Before, I'd only had tapioca on hospital trays after giving birth. Now,
as many might recall..EVERYTHING tastes fabulous after that long
starving labor with it's forced deprivation of nourishment. So I wasn't
sure it was really as good as it seemed? Recently for the first time I
made my own tapioca at home. What a quaint old fashioned dessert. I love
it. Other than the recipe on the box, anyone have any other tapioca
pudding recipes? Isn't it a type of tapioca that is used in bubble tea?
I have had that and loved chewing on the lil lumps (I'm mad for okra
too, same fun playing with my food, lol)
Goomba

Subject: Tapioca-my new secret delight
From: Goomba38
Date: 4/3/2004 4:49 PM Central Standard Time
Message-id:

Before, I'd only had tapioca on hospital trays after giving birth. Now,
as many might recall..EVERYTHING tastes fabulous after that long
starving labor with it's forced deprivation of nourishment. So I wasn't
sure it was really as good as it seemed? Recently for the first time I
made my own tapioca at home. What a quaint old fashioned dessert. I love
it. Other than the recipe on the box, anyone have any other tapioca
pudding recipes? Isn't it a type of tapioca that is used in bubble tea?
I have had that and loved chewing on the lil lumps (I'm mad for okra
too, same fun playing with my food, lol)
Goomba

I don't know which one you are using, regular or pearl, but find the pearl and
try it !!! You will love it .
Rosie

Title: Ambrosia Tapioca
Recipe By:
Category: Puddings; TAPIOCA
Main Ingredient:
Cuisine Style:
Yield: 4 Serving
Preparation Time: 0:00
Cooking Time: 0:00

[Amount] [Measure] [Ingredient (or Header)] -- [Preparation]
---------- ------------ ----------------------------------------------
1/4 cup Tapioca quick-cooking
1/4 cup Fructose
1 dash Salt
2 1/2 cup Orange juice concentrate
1 cup Orange sections
1/4 cup Dates, chopped
1/4 cup Coconut flaked, toasted

[Preparation]
Combine tapioca, fructose, salt, and orange juice in a medium
saucepan; let stand 5 minutes. Bring to boil over medium heat,
stirring constantly. Remove from heat; cool slightly. Stir in
orange sections and dates. Chill for 1 hour or more. Just before
serving, spoon tapioca into dessert dishes and sprinkle with
coconut. * Fructose is available at health food stores. Serves 6
Note: fructose has a lower rating than sugar on the glycemic
index, it is also twice as sweet as sugar and so has fewer
calories.

From: Grandma Gina electron_sylph@webtdate: Friday, July 16,
1999 11:29 Am MM by H Peagram

Exported from Home Cookin 4.8 (http://www.mountain-software.com)

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-------------- * Easy Recipe Deluxe Export Format 1.3 * --------------

Title: Apple Tapioca
Recipe By:
Category: Puddings; TAPIOCA
Main Ingredient:
Cuisine Style:
Yield: 4 Serving
Preparation Time: 0:00
Cooking Time: 0:00

[Amount] [Measure] [Ingredient (or Header)] -- [Preparation]
---------- ------------ ----------------------------------------------
1/2 cup minute taapioca
1 tsp salt
3 cup apples, pared, cored,
sliced
1 cup brown sugar
2 tsp lemon juice
1/3 tsp nutmeg
3/4 tsp cinnamon

[Preparation]
Cook the tapioca and salt in 4 cups of water in a double boiler for
15 - 20 minutes or until the tapioca is clear. Put the apples into a
well greased baking dish. Cover with sugar, mixed with spices, and
the lemon juice. Pour the tapioca mixture onto the apple mixture.
Bake in 350* oven for 45 minutes.


From: Duckie ® : Sun, 17 Nov 2002 07:47:19
-0500



MM by H Peagram

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-------------- * Easy Recipe Deluxe Export Format 1.3 * --------------

Title: Butterscotch Tapioca Pudding
Recipe By:
Category: Puddings; TAPIOCA
Main Ingredient:
Cuisine Style:
Yield: 8 Serving
Preparation Time: 0:00
Cooking Time: 0:00

[Amount] [Measure] [Ingredient (or Header)] -- [Preparation]
---------- ------------ ----------------------------------------------
2 large Eggs, separated
1/4 cup Brown sugar
Plus
2/3 cup Brown sugar
1/2 cup Butter
4 cup Milk
1/3 cup Quick cooking tapioca
1/4 tsp Salt
1 tsp Vanilla

[Preparation]
Beat egg whites until foamy. Add the 1/4 cup brown sugar, two
tablespoons at a time beating until mixture stands in soft peaks.
Set aside.

Melt butter in a saucepan, add the 2/3 cup brown sugar and cook
stirring until sugar is dissolved.

Mix egg yolks, milk, tapioca and salt in a saucepan. Cook
stirring over medium heat until mixture comes to a full boil -
about 8 minutes. Add butterscotch mixture (butter/brown sugar
mixture) and mix well.

Pour a small amount of the hot mixture gradually into the egg
white mixture, blending well. Quickly stir in remaining tapioca
mixture. Add vanilla. Let stand for 15 to 20 minutes; then stir.

Serve warm or cold.

Womans Day Enc

++ Typed but not tested ++ ++ Courtesy of Dale & Gail Shipp,
Columbia Md. ++

From: Gail Shipp Date: 30 Sep 98

Exported from Home Cookin 4.8 (http://www.mountain-software.com)

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-------------- * Easy Recipe Deluxe Export Format 1.3 * --------------

Title: Cherry Tapioca Pudding
Recipe By:
Category: Puddings; TAPIOCA
Main Ingredient:
Cuisine Style:
Yield: 1 Serving
Preparation Time: 0:00
Cooking Time: 0:00

[Amount] [Measure] [Ingredient (or Header)] -- [Preparation]
---------- ------------ ----------------------------------------------
2 cup Drained, canned cherries
1/4 cup Minute tapioca
1/3 tsp Salt
1 1/2 cup Cherry juice or water
1/3 To 1/2 cup sugar
1 tbsp Lemon juice
1/4 tsp Cinnamon
1 tbsp Butter or margarine

[Preparation]
Combine all ingredients in 2-qt. casserole and cover. Mix and let
sit before cooking. Place on reversible rack and bake at 375F.
for 35 min. Stir well after it has been removed from the oven.

NOTE: Other fruit (sliced peaches, apricot halves or apples) can
be used instead of the cherries.

From: Lancaster Farming Shared By: Pat Stockett From: Pat
Stockett Date: 10-08-93

Exported from Home Cookin 4.8 (http://www.mountain-software.com)

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-------------- * Easy Recipe Deluxe Export Format 1.3 * --------------

Title: Chocolate Tapioca
Recipe By:
Category: Puddings; TAPIOCA
Main Ingredient:
Cuisine Style:
Yield: 4 Serving
Preparation Time: 0:00
Cooking Time: 0:00

[Amount] [Measure] [Ingredient (or Header)] -- [Preparation]
---------- ------------ ----------------------------------------------
1 1/2 cup milk
2 tbsp minute tapioca
1 egg (seperate!)
3 tbsp sugar
1/8 tsp salt
1 tsp real vanilla
2 squares of bakers
unsweetened chocolate
(melted)

[Preparation]
Scald 1 cup of milk on the double boiler. Add the tapioca and cook
for 20 minutes or until it is clear. Remove. Beat the egg yolk abd
add sugar and salt. Add the tapioca to the egg yolk mixture. Put back
over boiler and cook until thickened. Remove from heat. Add the
stiffly beatened egg whites, vanilla, and chocolate and blend with
the rest of the 1/2 cup of scalded milk.


From: Duckie ® : Sun, 17 Nov 2002 07:47:19
-0500



MM by H Peagram

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-------------- * Easy Recipe Deluxe Export Format 1.3 * --------------

Title: Chocolate Tapioca Honey Pudding
Recipe By:
Category: Puddings; TAPIOCA
Main Ingredient:
Cuisine Style:
Yield: 4 Serving
Preparation Time: 0:00
Cooking Time: 0:00

[Amount] [Measure] [Ingredient (or Header)] -- [Preparation]
---------- ------------ ----------------------------------------------
2 cup Milk, 2 percent fat
1/2 cup Honey
1/4 cup Quick-cooking tapioca
1/2 cup Semisweet chocolate morsels
1 tsp Vanilla extract

[Preparation]
In medium saucepan, combine milk, honey and tapioca; let stand 10
minutes. Bring mixture to a boil over medium-high heat, stirring
frequently; cook and stir 3 minutes. Remove from heat; add
chocolate morsels and vanilla, stirring until chocolate is melted
and mixture is smooth. Serve warm or chilled.

Makes 6 servings.

Nutrition facts per serving: 217 calories (22 percent from fat),
6 grams fat, 3 grams protein, 42 grams carbohydrates, 1 gram
dietary fiber, 6 mg cholesterol, 43 mg sodium.

From: National Honey Board. From: Trish
Date: Wednesday, May 26, 1999 11:33 Pm MM BY HELEN PEAGRAM

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-------------- * Easy Recipe Deluxe Export Format 1.3 * --------------

Title: Coffee Tapioca
Recipe By:
Category: Puddings; TAPIOCA
Main Ingredient:
Cuisine Style:
Yield: 4 Serving
Preparation Time: 0:00
Cooking Time: 0:00

[Amount] [Measure] [Ingredient (or Header)] -- [Preparation]
---------- ------------ ----------------------------------------------
1 egg yolk
1 cup evaporated milk
1/3 cup minute tapioca
2/3 cup sugar
1/4 tsp salt
1 cup water
2 cup very strong coffee
1 egg white
1 tsp real vanilla

[Preparation]
Mix the egg yolk with a little bit of the milk in a saucepan. Add the
rest of the milk, tapioca, sugar, salt, water, and coffee. Bring it
to a boil over direct heat until tapioca is clear. Stir constantly to
avoid sticking. Remove from heat. Add the stiffly beaten egg whites
and fold into the hot mixture. Add vanilla into mixture and fold
again. Cool.


