2 (16 oz.) cans sauerkraut, rinsed & drained
1 can water chestnuts, drained & sliced
1 c. celery, sliced
1 c. green onions, sliced
1 c. green pepper, diced
1/4 c. pimiento, chopped
1 med. carrot, shredded
2/3 c. vinegar
1/3 c. Crisco or olive oil
1/3 c. water
1 c. sugar or Sweet and Low
2 tsp. mustard seed

Mix all together and refrigerate overnight before using. Will keep for 4 to 6 weeks in refrigerator.

Makes 2 quarts.

When hot, pour over stale bread. put in oven for 15 minutes. Take pan out of oven and sprinkle brown sugar and nuts over pudding. Drizzle melted butter over nuts and sugar. Put back in oven and cook with toothpick inserted in center comes out clean; 45 minutes to 1 hour.

SAUCE: In saucepan, melt butter. Add sugar and water. Cook until sugar is completely dissolved. Turn off heat. Pour in bourbon. After 2 minutes, stir 1 teaspoon water into 2 egg yolks and pour mixture into sauce, stirring constantly. Pour sauce through a strainer to insure smoothness. Cut bread pudding into squares and spoon sauce over it.

To reheat, put bread pudding with sauce into microwave for 1 minute.