June Recipe Group - Summer Recipes

Pearl Tapioca, Recipe #1
from: Margie Johnson

Soak 1/2 cup pearl tapioca overnight.

Mix 1 quart of WHOLE milk and 3/4 cups sugar. Bring to a boil. Add tapioca and cook and stir until the tapioca is clear - at least 30 minutes, but probably more.

Then combine 3 beaten eggs, 3/4 cups sugar, and 3/4 tsp. vanilla. Add to tapioca mixture and bring to a full boil.

Makes about 2 quarts of tapioca.

Pearl Tapioca, Recipe #2
from: Margie Johnson

Soak 1/2 cup pearl tapioca overnight

2 1/2 cups whole milk
1/2 cup heavy cream
1 egg yolk
1/3 cup sugar
1 lemon, zested
pinch salt

Place tapioca into slow cooker along with milk, heavy cream, and salt. Cook on high for 2 hours, stirring occasionally.

Ina small bowl, whisk together the egg yolk and sugar. Temper small amounts of the tapioca into the egg mixture until you have added at least 1 cup, then add this back into the remaining tapioca in the slow cooker. Add the lemon zest and stir to combine. Cook for an additional 15 minutes, stirring at least once. Transfer the pudding into a bowl and cover the surface with plastic wrap. Allow to cool at room temperature for 1 hour then place in the refrigerator until thoroughly chilled.


Greek Salad
from: Ann Wright

1 head romaine lettuce, torn into small pieces
Feta cheese
Calamata olives
Red onion, diced
Pepperocinis
Tomatoes, diced
Balsamic Vinaigrette

Combine to taste and serve.


Fruit Dip
from Jenni Bowman

1 small container Cool Whip, thawed
1 small container yogurt, any flavor (I like Strawberry)

Fold yogurt into Cool Whip and gently combine. Use as a dip for any fruit.