Over a Cup: Salad made from Tapioca
Tapioca Fruit Salad
• 2 boxes tapioca pudding
• 2 cups water or juice from the canned fruit
• 1 small box orange gelatin
• 1 (15-ounce) can pineapple tidbits
• 1 small can mandarin oranges
• 1 (8-ounce) container whipped topping
Bring the pudding and water or juice to a boil. Add the orange gelatin and stir until dissolved. Let the mixture cool. Then stir in the drained fruit. Fold in the whipped topping. Pour into a 9x13-inch dish and refrigerate until it sets up.
I’m still hunting for my favorite “Pumpkin Bread” recipe. In fact that’s what I was doing when I found a recipe written on half a sheet of notebook paper.
It had been slipped into a cookbook. (Putting recipes in cookbooks is a bad habit of mine. That’s where I’ll probably find the “Pumpkin Bread” recipe one of these days.)
Anyway, the recipe is for “Tapioca Fruit Salad.” We like tapioca and the recipe ingredients sounded yummy so I decided to make the salad.
“Tapioca Fruit Salad” is a fancy gelatin salad, and you might enjoy it with your Thanksgiving dinner. You will need the following ingredients: 2 boxes tapioca pudding (the kind you cook; I don’t think there’s an instant tapioca pudding); 1 small box orange gelatin; 2 cups of water or juice from the fruit; 1 (15-ounce) can pineapple tidbits; 1 can mandarin oranges (I used a small can); and 1 (8-ounce) container whipped topping.
Drain the canned fruit. Put the pudding mix into a saucepan. Add 2 cups of fruit juice or water. If you don’t have enough juice, add water. Mix and then heat until it comes to a boil. Stir to keep the pudding from sticking. Then add the orange gelatin and stir until the gelatin is dissolved. Cool.
When the pudding/gelatin mixture is cool, add the drained fruit. Mix well. Then fold in the whipped topping. Pour the mixture into a 9x13-inch dish and refrigerate. Let the salad set up.
It did not take long for the salad to be set. I think it’s yummy. So does our son Jamie who is here for a few days. However, my husband does not care much for orange gelatin. So I’m going to make the salad again in a few days, using peach gelatin and substituting canned peaches for the pineapple. I’ll probably use the mandarin oranges, too. I’ll let you know how it turns out.
Our grandson Kenny brought me a soup recipe that has a lot of ingredients. I’ll feature the recipe next week.
Best wishes for a great Thanksgiving!
If you have a recipe you’d like to share, please call me at 824-8809 or write to me at Box 415, Craig 81626.
Copyright Diane Prather, 2012