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Goomba38
 
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Default Tapioca-my new secret delight

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

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MOM PEAGRAM
 
Posts: n/a
Default Tapioca-my new secret delight

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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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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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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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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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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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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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

- - - - - - - - - - - http://www.wensoftware.com - - - - - - - - - - -


-------------- * 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

- - - - - - - - - - - http://www.wensoftware.com - - - - - - - - - - -


-------------- * 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
>



  #4 (permalink)   Report Post  
Kristian Scott
 
Posts: n/a
Default Tapioca-my new secret delight

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)
>
> - - - - - - - - - - - http://www.wensoftware.com - - - - - - - - - - -
>
>
> -------------- * 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
>
> - - - - - - - - - - - http://www.wensoftware.com - - - - - - - - - - -
>
>
> -------------- * 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)
>
> - - - - - - - - - - - http://www.wensoftware.com - - - - - - - - - - -
>
>
> -------------- * 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)
>
> - - - - - - - - - - - http://www.wensoftware.com - - - - - - - - - - -
>
>
> -------------- * 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
>
> - - - - - - - - - - - http://www.wensoftware.com - - - - - - - - - - -
>
>
> -------------- * 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
>
> - - - - - - - - - - - http://www.wensoftware.com - - - - - - - - - - -
>
>
> -------------- * 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
>
> - - - - - - - - - - - http://www.wensoftware.com - - - - - - - - - - -
>
>
> -------------- * 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-{)
>
> - - - - - - - - - - - http://www.wensoftware.com - - - - - - - - - - -
>
>
> -------------- * 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
>
> - - - - - - - - - - - http://www.wensoftware.com - - - - - - - - - - -
>
>
> -------------- * 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.
>
> - - - - - - - - - - - http://www.wensoftware.com - - - - - - - - - - -
>
>
> -------------- * 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
>
> - - - - - - - - - - - http://www.wensoftware.com - - - - - - - - - - -
>
>
> -------------- * 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
>
> - - - - - - - - - - - http://www.wensoftware.com - - - - - - - - - - -
>
>
> -------------- * 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
>
> - - - - - - - - - - - http://www.wensoftware.com - - - - - - - - - - -
>
>
> -------------- * 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
>
> - - - - - - - - - - - http://www.wensoftware.com - - - - - - - - - - -
>
>
> -------------- * 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
>
> - - - - - - - - - - - http://www.wensoftware.com - - - - - - - - - - -
>
>
> -------------- * 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
>
> - - - - - - - - - - - http://www.wensoftware.com - - - - - - - - - - -
>
>
> -------------- * 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
>
> - - - - - - - - - - - http://www.wensoftware.com - - - - - - - - - - -
>
>
> -------------- * 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
>
> - - - - - - - - - - - http://www.wensoftware.com - - - - - - - - - - -
>
>
> -------------- * 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
>
> - - - - - - - - - - - http://www.wensoftware.com - - - - - - - - - - -
>
>
> -------------- * 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
>
> - - - - - - - - - - - http://www.wensoftware.com - - - - - - - - - - -
>
>
> -------------- * 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
>
> - - - - - - - - - - - http://www.wensoftware.com - - - - - - - - - - -
>
>
> -------------- * 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
>
> - - - - - - - - - - - http://www.wensoftware.com - - - - - - - - - - -
>
>
> -------------- * 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
>
> - - - - - - - - - - - http://www.wensoftware.com - - - - - - - - - - -
>
>
> -------------- * 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
>
> - - - - - - - - - - - http://www.wensoftware.com - - - - - - - - - - -
>
>
> -------------- * 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" >
>
> - - - - - - - - - - - http://www.wensoftware.com - - - - - - - - - - -
>
>
>
> "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
> >

>
>



  #5 (permalink)   Report Post  
Goomba38
 
Posts: n/a
Default Tapioca-my new secret delight

RMiller wrote:

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


Quick Cooking Minute Tapioca. It was the only one I found at the market, but if the
pearl is different I'll certainly look for it. How is it different?





  #6 (permalink)   Report Post  
Goomba38
 
Posts: n/a
Default Tapioca-my new secret delight

RMiller wrote:

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


Quick Cooking Minute Tapioca. It was the only one I found at the market, but if the
pearl is different I'll certainly look for it. How is it different?