From: Duckie ® : Sun, 17 Nov 2002 07:47:19
-0500



MM by H Peagram

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-------------- * Easy Recipe Deluxe Export Format 1.3 * --------------

Title: Deep Dish Apple Tapioca
Recipe By:
Category: Puddings; TAPIOCA
Main Ingredient:
Cuisine Style:
Yield: 1 Serving
Preparation Time: 0:00
Cooking Time: 0:00

[Amount] [Measure] [Ingredient (or Header)] -- [Preparation]
---------- ------------ ----------------------------------------------
1/3 cup Tapioca
3 Apples, thinly sliced
2 1/2 cup Hot water
1 cup Raisins
1/2 tsp Salt
1/4 cup Molasses
1/2 cup Sugar
1/4 tsp Nutmeg
1/4 tsp Cinnamon
2 tbsp Butter

[Preparation]
Sprinkle tapioca over apple slices in a greased baking dish. Add
water, raisins and salt. Bake 20 minutes, stirring every 5
minutes. Add molasses, sugar, spices and butter and bake 20
minutes longer or until apples are tender. Serve hot or cold with
lemon, maple or hard sauce, granish with whipped cream.

Gladys E. Grenier, Narragansett #145

The Maine Rebekahs Cookbook, 9th Edition, 1951 Typed by: Bob 8-{)

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-------------- * Easy Recipe Deluxe Export Format 1.3 * --------------

Title: Fashions In Tapioca Cream
Recipe By:
Category: Puddings; TAPIOCA
Main Ingredient:
Cuisine Style:
Yield: 6 Serving
Preparation Time: 0:00
Cooking Time: 0:00

[Amount] [Measure] [Ingredient (or Header)] -- [Preparation]
---------- ------------ ----------------------------------------------
30 STYLES TO PICK FROM

[Preparation]
With quick-cooking tapioca or any of the 3 packaged prepared
tapioca puddings, making dessert is easy.

Tapioca Cream, Buffet Style. Place bowl of fluffy tapioca cream
on chop plate or platter. Around it, arrange just-thawed frozen
pineapple chunks, Bing cherries, bananas on half shell. Garnish
with mint and dried apricots (plumped for 10 min. in strainer
over boiling water).

Marbled Cream. Into sherbet or tall glasses, spoon tapioca cream,
in layers, with one of these:

Melted semisweet-chocolate pieces, chopped walnuts Canned crushed
pineapple, flavored with peppermint extract, then tinted green
Cut-up oranges and snipped fresh mint Brown sugar and butter,
melted until syrupy Melted currant jelly, tossed with coconut
Canned whole-fruit apricot nectar or strained peaches (baby
pack), flavored with almond extract Canned cranberry sauce, mixed
with slivered almonds

Frosted Tapioca. After spooning tapioca cream into dessert
dishes, spoon on one of these: Strawberry, chocolate, or
cherry-vanilla ice cream Just-thawed quick-frozen strawberries or
raspberries Whipped cream, topped with snipped gumdrops Crushed
peanut brittle or peppermint candy Snipped dates, or dried figs,
and chopped nuts, moistened with thawed frozen orange-juice
concentrate Shredded coconut with grated orange rind Pink rhubarb
sauce

Tapioca Ripple. Fold any of these into tapioca: Cut-up maraschino
cherries and snipped marshmallows, mixed with whipped cream
Green-tinted coconut and canned pineapple tidbits Drained canned
Bing cherries Salted peanuts, bit of chocolate or butterscotch
sauce Chopped unpared red apple Raspberry, strawberry, or peach
jam or preserves

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-------------- * Easy Recipe Deluxe Export Format 1.3 * --------------

Title: Fluffy Tapioca Pudding
Recipe By:
Category: Puddings; TAPIOCA
Main Ingredient:
Cuisine Style:
Yield: 6 Serving
Preparation Time: 0:00
Cooking Time: 0:00

[Amount] [Measure] [Ingredient (or Header)] -- [Preparation]
---------- ------------ ----------------------------------------------
3 tsp Bsp quick-cooking tapioca
2 cup Milk
4 tsp Sp powdered egg whites
1/4 cup Water
6 tsp Bsp sugar
2 Egg yolk -- lightly beaten
1 tsp S vanilla
1/2 cup Heavy cream
Ground cinnamon -- for
Sprinkling

[Preparation]
Sprinkle tapioca over milk in heavy saucepan. Let stand for 10
minutes or until softened.

Beat egg white powder and water in small bowl until stiff peaks
begin to form. Gradually add half the sugar, beat until stiff
peaks form.

Place saucepan with tapioca mixture over medium heat; bring to
boiling, stirring.

Whisk remaining sugar into yolks in small bowl. Stir a little of
hot tapioca mixture into yolks. Stir yolk mixture into tapioca
mixture in saucepan. Cook 4 minutes to thicken, stirring. Add
vanillla. Scrape into clean bowl. Fold in egg whites. REfrigerate
to chill, aout 2 hours.

Beat cream in small bowl until stiff peaks form. Serve pudding
with a dollop of whipped cream and a sprinkle of cinnamon.

Recipe by: Family Circle - 11/1/98

By Pat Hanneman on Oct 08, 1998,
converted by MM_Buster v2.0j.

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-------------- * Easy Recipe Deluxe Export Format 1.3 * --------------

Title: Indian Tapioca Pudding
Recipe By:
Category: Puddings; TAPIOCA
Main Ingredient:
Cuisine Style:
Yield: 4 Serving
Preparation Time: 0:00
Cooking Time: 0:00

[Amount] [Measure] [Ingredient (or Header)] -- [Preparation]
---------- ------------ ----------------------------------------------
1/3 cup minute tapioca
1/4 cup all purpose corn meal
1 qt milk, scalded
1 cup dark molasses
1/2 tsp salt
2 tbsp butter
1 1/2 cup cold milk

[Preparation]
Combine tapioca, corn meal, and put it into the scalded milk. Cook
until tapioca is clear--stirring constantly so it will not stick or
burn. Add the molasses, salt, and butter. Pour into a well greased
baking dish. Add the milk and DO NOT STIR. bake in oven at 350* for 1
hour. Serve with whipped cream. Also great with dried fruit, fresh
fruits, or an assortment of nuts.


From: Duckie ® : Sun, 17 Nov 2002 07:47:19
-0500



MM by H Peagram

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-------------- * Easy Recipe Deluxe Export Format 1.3 * --------------

Title: Large Pearl Tapioca Pudding
Recipe By:
Category: Puddings; TAPIOCA
Main Ingredient:
Cuisine Style:
Yield: 6 Serving
Preparation Time: 0:00
Cooking Time: 0:00

[Amount] [Measure] [Ingredient (or Header)] -- [Preparation]
---------- ------------ ----------------------------------------------
1 cup Large pearl tapioca
1 1/2 tsp Vanilla extract
4 cup Water
1 cup Chopped English walnuts
3 cup Brown sugar
Whipped Cream Topping
1 dash Salt

[Preparation]
This is another unique pudding and a very old recipe. Cooking the
large pearl tapioca slowly for hours in a brown-sugar sauce gives
this dessert an intense flavor. The additon of English walnuts
provides a satisfying crunch. Frequently this pudding was cooked
in the oven or in a double boiler, but get ideal results,
requiring no watching, with a crockpot. Place the tapioca and
water in a crockpot. Soak overnight. Do not drain tapioca. Add
brown sugar and salt and cook for 12 hours on low. Stir once in a
while. The tapioca becomes clear and the texture is gelatinous at
the end of the cooking period. Let cool. Add vanilla, a bit more
salt if needed, and the walnuts. Transfer to a shallow serving
bowl and spread top liberally with Whipped Cream Topping. NOTE:
Large pearl tapioca requires long, slow cooking to become
transparent. And each pearl has a tiny bit of starch in the
middle of it that sometimes never completely cooks up which,
though edible, looks unpleasant. The crockpot is absolutely
perfect for cooking these big pearls--and that little starchy
bead completely disappears.

From: Bobbi Zee Date: 12-04-94

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-------------- * Easy Recipe Deluxe Export Format 1.3 * --------------

Title: Lemon Tapioca
Recipe By:
Category: Puddings; TAPIOCA
Main Ingredient:
Cuisine Style:
Yield: 1 Serving
Preparation Time: 0:00
Cooking Time: 0:00

[Amount] [Measure] [Ingredient (or Header)] -- [Preparation]
---------- ------------ ----------------------------------------------
LEMON TAPIOCA
1 medium Lemon
2 1/2 cup Milk
3 tbsp Quick-cook Tapioca
1/3 cup Granulated sugar
1 large Whole egg, separated
1 large Egg yolk
1/2 tsp Grated lemon zest

[Preparation]
With a potato peeler, carefully peel the zest from the lemon,
make sure no white pith (membrane) is included. In a heavy
saucepan scald 2 C. milk with the zest. Remover from the heat.
Let cool for 10 minutes, then discard the zest. Stir in the
tapioca and sugar. Let sit for another 5 minutes.

Beat the egg yolks with the remaining milk. Stir into the tapioca
mixture. Cook over medium-low heat until the mixture boils,
stirring often. Immediately remove from the heat. Stir in the
grated zest. Beat the egg white until soft peaks form, and fold
into the COOLED pudding.

Spoon into custard cups or a serving bowl. Serve warm or cover
and chill. I like to top this with additional whipped cream!!
From: Carole Resnick Date: 10-10-93

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-------------- * Easy Recipe Deluxe Export Format 1.3 * --------------

Title: Orange Tapioca
Recipe By:
Category: Puddings; TAPIOCA
Main Ingredient:
Cuisine Style:
Yield: 6 Serving
Preparation Time: 0:00
Cooking Time: 0:00

[Amount] [Measure] [Ingredient (or Header)] -- [Preparation]
---------- ------------ ----------------------------------------------
1 1/2 cup Skim milk
1 Egg, beaten
1 tbsp Sugar
1 dash Salt (not in sodium
Estimate
3 tbsp Quick-cooking tapioca
1/2 cup Orange juice
1/2 tsp Vanilla
1/2 cup Diced fresh orange or peach

[Preparation]
Combine milk, egg, sugar, salt and tapioca in saucepan. Cook on
medium heat, stirring constantly, until mixture boils.

Remove from heat. Add orange juice slowly, stirring constantly.
Return to heat, stirring until mixture boils. Remove from heat.

Let cool, stirring occasionally. Mix in vanilla and diced
oranges. Chill before serving.

1/2 cup serving - 1 fruit exchange, 74 calories 3.4 gm protein,
1.1 gm fat, 12.7 gm carbohydrate, 43.4 mg sodium, 179.8 mg
potassium, .3 gm fiber, 47 mg cholesterol.

