• cassava

    From mark lewis@1:3634/12.73 to JIM WELLER on Mon Dec 20 16:10:58 2021

    On 2021 Apr 03 11:32:00, you wrote to me:

    yes, it is from a few months ago ;)

    Quoting Mark Lewis to Jim Weller <=-

    Title: Cooked Cassava Leaves

    my mom used to make something she called cassava pie
    like a shepard's or cottage pie

    [...]
    It's what tapioca is made of.

    i love me some tapioca pudding... especially when it is still warm...

    I have one cassava pie recipe I found years ago ...

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Cassava Pie "Bermudian Cookery"

    that may very well be what my mother used to make... she grew up in bermuda and my sister was born there... i do remember it having meat in it that could easily have been chicken... thanks for sharing it! i might give it a try some time... in smaller pie format, i think... i only need to cook for one these days ;)


    )\/(ark

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    ---
    * Origin: (1:3634/12.73)
  • From JIM WELLER@1:135/392 to MARK LEWIS on Wed Dec 22 22:10:00 2021

    Quoting Mark Lewis to Jim Weller <=-

    i love me some tapioca pudding... especially when it is still
    warm...

    I am irritated that my supermarket no long carries old fashioned
    pearl tapioca, just the fine quick cooking "minute" granules. The
    former still retains some intriguing texture when cooked; the latter
    turns to mush.

    I often add a little of one of the brown liquors (brandy, dark rum
    or whisky) to mine instead or or in addition to vanilla. If I am
    using lemon or orange zest for flavour, my alcohol of choice would
    limoncello or a triple sec.

    Dried apricots are a nice addition. I don't presoak them or pulp
    them but just dice them into 1/4 inch chunks.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Apricot Tapioca
    Categories: Desserts, Pudding, Fruit
    Yield: 4 Servings

    1/2 lb Dried apricots
    3 c Water
    3 tb Quick-cooking tapioca
    1/4 ts Salt
    1/2 c Sugar

    Wash the apricots and soak them overnight in the water. In the
    morning cook the apricots until tender and drain. If necessary,
    add water to the juice to make 2 cups, stir in the tapioca and
    salt, and cook in a double boiler for 15 minutes, or until the
    tapioca is clear. Force the apricots through a sieve and add the
    pulp and sugar to the tapioca. Chill and serve with plain or
    whipped cream.

    Recipe By: Aunt Sammy's Radio Recipes 1931

    From: Barb Price at Possum Kingdom

    MMMMM


    Cheers

    Jim

    ... If you are a bartender who isn't an alcoholic,
    ... You clearly don't know how to seize an opportunity.

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