Saturday, July 4, 2015
••••CARAMEL FROZEN TAPIOCA:)••••
(Source: leftover queen.com & giant eagle.com)
••••My 2 favorite things to eat-tapioca and caramel!!
•3 TB instant tapioca
•3 cups whole milk or half n half
•1 beaten egg
•1/3 cup sugar
•1 tsp vanilla
•1/2 bag of caramels, unwrapped (optional) melted
•+Whipped Cream (optional)
1. In a large saucepan, add tapioca, half n half, beaten egg and sugar. Mix well. Let sit for 5 minutes.
2 On medium-high heat start heating tapioca, stirring continuously. If you choose you can add the melted caramel, just make sure that milk is getting hot so caramel will incorporate with the milk.
3.Continue stirring the tapioca mixture until it becomes a rolling boil. Take off the heat and add vanilla. Let set for 20 minutes to cool. Eat warm or chilled. Add whipped cream if desired. Add on top or mix in.
••••TO HAVE FROZEN••••
••••Place tapioca mixture in ice cream machine to get to soft serve stage or freeze in a container in the freezer for a firmer consistency. Keep frozen pudding well covered and use up after a few months. WIth caramel added, no need to add sugar. Mixture is quite sweet.
••••MY FAMILY MACARONI SALAD••••
••••I grew up with this macaroni salad, I know it's been in the family for years!! One of my favorites this time of year!!
(Source: family recipe & photo & the keenencookbook.com)
•1 cup small or regular size elbow macaroni
•3-5 sweet pickles, chopped
•1 small can sliced olives
•1-2 small stalks of celery, sliced
•1-2 hard boiled eggs, sliced
•1 cup fresh or frozen salad shrimp, can also use tuna or crab
•1 cup mayonnaise
1. Cook elbow macaroni, drain into a large bowl. Add mayonnaise, shrimp, celery, olives and pickles.
2. Mix well. Add sliced of hard boiled eggs, can break up and mix into salad.
3. Use quantities depending on the size of salad you want to make. Add more or less, depending on how much you want to make.
4. You can add other ingredients like red or green bell pepper, tomatoes, parsley etc.
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