-=> Quoting Janis Kracht to Jim Weller <=-

 JK> The discussion of macaroni pie reminded me of some recipes I've seen
 JK> for Macaroni Pudding as well.  I used to make this all the time for my
 JK> two toddlers:

 JK> ==Macaroni and Cheese Pudding==
 JK> Ingredients
 JK> 500 gr macaroni
 JK> 5 Eggs
 JK> 400 gr sheep cheese
 JK> 2-3 tablespoons oil
 JK> 1 cup sugar (adjusts the amount to taste) 1 cup raisins (optional)
 JK> 1 sachet vanilla sugar
 JK> butter for coating the baking tray

I have seen old, as in 19th century, recipes that were similar but
with milk and no cheese in them. It's almost as if pioneer families
encountered pasta for the first time and didn't know what to do
with it so they made imitation rice pudding.

Another foreign starch used in an unusual way from the depression
era this time ...

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cheese Tapioca Souffle
 Categories: Heirloom, Cheese, Eggs, Chilies
      Yield: 6 Servings
 
      1 c  Grated cheese
      3    Eggs
      1 c  Milk, scalded
           Salt and Pepper
      3 tb Quick-cooking tapioca
           Paprika
 
  Cook tapioca in milk until clear.  Add well beaten egg yolks, cheese,
  and seasonings to taste.  Fold in stiffly beaten egg whites. Pour into
  well oiled casserole.  Set in pan of warm water. Bake in moderate
  oven (375 F) 20 minutes, or until an inserted knife comes out clean.

  The Household Searchlight
 
MMMMM

Cheers

Jim


... Although frowned upon, it is not actually illegal to do that.

___ Blue Wave/QWK v2.20