Search Site   
Lemon Poppy Seed Dressing
Spicy Toasted Sesame Tofu Dressing
Jazzed Up Cheese Crackers
Herbed Spanish Omelet
Fresh Strawberry Ice Cream
Strawberry Freezer Jam
Meat & Potatoes Casserole
Chocolate-Hazelnut Granola
Blueberry Cornbread Muffins
Patio Picnic on a Paper Plate
Frogeye Pudding for Halloween
Skinny Cooks

1/2 cup small pearl tapioca 3 cups milk (or 2-1/2 if you soaked it overnight in water) 1/4 teaspoon salt 1/2 cup sugar 2 eggs, separate yolks and whites 1/2 teaspoon vanilla

Use a 1-1/2- or 2-quart pan in which to mix together and heat the tapioca, milk and salt. Use medium heat and stir until boiling. Simmer 5 minutes uncovered at very low heat, adding the sugar gradually. Beat the egg yolks in another bowl. Stir in a little of the hot tapioca at a time to get the temperatures matching so you won’t curdle the eggs. Put this tempered egg yolk mixture into the tapioca pan and stir. Be very patient and slowly bring this mixture to a simmer, stirring constantly. This will give you a nice, thick pudding. Let cool, then stir in the vanilla. Beat the egg whites until they form soft peaks. Fold these into the cooled pudding to make a nice pudding with a pleasing consistency. Use a lot of salesmanship, like my dad did, and you’ll have your kids believing the pudding is really made with frog eyes. The story may gross them out, but that will mean more delicious pudding for you. Have some safe fun this Halloween! Readers with questions or comments for Dave Kessler may write to him in care of this publication.