  #7 (permalink)   Report Post  
Goomba38
 
Posts: n/a
Default Tapioca-my new secret delight

RMiller wrote:

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


Quick Cooking Minute Tapioca. It was the only one I found at the market, but if the
pearl is different I'll certainly look for it. How is it different?



  #8 (permalink)   Report Post  
Arri London
 
Posts: n/a
Default Tapioca-my new secret delight

Goomba38 wrote:
>
> 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


Cook it in coconut milk with some palm sugar.
  #9 (permalink)   Report Post  
Goomba38
 
Posts: n/a
Default Tapioca-my new secret delight

WOW, Mom Peagram... I'm overwhelmed with the offerings!! Where to start? LOL

THANKYOU!!
(Gail Shipp, any relation to Ralph??)
Goomba

  #10 (permalink)   Report Post  
wff_ng_6
 
Posts: n/a
Default Tapioca-my new secret delight

"RMiller" > wrote:
> I don't know which one you are using, regular or pearl, but find the

pearl and
> try it !!! You will love it .


But how big are the pearls??? I use "small pearl tapioca" that I get at my
local Chinese grocery store. These "pearls" are about 1/16 inch. They also
have a "large pearl tapioca" where the pearls are more like the size of real
live pearls like in a pearl necklace, maybe 1/4 inch. I've never tried
those. I love the texture of these small ones, but I wonder if I'd gag on
the large ones! ;-)

I use the recipe for tapioca cream pudding in the Settlement Cookbook. I
presume what I have is not quick cooking tapioca, so I soak it for 1/2 to 1
hour in cold water like the recipe says before cooking.

I also ran across tapioca flour in that same market, and have used it as a
thickener in pies. I seems to work great in pies, but can be very strange if
used incorrectly to thicken a sauce. It turns into a lot of "gel" lumps
which never dissolve.




  #11 (permalink)   Report Post  
hahabogus
 
Posts: n/a
Default Tapioca-my new secret delight

"wff_ng_6" > wrote in
:

> "RMiller" > wrote:
>> I don't know which one you are using, regular or pearl, but find the

> pearl and
>> try it !!! You will love it .

>
> But how big are the pearls??? I use "small pearl tapioca" that I get
> at my local Chinese grocery store. These "pearls" are about 1/16 inch.
> They also have a "large pearl tapioca" where the pearls are more like
> the size of real live pearls like in a pearl necklace, maybe 1/4 inch.
> I've never tried those. I love the texture of these small ones, but I
> wonder if I'd gag on the large ones! ;-)
>
> I use the recipe for tapioca cream pudding in the Settlement Cookbook.
> I presume what I have is not quick cooking tapioca, so I soak it for
> 1/2 to 1 hour in cold water like the recipe says before cooking.
>
> I also ran across tapioca flour in that same market, and have used it
> as a thickener in pies. I seems to work great in pies, but can be very
> strange if used incorrectly to thicken a sauce. It turns into a lot of
> "gel" lumps which never dissolve.
>
>
>


The problem with larger tapioca is that most likely the very center of the
pearl will remain cloudy or white...giving the eater the impression of
eating small eyeballs. Only to be cooked in a crockpot to stop that
condition.

--
Once during Prohibition I was forced to live for days on nothing but food
and water.
--------
FIELDS, W. C.
  #12 (permalink)   Report Post  
PENMART01
 
Posts: n/a
Default Tapioca-my new secret delight

>Goomba38 writes
>
>Quick Cooking Minute Tapioca. It was the only one I found at the market, but
>if the
>pearl is different I'll certainly look for it. How is it different?


As different from instant as night and day.
You can find pearl tapioca at asian groceries, typical stupidmarket chains do
not carry other than the instant. Usually pearl tapioca is not tapioca at all,
it's "sago".

Here are my recipes, all personally tested by moi. Of course they are a lot
more labor intensive than instant. I like the first one, I usually double it.


PEARL TAPIOCA PUDDING

1/2 C. pearl tapioca
2 C. milk
2 eggs
1/2 c. sugar
1/4 C. milk
1 1/2 tsp. vanilla

Soak tapioca overnight

Cook tapioca and the 2 C.
milk in top of double boiler
until tapioca becomes clear.

Mix eggs and sugar together and thin with
the 1/4 C. milk.

