- 1 cup lard
- 1 cup peanut butter
- 2 cups quick oats
- 2 cups corn meal
- 1 cup wheat germ
- 1 cup raisins
- 1 cup ground eggshells
- sugar (just enough to thicken)
Directions:
Grind eggshells in a food processor. Melt lard over medium heat and add eggshells; cook until eggshells are slightly brown. Remove from heat and add peanut butter. Blend in remaining ingredients, let mixture cool, and pour into containers (I use commercial plastic suet holders so the cakes will fit wire mesh suet holders), then chill. Remove suet cakes from containers, wrap in waxed paper, and store in refrigerator or freezer.
