* Crossposted from: Homenet Cook
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Rhubarb Tapioca
 Categories: Crs96, Dunkard, Post96
      Yield: 4 servings
 
           Text
 
  To 1 pint of chopped rhubarb add 2 dozen cooked prunes, 1/4 cup of
  prund juice and 1/2 cup of sugar; boil for 5 or 10 minutes, then add
  1/2 cup of any quick cooking tapioca which has first been soaked for
  half an hour in 3/4 cup cold water; cook until tapioca looks
  transparent. Serve either hot or cold with sugar and cream. (Batavia,
  Ill.)
  Entered by Carolyn Shaw 4/96
  The Dunkard-Dutch Cookbook @1965     BSN 911-410-10-4
 
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Hugs!!
Carolyn
Hate & Rage are four letter words.......so are Love & Hope.
... ... Nobody notices when things go right.
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