Cook till thick and add vanilla
---

Pearl Tapioca Pudding

1/2 cup tapioca
2 1/2 cups milk
1/2 teas salt
1/2 cup sugar
2 eggs, separated
1/2 teas vanilla

Soak Tapioca in 2 cups room temp water overnight.
Drain water. In double boiler, heat milk until
just no longer cold. Add salt and tapioca. Continue
heating till small bubbles appear at side of pan.
Cover, turn heat to very low, and cook for one hour.
Make sure milk mixture does not simmer or boil.
Separate egg whites from yolks. Beat yolks and sugar
together till light yellow. Add a little of the hot
mixture to the egg yolks and blend. Then add yolk
mixture too the hot milk mixture, stirring constantly.
Place double boiler over medium heat and cook till
thick, about 15 minutes. Beat egg whites till stiff,
fold into the hot mixture, add vanilla. Serve warm or
chilled.
---

Reese Large Pearl Tapioca
Sago Pudding (Gula Melaka)

Gula Melaka is the name of the brown palm sugar
tapped from the coconut tree. It has a fragrance
so intensely delicious that it needs only the
addition of thick coconut cream to create a sauce
of unsurpassed richness. This is poured over a
simple pudding made from sago pearls.

Ingredients

210 grammes (7 oz) sago
10 cups water
210 grammes (7 oz) palm sugar
Half cup water
2 grated coconuts
Quarter tsp salt

Instructions to Cook

Wash one big jelly mould or eight small jelly moulds
and do not wipe dry. Wash the sago in a large basin
of water. Drain. Boil water in a large saucepan, add
sago a little a time, stirring after each addition to
ensure that the sago does not stick together in lumps.
After all the sago has been added, let the water come
to boil again and turn it to low heat stirring once or
twice to keep the grains apart. Turn off the fire when
the grains turn translucent. Pour the mixture into a
large sieve to drain off the water. Put mixture into a
large basin of cold water and stir with a spoon. Once
again, drain all the water through a sieve. Pour the
sago in the jelly moulds. Smooth down the top, cool
and store overnight in the fridge. Boil palm sugar
and water till sugar melts. Strain to remove grit.
Squeeze coconut through a piece of muslin for thick
milk. Store in the fridge. The pudding, sauce and coconut
milk should be very cold when you serve them. The pudding
can be removed from jelly mould by easing the sides off with
a knife. The two sauces should be offered separately and each
person pours a little of each over the pudding. Replace palm
sugar with molasses and fresh coconut milk with liquid processed
coconut milk in cans or packets. Serves 6 to 8 people.
---
---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

  #13 (permalink)   Report Post  
RMiller
 
Posts: n/a
Default Tapioca-my new secret delight

>
>RMiller wrote:
>
>> I don't know which one you are using, regular or pearl, but find the pearl

>and
>> try it !!! You will love it .
>> Rosie

>
>Quick Cooking Minute Tapioca. It was the only one I found at the market, but
>if the
>pearl is different I'll certainly look for it. How is it different?
>


It has BIG pearl sized pieces of tapioca, you need to start the day before.
Trust me , it is great!!!!
Rosie
  #14 (permalink)   Report Post  
Curly Sue
 
Posts: n/a
Default Tapioca-my new secret delight

On Sat, 03 Apr 2004 17:49:31 -0500, Goomba38
> wrote:

>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
>


The pearls used for bubble tea are instantized. They have to be
cooked by dumping them into boiling water. If you try to cook them by
adding them to cold water, they disintegrate right away. Also, when
they are cooked they turn black.

Ask me how I know :>

Sue(tm)
Lead me not into temptation... I can find it myself!
  #15 (permalink)   Report Post  
Puester
 
Posts: n/a
Default Tapioca-my new secret delight

Goomba38 wrote:
>
> 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




My kids liked it with a scant tsp. of instant coffee
added to the pudding while cooking or a small can of
drained, crushed pineapple stirred in just before the
pan is taken off the burner. You could add a small
amt. of almond extract and serve with whipped cream and
toasted, slivered almonds.

Mini chocolate chips
Add Cocoa or melted chocolate
Chopped peaches or apricots, fresh or canned, drained
Serve topped with raspberries;raspberry or other fruit puree
Layered in parfait glasses with chocolate cookie crumbs

OK, I'm done for now.

gloria p


  #16 (permalink)   Report Post  
Dave Smith
 
Posts: n/a
Default Tapioca-my new secret delight

Goomba38 wrote:

>
>
> Quick Cooking Minute Tapioca. It was the only one I found at the market, but if the
> pearl is different I'll certainly look for it. How is it different?