Source: Am. Diabetes Assoc. Family Cookbook Vol 1, 1987 Shared
but not tested by Elizabeth Rodier Nov 93.

From: Elizabeth Rodier

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-------------- * Easy Recipe Deluxe Export Format 1.3 * --------------

Title: Orange Tapioca Pudding
Recipe By:
Category: Puddings; TAPIOCA
Main Ingredient:
Cuisine Style:
Yield: 6 Serving
Preparation Time: 0:00
Cooking Time: 0:00

[Amount] [Measure] [Ingredient (or Header)] -- [Preparation]
---------- ------------ ----------------------------------------------
2 large Eggs, separated
1/4 tsp Salt
1/2 cup Sugar, divided
2 tbsp Flour
2 tbsp Butter
Grated rind of 1 orange
1/4 cup Orange juice
1 tbsp Lemon juice
1 cup Milk

[Preparation]
Preheat oven to 350~. Beat egg whites and salt together in bowl
until soft peaks form; gradually beat in 1/4 cup sugar until
stiff. Without washing beater, beat egg yolks until thickened and
lemon-colored; gradually beat in remaining sugar, flour, butter,
orange rind, orange juice and lemon juice. Gradually beat milk
into egg yolk mixture until smooth; fold in egg whites. Spoon
mixture into 6 custard cups. Place cups in pan of hot water that
comes up as high as pudding mixture. Bake for 35 minutes, or
until knife inserted in center comes out clean. Refrigerate
pudding until chilled. Turn out onto serving dish. The bottom
will be a sauce, the top cake-like. Serves 6.

Per serving: Calories 163; fat 6.9 g (37.4%); cholesterol 87 mg;
carbohydrate 22 g (53.3%); fiber 0 g; protein 3.8 g; sodium 169
mg; potassium 110 mg; calcium 60 mg.

Typed for you by Marjorie Scofield 3/28/96

Recipe By : Creative Cooking Desserts, 1992

From: Cooking: General

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-------------- * Easy Recipe Deluxe Export Format 1.3 * --------------

Title: Peach Tapioca
Recipe By:
Category: Puddings; TAPIOCA
Main Ingredient:
Cuisine Style:
Yield: 1 Serving
Preparation Time: 0:00
Cooking Time: 0:00

[Amount] [Measure] [Ingredient (or Header)] -- [Preparation]
---------- ------------ ----------------------------------------------
*********************** MMMMM MM BY HELEN PEAGRAM ***********************
1/4 cup Quick-cooking tapioca
1 pt Hot water
1 cup Sugar
1 tbsp Butter
1/2 tsp Salt
1 tbsp Lemon juice
1 cup Peach juice
2 cup Sliced canned peaches

[Preparation]
Cook the tapioca and water in a double boiler for 15 minutes, add
the sugar, butter, salt, and lemon and peach juice, which has
been drained from the peaches. In a greased baking dish, make
alternate layers of the tapioca and peaches arranged so that a
layer of the peaches comes on top. Bake in a moderate over (350
degrees) for about 30 minutes, or until brown on top. Serve
either hot or cold with cream.

page 98

by Barb at Possum Kingdom Recipe by: Aunt Sammy's Radio Recipes
1931

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-------------- * Easy Recipe Deluxe Export Format 1.3 * --------------

Title: Pearl Tapioca Or Sago Pudding
Recipe By:
Category: Puddings; TAPIOCA
Main Ingredient:
Cuisine Style:
Yield: 4 Serving
Preparation Time: 0:00
Cooking Time: 0:00

[Amount] [Measure] [Ingredient (or Header)] -- [Preparation]
---------- ------------ ----------------------------------------------
*********************** MMMMM MM BY H PEAGRAM ***********************
1 cup Sago or pearl tapioca
1 cup Milk, plus
3 cup Milk
5 Egg yolks
1 Lemom. Use 1/2 for juice
And all
The rind, grated
3/4 cup Sugar
5 Egg whites

[Preparation]
Pearl Tapioca and Sago are used interchangeably. It must be
soaked at least 1 hour before using. This recipe calls for
soaking overnight.

Soak sago overnight in 1 cup milk. Add to 3 cups milk and cook 3
hours in the top of a double boiler, over ~not in- boiling water.
Preheat oven to 375.

Beat yolks with lemon rind, juice and sugar. Add to cooked
mixture. Beat egg whites til stiff but not dry. Layer pudding and
meringue mixture in a casserole, starting with sago and ending
with meringue.

Bake 15 minutes. Serve hot or cold. With or without a sauce. Hot
fruit sauce suggested.

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-------------- * Easy Recipe Deluxe Export Format 1.3 * --------------

Title: Pearl Tapioca Pudding
Recipe By:
Category: Puddings; TAPIOCA
Main Ingredient:
Cuisine Style:
Yield: 8 Serving
Preparation Time: 0:00
Cooking Time: 0:00

[Amount] [Measure] [Ingredient (or Header)] -- [Preparation]
---------- ------------ ----------------------------------------------
1 cup Pearl Tapioca
1 cup Milk
3 cup Milk
1 dash Salt
5 Egg yolks
Grated rind of a lemon
Juice of 1/2 lemon
2/3 cup Sugar
5 Egg whites
Cinnamon, opt'l

[Preparation]
Soak overnight, refrigerated the tapioca in one cup of milk. In a
double boiler add the tapioca mixture, 3 more cups of milk and a
dash of salt and cook 3 hours. Cool. Preheat oven to 325. Beat
and add in the yolks, lemon rind and juice and sugar. Increase
sugar to 3/4 cup or more if desired. Beat until stiff the egg
whites and fold in. Put mixture in a baking dish and bake for 20
min. Serve hot or cold with a sprinkling of cinnamon or a fruit
sauce, stewed fruit and/or whipped cream. From: Jim Weller Date:
05-07-95

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-------------- * Easy Recipe Deluxe Export Format 1.3 * --------------

Title: Pineapple Tapioca
Recipe By:
Category: Puddings; TAPIOCA
Main Ingredient:
Cuisine Style:
Yield: 4 Serving
Preparation Time: 0:00
Cooking Time: 0:00

[Amount] [Measure] [Ingredient (or Header)] -- [Preparation]
---------- ------------ ----------------------------------------------
2 1/2 cup crushed pineapple (keep
juice)
1/4 cup minute tapioca
1/3 cup sugar
1/8 tsp salt.

[Preparation]
Mix all ingredients into a double boiler. Cook for 20 minutes or
until the tapioca is clear. Chill and serve.


From: Duckie ® : Sun, 17 Nov 2002 07:47:19
-0500



MM by H Peagram

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-------------- * Easy Recipe Deluxe Export Format 1.3 * --------------

Title: Raspberry Tapioca
Recipe By:
Category: Puddings; TAPIOCA
Main Ingredient:
Cuisine Style:
Yield: 4 Serving
Preparation Time: 0:00
Cooking Time: 0:00

[Amount] [Measure] [Ingredient (or Header)] -- [Preparation]
---------- ------------ ----------------------------------------------
2 cup Fresh or frozen unsweetened
Raspberries
3 tbsp Uncooked quick cooking
Tapioca
2 tbsp Plus (see next
Ingredient)
2 tsp Sugar

[Preparation]
Palce berries in a blender container. Blend until smooth. Pour
thru a strainer. In a saucepan, combine berries with enough water
to equal two cups. Stir in tapioca and sugar. Let stand 5
minutes. Bring to a boil, remove from heat. Cool in pan 20
minutes. Then stir and divide among 4 custard cups. Chill

Per serving: 1g protein, 0g fat, 22g carb., 0mg sodium, 0mg
chol., 87 calories. From: Carolyn Shaw

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-------------- * Easy Recipe Deluxe Export Format 1.3 * --------------

Title: Rhubarb Tapioca
Recipe By:
Category: Puddings; TAPIOCA
Main Ingredient:
Cuisine Style:
Yield: 1 Serving
Preparation Time: 0:00
Cooking Time: 0:00

[Amount] [Measure] [Ingredient (or Header)] -- [Preparation]
---------- ------------ ----------------------------------------------
*********************** MMMMM MM BY HELEN PEAGRAM ***********************
1 qt Rhubarb -- cut in small
Pieces
2 cup Hot water
1/2 cup Quick-cooking tapioca
1 1/2 cup Sugar
1/2 tsp Salt

[Preparation]
Put the rhubarb, water, and tapioca in the upper part of the
double boiler. Cook over steam for 15 minutes, stirring
frequently. Add the sugar and salt, and cook about 4 minutes
longer, or until the tapioca is clear and the rhubarb is tender.
Chill thoroughly before serving with plain or whipped cream.

page 101

by Barb at Possum Kingdom Recipe by: Aunt Sammy's Radio Recipes
1931

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-------------- * Easy Recipe Deluxe Export Format 1.3 * --------------

Title: Steamer Pineapple Tapioca Pudding
Recipe By:
Category: Puddings; TAPIOCA
Main Ingredient:
Cuisine Style:
Yield: 6 Serving
Preparation Time: 0:00
Cooking Time: 0:00

[Amount] [Measure] [Ingredient (or Header)] -- [Preparation]
---------- ------------ ----------------------------------------------
1 Egg -- separated
2 cup Milk
3 tbsp Quick cooking tapioca
5 tbsp Sugar -- divided
1/4 tsp Salt
1 tsp Vanilla
8 oz Crushed pineapple
Thoroughly drained

[Preparation]
In rice bowl, blend egg yolk, milk, tapioca, 3 tablespoons of the
sugar and salt. Let stand 5 to 10 minutes.

Meanwhile, in small bowl, beat egg white until foamy; gradually
add remaining 2 tablespoons sugar. Continue beating until soft
peaks form; set aside.

Place rice bowl in steamer. Add 1-1/2 cups water to reservoir,
cover and steam 26 to 30 minutes, stirring every 5 to 10 minutes.

Stir in vanilla. Fold beaten egg white and pineapple into steamed
tapioca mixture. Let stand 10 to 15 minutes. Serve warm or cold.

