Tapioca-my new secret delight

Quoted message said:

Subject: Tapioca-my new secret delight
From: Goomba38 [email hidden]
Date: 4/3/2004 4:49 PM Central Standard Time
Message-id: <[email hidden]>

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

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

Goomba38 said:

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.

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

Bye, K Scott

"MOM PEAGRAM" <[email hidden]> wrote in
message "]news:[email hidden]...

Quoted message said:

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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 (mountain-mountain-Open ↗
software.com)

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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 ® <[email hidden]: Sun, 17 Nov
2002 07:47:19 -0500

MM by H Peagram

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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 (mountain-mountain-Open ↗
software.com)

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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 (mountain-mountain-Open ↗
software.com)

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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 ® <[email hidden]: Sun, 17 Nov
2002 07:47:19 -0500

MM by H Peagram

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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
<[email hidden]> Date: Wednesday, May 26, 1999 11:33
Pm MM BY HELEN PEAGRAM

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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 ® <[email hidden]: Sun, 17 Nov
2002 07:47:19 -0500

MM by H Peagram

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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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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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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 <[email hidden]> on Oct 08, 1998,
converted by MM_Buster v2.0j.

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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 ® <[email hidden]: Sun, 17 Nov
2002 07:47:19 -0500

MM by H Peagram

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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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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 ® <[email hidden]: Sun, 17 Nov
2002 07:47:19 -0500

MM by H Peagram

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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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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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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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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
<[email hidden]> From: Karen Mintzias

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--------------

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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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" <[email hidden]: 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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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 ® <[email hidden]: Sun, 17 Nov
2002 07:47:19 -0500

MM by H Peagram

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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 ® <[email hidden]: Sun, 17 Nov
2002 07:47:19 ~0500

MM by H Peagram

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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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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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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: "kraftfoods.comkraftfoods.comOpen ↗" Start to Finish
Time: "0:57"

From: "Damsel in dis Dress" <damsel-in-dis-
[email hidden]>

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- - - - - - - -

"Goomba38" <[email hidden]> wrote in
message "]news:[email hidden]...

Quoted message said:

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

RMiller said:

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?

RMiller said:

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?

RMiller said:

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?

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

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

RMiller said:

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

pearl and

Quoted message said:

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.

"wff_ng_6" <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

RMiller said:

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

pearl and

Quoted message said:

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.

Goomba38 said:

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!

Goomba38 said:

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

Goomba38 said:

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.

Curly Sue said:

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

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

Quoted message said:

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: kajikitscorner.comkajikitscorner.comOpen ↗ Allergyfree
Eating Recipe Swap:
groups.yahoo.comAllergyfree EatingOpen ↗ Ample
Aussies Mailing List:
groups.yahoo.comampleaussiesOpen ↗

My pleasure! Enjoy!

"Goomba38" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

WOW, Mom Peagram... I'm overwhelmed with the offerings!!
🙂 Where to

start? LOL

Quoted message said:

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

I love the stuff and buy it in bulk because I use it in pie
fillings too. Keeps forever.

"Kristian Scott" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

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

to

Quoted message said:

start!

Bye, K Scott

"MOM PEAGRAM" <[email hidden]> wrote in
message "]news:[email hidden]...

Quoted message said:

-------------- * 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 (mountain-mountain-Open ↗
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 ® <[email hidden]: Sun, 17 Nov
2002 07:47:19 -0500

MM by H Peagram

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--------------

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 (mountain-mountain-Open ↗
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 (mountain-mountain-Open ↗
software.com)

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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 ® <[email hidden]: Sun, 17 Nov
2002 07:47:19 -0500

MM by H Peagram

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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
<[email hidden]> Date: Wednesday, May 26, 1999 11:33
Pm MM BY HELEN PEAGRAM

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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 ® <[email hidden]: Sun, 17 Nov
2002 07:47:19 -0500

MM by H Peagram

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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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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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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 <[email hidden]> on Oct 08, 1998,
converted by MM_Buster v2.0j.

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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 ® <[email hidden]: Sun, 17 Nov
2002 07:47:19 -0500

MM by H Peagram

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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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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

***********************

Quoted message said:

Quoted message said:

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 ® <[email hidden]: Sun, 17 Nov
2002 07:47:19 -0500

MM by H Peagram

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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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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

***********************

Quoted message said:

Quoted message said:

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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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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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
<[email hidden]> From: Karen Mintzias

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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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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" <[email hidden]: 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 *
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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 ® <[email hidden]: Sun, 17 Nov
2002 07:47:19 -0500

MM by H Peagram

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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 ® <[email hidden]: Sun, 17 Nov
2002 07:47:19 ~0500

MM by H Peagram

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-------------- * Easy Recipe Deluxe Export Format 1.3 *
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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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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 *
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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: "kraftfoods.comkraftfoods.comOpen ↗" Start to Finish
Time: "0:57"

From: "Damsel in dis Dress" <damsel-in-dis-
[email hidden]>

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"Goomba38" <[email hidden]> wrote in
message "]news:[email hidden]...

Quoted message said:

Before, I'd only had tapioca on hospital trays after
giving birth.

Now,

Quoted message said:

Quoted message said:

Quoted message said:

as many might recall..EVERYTHING tastes fabulous after
that long starving labor with it's forced deprivation
of nourishment. So I

wasn't

Quoted message said:

Quoted message said:

Quoted message said:

sure it was really as good as it seemed? Recently for
the first time

I

Quoted message said:

Quoted message said:

Quoted message said:

made my own tapioca at home. What a quaint old
fashioned dessert. I

love

Quoted message said:

Quoted message said:

Quoted message said:

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?

Quoted message said:

Quoted message said:

Quoted message said:

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

Kajikit said:

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.

Quoted message said:

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.

Dave Smith said:

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

On Sat, 03 Apr 2004 23:29:54 -0500, Goomba38 <[email hidden]>

Quoted message said:

Curly Sue said:

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!