Pearl tapioca is the real thing. It has more flavour and substance. It takes a little
longer to took, but it is well worth the effort.



  #17 (permalink)   Report Post  
Goomba38
 
Posts: n/a
Default Tapioca-my new secret delight

Curly Sue wrote:

>
> The pearls used for bubble tea are instantized. They have to be
> cooked by dumping them into boiling water. If you try to cook them by
> adding them to cold water, they disintegrate right away. Also, when
> they are cooked they turn black.
>
> Ask me how I know :>
>
> Sue(tm)


Yes! I'd noticed that. I just assumed they were soaked in fruit juice or
something? Do tell!?
Goomba

  #18 (permalink)   Report Post  
Kajikit
 
Posts: n/a
Default Tapioca-my new secret delight

Goomba38 had something important to tell us on Sat, 03 Apr 2004
19:41:02 -0500:

>WOW, Mom Peagram... I'm overwhelmed with the offerings!! Where to start? LOL


Wow! What a lot of yummy sounding recipes. They're giving me
cravings... only we only have normal slow-cooking tapiocs and they all
seem to be for the instant kind. I've never seen 'intant' or 'quick
cook' tapioca in the shops

Can anyone tell me how to prepare the ordinary kind so it can be used
in a recipe? I noticed that a lot of them said cook in a double
boiler. Is that actually necessary? Can I use the microwave? Or a
saucepan on the stove at a low heat instead?

--
~Karen AKA Kajikit
Lover of shiny things...

Made as of 2 April 2004 - 61 cards, 28 SB pages (plus 2 small giftbooks), 52 decos & more!

Visit my webpage: http://www.kajikitscorner.com
Allergyfree Eating Recipe Swap: http://groups.yahoo.com/group/Allergyfree_Eating
Ample Aussies Mailing List: http://groups.yahoo.com/group/ampleaussies/
  #19 (permalink)   Report Post  
MOM PEAGRAM
 
Posts: n/a
Default Tapioca-my new secret delight

"Kristian Scott" > wrote in message
...
> 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)
> >
> > - - - - - - - - - - - http://www.wensoftware.com - - - - - - - - - - -
> >
> >
> > -------------- * 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
> >
> > - - - - - - - - - - - http://www.wensoftware.com - - - - - - - - - - -
> >
> >
> > -------------- * 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)
> >
> > - - - - - - - - - - - http://www.wensoftware.com - - - - - - - - - - -
> >
> >
> > -------------- * 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)
> >
> > - - - - - - - - - - - http://www.wensoftware.com - - - - - - - - - - -
> >
> >
> > -------------- * 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
> >
> > - - - - - - - - - - - http://www.wensoftware.com - - - - - - - - - - -
> >
> >
> > -------------- * 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
> >
> > - - - - - - - - - - - http://www.wensoftware.com - - - - - - - - - - -
> >
> >
> > -------------- * 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
> >
> > - - - - - - - - - - - http://www.wensoftware.com - - - - - - - - - - -
> >
> >
> > -------------- * 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-{)
> >
> > - - - - - - - - - - - http://www.wensoftware.com - - - - - - - - - - -
> >
> >
> > -------------- * 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
> >
> > - - - - - - - - - - - http://www.wensoftware.com - - - - - - - - - - -
> >
> >
> > -------------- * 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.
> >
> > - - - - - - - - - - - http://www.wensoftware.com - - - - - - - - - - -
> >
> >
> > -------------- * 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
> >
> > - - - - - - - - - - - http://www.wensoftware.com - - - - - - - - - - -
> >
> >
> > -------------- * 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
> >
> > - - - - - - - - - - - http://www.wensoftware.com - - - - - - - - - - -
> >
> >
> > -------------- * 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
> >
> > - - - - - - - - - - - http://www.wensoftware.com - - - - - - - - - - -
> >
> >
> > -------------- * 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
> >
> > - - - - - - - - - - - http://www.wensoftware.com - - - - - - - - - - -
> >
> >
> > -------------- * 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
> >
> > - - - - - - - - - - - http://www.wensoftware.com - - - - - - - - - - -
> >
> >
> > -------------- * 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
> >
> > - - - - - - - - - - - http://www.wensoftware.com - - - - - - - - - - -
> >
> >
> > -------------- * 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.
> >
> > - - - - - - - - - - - http://www.wensoftware.com - - - - - - - - - - -
> >
> >
> > -------------- * 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
> >
> > - - - - - - - - - - - http://www.wensoftware.com - - - - - - - - - - -
> >
> >
> > -------------- * 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
> >
> > - - - - - - - - - - - http://www.wensoftware.com - - - - - - - - - - -
> >
> >
> > -------------- * 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
> >
> > - - - - - - - - - - - http://www.wensoftware.com - - - - - - - - - - -
> >
> >
> > -------------- * 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
> >
> > - - - - - - - - - - - http://www.wensoftware.com - - - - - - - - - - -
> >
> >
> > -------------- * 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
> >
> > - - - - - - - - - - - http://www.wensoftware.com - - - - - - - - - - -
> >
> >
> > -------------- * 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
> >
> > - - - - - - - - - - - http://www.wensoftware.com - - - - - - - - - - -
> >
> >
> > -------------- * 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.
> >
> > - - - - - - - - - - - http://www.wensoftware.com - - - - - - - - - - -
> >
> >
> > -------------- * 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
> >
> > - - - - - - - - - - - http://www.wensoftware.com - - - - - - - - - - -
> >
> >
> > -------------- * 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.
> >
> > - - - - - - - - - - - http://www.wensoftware.com - - - - - - - - - - -
> >
> >
> > -------------- * 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
> >
> > - - - - - - - - - - - http://www.wensoftware.com - - - - - - - - - - -
> >
> >
> > -------------- * 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
> >
> > - - - - - - - - - - - http://www.wensoftware.com - - - - - - - - - - -
> >
> >
> > -------------- * 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
> >
> > - - - - - - - - - - - http://www.wensoftware.com - - - - - - - - - - -
> >
> >
> > -------------- * 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
> >
> > - - - - - - - - - - - http://www.wensoftware.com - - - - - - - - - - -
> >
> >
> > -------------- * 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" >
> >
> > - - - - - - - - - - - http://www.wensoftware.com - - - - - - - - - - -
> >
> >
> >
> > "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
> > >

