"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
This recipe for Orange Pudding Salad, by Shirley Siemers, is from The Siemers Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 pkg. orange tapioca pudding 1 pkg. regular tapioca pudding 2 cans pineapple 2 cans mandarin oranges 1/2 c. maraschino cherries 3 c. fruit juice
Drain the juices from the pineapple. Add enough water to make 3 cups. Mix with the puddings and cook and thicken pudding. Cool this mixture. Add the fruits and let this refrigerate overnight or for several hours. Serve it in a clear glass bowl and garnish the top with cherries or a few oranges
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