Mix sugar, tapioca, milk and egg in a saucepan, let set 5 minutes.
Cook on medium heat, stirring constantly, til mixture comes to a full boil.
Remove from heat, then stir in vanilla.
Cool 20 minutes, then stir.
Serve warm or cold.
Mix tapioca with the sugar then the hot water and stir.
The tapioca does not lump so easily this way.
Cook the tapioca over a double boiler for 15 minutes, stirring frequently.
Remove from heat; stir in the pineapple.
Garnish with a slice of whole pineapple.
Serve with whipped cream or ice cream.
Soak pearl tapioca for one hour in enough cold water to cover; drain; add boiling water and salt.
Note that minute tapioca requires no soaking.
Cook in double boiler until transparent.
Core and pare apples; arrange in a buttered pudding-dish; fill cavities with sugar.
Pour over the tapioca and bake in a moderate oven till apples are soft.
Serve with sugar and cream or a custard sauce.
Recipe note: Rhubarb or pineapple may be substituted for apple, and sugar added to taste.
Prepare fluffy tapioca cream as directed on Minute tapioca package; cool.
Layer cooled tapioca with your favorite ready-made jam or jam made with Sure-Jell fruit pectin.
Beat egg until foamy.
Add sugar, gradually, and continue beating, until thick and lemon colored.
Stir in milk, salt and Minute tapioca. Cook and stir over medium heat until mixture comes to a full boil, about 6 to 8 minutes.
Remove from heat and let stand 20 minutes.
Fold in marshmallows and pineapple.
Chill. Fold in Cool Whip and maraschino cherries. Serves 6.
Ground together the ham and pork.
Mix tapioca through ground meat.
Combine with other ingredients and mix well.
Bake in 7 x 5 x 3-inch loaf pan (or form a loaf and bake in 9 x 13 x 2-inch pan) at 450\u00b0 for 20 minutes.
Decrease temperature to 375\u00b0 and bake 45 minutes longer.
Serve hot or cold.
Serves 8 to 10.
oft peaks form.
MIX tapioca, remaining sugar, milk and egg
Put milk, tapioca and sugar in 2 quart microwavable bowl.
Microwave on high for 12 minutes, stirring occassionally.
Meanwhile, put the egg yolk in a small bowl and stir until smooth. When the milk mixture is finished, slowly drizzle 1 cup or more of the hot milk into the yolk while beating the yolk. Then pour the egg mixture back into the milk bowl and stir till combined.
Microwave the milk and egg mixture on high for 2 minutes. Then stir in the vanilla and butter.
This makes 6 servings of 1/2 cup each.
1. Mix sugar and tapioca in saucepan. Stir in milk and egg; let stand 5
minutes.
2. Add chocolate. Cook and stir over medium heat until mixture comes to a full.
boil, about 15 minutes; beat with wire whisk to blend chocolate.
3. Remove from heat and stir in vanilla. Cool 20 minutes; stir and chill.
Serve with whipped cream, if desired.
More celery, onions and potatoes may be used.
Put meat and vegetables in casserole.
Do not brown meat.
Blend 2 teaspoons salt, 1 tablespoon sugar and 3 tablespoons Minute tapioca. Sprinkle over meat and add 1 cup tomato juice.
Cover and bake for 4 hours at 250\u00b0.
Add 1 cup water.
Use more tapioca to thicken, if necessary.
Do not peek!
Stir salt and tapioca into boiling water very slowly.
Use long handled wooden spoon, or it will sometimes pop on your hand. Cook until tapioca is almost transparent.
Add brown sugar, finely cut figs and raisins.
Cook a few more minutes, until fruit is tender.
Add fruit juices and nuts; cook a minute or 2 longer. Cool and serve in sauce dishes with whipped cream or Cool Whip. This is a large recipe, but can be cut in half.
an with the minute tapioca and sugar until the tapioca begins to thicken
Heat water; add sugar and salt.
Bring to boil and add tapioca and simmer about 5 to 10 minutes until tapioca is clear. Immediately add jello.
Frozen strawberries can be put in while hot to melt.
Cool before adding fresh strawberries.
This is also good to use with fresh peaches and peach jello.
Follow the directions on the Minute tapioca box, for fluffy tapioca cream, adding a teaspoon of orange vanilla extract along with the vanilla.
Stir well after 20 minutes.
When cold, fold in a half pint of cream that has been whipped.
In parfait glasses, alternate layers of tapioca and 3 or 4 defrosted raspberries and a dribble of juice (about 3 layers of tapioca) and top with a few berries and a bit of juice.
Serves 6 to 8.
Bring raisins and water to a boil.
Mix tapioca and sugar.
Add to water, stirring constantly.
Boil 3 to 5 minutes or until tapioca is not quite clear.
Remove from heat.
Mix the remaining ingredients in large buttered baking dish.
Pour the tapioca over the apples.
Bake at 375\u00b0 for 45 minutes or until apples are soft.
Combine egg yolks, 3 tablespoons sugar, salt, milk and tapioca in 1 1/2-quart casserole.
Let stand 3 minutes to soften tapioca. Place in oven.
Microwave 8 to 10 minutes on \"8\" or until mixture thickens, stirring twice.
Beat egg white until foamy in 2-quart bowl.
Gradually beat in 2 tablespoons sugar, continue beating to form soft peaks.
Fold in tapioca carefully but thoroughly.
Stir in vanilla.
Chill.
Beat egg white until foamy; gradually beat in half the sugar and continue beating until mixture forms soft rounded peaks.
Mix tapioca, remaining sugar, milk, egg yolk and teaberry candies in a saucepan.
Let stand 5 minutes.
Cook and stir tapioca mixture over medium heat until mixture comes to a full boil (pudding thickens more as it cools.) Gradually add to egg white mixture, stirring quickly, until just blended.
Stir in vanilla.
Cool 20 minutes.
Stir.
Serve warm or chilled.
Makes 6 servings.
Heat water.
Add sugar and salt. Bring to a boil and add tapioca and simmer about 5 to 10 minutes until tapioca is clear. Immediately add Jell-O.
Frozen strawberries can be put in while hot to melt.
Cool before adding fresh strawberries.
In a saucepan, combine tapioca, brown sugar , salt and water. Bring to a boil and stir until tapioca appears clear.
Remove from heat and stir in vanilla.
Cool and serve with Cool Whip.
Combine tapioca, milk & sugar in a medium/large saucepan and let sit for 5 minutes.
Combine cornstarch & water in a small bowl.
Bring to a slow boil over medium high heat, stirring constantly.
Once bubbling, add cornstarch mixture and continue boiling for 1 minute.
Remove from heat and add vanilla.
Stir & allow to cool.
Makes 6 1/2 cup servings.