> >
> >

>
>



  #20 (permalink)   Report Post  
MOM PEAGRAM
 
Posts: n/a
Default Tapioca-my new secret delight

My pleasure!
Enjoy!

"Goomba38" > wrote in message
...
> WOW, Mom Peagram... I'm overwhelmed with the offerings!! Where to

start? LOL
>
> THANKYOU!!
> (Gail Shipp, any relation to Ralph??)
> Goomba
>





  #21 (permalink)   Report Post  
Dave Smith
 
Posts: n/a
Default Tapioca-my new secret delight

Kajikit wrote:

>
> Wow! What a lot of yummy sounding recipes. They're giving me
> cravings... only we only have normal slow-cooking tapiocs and they all
> seem to be for the instant kind. I've never seen 'intant' or 'quick
> cook' tapioca in the shops


I have never seen instant tapioca. There is a quick cooking tapioca that looks quite coarse.
It should be soaked for a few minutes before cooking with milk and adding egg. This is even
better when you cook it with the egg yolks only and then beat the whites and add them at the
end of cooking. Minute Tapioca is a great thickener for some fruit pies, especially sour
cherry.


> Can anyone tell me how to prepare the ordinary kind so it can be used
> in a recipe? I noticed that a lot of them said cook in a double
> boiler. Is that actually necessary? Can I use the microwave? Or a
> saucepan on the stove at a low heat instead?
>


The regular stuff is Pearl Tapioca, often called Fish Eyes and Glue by its detractors. It
comes as little "pearls". They need to be soaked in overnight and then slow cooked in a milk
and egg custard. You don't need to do it in a double boiler. I do it on the burner, but it
does need constant attention.




  #22 (permalink)   Report Post  
kalanamak
 
Posts: n/a
Default Tapioca-my new secret delight

Dave Smith wrote:

> The regular stuff is Pearl Tapioca, often called Fish Eyes and Glue by its detractors. It
> comes as little "pearls". They need to be soaked in overnight and then slow cooked in a milk
> and egg custard. You don't need to do it in a double boiler. I do it on the burner, but it
> does need constant attention.


