Peanut Butter Pudding CACFP: 1/4 cup = 1 meat   Ingredients 20 servings Peanut Butter, natural 2/3 cup Sugar 2/3 cup Salt dash Hot Milk 1 quart Eggs 1 Water 1/8 cup Cornstarch 1/3 cup Vanilla 2 teaspoons    1. Add sugar and salt to milk and peanut butter; heat to simmering point. 2. Beat eggs; combine with water. Beat in cornstarch. 3. Add egg mixture slowly to milk mixture, stirring constantly with a whip. Cook about 6 minutes, continuing to stir, until mixture has returned to simmering point. 4. Remove pudding from heat and stir in vanilla. 5. Cook quickly in the refrigerator, stirring often. Note: If serving fewer than 20, refrigerate or freeze unused portions to serve at a later date.