Serves 4 to 6

Source: Rival Automatic Steamer And Rice Cooker Booklet Typos by
Dorothy Flatman 1995 From: Dorothy Flatman Date: 06-20-95

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-------------- * Easy Recipe Deluxe Export Format 1.3 * --------------

Title: Sunbeam Tapioca
Recipe By:
Category: Puddings; TAPIOCA
Main Ingredient:
Cuisine Style:
Yield: 4 Serving
Preparation Time: 0:00
Cooking Time: 0:00

[Amount] [Measure] [Ingredient (or Header)] -- [Preparation]
---------- ------------ ----------------------------------------------
3 tbsp Instant tapioca
1 cup Pineapple juice
1 cup Orange juice
1 1/2 tbsp Lemon juice
1/2 cup Mandarin orange sections
(canned), drained
1 cup Canned pineapple (crushed
Or
Tidbits), - drained

[Preparation]
Combine the instant tapioca, pineapple juice, and orange juice in
a saucepan. Cook and stir over medium heat until the mixture
comes to a boil. Remove from heat; add the lemon juice. Cool,
stirring occasionally. Add the fruit and chill until firm.

HINTS: I used the 'packed in their own juices' tinned fruit, and
so used the juice from the tins plus some water and OJ to make up
the difference.

These are taken from "The McDougall Plan" and "The McDougall
Program". From: Amelia L. Carlson
From: Karen Mintzias

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-------------- * Easy Recipe Deluxe Export Format 1.3 * --------------

Title: Tangerine Tapioca
Recipe By:
Category: Puddings; TAPIOCA
Main Ingredient:
Cuisine Style:
Yield: 4 Serving
Preparation Time: 0:00
Cooking Time: 0:00

[Amount] [Measure] [Ingredient (or Header)] -- [Preparation]
---------- ------------ ----------------------------------------------
2 1/2 tsp Grated orange rind
2 1/2 cup 2% low-fat milk
1/3 cup Sugar
3 tbsp Quick-cooking tapioca
Uncooked
1 Egg -- lightly beaten
1/2 cup Tangerine juice
6 Fresh orange segments
(optional)
3/4 Cup)

[Preparation]
Combine orange rind and milk in a 2-quart glass measure.
Microwave at high 5 minutes or until milk is 180 degrees and tiny
bubbles form around edge (do not boil). Add sugar, tapioca, and
egg to milk mixture; stir well. Microwave at HIGH 5 minutes or
until slightly thickened. Let stand 5 minutes; stir in juice.

Place plastic wrap on surface, and chill. Yield: 4 servings
(serving size:

Serving Ideas : Garnish pudding with orange segments, if desired.

NOTES : You can use fresh-squeezed tangerine juice or juice from
frozen concentrate.

Recipe by: Cooking Light, October 1994, page 96

MM by H. Peagram by GEORGE ELTING Read: Yes Replied: No ,
converted by MM_Buster v2.0j.

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-------------- * Easy Recipe Deluxe Export Format 1.3 * --------------

Title: Tapioca Cream
Recipe By:
Category: Puddings
Main Ingredient:
Cuisine Style:
Yield: 4 Serving
Preparation Time: 0:00
Cooking Time: 0:00

[Amount] [Measure] [Ingredient (or Header)] -- [Preparation]
---------- ------------ ----------------------------------------------
1 cup scalded milk
1/4 cup minute tapioca
1/3 cup sugar
1 egg (seperate!)
1/4 tsp salt
1/2 tsp real vanilla

[Preparation]
To the milk, add the tapioca and cook in a double boiler until the it
is transparent. Add half the sugar to the milk and half to the egg
yolk, slightly beatened and add the salt. Pour hot mixture slowly
over the egg mixture. Return to the boiler and cook until it thickens-
-stirring constantly. Add the stiffly beaten egg white. Serve very
cold.


From: "Duckie" : October 13, 2003 7:46 Am



MM by H Peagram

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-------------- * Easy Recipe Deluxe Export Format 1.3 * --------------

Title: Tapioca Cream Pudding
Recipe By:
Category: Puddings; TAPIOCA
Main Ingredient:
Cuisine Style:
Yield: 6 Serving
Preparation Time: 0:00
Cooking Time: 0:00

[Amount] [Measure] [Ingredient (or Header)] -- [Preparation]
---------- ------------ ----------------------------------------------
1 Egg
4 tbsp Sugar
1/8 tsp Salt
2 cup Milk
3 tbsp Tapioca
3/4 tsp Vanilla

[Preparation]
Separate egg; beat white until foamy. Add 2 Tbsp sugar gradually
and beat to soft peaks. Cook and stir 2 tbsp sugar, egg yolk,
salt, milk and tapioca to full boil. Very slowly add beaten
white, stirring rapidly to blend. Add vanilla. Let stand covered,
for 20 minutes and stir. Serve cold or warm. Makes 6 servings.

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-------------- * Easy Recipe Deluxe Export Format 1.3 * --------------

Title: Tapioca Custard Pudding
Recipe By:
Category: Puddings; TAPIOCA
Main Ingredient:
Cuisine Style:
Yield: 4 Serving
Preparation Time: 0:00
Cooking Time: 0:00

[Amount] [Measure] [Ingredient (or Header)] -- [Preparation]
---------- ------------ ----------------------------------------------
2 cups scalded milk
2 eggs, slightly beaten
1/3 cup minute tapioca
1/2 cup sugar
1 tsp salt
1 tbsp butter

[Preparation]
Add the tapioca to the milk and cook in double boiler for 30 minutes.
Remove. To the sugar add the salt and eggs. Pour this mixture slowly
over the hot mixture. Mix into a buttered pudding dish. Add the
butter to this mixture. Put the pan in really hot water and bake in
oven at 325* over for 30 minutes. Great with crushed or whole fruits
and berries.


From: Duckie ® : Sun, 17 Nov 2002 07:47:19
-0500



MM by H Peagram

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-------------- * Easy Recipe Deluxe Export Format 1.3 * --------------

Title: Tapioca Custard Pudding 2
Recipe By:
Category: Puddings;; Tapioca
Main Ingredient:
Cuisine Style:
Yield: 2 servings
Preparation Time: 0:00
Cooking Time: 0:00

[Amount] [Measure] [Ingredient (or Header)] -- [Preparation]
---------- ------------ ----------------------------------------------
1 cup Scalded milk
1 Eggs, slightly beaten
8 tsp Minute tapioca
1/4 cup Sugar
1/2 tsp Salt
1/2 tbsp Butter

[Preparation]
Add the tapioca to the milk and cook in double boiler for 30 minutes.
Remove. To the sugar add the salt and eggs. Pour this mixture slowly
over the hot mixture. Mix into a buttered pudding dish. Add the
butter to this mixture. Put the pan in really hot water and bake in
oven at 325* over for 30 minutes. Great with crushed or whole fruits
and berries.

From: Duckie ® : Sun, 17 Nov 2002 07:47:19
~0500

MM by H Peagram

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-------------- * Easy Recipe Deluxe Export Format 1.3 * --------------

Title: Tapioca Pudding
Recipe By:
Category: Puddings; TAPIOCA
Main Ingredient:
Cuisine Style:
Yield: 1 Serving
Preparation Time: 0:00
Cooking Time: 0:00

[Amount] [Measure] [Ingredient (or Header)] -- [Preparation]
---------- ------------ ----------------------------------------------
1 Egg
1 cup Milk
1 tbsp Sugar
1 tbsp Tapioca
1/8 tsp Salt
1/2 tsp Vanilla
2 tbsp Sugar

[Preparation]
Separate the egg, mix egg yolk, milk, sugar, tapioca, salt in
sauce pan. Cook over medium heat, stirring constantly until
mixture boils for 3 min. Cool, stir in vanilla. Beat egg white
until foamy, beating constantly. Add remaining sugar a little at
a time. Beat egg white until stiff, fold beaten egg white into
pudding. Chill and serve.

From: Christi Calvert Brogan brogan@iddate: Wednesday, April 07,
1999 8:36 Am

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-------------- * Easy Recipe Deluxe Export Format 1.3 * --------------

Title: Tapioca Pudding 2
Recipe By:
Category: Puddings; TAPIOCA
Main Ingredient:
Cuisine Style:
Yield: 10 Serving
Preparation Time: 0:00
Cooking Time: 0:00

[Amount] [Measure] [Ingredient (or Header)] -- [Preparation]
---------- ------------ ----------------------------------------------
4 cup Milk
1/3 cup Minute tapioca
2 Eggs -- separated
1/2 cup Sugar
1 pinch Salt
1/2 tsp Vanilla or lemon extract

[Preparation]
Combine milk and tapioca in a heavy saucepan. Cook, stirring
constantly, until tapioca is clear. Beat egg yolks with sugar and
salt. Add 1/2 cup hot milk mixture to egg yolks. Return this to
remaining hot milk. Heat again to boiling point. Boil 2 minutes,
stirring constantly. Remove from heat. Fold in stiffly beaten egg
whites and flavoring. Pour into serving dish. Makes about 10
servings.

Source: The Best of Amish Cooking by Phyllis Pellman Good

Michael Hatala, Prodigy Food & Wine Board.

Converted by MMCONV vers. 1.00

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-------------- * Easy Recipe Deluxe Export Format 1.3 * --------------

Title: Tapioca Pudding 3
Recipe By:
Category: Puddings; TAPIOCA
Main Ingredient:
Cuisine Style:
Yield: 6 Serving
Preparation Time: 0:00
Cooking Time: 0:00

[Amount] [Measure] [Ingredient (or Header)] -- [Preparation]
---------- ------------ ----------------------------------------------
1/3 cup Sugar
3 tbsp Tapioca, quick
2 3/4 cup Milk
1 large Egg, well beaten
1 tsp Vanilla

[Preparation]
Mix sugar, tapioca, milk and egg in medium saucepan. Let stand 5
minutes.

Stirring constantly, cook on medium heat until mixture comes to
full boil. (Pudding thickens as it cools.) Remove from heat. Stir
in vanilla. Cool 20 minutes; stir. For creamier pudding, place
plastic wrap on surface of pudding while cooling. Stir before
serving. Serve warm or chilled. Store leftover pudding in
refrigerator.

MICROWAVE: Mix sugar, tapioca, milk and egg in large microwavable
bowl; let stand 5 minutes.

Microwave on HIGH 10 to 12 minutes or until mixture comes to full
boil, stirring every 2 minutes. Stir in vanilla. Cool 20 minutes;
stir.

Note: Recipe can be doubled, using 1/3 cup MINUTE Tapioca.

