In the top of a double boiler, heat 3 cups milk. While the milk is heating, mix: cornmeal, quick tapioca, sugar, salt, cinnamon and ginger.
Pour the hot milk over this mixture in a saucepan and add molasses.
Bake in a greased casserole or in a pan set in another pan of water in a 350\u00b0 oven, stirring every 15 minutes until done, about 2 hours.
Boil water, orange jello and tapioca pudding for 3 minutes on stove.
Remove from heat and let cool some.
Let set in refrigerator until it starts to gel.
Use mixer and add softened Cool Whip.
Then add drained oranges.
Use fruit juice from oranges and add water to make 3 cups.
Return to refrigerator and let set.
Kids like this salad.
Put into mold if desired.
aucepan, combine the egg substitute, tapioca and sugar; let stand for
For the tapioca:
Place the tapioca pearls in a container large
gar, vanilla extract, salt, and tapioca pearls in a slow cooker
In a saucepan, combine milk, tapioca, sugar, and egg.
Let stand 5 min.
Cook and stir over medium heat until mixture comes to a full boil.
Remove from heat.
Stir in vanilla and bananas. Cool for 20 min. Serve warm or cold.
Yields: 6 servings.
Mix tapioca, sugar, salt, egg and milk in saucepan.
Let stand 5 minutes, then bring to a full boil, stirring constantly.
Remove from heat.
Stir in vanilla.
Stir once after 20 minutes.
Serve warm or chilled.
Separate the egg yolks from the whites. Mix in heavy bottomed pan the salt, 3/4 cup sugar, tapioca, egg yolks and milk. Mix, then cook, bringing it to a boil.
STIR CONSTANTLY. Cool slightly and add vanilla.
Bring the water to a boil in a large saucepan. Whisk in the orange gelatin mix, vanilla pudding mix and tapioca pudding mix. Return to a boil and cook for 1 minute, stirring constantly. Remove from the heat and allow to cool completely. Fold in mandarin oranges, pineapple and whipped topping. Transfer to a serving bowl and refrigerate for at least 2 hours. Fluff the top using a spoon before serving.
Cook tapioca puddings in water for 3 minutes.
Add gelatin, then cool until slightly jelled.
Drain pineapple thoroughly; add, along with whipped cream to the pudding mixture.
This salad does not get stiff enough to set in a mold, so put in a dish and refrigerate.
Whipped topping may be substituted for whipped cream.
To boiling water, add Jell-O, tapioca pudding and vanilla pudding.
Let this mixture thicken and add remaining ingredients. Serve when chilled.
Mix together tapioca pudding, Jell-O, vanilla pudding and water in saucepan.
Bring to boil for a few minutes, until thick.
Cool, then add Cool Whip and drained Mandarin oranges.
Chill.
Bring the water to a boil in a large pot; add the tapioca pearls and cook until translucent, 25 to 30 minutes. Stir the sugar and coconut into the tapioca and return the mixture to a boil; remove immediately from heat. Divide into 4 small bowls.
Stir the coconut cream and salt together in a small saucepan over medium-lot heat; cook until warm but do not boil, 5 to 10 minutes. Remove from heat. Spoon 1 to 2 tablespoons of the mixture over each serving of the tapioca pudding.
In a medium saucepan, stir together vanilla pudding, tapioca pudding and orange Jell-0.
Drain oranges, reserving juice.
Add enough water to reserved juice to make 3 cups of liquid.
Pour over dry mixes and bring to a boil.
Remove from heat when all dry ingredients are dissolved and cool.
Add whipped topping and oranges and mix well.
Refrigerate until ready to serve.
Open and drain all fruit, saving the juice.
Set aside.
It should be about 3 cups.
Add 1/2 cup orange juice.
Cook the pudding, using the 3 1/2 cups juice as you would milk.
Cool the pudding.
Drain the cherries and wash them often so the color won't mix with the fruit.
Slice the bananas over the drained fruit and cherries.
Pour the tapioca pudding over all.
Chill for at least 1 hour, or keep overnight in refrigerator.
Drain fruit and reserve juices.
Mix juices with pudding and tapioca pudding and cook over medium heat, stirring constantly, until it bubbles.
Cool and add fruit.
Take
the juice from the pineapple and mandarin oranges and add
water\tto
equal
3
cups.
Add Tang and the tapioca pudding; mix
well.
Cook
on
the\tstove until it comes to a full\tboil and thicken, mixing constantly.
Remove from heat, add
Knox gelatine and stir quickly.\tCool slightly, add fruit and chill.
Mix tapioca pudding mix and jello mix in a saucepan.
Add boiling water, stirring until jello is dissolved.
Boil until clear, stirring.
Cool.
Add mandarin oranges and pineapple. Prepare Dream Whip as directed and fold into mixture.
Refrigerate until firm.
Cook water, tapioca pudding and jello together until thick, stirring constantly.
Cool in refrigerator.
Drain oranges and add to Cool Whip.
Add crushed pineapple and juice to Cool Whip. Combine Cool Whip mixture and jello mixture and refrigerate.
In a large saucepan, cook pudding and milk according to package directions; cool.
In a large bowl, fold whipped topping into pie filling.
Add the remaining ingredients; stir gently. Fold in pudding.
Refrigerate overnight.
Yields 70 to 80 servings.