Kingsford's Corn Starch--By Ach food companies, Inc. successor to T. Kingsford & Son. This pure, wholesome corn starch thickens GRAVIES, SAUCES, PUDDINGS, CUSTARDS, CAKES and PIE FILLINGS. It is carefully manufactured by modern processes from fully-ripped corn. Ingredients: Corn starch. This product is gluten free. CASSEROLES: Mix 2 cups Medium White Sauce with 4 cups cooked, cubed, meat, poultry, fish and/or vegetables. Turn into 1 1/2 qt. casserole. Top with buttered bread crumbs. Bakes in 375F oven in 25 minutes. Makes 4 servings. SAUCY VEGETABLES: Cook 1 package (10oz) frozen vegetable until crisp. Drain, adding water to make 1 cup, stir in 1tbsp. KINGSFORD'S Corn Starch until smooth. Mix Vegetables, liquid and 1 bouillon cube. Bring to boil over medium heat, stirring constantly, and boil 1 minute. Ad 1tbsp. Margarine, Makes 4 servings. EASY PUDDINGS: Vanilla - Mix 1/3 cup sugar, 1/4 cup KINGSFORD'S Corn Starch and 1/8 tsp. salt. Gradually stir in 2 3/4 cups milk. Bring to a boil over medium heat, Stirring constantly, and boil 1 minute. Remove from heat . Stir in 2tbsp. Margarine and 1 tsp. vanilla. Chill. Makes 2 1/2 cups. Chocolate - Increase sugar to 2/3 cup and add 3 tbsp. unsweetened cocoa with corn starch. FRESH BERRY PIES: Mix 2 1/2 tbsp. KINGSFORD'S Corn Starch anf 1 cup sugar. Toss with 4 cups fresh blueberries or sliced strawberries. Turn into pastry lined 9-inch pie plate. Cover with top crust, cut serveral slits near center, seal and flute edge. Bake in 425F overn 35-45 minutes or until browned. EASY RULE OF THUMB: 1 tablespoon KINGSFORD'S equals 2 tablespoon flour. To use KINGSFORD'S Corn Starch for the thickening gravies, sauces, soups and stews when your recipe calls for flour , use half as much Corn Starch as flour.
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