Source: "http://www.kraftfoods.com/" Start to Finish Time: "0:57"

From: "Damsel in dis Dress"

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"Goomba38" wrote in message
...
Before, I'd only had tapioca on hospital trays after giving birth. Now,
as many might recall..EVERYTHING tastes fabulous after that long
starving labor with it's forced deprivation of nourishment. So I wasn't
sure it was really as good as it seemed? Recently for the first time I
made my own tapioca at home. What a quaint old fashioned dessert. I love
it. Other than the recipe on the box, anyone have any other tapioca
pudding recipes? Isn't it a type of tapioca that is used in bubble tea?
I have had that and loved chewing on the lil lumps (I'm mad for okra
too, same fun playing with my food, lol)
Goomba

These sound delicious, I have never tried tapioca, but its never too late to
start!

Bye,
K Scott

"MOM PEAGRAM" wrote in message
...
-------------- * Easy Recipe Deluxe Export Format 1.3 * --------------

Title: Ambrosia Tapioca
Recipe By:
Category: Puddings; TAPIOCA
Main Ingredient:
Cuisine Style:
Yield: 4 Serving
Preparation Time: 0:00
Cooking Time: 0:00

[Amount] [Measure] [Ingredient (or Header)] -- [Preparation]
---------- ------------ ----------------------------------------------
1/4 cup Tapioca quick-cooking
1/4 cup Fructose
1 dash Salt
2 1/2 cup Orange juice concentrate
1 cup Orange sections
1/4 cup Dates, chopped
1/4 cup Coconut flaked, toasted

[Preparation]
Combine tapioca, fructose, salt, and orange juice in a medium
saucepan; let stand 5 minutes. Bring to boil over medium heat,
stirring constantly. Remove from heat; cool slightly. Stir in
orange sections and dates. Chill for 1 hour or more. Just before
serving, spoon tapioca into dessert dishes and sprinkle with
coconut. * Fructose is available at health food stores. Serves 6
Note: fructose has a lower rating than sugar on the glycemic
index, it is also twice as sweet as sugar and so has fewer
calories.

From: Grandma Gina electron_sylph@webtdate: Friday, July 16,
1999 11:29 Am MM by H Peagram

Exported from Home Cookin 4.8 (http://www.mountain-software.com)

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-------------- * Easy Recipe Deluxe Export Format 1.3 * --------------

Title: Apple Tapioca
Recipe By:
Category: Puddings; TAPIOCA
Main Ingredient:
Cuisine Style:
Yield: 4 Serving
Preparation Time: 0:00
Cooking Time: 0:00

[Amount] [Measure] [Ingredient (or Header)] -- [Preparation]
---------- ------------ ----------------------------------------------
1/2 cup minute taapioca
1 tsp salt
3 cup apples, pared, cored,
sliced
1 cup brown sugar
2 tsp lemon juice
1/3 tsp nutmeg
3/4 tsp cinnamon

[Preparation]
Cook the tapioca and salt in 4 cups of water in a double boiler for
15 - 20 minutes or until the tapioca is clear. Put the apples into a
well greased baking dish. Cover with sugar, mixed with spices, and
the lemon juice. Pour the tapioca mixture onto the apple mixture.
Bake in 350* oven for 45 minutes.


From: Duckie ® : Sun, 17 Nov 2002 07:47:19
-0500



MM by H Peagram

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-------------- * Easy Recipe Deluxe Export Format 1.3 * --------------

Title: Butterscotch Tapioca Pudding
Recipe By:
Category: Puddings; TAPIOCA
Main Ingredient:
Cuisine Style:
Yield: 8 Serving
Preparation Time: 0:00
Cooking Time: 0:00

[Amount] [Measure] [Ingredient (or Header)] -- [Preparation]
---------- ------------ ----------------------------------------------
2 large Eggs, separated
1/4 cup Brown sugar
Plus
2/3 cup Brown sugar
1/2 cup Butter
4 cup Milk
1/3 cup Quick cooking tapioca
1/4 tsp Salt
1 tsp Vanilla

[Preparation]
Beat egg whites until foamy. Add the 1/4 cup brown sugar, two
tablespoons at a time beating until mixture stands in soft peaks.
Set aside.

Melt butter in a saucepan, add the 2/3 cup brown sugar and cook
stirring until sugar is dissolved.

Mix egg yolks, milk, tapioca and salt in a saucepan. Cook
stirring over medium heat until mixture comes to a full boil -
about 8 minutes. Add butterscotch mixture (butter/brown sugar
mixture) and mix well.

Pour a small amount of the hot mixture gradually into the egg
white mixture, blending well. Quickly stir in remaining tapioca
mixture. Add vanilla. Let stand for 15 to 20 minutes; then stir.

Serve warm or cold.

Womans Day Enc

++ Typed but not tested ++ ++ Courtesy of Dale & Gail Shipp,
Columbia Md. ++

From: Gail Shipp Date: 30 Sep 98

Exported from Home Cookin 4.8 (http://www.mountain-software.com)

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-------------- * Easy Recipe Deluxe Export Format 1.3 * --------------

Title: Cherry Tapioca Pudding
Recipe By:
Category: Puddings; TAPIOCA
Main Ingredient:
Cuisine Style:
Yield: 1 Serving
Preparation Time: 0:00
Cooking Time: 0:00

[Amount] [Measure] [Ingredient (or Header)] -- [Preparation]
---------- ------------ ----------------------------------------------
2 cup Drained, canned cherries
1/4 cup Minute tapioca
1/3 tsp Salt
1 1/2 cup Cherry juice or water
1/3 To 1/2 cup sugar
1 tbsp Lemon juice
1/4 tsp Cinnamon
1 tbsp Butter or margarine

[Preparation]
Combine all ingredients in 2-qt. casserole and cover. Mix and let
sit before cooking. Place on reversible rack and bake at 375F.
for 35 min. Stir well after it has been removed from the oven.

NOTE: Other fruit (sliced peaches, apricot halves or apples) can
be used instead of the cherries.

From: Lancaster Farming Shared By: Pat Stockett From: Pat
Stockett Date: 10-08-93

Exported from Home Cookin 4.8 (http://www.mountain-software.com)

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-------------- * Easy Recipe Deluxe Export Format 1.3 * --------------

Title: Chocolate Tapioca
Recipe By:
Category: Puddings; TAPIOCA
Main Ingredient:
Cuisine Style:
Yield: 4 Serving
Preparation Time: 0:00
Cooking Time: 0:00

[Amount] [Measure] [Ingredient (or Header)] -- [Preparation]
---------- ------------ ----------------------------------------------
1 1/2 cup milk
2 tbsp minute tapioca
1 egg (seperate!)
3 tbsp sugar
1/8 tsp salt
1 tsp real vanilla
2 squares of bakers
unsweetened chocolate
(melted)

[Preparation]
Scald 1 cup of milk on the double boiler. Add the tapioca and cook
for 20 minutes or until it is clear. Remove. Beat the egg yolk abd
add sugar and salt. Add the tapioca to the egg yolk mixture. Put back
over boiler and cook until thickened. Remove from heat. Add the
stiffly beatened egg whites, vanilla, and chocolate and blend with
the rest of the 1/2 cup of scalded milk.


From: Duckie ® : Sun, 17 Nov 2002 07:47:19
-0500



MM by H Peagram

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-------------- * Easy Recipe Deluxe Export Format 1.3 * --------------

Title: Chocolate Tapioca Honey Pudding
Recipe By:
Category: Puddings; TAPIOCA
Main Ingredient:
Cuisine Style:
Yield: 4 Serving
Preparation Time: 0:00
Cooking Time: 0:00

[Amount] [Measure] [Ingredient (or Header)] -- [Preparation]
---------- ------------ ----------------------------------------------
2 cup Milk, 2 percent fat
1/2 cup Honey
1/4 cup Quick-cooking tapioca
1/2 cup Semisweet chocolate morsels
1 tsp Vanilla extract

[Preparation]
In medium saucepan, combine milk, honey and tapioca; let stand 10
minutes. Bring mixture to a boil over medium-high heat, stirring
frequently; cook and stir 3 minutes. Remove from heat; add
chocolate morsels and vanilla, stirring until chocolate is melted
and mixture is smooth. Serve warm or chilled.

Makes 6 servings.

Nutrition facts per serving: 217 calories (22 percent from fat),
6 grams fat, 3 grams protein, 42 grams carbohydrates, 1 gram
dietary fiber, 6 mg cholesterol, 43 mg sodium.

From: National Honey Board. From: Trish
Date: Wednesday, May 26, 1999 11:33 Pm MM BY HELEN PEAGRAM

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-------------- * Easy Recipe Deluxe Export Format 1.3 * --------------

Title: Coffee Tapioca
Recipe By:
Category: Puddings; TAPIOCA
Main Ingredient:
Cuisine Style:
Yield: 4 Serving
Preparation Time: 0:00
Cooking Time: 0:00

[Amount] [Measure] [Ingredient (or Header)] -- [Preparation]
---------- ------------ ----------------------------------------------
1 egg yolk
1 cup evaporated milk
1/3 cup minute tapioca
2/3 cup sugar
1/4 tsp salt
1 cup water
2 cup very strong coffee
1 egg white
1 tsp real vanilla

[Preparation]
Mix the egg yolk with a little bit of the milk in a saucepan. Add the
rest of the milk, tapioca, sugar, salt, water, and coffee. Bring it
to a boil over direct heat until tapioca is clear. Stir constantly to
avoid sticking. Remove from heat. Add the stiffly beaten egg whites
and fold into the hot mixture. Add vanilla into mixture and fold
again. Cool.


From: Duckie ® : Sun, 17 Nov 2002 07:47:19
-0500



MM by H Peagram

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-------------- * Easy Recipe Deluxe Export Format 1.3 * --------------

Title: Deep Dish Apple Tapioca
Recipe By:
Category: Puddings; TAPIOCA
Main Ingredient:
Cuisine Style:
Yield: 1 Serving
Preparation Time: 0:00
Cooking Time: 0:00

[Amount] [Measure] [Ingredient (or Header)] -- [Preparation]
---------- ------------ ----------------------------------------------
1/3 cup Tapioca
3 Apples, thinly sliced
2 1/2 cup Hot water
1 cup Raisins
1/2 tsp Salt
1/4 cup Molasses
1/2 cup Sugar
1/4 tsp Nutmeg
1/4 tsp Cinnamon
2 tbsp Butter

[Preparation]
Sprinkle tapioca over apple slices in a greased baking dish. Add
water, raisins and salt. Bake 20 minutes, stirring every 5
minutes. Add molasses, sugar, spices and butter and bake 20
minutes longer or until apples are tender. Serve hot or cold with
lemon, maple or hard sauce, granish with whipped cream.

