| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Jewish |
|
1 |
Servings |
INGREDIENTS
| 2 |
|
29 oz PEARS IN LITE SYRUP |
| 2 |
|
29 oz PEACHES IN LITE |
|
|
SYRUP |
| 1 |
|
15 oz OF MANDARIN ORANGE |
|
|
SLICES |
| 1 |
|
16oz OF FROZEN ORANGE |
|
|
JUICE UNDILUTED |
| 1 |
|
1Pound OF FROZEN |
|
|
STRAWBERRIES |
| 1 |
|
1Pound OF FROZEN |
|
|
BLUEBERRIES |
| 1 |
|
SLICED BANANAS, up to 2 |
| 2 |
T |
adjustable OF MINUTE |
|
|
TAPIOCA |
INSTRUCTIONS
1998
The beauty of this recipe is that all items are flexible. Fruit except
for pineapple can be substituted. (I don't know why, but have never
tried to use pineapple) Amounts can vary to taste. Even the Tapioca
can be adjusted to thicker or thiner liquids. The size cans that I
usually use are as follows: DRAIN FRUIT, SAVE JUICES. SPRINKLE TAPIOCA
OVER JUICE AND BRING TO A BOIL. SIMMER FOR 5 MINUTES. ADD FROZEN
ORANGE JUICE AND THEN THE REST OF THE FRUITS. CHILL. THE ORIGINAL
RECIPE CALLED FOR ADDED SUGAR AND SALT, WE DIDN'T FEEL THIS WAS
NECESSARY. THIS IS A GREAT RECIPE TO TAKE TO GATHERINGS. I ALSO USED
CALCIUM FORTIFIED ORANGE JUICE. (My kids prefer whole tapioca. This
must be soaked overnight.) Posted to JEWISH-FOOD digest by Cyndesawye
<Cyndesawye@aol.com> on May 20,
A Message from our Provider:
“Times change, God doesn’t.”