For the lactose intolerant/ non-dairy folks, great pudding can be made
with coconut milk. I like mine very unsweet, and add much less sugar or
add in shaved bittersweet chocolate just after I take it off the fire.
blacksalt
  #23 (permalink)   Report Post  
Curly Sue
 
Posts: n/a
Default Tapioca-my new secret delight

On Sat, 03 Apr 2004 23:29:54 -0500, Goomba38 >
wrote:

>Curly Sue wrote:
>
>>
>> The pearls used for bubble tea are instantized. They have to be
>> cooked by dumping them into boiling water. If you try to cook them by
>> adding them to cold water, they disintegrate right away. Also, when
>> they are cooked they turn black.
>>
>> Ask me how I know :>
>>
>> Sue(tm)

>
>Yes! I'd noticed that. I just assumed they were soaked in fruit juice or
>something? Do tell!?
>Goomba
>

That is their color, none added!

Anyway, the first time I tried making bubble tea, I threw the pearls
in cold water and they just disintegrated. Since they came with no
instructions, I had to find some on the www.

Sue(tm)
Lead me not into temptation... I can find it myself!
  #24 (permalink)   Report Post  
Eric Ferguson
 
Posts: n/a
Default Tapioca-my new secret delight

Hmm *Fish Eyes and Glue*, now there's a name I haven't heard in years, but
it was told to me by a person who *loved* tapioca (as I do). I've gotta
learn how to cook it (and I've never seen a recipe for chocolate tapioca
pudding, a favorite!!)

--
Tune Out .KBHR to reply me


  #25 (permalink)   Report Post  
Dave Smith
 
Posts: n/a
Default Tapioca-my new secret delight

Eric Ferguson wrote:

> Hmm *Fish Eyes and Glue*, now there's a name I haven't heard in years, but
> it was told to me by a person who *loved* tapioca (as I do). I've gotta
> learn how to cook it (and I've never seen a recipe for chocolate tapioca
> pudding, a favorite!!)


It's easy to make but takes a little planing because you have to soak the
pearls overnight to soften them up. If you buy a package of pearl tapioca it
will likely have a recipe on the side.




  #26 (permalink)   Report Post  
Puester
 
Posts: n/a
Default Tapioca-my new secret delight

Dave Smith wrote:
>
> Eric Ferguson wrote:
>
> > Hmm *Fish Eyes and Glue*, now there's a name I haven't heard in years, but
> > it was told to me by a person who *loved* tapioca (as I do). I've gotta
> > learn how to cook it (and I've never seen a recipe for chocolate tapioca
> > pudding, a favorite!!)

>
> It's easy to make but takes a little planing because you have to soak the
> pearls overnight to soften them up. If you buy a package of pearl tapioca it
> will likely have a recipe on the side.




Mine does, but it's in...Korean, I think.

;-(

Time to look at JOC.

gloria p
  #27 (permalink)   Report Post  
DaveR
 
Posts: n/a
Default Tapioca-my new secret delight


"kalanamak" > wrote in message
...
> Dave Smith wrote:
>
> > The regular stuff is Pearl Tapioca, often called Fish Eyes and Glue by

its detractors. It
> > comes as little "pearls". They need to be soaked in overnight and then

slow cooked in a milk
> > and egg custard. You don't need to do it in a double boiler. I do it on

the burner, but it
> > does need constant attention.

>
> For the lactose intolerant/ non-dairy folks, great pudding can be made
> with coconut milk. I like mine very unsweet, and add much less sugar or
> add in shaved bittersweet chocolate just after I take it off the fire.
> blacksalt


Frogs eggs is how I've always described Tapioca. The large ones that start
out as big as green peas are my favorite. To make a great chocolate tapioca,
dump in a cup of dark chocolate chips as soon as the tapioca is finished
and stir in the melting chips.
Recipes that call for folding in whipped egg whites in the last phase give
the tapioca a foamy airy texture that I don't like. Even the "Joy of
Cooking" has Tapioca Cockaigne with this egg white treatment. IMHO this is a
detraction from the smooth gooey creamy lumpy texture of what Tapioca is
really about.

My method is to sit a pan in a pan of water and simmer the water, after the
overnight soak it doesn't take long to make. Some of the oriental stores
have different colored tapioca (pink, green, blue) and I've only heard about
the black ones. Can someone fill me in?


  #28 (permalink)   Report Post  
barchetta
 
Posts: n/a
Default Tapioca-my new secret delight

Curious...

Has anyone tried to come up with any savory tapioca recipes? As a
thickening agent, could it be substituted for corn starch to tighten a
sauce? Or perhaps replace potatoes in a pot pie?

I've tried searching for some ideas... but it's all puddings.

thanks,
stephen s.


