PRECISION INGREDIENT RECIPES

MINUTE TAPIOCA WITH VEGETABLES
Escalloped Cauliflower and Ham

1 small cauliflower, separated into flow: lg teaspoon pepper
erets lg teaspoon paprika
3 tablespoons Minute Tapioca 2 cups milk, scalded
2 tablespoons butter ¥ pound boiled ham, chopped
4 teaspoon salt Crumbs, buttered

Cook cauliflower in boiling, salted water until tender. Drain. Add Minute
Tapioca, butter, salt, pepper, and paprika to milk, and cook in double boiler
15 minutes, or until tapioca is clear, stirring frequently. Place layer of tapioca
mixture in greased baking dish, then layer of cauliflower and ham. Repeat,
finishing with layer of tapioca mixture. Sprinkle with crumbs. Bake in moder-
ate oven (350° F.) 20 minutes, or until brown. Serves 6.

Minute Tapioca Potato Puffs

2 tablespoons Minute Tapioca 1 cup mashed potatoes, seasoned

34 teaspoon salt 1 cup sifted bread or cracker crumbs
1 cup milk, scalded 1 egg, slightly beaten wit
2 tablespoons grated cheese 1 tablespoon water

Add Minute Tapioca and salt to milk, and cook in double boiler 15 minutes,
or until tapioca is clear, stirring frequently. Add cheese and stir until melted.
Add potatoes. Cool. Shape into balls, roll in crumbs, dip in egg, then roll
again in crumbs. Fry in deep fat (390° F.) 1 minute, or until golden brown.

Makes 8 puffs.
Corn Entrée

1 green pepper, chopped 2 tablespoons Minute Tapioca
1 small onion, chopped 4 teaspoon salt
2 tablespoons butter ly teaspoon black pepper
1 cup canned tomatoes Dash of Cayenne
24 cup canned corn 114 cups grated cheese

Sauté pepper and onion in butter until brown. Heat tomatoes and corn in
double boiler. Add first mixture, Minute Tapioca, and seasonings. Cook 15
minutes, or until tapioca is clear, stirring frequently. Add, cheese and stir
until melted. Serve at once on toast or crackers. Serves 6.

Baked Tomato Surprise

4 tomatoes 1 teaspoon onion, finely chopped
1 tablespoon Minute Tapioca 2 tablespoons grated cheese
4 tablespoons celery, finely diced 34 teaspoon salt

Dash of pepper

Cut thin slice from stem-end of each tomato and remove part of pulp.
Sprinkle inside with salt. Combine tomato pulp with remaining ingredients
and refill tomatoes. Place in casserole. Bake in moderate oven (350° F.) 30
minutes. Serves 4.

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