Amish Tapioca Salad Recipes

ORANGE TAPIOCA SALAD

Steps:

• In a saucepan, bring water to a boil. Whisk in gelatin and pudding mixes. Return to a boil, stirring constantly; boil for 1 minute. Remove from the heat and cool completely. Fold in oranges, pineapple and whipped topping. Spoon into a serving bowl. Cover and refrigerate for 2 hours.

ORANGE TAPIOCA SALAD

Steps:

• 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.

CLASSIC TAPIOCA PUDDING

Steps:

• Stir together the milk, tapioca, sugar, and salt in a medium saucepan. Bring the mixture to a boil over medium heat, stirring constantly. Reduce heat to low; cook and stir 5 minutes longer.
• Whisk 1 cup of the hot milk mixture into the beaten eggs, 2 tablespoons at a time until incorporated. Stir the egg mixture back into the tapioca until well mixed. Bring the pudding to a gentle simmer over medium-low heat; cook and stir 2 minutes longer until the pudding becomes thick enough to evenly coat the back of a metal spoon. Remove from the heat and stir in the vanilla. The pudding may be served hot or poured into serving dishes and refrigerated several hours until cold.

RASPBERRY TAPIOCA SALAD

Steps:

• Bring water, sugar, and tapioca to a boil, stirring often until the tapioca is clear.
• Remove from heat and add the package of jello.
• Cool to set until consistency is like jelly.
• Add cool whip and frozen raspberries.
• Stir well and refrigerate.

AMISH BROCCOLI SALAD

Steps:

• Combine chopped broccoli and cauliflower in large bowl.
• In a separate bowl combine the mayonnaise, sour cream, sugar and salt to make a dressing.
• Add the dressing to the broccoli/cauliflower mix, stirring to evenly coat the veggies.
• Stir in the bacon and cheese, reserving a small amount to sprinkle on top of salad just before serving.
• Refridgerate until serving.