#2757 - Orange Delight

(by Shirley Ross - friend)

1 - 3oz. box orange Jell-O
1 - 3oz. box tapioca pudding mix (NOT instant)
1 - 3oz. box Jell-O vanilla pudding mix (NOT instant)
3 cups water
1 - 8oz. Cool Whip (thawed)
1 - 15oz. can Dole mandarin oranges (drained)

In a saucepan over medium heat add water, orange Jell-O mix, tapioca pudding mix and vanilla pudding mix--cook/stir until boiling. Once boiling, cook for 10 minutes. Remove from heat and cool to room temperature. Add the Cool Whip--stir to mix. Add the drained mandarin oranges--stir carefully until mixed. Scoop the mixture into a glass serving bowl. Refrigerate until cold.

#1863 - Chocolate Tapioca Pudding

(by Shirley McNevich)

1/2 cup white sugar
3 TBSP quick cooking tapioca pudding
3 cups milk
1 beaten egg
1 tsp. cinnamon
3oz. Baker's semi-sweet baking chocolate
1 tsp. vanilla

In a saucepan add white sugar, tapioca pudding mix, milk and egg--stir, then let it stand for 5 minutes (DO NOT heat yet). Add cinnamon and baking chocolate, then place saucepan on the stove. Stir/cook over medium heat until mixture comes to a boil. Once boiling, remove from heat and add vanilla--stir. Cool for 20 minutes, then stir. Cool completely, then refrigerate.

#755 - Orange Salad

(by Ruth Garrett - friend)

1 - 3oz. box tapioca pudding mix (cooked according to box directions)
1 - 3oz. box orange Jell-O (dry)
1- 3.75oz. box Jell-O vanilla INSTANT pudding mix (dry)
3 cups water
1 - 8oz. Cool Whip (thawed)
2 small cans mandarin oranges (drained)

Cook tapioca pudding mix according to box directions. Put cooked tapioca into a saucepan--add dry orange Jell-O, dry vanilla instant pudding, and 3 cups water. Stir and cook over medium heat--bring to a boil, then boil for 10 minutes (stir while boiling). Remove from heat and cool completely. Once cooled, pour tapioca mixture into a large bowl. Add Cool Whip and drained mandarin oranges to the tapioca mixture--fold in with a spoon. Refrigerate overnight.

#576 - Fresh Cherry Pie

(by Shirley McNevich)

2 ready-made or homemade 9" pie crusts
4 cups pitted fresh sour cherries
1 1/2 cups white sugar
1/4 cup quick cook tapioca pudding mix
1/4 tsp. salt
1 tsp. vanilla
2 TBSP butter OR Parkay margarine
butter for dotting
1 egg white (lightly beaten)
2 tsp. white sugar

Preheat oven to 450 degrees. Spray inside of a 9" pie plate with Pam cooking spray. Place one crust into the pie plate and spray inside of crust with Pam also. In a bowl add pitted cherries, white sugar, tapioca mix, salt and vanilla--stir well and let it stand for 10 minutes. Pour cherry mixture into the pie crust and dot with 2 TBSP butter or Parkay margarine. Add top crust, use Pam or water to seal while crimping the edges of the pie doughs together. Use a sharp knife to poke holes through the top crust all the way to the bottom of the pie for air. Use the same knife to make a dime-sized hole right in the center of the pie. Beat the egg white and brush the egg white all over the top crust. Sprinkle a tsp. or two of white sugar over the top of the crust. Place pie on a cookie sheet and bake at 450 degrees for 10 minutes--reduce heat to 350 degrees and bake for another 30-40 minutes or until crust is golden brown. You can cover crust edges with foil and remove foil when there is 10 minutes left of baking--this keeps the edges from burning.

#575 - Fresh Blueberry Pie

(by Shirley McNevich)

2 - pie crust doughs (or make your own from scratch)
4 cups fresh or frozen blueberries (if using frozen blueberries, thaw for 1 hour at room temperature and drain them)
3/4 cup white sugar (and some extra for sprinkling)
1/3 cup quick cook tapioca pudding mix
1 tsp. fresh lemon zest
2 TBSP fresh lemon juice
1 egg white (lightly beaten)

Preheat oven to 400 degrees. Spray inside of a 9" pie plate with Pam cooking spray. Place one crust into the pie plate and spray inside of crust with Pam also. In a bowl add blueberries, 3/4 cup white sugar, tapioca mix, lemon juice and lemon zest--stir well and let it stand for 5 minutes. Pour blueberry mixture into the pie crust. Add top crust, use Pam or water to seal while crimping the edges of the pie doughs together. Use a sharp knife to poke holes through the top crust all the way to the bottom of the pie for air. Use the same knife to make a dime-sized hole right in the center of the pie. Beat the egg white and brush the egg white all over the top crust. Sprinkle a tsp. or two of white sugar over the top of the crust. Place pie on a cookie sheet and bake at 400 degrees for 15 minutes--reduce heat to 350 degrees and bake for another 45-50 minutes or until crust is golden brown. You can cover crust edges with foil and remove foil when there is 10 minutes left of baking--this keeps the edges from burning.