Gladys E. Grenier, Narragansett #145

The Maine Rebekahs Cookbook, 9th Edition, 1951 Typed by: Bob 8-{)

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-------------- * Easy Recipe Deluxe Export Format 1.3 * --------------

Title: Fashions In Tapioca Cream
Recipe By:
Category: Puddings; TAPIOCA
Main Ingredient:
Cuisine Style:
Yield: 6 Serving
Preparation Time: 0:00
Cooking Time: 0:00

[Amount] [Measure] [Ingredient (or Header)] -- [Preparation]
---------- ------------ ----------------------------------------------
30 STYLES TO PICK FROM

[Preparation]
With quick-cooking tapioca or any of the 3 packaged prepared
tapioca puddings, making dessert is easy.

Tapioca Cream, Buffet Style. Place bowl of fluffy tapioca cream
on chop plate or platter. Around it, arrange just-thawed frozen
pineapple chunks, Bing cherries, bananas on half shell. Garnish
with mint and dried apricots (plumped for 10 min. in strainer
over boiling water).

Marbled Cream. Into sherbet or tall glasses, spoon tapioca cream,
in layers, with one of these:

Melted semisweet-chocolate pieces, chopped walnuts Canned crushed
pineapple, flavored with peppermint extract, then tinted green
Cut-up oranges and snipped fresh mint Brown sugar and butter,
melted until syrupy Melted currant jelly, tossed with coconut
Canned whole-fruit apricot nectar or strained peaches (baby
pack), flavored with almond extract Canned cranberry sauce, mixed
with slivered almonds

Frosted Tapioca. After spooning tapioca cream into dessert
dishes, spoon on one of these: Strawberry, chocolate, or
cherry-vanilla ice cream Just-thawed quick-frozen strawberries or
raspberries Whipped cream, topped with snipped gumdrops Crushed
peanut brittle or peppermint candy Snipped dates, or dried figs,
and chopped nuts, moistened with thawed frozen orange-juice
concentrate Shredded coconut with grated orange rind Pink rhubarb
sauce

Tapioca Ripple. Fold any of these into tapioca: Cut-up maraschino
cherries and snipped marshmallows, mixed with whipped cream
Green-tinted coconut and canned pineapple tidbits Drained canned
Bing cherries Salted peanuts, bit of chocolate or butterscotch
sauce Chopped unpared red apple Raspberry, strawberry, or peach
jam or preserves

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-------------- * Easy Recipe Deluxe Export Format 1.3 * --------------

Title: Fluffy Tapioca Pudding
Recipe By:
Category: Puddings; TAPIOCA
Main Ingredient:
Cuisine Style:
Yield: 6 Serving
Preparation Time: 0:00
Cooking Time: 0:00

[Amount] [Measure] [Ingredient (or Header)] -- [Preparation]
---------- ------------ ----------------------------------------------
3 tsp Bsp quick-cooking tapioca
2 cup Milk
4 tsp Sp powdered egg whites
1/4 cup Water
6 tsp Bsp sugar
2 Egg yolk -- lightly beaten
1 tsp S vanilla
1/2 cup Heavy cream
Ground cinnamon -- for
Sprinkling

[Preparation]
Sprinkle tapioca over milk in heavy saucepan. Let stand for 10
minutes or until softened.

Beat egg white powder and water in small bowl until stiff peaks
begin to form. Gradually add half the sugar, beat until stiff
peaks form.

Place saucepan with tapioca mixture over medium heat; bring to
boiling, stirring.

Whisk remaining sugar into yolks in small bowl. Stir a little of
hot tapioca mixture into yolks. Stir yolk mixture into tapioca
mixture in saucepan. Cook 4 minutes to thicken, stirring. Add
vanillla. Scrape into clean bowl. Fold in egg whites. REfrigerate
to chill, aout 2 hours.

Beat cream in small bowl until stiff peaks form. Serve pudding
with a dollop of whipped cream and a sprinkle of cinnamon.

Recipe by: Family Circle - 11/1/98

By Pat Hanneman on Oct 08, 1998,
converted by MM_Buster v2.0j.

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-------------- * Easy Recipe Deluxe Export Format 1.3 * --------------

Title: Indian Tapioca Pudding
Recipe By:
Category: Puddings; TAPIOCA
Main Ingredient:
Cuisine Style:
Yield: 4 Serving
Preparation Time: 0:00
Cooking Time: 0:00

[Amount] [Measure] [Ingredient (or Header)] -- [Preparation]
---------- ------------ ----------------------------------------------
1/3 cup minute tapioca
1/4 cup all purpose corn meal
1 qt milk, scalded
1 cup dark molasses
1/2 tsp salt
2 tbsp butter
1 1/2 cup cold milk

[Preparation]
Combine tapioca, corn meal, and put it into the scalded milk. Cook
until tapioca is clear--stirring constantly so it will not stick or
burn. Add the molasses, salt, and butter. Pour into a well greased
baking dish. Add the milk and DO NOT STIR. bake in oven at 350* for 1
hour. Serve with whipped cream. Also great with dried fruit, fresh
fruits, or an assortment of nuts.


From: Duckie ® : Sun, 17 Nov 2002 07:47:19
-0500



MM by H Peagram

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-------------- * Easy Recipe Deluxe Export Format 1.3 * --------------

Title: Large Pearl Tapioca Pudding
Recipe By:
Category: Puddings; TAPIOCA
Main Ingredient:
Cuisine Style:
Yield: 6 Serving
Preparation Time: 0:00
Cooking Time: 0:00

[Amount] [Measure] [Ingredient (or Header)] -- [Preparation]
---------- ------------ ----------------------------------------------
1 cup Large pearl tapioca
1 1/2 tsp Vanilla extract
4 cup Water
1 cup Chopped English walnuts
3 cup Brown sugar
Whipped Cream Topping
1 dash Salt

[Preparation]
This is another unique pudding and a very old recipe. Cooking the
large pearl tapioca slowly for hours in a brown-sugar sauce gives
this dessert an intense flavor. The additon of English walnuts
provides a satisfying crunch. Frequently this pudding was cooked
in the oven or in a double boiler, but get ideal results,
requiring no watching, with a crockpot. Place the tapioca and
water in a crockpot. Soak overnight. Do not drain tapioca. Add
brown sugar and salt and cook for 12 hours on low. Stir once in a
while. The tapioca becomes clear and the texture is gelatinous at
the end of the cooking period. Let cool. Add vanilla, a bit more
salt if needed, and the walnuts. Transfer to a shallow serving
bowl and spread top liberally with Whipped Cream Topping. NOTE:
Large pearl tapioca requires long, slow cooking to become
transparent. And each pearl has a tiny bit of starch in the
middle of it that sometimes never completely cooks up which,
though edible, looks unpleasant. The crockpot is absolutely
perfect for cooking these big pearls--and that little starchy
bead completely disappears.

From: Bobbi Zee Date: 12-04-94

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-------------- * Easy Recipe Deluxe Export Format 1.3 * --------------

Title: Lemon Tapioca
Recipe By:
Category: Puddings; TAPIOCA
Main Ingredient:
Cuisine Style:
Yield: 1 Serving
Preparation Time: 0:00
Cooking Time: 0:00

[Amount] [Measure] [Ingredient (or Header)] -- [Preparation]
---------- ------------ ----------------------------------------------
LEMON TAPIOCA
1 medium Lemon
2 1/2 cup Milk
3 tbsp Quick-cook Tapioca
1/3 cup Granulated sugar
1 large Whole egg, separated
1 large Egg yolk
1/2 tsp Grated lemon zest

[Preparation]
With a potato peeler, carefully peel the zest from the lemon,
make sure no white pith (membrane) is included. In a heavy
saucepan scald 2 C. milk with the zest. Remover from the heat.
Let cool for 10 minutes, then discard the zest. Stir in the
tapioca and sugar. Let sit for another 5 minutes.

Beat the egg yolks with the remaining milk. Stir into the tapioca
mixture. Cook over medium-low heat until the mixture boils,
stirring often. Immediately remove from the heat. Stir in the
grated zest. Beat the egg white until soft peaks form, and fold
into the COOLED pudding.

Spoon into custard cups or a serving bowl. Serve warm or cover
and chill. I like to top this with additional whipped cream!!
From: Carole Resnick Date: 10-10-93

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-------------- * Easy Recipe Deluxe Export Format 1.3 * --------------

Title: Orange Tapioca
Recipe By:
Category: Puddings; TAPIOCA
Main Ingredient:
Cuisine Style:
Yield: 6 Serving
Preparation Time: 0:00
Cooking Time: 0:00

[Amount] [Measure] [Ingredient (or Header)] -- [Preparation]
---------- ------------ ----------------------------------------------
1 1/2 cup Skim milk
1 Egg, beaten
1 tbsp Sugar
1 dash Salt (not in sodium
Estimate
3 tbsp Quick-cooking tapioca
1/2 cup Orange juice
1/2 tsp Vanilla
1/2 cup Diced fresh orange or peach

[Preparation]
Combine milk, egg, sugar, salt and tapioca in saucepan. Cook on
medium heat, stirring constantly, until mixture boils.

Remove from heat. Add orange juice slowly, stirring constantly.
Return to heat, stirring until mixture boils. Remove from heat.

Let cool, stirring occasionally. Mix in vanilla and diced
oranges. Chill before serving.

1/2 cup serving - 1 fruit exchange, 74 calories 3.4 gm protein,
1.1 gm fat, 12.7 gm carbohydrate, 43.4 mg sodium, 179.8 mg
potassium, .3 gm fiber, 47 mg cholesterol.

Source: Am. Diabetes Assoc. Family Cookbook Vol 1, 1987 Shared
but not tested by Elizabeth Rodier Nov 93.

