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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.

Anna


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       Volume I - November 20, 2009

Tapioca Pudding

Serves: 8


        

  Download this recipe.

2 eggs, separated
2 tablespoons sugar
1/4 cup sugar
2 tablespoons quick-cooking tapioca
Dash salt
2 cups milk
1 teaspoon vanilla extract


1. In small bowl, beat egg whites until foamy. Gradually add 2 tablespoons sugar, beating until stiff peaks form. Set aside.

2. In medium saucepan, combine 1/4 cup sugar, tapioca and salt; mix well. Stir in milk and egg yolks. Cook over medium heat for 10 to 15 minutes or until mixture comes to a full boil, stirring constantly.

3. Remove from heat; stir in vanilla. Stir in egg white mixture until well blended. Spoon into individual dessert dishes. Cool at least 30 minutes before serving. Store in refrigerator.

TIP: If desired, 1/2 cup finely chopped dates, peaches, apricots, strawberries, raspberries or other desired fruit can be folded into pudding before spooning into dishes.


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