On Sat, 03 Apr 2004 17:49:31 -0500, Goomba38
> wrote:

>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


  #29 (permalink)   Report Post  
PENMART01
 
Posts: n/a
Default Tapioca-my new secret delight

>barchetta asks:
>
>Has anyone tried to come up with any savory tapioca recipes? As a
>thickening agent, could it be substituted for corn starch to tighten a
>sauce? Or perhaps replace potatoes in a pot pie?
>
>I've tried searching for some ideas... but it's all puddings.


tapioca; tapioca flour [tap-ee-OH-kuh]
A starchy substance extracted from the root of the CASSAVA plant. It's
available in several forms including granules, flakes, pellets (called pearl
tapioca ) and flour or starch. The most widely available forms are tapioca
flour (also called cassava flour ) and pearl tapioca. The flour is used as a
thickening agent for soups, fruit fillings, glazes, etc., much like CORNSTARCH.
Pearl tapioca is used mainly to make pudding and comes in several sizes,
regular or instant forms and in a variety of prepackaged flavors. Pearl tapioca
is available in most supermarkets, whereas the other forms are more commonly
found in health-food stores and Asian markets. If stored in a cool, dark place,
all types of tapioca will keep indefinitely.

© Copyright Barron's Educational Services, Inc. 1995
based on THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.

---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

  #30 (permalink)   Report Post  
Dimitri
 
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Default Tapioca-my new secret delight


"barchetta" > wrote in message
...
> Curious...
>
> Has anyone tried to come up with any savory tapioca recipes? As a
> thickening agent, could it be substituted for corn starch to tighten a
> sauce? Or perhaps replace potatoes in a pot pie?
>
> I've tried searching for some ideas... but it's all puddings.
>
> thanks,
> stephen s.


Yep plenty.

Dimitri

5-HOUR OVEN STEW

2 lbs. stew meat, cubed
2 c. celery
1 c. coarsely chopped onion
2 c. carrots, cut into cubes
5 potatoes, cubed
1 green pepper, cubed
Fresh or canned mushrooms
3 tbsp. pearl tapioca
2 (14 oz.) cans stewed tomatoes
Salt and pepper

Mix all together; put in large casserole and bake covered for 5 hours at
275 degrees. No peeking while baking. Just leave home and stew is ready to
eat when you return.

COMPANY STEW

3 lbs. beef, cut in pieces
2 tbsp. brown sugar
4 tbsp. tapioca
Salt and pepper
Garlic if desired
24 oz. canned peeled tomatoes
1 can Swanson's beef broth
1 can peas and pearl onions
1/2 c. white cooking wine
Worcestershire sauce to taste
3 lg. carrots, cut in pieces

Place all in covered casserole and cook in oven at 275 degrees for 7 1/2
hours. Add potatoes 1 1/2 hours before serving, if desired. Add seasoned
croutons or bread crumbs before serving if desired.

MOM'S SALMON

3/4 c. milk
1/2 c. water
2 level tbsp. minute tapioca (may use
pearl)
3/4 c. salmon
1 tbsp. butter
1 egg (if desired)
Salt and pepper to taste

Heat milk and water in a double broiler. Add the minute tapioca and cook
for 10 minutes stirring frequently. Add the salmon, flaked with a fork.
Cook for 5 minutes, then add butter, seasoning and egg which has been
beaten. Cook 5 minutes more. Serve hot on buttered toast. It is good with
a tossed green salad.





  #32 (permalink)   Report Post  
Kevin & Amanda
 
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Default Tapioca-my new secret delight

Hello Everyone: Does anyone have a recipe for orange tapioca pudding
that does not use the pearl kind of tapioca? Thank you. Amanda

  #33 (permalink)   Report Post  
Arri London
 
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Default Tapioca-my new secret delight



Puester wrote:
>
> Dave Smith wrote:
> >
> > Eric Ferguson wrote:
> >
> > > Hmm *Fish Eyes and Glue*, now there's a name I haven't heard in years, but
> > > it was told to me by a person who *loved* tapioca (as I do). I've gotta
> > > learn how to cook it (and I've never seen a recipe for chocolate tapioca
> > > pudding, a favorite!!)

> >
> > It's easy to make but takes a little planing because you have to soak the
> > pearls overnight to soften them up. If you buy a package of pearl tapioca it
> > will likely have a recipe on the side.

>
> Mine does, but it's in...Korean, I think.
>
> ;-(
>



LOL mine doesn't have directions, but if it did, it would be in
Vietnamese.
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