From: Elizabeth Rodier

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-------------- * Easy Recipe Deluxe Export Format 1.3 * --------------

Title: Orange Tapioca Pudding
Recipe By:
Category: Puddings; TAPIOCA
Main Ingredient:
Cuisine Style:
Yield: 6 Serving
Preparation Time: 0:00
Cooking Time: 0:00

[Amount] [Measure] [Ingredient (or Header)] -- [Preparation]
---------- ------------ ----------------------------------------------
2 large Eggs, separated
1/4 tsp Salt
1/2 cup Sugar, divided
2 tbsp Flour
2 tbsp Butter
Grated rind of 1 orange
1/4 cup Orange juice
1 tbsp Lemon juice
1 cup Milk

[Preparation]
Preheat oven to 350~. Beat egg whites and salt together in bowl
until soft peaks form; gradually beat in 1/4 cup sugar until
stiff. Without washing beater, beat egg yolks until thickened and
lemon-colored; gradually beat in remaining sugar, flour, butter,
orange rind, orange juice and lemon juice. Gradually beat milk
into egg yolk mixture until smooth; fold in egg whites. Spoon
mixture into 6 custard cups. Place cups in pan of hot water that
comes up as high as pudding mixture. Bake for 35 minutes, or
until knife inserted in center comes out clean. Refrigerate
pudding until chilled. Turn out onto serving dish. The bottom
will be a sauce, the top cake-like. Serves 6.

Per serving: Calories 163; fat 6.9 g (37.4%); cholesterol 87 mg;
carbohydrate 22 g (53.3%); fiber 0 g; protein 3.8 g; sodium 169
mg; potassium 110 mg; calcium 60 mg.

Typed for you by Marjorie Scofield 3/28/96

Recipe By : Creative Cooking Desserts, 1992

From: Cooking: General

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-------------- * Easy Recipe Deluxe Export Format 1.3 * --------------

Title: Peach Tapioca
Recipe By:
Category: Puddings; TAPIOCA
Main Ingredient:
Cuisine Style:
Yield: 1 Serving
Preparation Time: 0:00
Cooking Time: 0:00

[Amount] [Measure] [Ingredient (or Header)] -- [Preparation]
---------- ------------ ----------------------------------------------
*********************** MMMMM MM BY HELEN PEAGRAM ***********************
1/4 cup Quick-cooking tapioca
1 pt Hot water
1 cup Sugar
1 tbsp Butter
1/2 tsp Salt
1 tbsp Lemon juice
1 cup Peach juice
2 cup Sliced canned peaches

[Preparation]
Cook the tapioca and water in a double boiler for 15 minutes, add
the sugar, butter, salt, and lemon and peach juice, which has
been drained from the peaches. In a greased baking dish, make
alternate layers of the tapioca and peaches arranged so that a
layer of the peaches comes on top. Bake in a moderate over (350
degrees) for about 30 minutes, or until brown on top. Serve
either hot or cold with cream.

page 98

by Barb at Possum Kingdom Recipe by: Aunt Sammy's Radio Recipes
1931

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-------------- * Easy Recipe Deluxe Export Format 1.3 * --------------

Title: Pearl Tapioca Or Sago Pudding
Recipe By:
Category: Puddings; TAPIOCA
Main Ingredient:
Cuisine Style:
Yield: 4 Serving
Preparation Time: 0:00
Cooking Time: 0:00

[Amount] [Measure] [Ingredient (or Header)] -- [Preparation]
---------- ------------ ----------------------------------------------
*********************** MMMMM MM BY H PEAGRAM ***********************
1 cup Sago or pearl tapioca
1 cup Milk, plus
3 cup Milk
5 Egg yolks
1 Lemom. Use 1/2 for juice
And all
The rind, grated
3/4 cup Sugar
5 Egg whites

[Preparation]
Pearl Tapioca and Sago are used interchangeably. It must be
soaked at least 1 hour before using. This recipe calls for
soaking overnight.

Soak sago overnight in 1 cup milk. Add to 3 cups milk and cook 3
hours in the top of a double boiler, over ~not in- boiling water.
Preheat oven to 375.

Beat yolks with lemon rind, juice and sugar. Add to cooked
mixture. Beat egg whites til stiff but not dry. Layer pudding and
meringue mixture in a casserole, starting with sago and ending
with meringue.

Bake 15 minutes. Serve hot or cold. With or without a sauce. Hot
fruit sauce suggested.

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-------------- * Easy Recipe Deluxe Export Format 1.3 * --------------

Title: Pearl Tapioca Pudding
Recipe By:
Category: Puddings; TAPIOCA
Main Ingredient:
Cuisine Style:
Yield: 8 Serving
Preparation Time: 0:00
Cooking Time: 0:00

[Amount] [Measure] [Ingredient (or Header)] -- [Preparation]
---------- ------------ ----------------------------------------------
1 cup Pearl Tapioca
1 cup Milk
3 cup Milk
1 dash Salt
5 Egg yolks
Grated rind of a lemon
Juice of 1/2 lemon
2/3 cup Sugar
5 Egg whites
Cinnamon, opt'l

[Preparation]
Soak overnight, refrigerated the tapioca in one cup of milk. In a
double boiler add the tapioca mixture, 3 more cups of milk and a
dash of salt and cook 3 hours. Cool. Preheat oven to 325. Beat
and add in the yolks, lemon rind and juice and sugar. Increase
sugar to 3/4 cup or more if desired. Beat until stiff the egg
whites and fold in. Put mixture in a baking dish and bake for 20
min. Serve hot or cold with a sprinkling of cinnamon or a fruit
sauce, stewed fruit and/or whipped cream. From: Jim Weller Date:
05-07-95

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-------------- * Easy Recipe Deluxe Export Format 1.3 * --------------

Title: Pineapple Tapioca
Recipe By:
Category: Puddings; TAPIOCA
Main Ingredient:
Cuisine Style:
Yield: 4 Serving
Preparation Time: 0:00
Cooking Time: 0:00

[Amount] [Measure] [Ingredient (or Header)] -- [Preparation]
---------- ------------ ----------------------------------------------
2 1/2 cup crushed pineapple (keep
juice)
1/4 cup minute tapioca
1/3 cup sugar
1/8 tsp salt.

[Preparation]
Mix all ingredients into a double boiler. Cook for 20 minutes or
until the tapioca is clear. Chill and serve.


From: Duckie ® : Sun, 17 Nov 2002 07:47:19
-0500



MM by H Peagram

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-------------- * Easy Recipe Deluxe Export Format 1.3 * --------------

Title: Raspberry Tapioca
Recipe By:
Category: Puddings; TAPIOCA
Main Ingredient:
Cuisine Style:
Yield: 4 Serving
Preparation Time: 0:00
Cooking Time: 0:00

[Amount] [Measure] [Ingredient (or Header)] -- [Preparation]
---------- ------------ ----------------------------------------------
2 cup Fresh or frozen unsweetened
Raspberries
3 tbsp Uncooked quick cooking
Tapioca
2 tbsp Plus (see next
Ingredient)
2 tsp Sugar

[Preparation]
Palce berries in a blender container. Blend until smooth. Pour
thru a strainer. In a saucepan, combine berries with enough water
to equal two cups. Stir in tapioca and sugar. Let stand 5
minutes. Bring to a boil, remove from heat. Cool in pan 20
minutes. Then stir and divide among 4 custard cups. Chill

Per serving: 1g protein, 0g fat, 22g carb., 0mg sodium, 0mg
chol., 87 calories. From: Carolyn Shaw

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-------------- * Easy Recipe Deluxe Export Format 1.3 * --------------

Title: Rhubarb Tapioca
Recipe By:
Category: Puddings; TAPIOCA
Main Ingredient:
Cuisine Style:
Yield: 1 Serving
Preparation Time: 0:00
Cooking Time: 0:00

[Amount] [Measure] [Ingredient (or Header)] -- [Preparation]
---------- ------------ ----------------------------------------------
*********************** MMMMM MM BY HELEN PEAGRAM ***********************
1 qt Rhubarb -- cut in small
Pieces
2 cup Hot water
1/2 cup Quick-cooking tapioca
1 1/2 cup Sugar
1/2 tsp Salt

[Preparation]
Put the rhubarb, water, and tapioca in the upper part of the
double boiler. Cook over steam for 15 minutes, stirring
frequently. Add the sugar and salt, and cook about 4 minutes
longer, or until the tapioca is clear and the rhubarb is tender.
Chill thoroughly before serving with plain or whipped cream.

page 101

by Barb at Possum Kingdom Recipe by: Aunt Sammy's Radio Recipes
1931

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-------------- * Easy Recipe Deluxe Export Format 1.3 * --------------

Title: Steamer Pineapple Tapioca Pudding
Recipe By:
Category: Puddings; TAPIOCA
Main Ingredient:
Cuisine Style:
Yield: 6 Serving
Preparation Time: 0:00
Cooking Time: 0:00

[Amount] [Measure] [Ingredient (or Header)] -- [Preparation]
---------- ------------ ----------------------------------------------
1 Egg -- separated
2 cup Milk
3 tbsp Quick cooking tapioca
5 tbsp Sugar -- divided
1/4 tsp Salt
1 tsp Vanilla
8 oz Crushed pineapple
Thoroughly drained

[Preparation]
In rice bowl, blend egg yolk, milk, tapioca, 3 tablespoons of the
sugar and salt. Let stand 5 to 10 minutes.

Meanwhile, in small bowl, beat egg white until foamy; gradually
add remaining 2 tablespoons sugar. Continue beating until soft
peaks form; set aside.

Place rice bowl in steamer. Add 1-1/2 cups water to reservoir,
cover and steam 26 to 30 minutes, stirring every 5 to 10 minutes.

Stir in vanilla. Fold beaten egg white and pineapple into steamed
tapioca mixture. Let stand 10 to 15 minutes. Serve warm or cold.

Serves 4 to 6

Source: Rival Automatic Steamer And Rice Cooker Booklet Typos by
Dorothy Flatman 1995 From: Dorothy Flatman Date: 06-20-95

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-------------- * Easy Recipe Deluxe Export Format 1.3 * --------------

Title: Sunbeam Tapioca
Recipe By:
Category: Puddings; TAPIOCA
Main Ingredient:
Cuisine Style:
Yield: 4 Serving
Preparation Time: 0:00
Cooking Time: 0:00

[Amount] [Measure] [Ingredient (or Header)] -- [Preparation]
---------- ------------ ----------------------------------------------
3 tbsp Instant tapioca
1 cup Pineapple juice
1 cup Orange juice
1 1/2 tbsp Lemon juice
1/2 cup Mandarin orange sections
(canned), drained
1 cup Canned pineapple (crushed
Or
Tidbits), - drained

[Preparation]
Combine the instant tapioca, pineapple juice, and orange juice in
a saucepan. Cook and stir over medium heat until the mixture
comes to a boil. Remove from heat; add the lemon juice. Cool,
stirring occasionally. Add the fruit and chill until firm.

HINTS: I used the 'packed in their own juices' tinned fruit, and
so used the juice from the tins plus some water and OJ to make up
the difference.

These are taken from "The McDougall Plan" and "The McDougall
Program". From: Amelia L. Carlson
From: Karen Mintzias

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-------------- * Easy Recipe Deluxe Export Format 1.3 * --------------

Title: Tangerine Tapioca
Recipe By:
Category: Puddings; TAPIOCA
Main Ingredient:
Cuisine Style:
Yield: 4 Serving
Preparation Time: 0:00
Cooking Time: 0:00

[Amount] [Measure] [Ingredient (or Header)] -- [Preparation]
---------- ------------ ----------------------------------------------
2 1/2 tsp Grated orange rind
2 1/2 cup 2% low-fat milk
1/3 cup Sugar
3 tbsp Quick-cooking tapioca
Uncooked
1 Egg -- lightly beaten
1/2 cup Tangerine juice
6 Fresh orange segments
(optional)
3/4 Cup)

[Preparation]
Combine orange rind and milk in a 2-quart glass measure.
Microwave at high 5 minutes or until milk is 180 degrees and tiny
bubbles form around edge (do not boil). Add sugar, tapioca, and
egg to milk mixture; stir well. Microwave at HIGH 5 minutes or
until slightly thickened. Let stand 5 minutes; stir in juice.

Place plastic wrap on surface, and chill. Yield: 4 servings
(serving size:

Serving Ideas : Garnish pudding with orange segments, if desired.

NOTES : You can use fresh-squeezed tangerine juice or juice from
frozen concentrate.

Recipe by: Cooking Light, October 1994, page 96

MM by H. Peagram by GEORGE ELTING Read: Yes Replied: No ,
converted by MM_Buster v2.0j.

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-------------- * Easy Recipe Deluxe Export Format 1.3 * --------------

Title: Tapioca Cream
Recipe By:
Category: Puddings
Main Ingredient:
Cuisine Style:
Yield: 4 Serving
Preparation Time: 0:00
Cooking Time: 0:00

[Amount] [Measure] [Ingredient (or Header)] -- [Preparation]
---------- ------------ ----------------------------------------------
1 cup scalded milk
1/4 cup minute tapioca
1/3 cup sugar
1 egg (seperate!)
1/4 tsp salt
1/2 tsp real vanilla

[Preparation]
To the milk, add the tapioca and cook in a double boiler until the it
is transparent. Add half the sugar to the milk and half to the egg
yolk, slightly beatened and add the salt. Pour hot mixture slowly
over the egg mixture. Return to the boiler and cook until it thickens-
-stirring constantly. Add the stiffly beaten egg white. Serve very
cold.


From: "Duckie" : October 13, 2003 7:46 Am



MM by H Peagram

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-------------- * Easy Recipe Deluxe Export Format 1.3 * --------------

Title: Tapioca Cream Pudding
Recipe By:
Category: Puddings; TAPIOCA
Main Ingredient:
Cuisine Style:
Yield: 6 Serving
Preparation Time: 0:00
Cooking Time: 0:00

[Amount] [Measure] [Ingredient (or Header)] -- [Preparation]
---------- ------------ ----------------------------------------------
1 Egg
4 tbsp Sugar
1/8 tsp Salt
2 cup Milk
3 tbsp Tapioca
3/4 tsp Vanilla

[Preparation]
Separate egg; beat white until foamy. Add 2 Tbsp sugar gradually
and beat to soft peaks. Cook and stir 2 tbsp sugar, egg yolk,
salt, milk and tapioca to full boil. Very slowly add beaten
white, stirring rapidly to blend. Add vanilla. Let stand covered,
for 20 minutes and stir. Serve cold or warm. Makes 6 servings.

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-------------- * Easy Recipe Deluxe Export Format 1.3 * --------------

Title: Tapioca Custard Pudding
Recipe By:
Category: Puddings; TAPIOCA
Main Ingredient:
Cuisine Style:
Yield: 4 Serving
Preparation Time: 0:00
Cooking Time: 0:00

[Amount] [Measure] [Ingredient (or Header)] -- [Preparation]
---------- ------------ ----------------------------------------------
2 cups scalded milk
2 eggs, slightly beaten
1/3 cup minute tapioca
1/2 cup sugar
1 tsp salt
1 tbsp butter

[Preparation]
Add the tapioca to the milk and cook in double boiler for 30 minutes.
Remove. To the sugar add the salt and eggs. Pour this mixture slowly
over the hot mixture. Mix into a buttered pudding dish. Add the
butter to this mixture. Put the pan in really hot water and bake in
oven at 325* over for 30 minutes. Great with crushed or whole fruits
and berries.


From: Duckie ® : Sun, 17 Nov 2002 07:47:19
-0500



MM by H Peagram

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-------------- * Easy Recipe Deluxe Export Format 1.3 * --------------

Title: Tapioca Custard Pudding 2
Recipe By:
Category: Puddings;; Tapioca
Main Ingredient:
Cuisine Style:
Yield: 2 servings
Preparation Time: 0:00
Cooking Time: 0:00

[Amount] [Measure] [Ingredient (or Header)] -- [Preparation]
---------- ------------ ----------------------------------------------
1 cup Scalded milk
1 Eggs, slightly beaten
8 tsp Minute tapioca
1/4 cup Sugar
1/2 tsp Salt
1/2 tbsp Butter

[Preparation]
Add the tapioca to the milk and cook in double boiler for 30 minutes.
Remove. To the sugar add the salt and eggs. Pour this mixture slowly
over the hot mixture. Mix into a buttered pudding dish. Add the
butter to this mixture. Put the pan in really hot water and bake in
oven at 325* over for 30 minutes. Great with crushed or whole fruits
and berries.

From: Duckie ® : Sun, 17 Nov 2002 07:47:19
~0500

MM by H Peagram

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-------------- * Easy Recipe Deluxe Export Format 1.3 * --------------

Title: Tapioca Pudding
Recipe By:
Category: Puddings; TAPIOCA
Main Ingredient:
Cuisine Style:
Yield: 1 Serving
Preparation Time: 0:00
Cooking Time: 0:00

[Amount] [Measure] [Ingredient (or Header)] -- [Preparation]
---------- ------------ ----------------------------------------------
1 Egg
1 cup Milk
1 tbsp Sugar
1 tbsp Tapioca
1/8 tsp Salt
1/2 tsp Vanilla
2 tbsp Sugar

[Preparation]
Separate the egg, mix egg yolk, milk, sugar, tapioca, salt in
sauce pan. Cook over medium heat, stirring constantly until
mixture boils for 3 min. Cool, stir in vanilla. Beat egg white
until foamy, beating constantly. Add remaining sugar a little at
a time. Beat egg white until stiff, fold beaten egg white into
pudding. Chill and serve.

From: Christi Calvert Brogan brogan@iddate: Wednesday, April 07,
1999 8:36 Am

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-------------- * Easy Recipe Deluxe Export Format 1.3 * --------------

Title: Tapioca Pudding 2
Recipe By:
Category: Puddings; TAPIOCA
Main Ingredient:
Cuisine Style:
Yield: 10 Serving
Preparation Time: 0:00
Cooking Time: 0:00

[Amount] [Measure] [Ingredient (or Header)] -- [Preparation]
---------- ------------ ----------------------------------------------
4 cup Milk
1/3 cup Minute tapioca
2 Eggs -- separated
1/2 cup Sugar
1 pinch Salt
1/2 tsp Vanilla or lemon extract

[Preparation]
Combine milk and tapioca in a heavy saucepan. Cook, stirring
constantly, until tapioca is clear. Beat egg yolks with sugar and
salt. Add 1/2 cup hot milk mixture to egg yolks. Return this to
remaining hot milk. Heat again to boiling point. Boil 2 minutes,
stirring constantly. Remove from heat. Fold in stiffly beaten egg
whites and flavoring. Pour into serving dish. Makes about 10
servings.

Source: The Best of Amish Cooking by Phyllis Pellman Good

Michael Hatala, Prodigy Food & Wine Board.

Converted by MMCONV vers. 1.00

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-------------- * Easy Recipe Deluxe Export Format 1.3 * --------------

Title: Tapioca Pudding 3
Recipe By:
Category: Puddings; TAPIOCA
Main Ingredient:
Cuisine Style:
Yield: 6 Serving
Preparation Time: 0:00
Cooking Time: 0:00

[Amount] [Measure] [Ingredient (or Header)] -- [Preparation]
---------- ------------ ----------------------------------------------
1/3 cup Sugar
3 tbsp Tapioca, quick
2 3/4 cup Milk
1 large Egg, well beaten
1 tsp Vanilla

[Preparation]
Mix sugar, tapioca, milk and egg in medium saucepan. Let stand 5
minutes.

Stirring constantly, cook on medium heat until mixture comes to
full boil. (Pudding thickens as it cools.) Remove from heat. Stir
in vanilla. Cool 20 minutes; stir. For creamier pudding, place
plastic wrap on surface of pudding while cooling. Stir before
serving. Serve warm or chilled. Store leftover pudding in
refrigerator.

MICROWAVE: Mix sugar, tapioca, milk and egg in large microwavable
bowl; let stand 5 minutes.

Microwave on HIGH 10 to 12 minutes or until mixture comes to full
boil, stirring every 2 minutes. Stir in vanilla. Cool 20 minutes;
stir.

Note: Recipe can be doubled, using 1/3 cup MINUTE Tapioca.

Source: "http://www.kraftfoods.com/" Start to Finish Time: "0:57"

From: "Damsel in dis Dress"

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"Goomba38" wrote in message
...
Before, I'd only had tapioca on hospital trays after giving birth. Now,
as many might recall..EVERYTHING tastes fabulous after that long
starving labor with it's forced deprivation of nourishment. So I wasn't
sure it was really as good as it seemed? Recently for the first time I
made my own tapioca at home. What a quaint old fashioned dessert. I love
it. Other than the recipe on the box, anyone have any other tapioca
pudding recipes? Isn't it a type of tapioca that is used in bubble tea?
I have had that and loved chewing on the lil lumps (I'm mad for okra
too, same fun playing with my food, lol)
Goomba